Best Turkey Gravy Recipe
Sauces add exceptional flavor to a variety of recipes. Today I am sharing with you my perfect and best Turkey gravy recipe. Gravy happens to be included in the category of sauces. Gravy is made from pan juices then thickened with flour. In my best Turkey Gravy Recipe I add some whole milk, garlic, sweet onion and fresh parsley along with some of the most basic ingredients that we all have in our Holiday cooking stash this time of the year. This rich, luscious and flavorsome gravy enhances most every side dish.
Five Amazing Holiday Recipes From The Blog
My Basic Turkey Gravy Recipe Is Simple and Delicious
Just another reason why I must share my Turkey gravy recipe with you!It is basic, delicious and makes the most of fond...
The Secret To Good Gravy Is In The Fond
How To Make Best Turkey Gravy With A Roux
Add Aromatics
- Parsley
- Mushrooms
- Rosemary
- Garlic
- Onions
- Chives
- Marjoram
- Chervil
- Dried Herbs
What I love About Best Turkey Gravy Recipe
- Texture truly is velvety
- Creamy
- Zero Lumps
- Easy to customize
- No-Fail
- Quick
- Easy
- Flour
- Butter
- Chicken Broth
- Butter
- Sweet Onion
- Garlic
- Parsley
- Fond from baked Turkey
- Cream
- Salt and Pepper
Best Turkey Gravy Recipe/Side Dish
Ingredients
- 1 1/2 cup pan drippings from Turkey (also referred to as Fond)
- 1/4 cup butter
- 1 clove garlic diced
- 1 cup sweet onion finely chopped
- 1 cup chopped parsley
- 1/2 cup flour
- 3-4 cups chicken broth
- 1 cup whole milk or cream
- salt and pepper to taste
Instructions
- Once you have taken the turkey out of the oven, pour the drippings (Fond) into a a large bowl. The drippings are all of the goodies that are in the bottom of the roasting pan. Be super careful when pouring so as not to burn yourself.
- Let the drippings sit for about 5-10 minutes. This is going to allow the fat to naturally separate from the rest of the drippings. The fat will rise to the top. Leave all that good essence in the bottom of the bowl. This is the Fond and is the basis of your roux. Using a large ladle skim most of the fat from the top of the drippings..
- Now to make the Gravy;
- Pour 1 cup of the drippings into a large fry pan.
- (save 1/2 cup of drippings in case you need to thicken gravy)
- Add 1/2 cup butter.
- Add diced garlic, chopped onion and parsley.
- Cook over low-medium heat until brown.
- Add 1/2 cup flour to the pan and whisk this into the drippings until a smooth paste has formed.
- If the paste is too thick add a little broth now if it is a little to watery whisk in some more flour. Just add a little at a time.
- When you are happy with the consistency of Roux continue mixing over low to medium heat until you get a really pretty golden brown.
- Slowly begin to add the broth one cup at a time, finishing with the 1 cup of milk/cream.
- Cook gravy for about 5-8 minutes.
- Now you are going to need to eyeball the consistency of the gray and make a decision if you like it.
- If the gravy is too thin add 1 tablespoon cornstarch to leftover drippings and add to gravy stirring constantly.
- If the gravy is too thick add more chicken broth or water.
- Salt and pepper to taste.
- Store leftover gravy covered and up to 2 days in fridge.
The writers and publishers of AtHomewithjemma and the recipes on this website are not nutritionists or dieticians. This information is provided as a courtesy and is not guaranteed to be accurate. This nutritional information is a result of online calculators. Although athomewithjemma attempts to provide accurate nutritional information. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you use in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate.
Hi Jemma, hope you had a great Thanksgiving! Just wanted to let you know that I made my best gravy today using your recipe. It was so good! Thanks for this post.
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