An easy and fool proof way to make Homemade Turkey Gravy with or without drippings.
I know gravy scares a lot of people and it shouldn’t. I promise, promise, promise it really isn’t hard to make at all!!!!
And in my opinion it’s just one of those things that just makes the Thanksgiving meal complete, I mean how can you eat mashed potatoes without gravy?!? I know there is always butter but homemade gravy is just hard to beat. Honestly, I pour gravy over my mashed potatoes, stuffing and turkey because I like it that much! It just adds that little something extra that makes it taste sooo good.
I grew up always eating homemade gravy and it’s the only way I will make it to this day. It’s one of those things I really hope my daughters and even my son will continue and take with them.
So, let’s talk gravy shall we?? Mkay.
Really flavorful gravy needs good ol’ fashioned pan drippings and the juices from this beer and butter turkey will make for some awesome gravy. However, if you don’t have any don’t let that stop you from making gravy. Just use chicken stock and it will still turn out great. This recipe can also be used to make beef gravy as well, just use beef drippings or beef stock mmmmm so good!!
To start the gravy you will make a roux, don’t let that word scare you. It’s only butter and flour. Harmless.
Melt the butter over medium high heat and stir in your flour. Cook this, stirring for a couple of minutes and this will get rid of any flour taste. Now whisk in the drippings and stock and simmer until thickened. Taste for salt and pepper and adjust to your liking. See, that’s not hard at all! So, please for the love of your mashed potatoes make homemade turkey gravy this year, your guests will thank you.
- 3 cups chicken or turkey stock
- 1 cup meat drippings from your roasted turkey
- 4 tablespoons butter
- 1/4 cup all purpose flour
- salt and pepper to taste
Pour meat drippings into a 4 cup measuring cup. Spoon off as much of the fat as you would like. Add in enough stock to measure 4 cups of liquid. Set aside.
In a small sauce pan melt butter over medium high heat. Stir in flour and continue to stir and cook for a couple of minutes. Slowly pour and whisk in the reserved drippings/stock and bring to a boil. Reduce heat and simmer until thickened. If too thick whisk in a little more stock. Remove from heat and taste for salt and pepper and adjust to taste. Serve immediately