If you make your own Turkey gravy at Thanksgiving, you sure don’t need someone like me telling you how to make it. However, if you have never made homemade Turkey gravy, and if you’re afraid that it’s hard to make, I’m here to tell you that it’s one of the easiest things ever to make.
Now let’s talk about what kind of Turkey Gravy you like. You see, there’s more than one way to make Turkey Gravy. I actually make two kinds of Turkey Gravy and I’m going to share one with you today. This one is the most common way that most people make Turkey Gravy.
Note: Stay tuned next week…I’ll be posting how to make Turkey Milk Gravy.
You’re going to be shocked at just how easy it is to make this gravy. Here’s all you do…
- Add your flour to 1 cup of your broth in a medium bowl and whisk it vigorously with a fork until the flour is absorbed into the broth and there are no lumps.
- Add the remaining broth to a skillet or to the pan you baked your turkey in. Place it over medium heat on your stove top. If using your turkey pan, feel free to scrap loose and bits and pieces of anything that’s stuck to the bottom of the pan. Bring the broth to a boil over medium heat. Add the broth/flour mixture and whisk constantly until the gravy begins to thicken. Add salt and pepper to taste and remove from the heat.
- Pour the gravy into a gravy boat and serve. The gravy will continue to thicken some as it sits.
Note: In the recipe below, I show you the proportion of broth to flour for making both 2 cups and 3 cups of gravy.Print
- 2 cups turkey broth
- 1/4 cup all-purpose flour
- 3 cups turkey broth
- 1/3 cup all-purpose flour
- salt & pepper to season
- In a medium bowl, vigorously whisk the flour into 1 cup of the broth, until the mixture is smooth.
- Add the remaining broth to a skillet or pan and bring to a boil over medium heat. Add salt and pepper to taste.
- Add the broth/flour mixture to the skillet or pan and whisk constantly until the gravy has thickened.
- Pour the gravy into a gravy boat and serve.
- Refrigerate leftover gravy. Gravy will thicken once refrigerated and will thin out again as it’s reheated.
- You can also add chopped up giblets to this gravy if you prefer.
- If you prefer a thinner gravy just decrease the flour by 1 teaspoon or add 1/4 cup more of the broth.
- I don’t suggest adding more flour. As I noted, the gravy will thicken more after it’s removed from the heat.
Keywords: gravy, turkey gravy, turkey pan gravy, turkey dripping gravy,