The Basics: How to Make Turkey Gravy

Published on Friday, October 23, 2009, by CHOW Food Team / Edit Post

From the store to the kitchen to the table: We outline the steps that get you from raw ingredients to your dinner tonight, free of measurements and complicated techniques. It’s a method you’ll remember and whip out whenever you like. It is the most basic way to make the thing you’re making.

  • WHAT YOU’LL NEED:
  • - the roasting pan, turkey neck, and vegetables from our Basics: Roasted Turkey
  • - a flat spatula
  • - a mesh strainer
  • - 1 small and 1 medium heatproof bowl
  • - a medium saucepan
  • - a whisk
  • - a cup of white wine or sherry
  • - 3/4 stick of butter
  • - 1/3 cup flour
  • - 2 1/2 cups chicken stock or broth
  • - salt and pepper

WHAT YOU’LL DO:

VIEW ONE STEP AT A TIME | PRINT PDF

  • 1. Pour off the excess drippings from the roasting pan into the small bowl. Let it sit for a few minutes for the fat to rise to the top, then skim the fat off with a spoon and discard.

    Step 1

  • 2. Place the roasting pan across two burners over medium heat. Put the onion and celery from inside the roasted turkey, along with the roasted turkey neck, in the pan. Scrape up any browned bits from the bottom of the pan with a flat spatula.

    Step 2

  • 3. Add the wine or sherry while scraping the bottom of the pan, and simmer until reduced by half. Add the reserved drippings back into the pan. Pour the mixture through the strainer into the medium bowl and set aside. Discard the solids from the strainer.

    Step 3

  • 4. Melt the butter in the saucepan over medium heat. When it foams, sprinkle the flour evenly over it.

    Step 4

  • 5. Whisk the flour and butter together and cook, stirring occasionally, until the mixture (known as a roux) turns the color of peanut butter, about seven minutes.

    Step 5

  • 6. While whisking continuously, slowly add the chicken stock or broth and the reserved pan juices. Bring the mixture to a simmer and cook, being sure to whisk at the edges of the pan, until the gravy thickens slightly. Add salt and pepper to taste. Makes about 3 cups. See more Thanksgiving Basics.

    Step 6

Illustrations by Bill Russell

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POST A COMMENT |12 Comments

COMMENT

  • sandychow is on the right track, this recipe doesn't haven't enough turkey parts!
    - While the turkey is cooking, simmer the giblets and neck with a few veggies (onion, carrot, celery) for about an hour until tender, then add the diced up liver and cook for a few minutes more.
    - Let the 'parts' cool, strip and mince as required then add to the pan after making the roux. Use the giblet broth to...+READ

    sandychow is on the right track, this recipe doesn't haven't enough turkey parts!
    - While the turkey is cooking, simmer the giblets and neck with a few veggies (onion, carrot, celery) for about an hour until tender, then add the diced up liver and cook for a few minutes more.
    - Let the 'parts' cool, strip and mince as required then add to the pan after making the roux. Use the giblet broth to thin gravy as required.
    - Perhaps the next day after the turkey is cooked and carved, the skin and other 'leftovers' can be sauteed in order to make a little more stock and gravy.-COLLAPSE

  • Here's a quibble: This recipe is supposed to be a basic recipe for a beginner. The first instruction is "Pour off the excess fat . . ." and the beginner's reaction is going to be, "How much is excess fat?" That is, apparently, you do not want the beginner to pour off all the fat, just the excess.

    The problem is that the recipe is trying to avoid measurements to keep it simple. But "simple" that...+READ

    Here's a quibble: This recipe is supposed to be a basic recipe for a beginner. The first instruction is "Pour off the excess fat . . ." and the beginner's reaction is going to be, "How much is excess fat?" That is, apparently, you do not want the beginner to pour off all the fat, just the excess.

    The problem is that the recipe is trying to avoid measurements to keep it simple. But "simple" that creates confusion isn't so simple.

