Easy Turkey Gravy Recipe

Easy Turkey Gravy Recipe is a handy guide on how to make the best turkey gravy with turkey drippings. Recipe includes instructions using cornstarch to make gluten-free gravy or flour, as well as make ahead tips!

Author: Flavor the Moments

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 12 servings

Calories: 129 kcal per serving

Ingredients

1 cup - turkey drippings
2 cups - homemade turkey stock
Salt and pepper
3 tablespoons - cornstarch
3 tablespoons - water
6 tablespoons - flour
6 tablespoons - water
6 tablespoons - flour
6 tablespoons - fat from drippings

Instructions

Remove the turkey from the pan and pour the drippings into a measuring cup or gravy separator. Let stand for a few minutes to allow the fat to rise to the top.
Place the roasting pan over 1-2 burners over medium heat. Deglaze the pan using 1/2 cup turkey stock and scrape up the brown bits from the pan. Pour into the rest of the drippings. *Alternatively, you can use 1/2 cup of alcohol such as white wine, bourbon or sherry, and cook until reduced by half. Bourbon is my personal favorite! Proceed below using cornstarch slurry, flour slurry or roux.
Skim the fat from the top of the turkey drippings and discard.
Place the turkey drippings and stock in a medium sauce pan and bring to a boil over medium heat.
Combine the flour and water together in a small bowl until smooth. Reduce the heat to medium low, and slowly add the flour slurry to the drippings and stock, whisking constantly to prevent lumps. Simmer until the gravy has reached the desired thickness, whisking often.
Remove from heat and season with salt and freshly ground black pepper, to taste.
Skim 6 tablespoons of fat from the top of the turkey drippings and place in a medium sauce pan. If you don't have 6 tablespoons use butter to make up the difference. Add the flour and cook over medium heat for 1-2 minutes, stirring often, until browned and the roux smells like shortbread.
Slowly add the turkey stock to the roux while whisking constantly to prevent lumps. Continue whisking until the mixture comes to a boil, then boil for 1-2 minutes longer. Reduce heat and simmer, whisking occasionally, until the gravy reaches the desired thickness.
Remove from heat and season with salt and freshly ground black pepper, to taste. Serve warm and enjoy!

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