Thanksgiving dinner is a time to come together with friends and family, share a meal, and express gratitude for the past year. Among the many dishes that grace the Thanksgiving table, the gravy often holds a special place. It's not just a side; it's the binding agent that ties the meal together, enriching the flavors of the turkey, stuffing, and mashed potatoes. For many, the quest for the perfect gravy recipe ends here with this easy Turkey Gravy Recipe for Thanksgiving dinner. Here's how to make a delicious, smooth, and savory gravy that will elevate your Thanksgiving feast.
Ingredients for Turkey Gravy
Here is what you need to prepare your gravy:
- 1/4 cup of turkey fat (or butter if turkey fat is not available)
- 1/4 cup all-purpose flour
- 2 cups turkey stock or chicken broth (if turkey stock is not available)
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional flavors:
- 1 tsp chopped fresh thyme
- 1 tsp finely chopped fresh sage
Preparation Steps
Let's dive into the preparation:
Step 1: Deglaze the Roasting Pan
After roasting your turkey, pour off or spoon out most of the turkey fat from the roasting pan, leaving about 1⁄4 cup of fat for the roux. If you don’t have enough turkey fat, you can supplement with butter.
📌 Note: Deglazing is crucial as it captures all the caramelized bits from the bottom of the roasting pan, adding depth to your gravy.
Step 2: Make the Roux
Place the roasting pan with the retained turkey fat (or butter) on your stovetop over medium heat. Sprinkle in the flour, whisking constantly to avoid lumps. Cook until the mixture turns light golden brown, which should take about 2-3 minutes.
Step 3: Add Stock and Simmer
Gradually whisk in the turkey stock or chicken broth, continuing to whisk to prevent lumps from forming. Increase the heat to bring the mixture to a simmer. Once simmering, reduce the heat to medium-low, and let it cook until it thickens. This should take about 5-7 minutes.
Step 4: Season and Strain
Season the gravy with salt and pepper. You can also add thyme and sage here for additional flavor. If the gravy has lumps, strain it through a fine-mesh sieve into a saucepan. If it’s too thick, thin it with a bit more stock or broth.
Step 5: Serve
Your gravy is now ready to be served hot with your Thanksgiving turkey and sides. For an extra touch of elegance, you can serve it in a gravy boat or a small pitcher.
Notes for a Perfect Gravy
📍 Note: If your gravy is too thin, you can either simmer it longer to reduce or make a slurry with additional flour or cornstarch mixed with cold stock or water, then stir it into the gravy to thicken.
📍 Note: Taste and adjust seasoning. A good gravy often needs more salt than you might expect because the richness of the stock can mask flavors.
📍 Note: If you prefer a smooth gravy, straining is key. However, for a chunkier texture, feel free to skip this step.
In summary, this Turkey Gravy Recipe is straightforward yet delivers a rich, flavorful accompaniment to your Thanksgiving meal. With a few simple ingredients and basic cooking techniques, you can achieve that perfect balance of savory, salty, and herby goodness that complements the roasted turkey and all the traditional fixings. Whether you're a seasoned cook or making gravy for the first time, this recipe will help you create a delicious, homemade gravy that will become a cherished part of your Thanksgiving tradition.
Can I make the gravy ahead of time?
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Yes, you can make gravy ahead of time. Simply prepare it as instructed, cool it down, and store it in the refrigerator. Before serving, gently reheat it on the stove, whisking frequently to keep it smooth. If it thickens too much upon cooling, you can thin it out with some turkey stock or broth.
What can I do if I’ve accidentally made the gravy too salty?
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If your gravy is too salty, you can dilute it with unsalted stock or broth. Another trick is to peel and simmer a potato in the gravy to absorb some of the salt; just remember to remove the potato before serving.
How can I ensure a lump-free gravy?
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To prevent lumps, make sure to add the flour to the fat or butter gradually while whisking continuously. Adding the liquid slowly and continuing to whisk ensures that the flour disperses evenly and doesn’t form clumps.
