Ultimate Homemade Turkey Gravy Recipe for Thanksgiving

Elevate your holiday feast with this rich, flavorful turkey gravy that will have your guests raving.

Master the Art of Perfect Turkey Gravy

Forget store-bought gravy mixes – nothing beats the taste of homemade! With a few simple ingredients and techniques, you can create a silky-smooth, deeply savory gravy that’ll take your turkey dinner to new heights. Let’s explore three foolproof methods to achieve gravy perfection.

Three Techniques for Tantalizing Turkey Gravy

1. Quick and Easy: Umami Boosters

Short on time? No problem! Start with good-quality, low-sodium chicken stock and amp up the flavor with umami-rich ingredients. A touch of soy sauce and Marmite work wonders, adding depth and savoriness without overpowering the gravy.

2. Aromatic Infusion: Flavor-Packed Stock

Take your gravy to the next level by simmering store-bought stock with a mirepoix of onions, carrots, and celery, along with bay leaves, peppercorns, and fresh herbs. This 30-minute infusion creates a rich base that’ll have everyone asking for your secret.

3. Turkey-Centric: Drippings and Giblets

For the ultimate turkey gravy, harness the power of pan drippings and giblets. Deglaze your roasting pan with stock to capture every bit of flavor, and simmer the neck and gizzards for an extra boost of turkey goodness. This method delivers unparalleled depth and authenticity.

The Secret to Silky-Smooth Gravy

Achieve the perfect consistency with these pro tips:

• Use the right ratio: 2 teaspoons butter, 1 tablespoon flour per cup of liquid
• Cook the flour until golden to banish raw flavors
• Add stock gradually, whisking vigorously to prevent lumps
• Simmer until thickened, seasoning at the end to avoid over-salting

Make-Ahead Magic

Save time on the big day by preparing your gravy up to five days in advance. Simply reheat gently on the stovetop or in the microwave, stirring frequently for even warming.

Ingredients for Turkey Gravy Perfection

• Turkey neck, gizzards, and trimmings
• 1 tablespoon (15ml) vegetable oil
• 1 large onion, roughly chopped
• 1 large carrot, peeled and roughly chopped
• 2 ribs celery, roughly chopped
• 1 1/2 quarts (about 1.5L) low-sodium chicken stock, plus extra if needed
• 1 teaspoon (5ml) soy sauce
• 1/4 teaspoon Marmite
• Fresh herb sprigs (parsley, thyme, or rosemary)
• 2 bay leaves
• 3 tablespoons (45g) butter
• 1/4 cup (1 1/2 ounces) flour
• Kosher salt and freshly ground black pepper

Gravy-Making Instructions

1. Prepare the flavor base: Chop turkey parts into 1-inch pieces. Heat oil in a saucepan over medium-high heat. Brown turkey parts and vegetables for 10 minutes. Add stock, soy sauce, Marmite, herbs, and bay leaves. Boil, then simmer for 1 hour. Strain and skim fat.
2. Adjust the stock: Ensure you have 1 quart of fortified stock, adding water or extra chicken stock if necessary. Set aside.
3. Create the roux: Melt butter in a saucepan over medium heat. Whisk in flour and cook until golden brown, about 3 minutes. Gradually whisk in the fortified stock. Simmer until thickened and reduced to 3 cups. Season with salt and pepper to taste.

Storage and Reheating Tips

Store gravy in an airtight container in the refrigerator for up to five days. Reheat gently, stirring frequently. Fix any texture issues by straining, blending, or adjusting thickness with stock or cornstarch slurry.