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Turkey Gravy

Savory Turkey Gravy That Elevates Your Holiday Feasts

This Easy Turkey Gravy is my go-to solution for a savory, homemade gravy that effortlessly enhances your roast turkey or chicken.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Best Recipes
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Gravy Base
  • ¼ cup Butter Provides richness and forms the base of the roux; substitutable with margarine.
  • ¼ cup Flour Essential for thickening; use all-purpose flour for best results.
  • 2 cups Chicken or Turkey Broth Adds depth of flavor; use homemade for best taste.
For Flavoring
  • 1 tablespoon Worcestershire Sauce Introduces umami; soy sauce can be a substitute.
  • 1 teaspoon Poultry Seasoning Infuses herby taste; can substitute with thyme, sage, and marjoram.
  • 1 teaspoon Onion Powder Adds mild sweetness and depth; freshly minced onion can be used.
  • to taste Salt Enhances overall flavor; adjust based on pan drippings.
  • to taste Pepper Enhances overall flavor.

Equipment

  • medium saucepan

Method
 

Steps
  1. Melt the butter in a medium saucepan over medium heat, swirling occasionally for 2-3 minutes.
  2. Create the roux by whisking in ¼ cup of flour for 4-5 minutes until light golden brown.
  3. Add 2 cups of broth, whisking vigorously and stirring until gravy thickens for 2-3 minutes.
  4. Incorporate Worcestershire sauce, poultry seasoning, and onion powder; stir for 1 minute.
  5. Increase heat to medium-high, cooking an additional 5-7 minutes, adjusting thickness as needed.
  6. Final seasoning: Taste and adjust salt and pepper, simmering for another 1-2 minutes.
  7. If using pan drippings, whisk them in, reheating the gravy over low heat.

Nutrition

Calories: 100kcalCarbohydrates: 8gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 15mgSodium: 300mgPotassium: 50mgVitamin A: 500IUCalcium: 10mgIron: 0.5mg

Notes

This gravy can be prepared up to 3 days in advance and reheated when needed.

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