    I will admit, though, that any instruction getting into the realm of matching the amount of flour and fat in the recipe is going to desimplify it, as well. The beginner is going to need to measure or be given some kind of idea of the amount of retained fat which he/she should be using.-COLLAPSE

  • Cannot agree that butter is "better for you" than turkey fat. Both are animal fat, thus contain cholesterol.

    Make stock with turkey necks for rich flavor; brown flour before adding turkey fat or butter. Skim all fat from pan drippings and only use fat equal to the amount of flour used. If you don't have time to refrigerate, skim the fat from the drippings with a ladle or large cooking spoon. I...+READ

    Cannot agree that butter is "better for you" than turkey fat. Both are animal fat, thus contain cholesterol.

    Make stock with turkey necks for rich flavor; brown flour before adding turkey fat or butter. Skim all fat from pan drippings and only use fat equal to the amount of flour used. If you don't have time to refrigerate, skim the fat from the drippings with a ladle or large cooking spoon. I use the proportions from my ninth grade home ec white sauce recipe -- no doubt revealing my age! : 2 Tablespoons flour + 2 Tablespoons fat + 1 cup liquid; bring to a boil, whisking to prevent lumping. Reduce heat and keep warm until ready to use. I make two quarts of gravy for our crowd, so I use 1 cup browned flour and 1 cup turkey fat plus pan drippings and enough turkey stock to make 8 cups. Enjoy!-COLLAPSE

  • not sure why choosing turkey fat or butter would require a "so there?"

    aren't we here to exchange info and ideas. the beauty of that is that you can take what's useful to you and leave the rest.

  • the butter is a great added flavor and is better tasting and better for you than the tukey fat... so there

  • i also use the turkey fat to make the roux. since this is a primer for making gravy, i 'll add that the easiest way to separate the fat from the rest of the juices is to strain all the liquid into a bowl and refrigerate. then when the fat sets up scrape it off the gelled drippings and use what you want for roux and freeze the rest of the fat for later use. use the gelled stuff in your gravy. it...+READ

    i also use the turkey fat to make the roux. since this is a primer for making gravy, i 'll add that the easiest way to separate the fat from the rest of the juices is to strain all the liquid into a bowl and refrigerate. then when the fat sets up scrape it off the gelled drippings and use what you want for roux and freeze the rest of the fat for later use. use the gelled stuff in your gravy. it will melt again and has great flavor and mouth feel. and add chicken broth if you need more liquid.

    i'm roasting a small turkey now so dh can take gravy to workplace potluck tomorrow.-COLLAPSE

  • I would never discard the excess turkey fat. That's where all the flavour is! I would not use butter either, just whatever fat the turkey produced. I've always made turkey stock and used that for the next turkey, it's SO much better than store-bought chicken stock.

  • "This recipe given is the basics" Ah, well, I see. That certainly makes some of my comments inappropriate. But, along those lines, I think the recipe as given might miss the mark.

    1. Potato water: inappropriate. Not basic.

    2. Giblet and celery tops stock vs. chicken stock: Hmm, undecided. I assume everyone is going to *have* giblets and celery tops left over from the turkey and the stuffing, or...+READ

    "This recipe given is the basics" Ah, well, I see. That certainly makes some of my comments inappropriate. But, along those lines, I think the recipe as given might miss the mark.

    1. Potato water: inappropriate. Not basic.

    2. Giblet and celery tops stock vs. chicken stock: Hmm, undecided. I assume everyone is going to *have* giblets and celery tops left over from the turkey and the stuffing, or some kind of mirepoix-ish addition to the turkey or pan. But I may be very old fashioned and wrong in my assumption.

    So, I'd say, if those ingredients are going to be available, it's more basic and turkey-gravy-like to make stock with them. But if they're *not* available, well, any easy stock would be appropriate.

    3. Turkey fat roux: Appropriate. Rather easier, more basic and turkey-gravy-like to make roux right in the pan with definitely available fat. The Original Recipe calls for discarding the fat. Use it, eliminate an unnecessary ingredient!

