Easy Turkey Gravy Recipe

Introduction

This easy turkey gravy is a perfect complement to your holiday turkey or any roasted poultry. Made from a simple roux and seasoned broth, it’s smooth, flavorful, and comes together in just minutes.

Ingredients

• 1/2 cup butter (1 stick)
• 1/2 cup flour
• 4.5 cups chicken or turkey broth (or stock)
• 1/2 tablespoon Worcestershire sauce
• 1 teaspoon poultry seasoning (such as McCormick brand)
• 1/2 teaspoon onion powder
• Salt & pepper to taste

Instructions

1. Step 1: Melt the butter in a pot or large saucepan over medium heat, then whisk in the flour. Cook, whisking almost constantly, for about 4-5 minutes until the roux smells toasted and has turned a golden or light brown color. Be careful not to let it burn.
2. Step 2: Gradually whisk in the broth, followed by Worcestershire sauce, poultry seasoning, and onion powder.
3. Step 3: Increase the heat to medium-high and cook the gravy for another 5-7 minutes, whisking frequently until thickened to your liking. If it becomes too thick, add a splash more broth. Season with salt and pepper to taste.
4. Step 4: If using pan drippings, warm the gravy and then stir in 1/3 to 1/2 cup of fat-separated drippings for extra flavor. To separate fat, use a fat skimmer or chill a cup of drippings in the freezer until the fat hardens and can be easily removed. Add the remaining juices to the gravy.

Tips & Variations

• Make the gravy a few days ahead and reheat gently; it will thicken further when cooled and reheated.
• Add pan drippings at the end to boost flavor but use less salt to balance seasoning.
• If you like a smoother texture, strain the gravy through a fine-mesh sieve before serving.

Storage

Store leftover gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a little broth if it has thickened too much. For longer storage, freeze the gravy for up to 2 months and thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pan drippings instead of broth?

You can add pan drippings to enhance the flavor, but it’s best to prepare the gravy with broth first and then stir in fat-separated drippings at the end. This controls thickness and prevents a greasy texture.

What if my gravy is lumpy?

Lumps often form if flour isn’t whisked thoroughly when first added to butter. Whisk constantly during the roux step and when adding broth, pour the liquid gradually while whisking to keep the gravy smooth.

Easy Turkey Gravy Recipe

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★★★★★

4.4 from 63 reviews

• Author: Hugo
• Total Time: 20 minutes
• Yield: Approximately 3 cups of gravy 1x

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Description

This Easy Turkey Gravy recipe provides a smooth, rich sauce perfect for complementing your turkey or chicken dishes. Made with a buttery roux and seasoned chicken or turkey broth, it offers classic savory flavors enhanced by Worcestershire sauce and poultry seasoning. Quick to prepare on the stovetop, it’s a versatile gravy that can also incorporate flavorful pan drippings for an extra depth of taste.

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Ingredients

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Gravy Base

• 1/2 cup butter (1 stick)
• 1/2 cup flour
• 4.5 cups chicken or turkey broth (or stock)

Seasonings

• 1/2 tablespoon Worcestershire sauce
• 1 teaspoon poultry seasoning (McCormick brand recommended)
• 1/2 teaspoon onion powder
• Salt & pepper, to taste

Optional

• 1/3 to 1/2 cup pan drippings (fat removed)

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Instructions

1. Make the Roux: Melt the butter in a pot or large saucepan over medium heat. Whisk in the flour and continue whisking almost constantly for 4-5 minutes until the roux emits a toasted aroma and achieves a golden to light brown color, being careful not to burn it.
2. Add Broth and Seasonings: Gradually whisk in the chicken or turkey broth, ensuring a smooth mixture. Stir in Worcestershire sauce, poultry seasoning, and onion powder evenly.
3. Thicken the Gravy: Increase the heat to medium-high and cook the gravy for 5-7 minutes, whisking frequently to prevent lumps and ensure smoothness. If the gravy becomes too thick, add a splash more broth to reach desired consistency.
4. Adjust Seasoning: Season the gravy with salt and pepper to taste. Keep in mind to use less salt if you plan on adding pan drippings later. Note that the gravy will thicken further as it cools and reheats if made in advance.
5. Incorporate Pan Drippings (Optional): If using pan drippings, warm the prepared gravy and then stir in 1/3 to 1/2 cup of drippings with the fat separated out. To separate fat, use a fat skimmer or chill a cup of liquid from the roasting pan until fat solidifies, then discard the fat and add the remaining liquid to the gravy for added flavor.

Notes

• Whisk frequently during cooking to avoid lumps and burning the roux.
• Gravy thickens as it cools; adjust consistency with broth as needed.
• Use less salt if adding pan drippings to control saltiness.
• Pan drippings add a rich, savory depth; ensure fat is removed before adding.
• Can be made a few days ahead and reheated gently.

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Sauce
• Method: Stovetop
• Cuisine: American

Keywords: turkey gravy, easy gravy recipe, stovetop gravy, Thanksgiving gravy, buttery gravy, poultry gravy