The turkey is finally ready and now comes the gravy. Sure, it’s easy to open a jar but why bother when you can make homemade gravy that tastes way better?
No need for intimidation here—this recipe shares the secrets for making the perfect, lump-free gravy. A fat separator cup to separate those all-important pan drippings makes it easy to get started.
After it has simmered, do a taste test before adding any salt or pepper, especially if your turkey’s been brined. You may not even need any!
Homemade Gravy Recipe
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups stock, or pan drippings
- 1 cup water
- salt and pepper, to taste
- Fat Seperator
- Drain the pan drippings into a fat separator or bowl. Remove any fat from the top of the drippings and strain them into a measuring cup. Add enough water to equal 5 cups total liquid then set aside.
- Place a medium saucepan over medium-high heat. Add butter, allowing it to melt completely before adding the flour. Whisk to combine and allow the mixture to cook approximately 30 seconds.
- Slowly add the broth to the pan, whisking constantly to avoid lumps. Continue whisking until the flour is completely dissolved into the broth then bring it to a boil.
- Reduce heat to medium-low and allow the mixture to simmer 15 minutes, stirring frequently to avoid scorching. Once the gravy reaches the desired consistency, remove from heat and season with salt and pepper to taste, if necessary. Serve while hot and enjoy!
You can control the color of your gravy. The longer it’s cooked, the darker it gets!