    Thanks for steering me right.-COLLAPSE

  • I agree that there's no reason to dirty up a separate pot, you can make the whole thing in the pan, and strain solids out after cooking. I also add sherry and sometimes a bit of fruit preserves, usually apricot. As noted, there are probably a billion acceptable ways to make gravy, though my mother-in-law strains out all fat, uses swanson's chicken broth, and thickens with corn starch (shudder). I...+READ

    I agree that there's no reason to dirty up a separate pot, you can make the whole thing in the pan, and strain solids out after cooking. I also add sherry and sometimes a bit of fruit preserves, usually apricot. As noted, there are probably a billion acceptable ways to make gravy, though my mother-in-law strains out all fat, uses swanson's chicken broth, and thickens with corn starch (shudder). I always graciously offer to make the gravy, and sometimes win out. Once when I lost out, I took some of the chicken-colored watery pudding, and melted butter into it in vain hopes of making it palatable, with tears streaming down my face. It was then that I realized how important gravy is to Thanksgiving.-COLLAPSE

  • Everyone has their own way of making gravy. This recipe given is the basics. I usually make a stock pot of the Turkey parts to baste the turkey with and also help make or than enough gravy after deglazing the pan that has all the veggies in it like celery, potatoes, onions and carrots. Many people like me don't always eat smashed potatoes, but eat rice instead along with the stuffing smothered in...+READ

    Everyone has their own way of making gravy. This recipe given is the basics. I usually make a stock pot of the Turkey parts to baste the turkey with and also help make or than enough gravy after deglazing the pan that has all the veggies in it like celery, potatoes, onions and carrots. Many people like me don't always eat smashed potatoes, but eat rice instead along with the stuffing smothered in gravy.-COLLAPSE

  • One thing that I always add, on the top, are crumbled bacon. I cook the bacon in the frying pan and then set it aside. Once the gravy is done and ready to be served, I take the bacon and crumble it on the top of the gravy.
    If you choose to do this, make sure that your gravy has been pured into its serving dish before you crumble the bacon.
    It adds a flavor that our family enjoys.
    Sandy
    ...+READ

    One thing that I always add, on the top, are crumbled bacon. I cook the bacon in the frying pan and then set it aside. Once the gravy is done and ready to be served, I take the bacon and crumble it on the top of the gravy.
    If you choose to do this, make sure that your gravy has been pured into its serving dish before you crumble the bacon.
    It adds a flavor that our family enjoys.
    Sandy
    www.ultimategullah.com-COLLAPSE

  • Not bad, but not right. Three things you need for turkey gravy: pan drippings, celery stock and potato water.

    Really, a turkey should be stuffed, but we'll pass that by. If you're putting celery in the bird, chop off the leafy tops and put them in a sauce pan with the giblets. Simmer this all day as the turkey cooks, adding water as necessary. That makes your stock, not extra made chicken...+READ

    Not bad, but not right. Three things you need for turkey gravy: pan drippings, celery stock and potato water.

    Really, a turkey should be stuffed, but we'll pass that by. If you're putting celery in the bird, chop off the leafy tops and put them in a sauce pan with the giblets. Simmer this all day as the turkey cooks, adding water as necessary. That makes your stock, not extra made chicken stock.

    You are serving mashed potatoes with the turkey, right? Well, when the potatoes have boiled, save the water.

    OK, when the bird is cooked, pour off all the turkey pan drippings into a tall drinking glass. Use a baster to suck some fat off the top of the stuff in the glass. Squirt that back in the pan. Sprinkle in flour, then low heat fry it, in the pan, for your roux. No butter necessary.

    Add fat and flour until you get a ball or wad of dark roux, golf ball or softball size depending on your liking for gravy.

    Dribble in celery stock and potato water, stirring them into the roux. Use the baster to suck up the dark drippings juice from the bottom of the drinking glass. But not the liquid fat: just the dark stuff. Add that and stock and potato water and stir and cook until your pan is all deglazed and you have gravy.

    Rinse the saucepan in which you cooked the celery stock. Run the gravy through a sieve into it. Done!-COLLAPSE