Turkey Gravy. Turkey gravy can be the crown jewel of your meal, making the potatoes and stuffing so moist and flavorful. This version enhances the savory taste of the precious pan drippings with a homemade turkey stock that's simmered for hours. When your turkey goes into the oven, start the broth: Melt the butter in a large saucepan over medium-low heat.
Because I will not have pan drippings from a turkey, I needed a gravy recipe that didn't use drippings.
Gravy is often the star of a turkey dinner, the condiment that ties the meat, potatoes, and veggies together.
So be sure it's well seasoned before the gravy boat is set on the table.
You can cook Turkey Gravy using 5 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Turkey Gravy
- It's 1 of "Honey & Lemon Turkey Breast" ( see my recipes).
- It's 1/2 lb of butter.
- It's 1/2 lb of flour.
- It's 1 t of Italian seasoning.
- Prepare 1 pinch of kosher salt and black pepper.
Do like the pros: use a medium-sized wire whisk to stir up the gravy, vigorously mixing in the flour into the pan drippings to create a roux (a thickening. Melt butter in a medium saucepan over medium heat. Turkey gravy is simple and easy to make leaving everyone full and happy after a complete Thanksgiving meal! To make a roux is equal parts fat to flour.
Turkey Gravy instructions
- Strain braising liquid from "Honey & Lemon Turkey Breast" into a large sauce pot..
- In a seperate non-stick saute pan, melt butter. Continously stir butter while adding flour little by little to make a roux..
- Bring braising liquid to a simmer. Add roux to braising liquid, little by little, while whisking to avoid clumping. Bring to a boil. Adjust thickness with roux until desired consistency..
- Add seasoning. Simmer for 2 minutes..
- Variations; Fresh parsely, rosemary, thyme, marjoram, basil, oregano, habanero, celery seed, onions, shallots, wine, beer, bourbon, white pepper, peppercorn melange, dried onion soup mix, ranch seasoning herbes de provence, roasted garlic.
Roux is a combination of fat from the pan drippings and flour. Cook the roux until it smells nutty. You want to cook the flour until it has a cereal smell and looks dry. But what if the gravy cooks and cooks but remains too thin? Slowly, the gravy will begin to thicken.