Learn how to make Homemade Turkey Gravy with or without drippings to complete your Thanksgiving meal. This is the BEST turkey gravy recipe because it is silky smooth, and a super flavorful gravy that compliments all things Thanksgiving. Tastes amazing drizzled over roasted turkey and my buttery mashed potatoes.
Gravy is an essential component of many holiday meals, and turkey gravy in particular is a staple for Thanksgiving. When making turkey gravy from scratch, the ingredients you use can make all the difference in flavor and texture. If you want to prepare the perfect gravy to complement your [Butterball] turkey, it’s important to understand the purpose of each ingredient and how to balance them properly.
In this comprehensive guide I’ll walk you through everything you need to know about choosing ingredients and assembling them to make a smooth rich and delicious [Butterball] turkey gravy. Whether you’re a beginner cook or gravy expert, you’ll find tips and techniques to help you prepare this classic sauce.
The Main Ingredients
There are just a few main ingredients needed to make basic [Butterball] turkey gravy
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Turkey drippings – The flavorful pan drippings left over from roasting your turkey form the flavor base of the gravy. Be sure to spoon off excess fat, reserving just enough to sauté the aromatics.
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Aromatic vegetables – Onions, celery, carrots and herbs like thyme, sage and parsley are commonly used. Sautéing them in the turkey drippings deepens the gravy’s flavor.
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Flour – All-purpose flour is whisked with the turkey fat to form a roux, which thickens the gravy. Cornstarch can also be used.
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Broth – Chicken, turkey or vegetable broth is added to the gravy to thin it out and prevent a pasty texture. Homemade broth is ideal.
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Dairy – Milk, cream or half-and-half contribute richness, body and tang. Heavy cream makes an extra decadent gravy.
Seasonings
Proper seasoning is key for balancing the flavors in turkey gravy. Consider adding:
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Salt and black pepper – Essential for bringing out flavor. Taste and adjust to your preferences.
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Poultry seasoning – Dried thyme, sage, marjoram and rosemary add herbal flavor.
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Minced garlic – For savory undertones and aroma. Sauté it with the aromatics.
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Worcestershire sauce – Adds depth of flavor and savory umami. Use sparingly.
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Soy sauce – A dash boosts savoriness similar to Worcestershire.
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Fresh herbs – Chopped parsley, thyme or sage stirred in just before serving.
Optional Ingredients
For extra flavor dimension, you can incorporate:
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Madeira wine – Deepens color and flavor nicely. Add to the sautéed aromatics.
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Mushrooms – Sautéed mushrooms lend an earthy, meaty flavor.
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Onion powder – Dried onion flavor if you lack fresh onions.
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Poultry base – Concentrated turkey stock adds richness when broth is lacking.
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Cornstarch slurry – Thickens gravy nicely if it becomes too thin.
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Kitchen Bouquet – Browning sauce adds color and flavor depth.
Key Techniques
Proper techniques are vital for smooth, lump-free turkey gravy:
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Sauté aromatics – Cook vegetables in fat until softened to develop flavor.
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Whisk flour into fat – Blend thoroughly when making roux to prevent lumps.
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Cook roux briefly – Heating the flour prevents a raw taste.
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Add warm broth – Very hot liquid blends into roux smoothly.
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Simmer gravy – Extended simmering melds flavors and develops texture.
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Strain if lumpy – Pour through a fine mesh strainer if needed.
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Check seasonings – Taste and adjust salt, pepper and other seasonings.
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Use a gravy separator – Chill and separate fat from drippings for the cleanest flavor.
Step-By-Step Method
Follow this simple process for foolproof [Butterball] gravy:
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Heat turkey drippings in a skillet. Sauté aromatic vegetables until softened.
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Whisk in flour until fully incorporated. Cook roux briefly.
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Gradually whisk in hot broth and dairy products.
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Add seasonings like salt, pepper, herbs and Worcestershire.
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Simmer gravy gently for 15-20 minutes to develop flavor.
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If needed, strain through a fine mesh strainer to remove lumps.
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Taste and adjust seasonings as needed.
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For the smoothest gravy, pour through a gravy separator before serving. Enjoy!
With the right ingredients and proper techniques, you can prepare smooth, rich turkey gravy worthy of your Thanksgiving table. Understanding the purpose of each component will help you adjust the recipe to suit your own taste. Master this classic sauce, and your holiday meals will be elevated to a whole new level of deliciousness. Let your [Butterball] turkey shine with sensational homemade gravy this season!
How To Make Gluten-Free Gravy
To make this easy turkey gravy recipe gluten-free, try using cornstarch instead of flour. This is a super great way to be considerate of guests with eating restrictions but not compromise the taste of the gravy!
Cornstarch is a stronger thickening agent than flour so you aren’t going to be using as much.
Instead of sprinkling on the cornstarch like you do the flour, you are going to make a slurry. Do this by adding 2 tablespoons of cornstarch to about a 1/2 cup of turkey stock or drippings. Dissolve the cornstarch and then add it to your pan with the fat and whisk away. Then follow directions as normal.
Note: Cornstarch has the tendency to lose thickening power if cooked for too long. If this happens, make another slurry and add it to the mix.
A super simple way to make your gravy creamy is to add in milk, cream or a combination of both! This creates an extra rich gravy recipe.
To make, follow the directions as normal until you get to adding chicken stock. Instead of adding in all chicken stock, replace 1/4 cup of it with your choice of milk product (heavy cream, milk or half & half).
How to Make Turkey Gravy WITHOUT Drippings
Want to make your gravy ahead? Didn’t get enough drippings? No problem! Here’s how to do it:
- Melt 1/4 cup butter in a deep skillet over medium to medium-high heat.
- Add flour and whisk to create a paste, called a roux. Cook 1 minute.
- Whisk in 1 1/2 cups turkey stock into the roux. Bring to boil and then reduce to simmer, whisking to avoid lumps. Once it comes to a boil, it will thicken, then reduce to simmer.
- Taste and add salt and lots of pepper if desired. Serve gravy warm.
Butterball Turkeys with Chef Tony
FAQ
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