recipe for turkey gravy using chicken broth

Making the Perfect Turkey Gravy Using Chicken Broth

As Thanksgiving approaches, one of the key components of a great holiday meal is delicious gravy to accompany the turkey and sides. Gravy can seem intimidating to make from scratch but it doesn’t have to be. This simple recipe for turkey gravy made with chicken broth is easy and foolproof, yet yields gravy with rich, savory flavor.

I have made gravy numerous times over the years using different techniques, but I find this method to be the easiest and most consistent. The secret is using canned or boxed chicken broth as the base rather than relying solely on pan drippings from the roasted turkey, which don’t always produce enough liquid on their own

Chicken broth makes the perfect base for turkey gravy and is readily available at any grocery store. Making gravy this way eliminates the guesswork and ensures you’ll have enough for your holiday crowd. Once you try it, this will become your go-to turkey gravy recipe every year!

Why Use Chicken Broth for Turkey Gravy

There are a few key reasons why chicken broth works so well:

• It provides plenty of rich, savory flavor that complements the turkey perfectly.

• Chicken broth is easy to find and convenient to use. No need to make homemade turkey stock.

• It ensures you’ll have enough liquid for the gravy even if your turkey drippings are minimal.

• Chicken broth yields a smooth, lump-free gravy without much effort.

• You control the sodium content by choosing low-sodium chicken broth.

How to Make Turkey Gravy with Chicken Broth

Making gravy with chicken broth is so easy. Here’s a simple step-by-step overview:

Ingredients:

• 4 cups chicken broth
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1-2 tbsp fresh or dried sage, thyme, rosemary
• Turkey drippings (optional)
• Salt and pepper to taste

Steps:

1. In a saucepan, melt the butter over medium-low heat.

2. Whisk in the flour until smooth. Cook for 2 minutes, stirring frequently.

3. Gradually whisk in chicken broth. Stir constantly to prevent lumps.

4. Add sage, thyme, rosemary, salt, and pepper. Simmer for 5-10 minutes until thickened.

5. If desired, add 1-2 cups turkey drippings for more flavor.

6. Taste and adjust seasonings as needed.

7. Serve hot with turkey and sides.

The Secret’s in the Roux

The key step when making gravy with chicken broth is to first create a roux. This is done by cooking butter and flour together before adding the broth.

Creating a roux accomplishes two things:

1. It thickens the gravy to the perfect silky, smooth consistency.

2. It prevents lumps from forming when adding the broth.

It only takes a few minutes to make the roux, but this simple step eliminates the hassle of lumpy gravy ruining your holiday meal.

Once the roux is made, whisking in chicken broth a little at a time prevents clumping. Just be sure to let the gravy simmer for 5-10 minutes to cook off any raw flour taste.

And that’s it – smooth, delicious turkey gravy using chicken broth as the base.

Turkey Drippings Add Deep Flavor

One way to amplify flavor is to also add the drippings from your roasted turkey. The drippings contain all those savory browned bits from the bottom of the pan.

After removing your turkey, pour the drippings into a fat separator or spoon the fat off the top. You can then whisk 1-2 cups of the defatted drippings into the gravy for intensified turkey flavor.

Keep in mind that drippings are optional since chicken broth serves as the flavorful base. If your turkey wasn’t very fatty, you may only get 1/4 to 1/2 cup drippings at most. The gravy will still taste amazing!

Using Leftover Turkey Bones

Don’t throw away the turkey carcass after carving the meat! Simmer bones in water to create an ultra-rich turkey broth.

Here’s how:

1. Place turkey bones in a pot and add enough water to cover. Add celery, carrots, onion, garlic, bay leaves, peppercorns.

2. Simmer for 2-3 hours until bones release collagen and nutrients. Strain broth.

3. Let broth cool and skim off fat. Now you have turkey stock to use as the gravy base!

This method extracts every bit of flavor and nutrition from the bones. While it does take more time, the result is insanely savory, lip-smacking gravy.

Make-Ahead Gravy

No need to make your gravy at the last minute! It can be prepared 1-2 days in advance.

To store:

Let gravy cool completely, then transfer to an airtight container and refrigerate.

To reheat:

Place gravy in a saucepan over medium-low heat. Whisk frequently until hot and bubbly.

Making gravy ahead takes one more thing off your plate when getting Thanksgiving dinner on the table.

Pro Tips for the Best Gravy

• Use low-sodium chicken broth and add salt to taste. This allows you to control the saltiness.

• Whisk constantly when adding broth to prevent lumps.

• Simmer for 5+ minutes to eliminate the starchy taste of flour.

• For ultra-smooth gravy, strain through a fine mesh sieve after cooking.

• Keep gravy warm in a double boiler or low oven until ready to serve.

• Add fresh herbs like sage, thyme, rosemary for flavor.

• Splash of lemon juice or white wine vinegar brightens up gravy.

• For deeper flavor, add sautéed onions, shallots, or mushrooms.

• Drizzle good olive oil into finished gravy for richness.

Simple Serving Suggestions

A stellar turkey gravy deserves to be showcased. Here are some of my favorite ways to serve it:

• Classic turkey, mashed potatoes, and gravy dinner

• Biscuits and turkey pot pie smothered in gravy

• Hot turkey sandwiches dripping with gravy

• Savory turkey crepes with gravy for breakfast

• Turkey gravy over rice, pasta, or gnocchi

• Gravy injected into the turkey using a marinade injector

• Leftover sliced turkey dipped in gravy

Gravy is truly the tie that binds a spectacular Thanksgiving meal. With its lush texture and concentrated flavor, it brings each element of the feast together in perfect harmony. This easy recipe using chicken broth as the base delivers on that promise.

Frequency of Entities:
chicken broth – 21
turkey – 18
gravy – 17
drippings – 7
broth – 6
flour – 5
butter – 4
roux – 4
Thanksgiving – 3
herbs – 3
salt – 2
pepper – 2
lumps – 2
simmer – 2