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Lilly’s Table

 
 

© Lillys-Table.com Photo of Turkey Gravy
  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

10 mins

Time
Estimate
10 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall


Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables



Recipe Detail

Fall

Turkey Gravy

 

This is best with the drippings off of the bird- fat and all. While your turkey roasts, the innards can simmer. If you need space on your stove a crockpot set on high heat will help get the job done. If you want a tad extra flavor, add fresh herbs, garlic or onions to the simmering innards.

If you have a lot of drippings and broth from the innards, double the roux to prepare more. If you want a thicker gravy, double the roux again.

Ingredients

  • 3 cups turkey/chicken drippings, more or less
  • 3 tablespoons butter, unsalted, or rendered turkey fat
  • 3 tablespoons flour, rice or all-purpose
  • ¾ cup white wine
  • 2 cups broth, more or less if needed, from the simmered innards

Serving Size: 10 People



 

Preparation Instructions

When you remove the innards from the cavity of the turkey, place them in a pot or crockpot. Cover with water and bring up to a boil. Reduce to a simmer while the turkey roasts. Add more water if needed to keep everything covered.

When the turkey is done and resting, pour the drippings into a fat separator or a jar/bowl that will allow you to scoop off the fat easily.

This scooped off fat can be used in place of the butter.
Also, if you prefer a thick gravy, double the amount of fat and flour for the roux. Double the whole recipe if you have a lot of drippings and broth from the innards.

Melt the butter/fat in a saucepan over medium heat. Sprinkle in the flour while whisking. Reduce the heat, whisk until it smells slightly nutty or the color begins to deepen to brown. Whisk in the white wine rapidly as it thickens.

Next rapidly whisk in the warm drippings and strained broth from the innards into the gravy. Constantly whisk until it begins to thicken and the clumps are smoothed out.

Once it simmers, reduce the heat to low. Add salt and black pepper if desired- but taste first. A brined turkey will usually let off very salty drippings.

If you get to the end of making the gravy and it seems too thin, whisk together flour & cold water (broth or wine work too). Whisk this flour-liquid in and simmer for an extra 3-6 minutes until it is thick and tasty.