Old Fashion
Turkey Gravy From Scratch.
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This foolproof gravy is super simple with Devine flavor. This gravy is made from pan juices (Turkey Drippings) and goes great with Roasted Turkey and Loaded Mashed Potatoes. This year I had a hard time choosing if I wanted to dip my turkey in gravy, or use homemade Cranberry sauce over my turkey. They both won, and I did both, it's THAT good!
You Will Need
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4 tablespoons oil
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4 tablespoons flour
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3 cups reserved turkey drippings
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1/2 teaspoon salt
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1/2 teaspoon pepper
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Turkey Gravy From Scratch
Step-by-Step Instructions
Prepare the Roux: Place a medium saucepan on the stove over medium heat. Add the 4 tablespoons of oil and 4 tablespoons of flour to the saucepan. Stir well to combine, creating a paste. Continue stirring constantly to prevent burning. You can adjust the heat as needed.
Brown the Roux: Keep stirring the paste until it reaches a light golden brown color. If you prefer a darker gravy, you can continue to stir until you achieve your desired shade. Be patient during this step; it's essential to develop a rich flavor.
Incorporate the Turkey Drippings: Once the roux has reached your preferred color, carefully pour in the 3 cups of reserved turkey drippings. Be cautious, as it might bubble up initially. Stir continuously to combine the roux with the drippings.
Thicken the Gravy: Maintain medium heat and stir the mixture consistently until it reaches your desired thickness. If the gravy becomes too thick, you can add more turkey drippings or water to achieve the desired consistency.
Season to Perfection: Add the 1/2 teaspoon of salt and 1/2 teaspoon of pepper to the gravy. Stir well to evenly distribute the seasonings. Taste and adjust the salt and pepper if necessary.
Serve: Your homemade turkey gravy is now ready to be served. Pour it over mashed potatoes, slices of turkey, or any other dish you prefer. Enjoy your flavorful homemade gravy!
This homemade turkey gravy will elevate your meal, adding a burst of flavor to your Meal. Adjust the thickness and seasoning to your liking, and your family or guest will be impressed!
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Now, if you're just starting out in the kitchen, I have some great beginner tips crafting your very own homemade gravy might feel a tad daunting. Fear not! With some good old-fashioned practice and these down-home tips, you'll soon be a pro at whipping up delicious gravy from scratch.
Gather Your Ingredients and Equipment:
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Before you start, ensure you have all the ingredients and equipment ready. For basic gravy, you'll need fat (like pan drippings or butter), flour, liquid (broth or drippings), and seasonings.
Use Quality Drippings:
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If you're making gravy from meat drippings, make sure they are well-seasoned and flavorful. Skim off any excess fat, leaving behind the flavorful juices.
Make a Smooth Roux:
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The roux (a mixture of fat and flour) is the foundation of gravy. Cook it until it's a pale golden color to eliminate the raw flour taste. Stir constantly to avoid lumps.
Use a Whisk:
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A whisk is your best friend when making gravy. It helps incorporate the roux and liquid smoothly and prevents lumps.
Gradually Add Liquid:
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Pour the liquid (drippings or broth) into the roux slowly and steadily, whisking continuously. This prevents lumps and helps you control the thickness of the gravy.
Adjust Consistency:
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If your gravy is too thick, add more liquid a little at a time. If it's too thin, mix a slurry of flour and cold water (or other liquid) and whisk it in. Continue to cook and whisk until the gravy thickens.
Season Well:
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Taste your gravy and season it with salt, pepper, and any other desired seasonings like herbs or a splash of wine. Remember that flavors concentrate as gravy simmers, so don't over-season initially.
Strain if Needed:
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If you want perfectly smooth gravy, strain it through a fine-mesh sieve or cheesecloth to remove any lumps or impurities.
Keep it Warm:
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Gravy can be made ahead and kept warm on low heat or in a warm oven (around 200°F or 93°C) until serving. Stir occasionally to prevent a skin from forming.
Practice Makes Perfect:
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Don't be discouraged if your first attempt isn't perfect. Gravy-making improves with practice. Adjustments in seasoning and consistency may be necessary, and that's okay.
Experiment with Flavors:
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Once you're comfortable with the basics, don't hesitate to experiment. Add herbs, spices, wine, or even a splash of cream for unique flavors.
Enjoy the Process:
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Making gravy can be a fun and rewarding part of cooking. Enjoy the aroma and the satisfaction of creating a delicious sauce from scratch.
Remember, practice is key when it comes to making gravy. As you become more experienced, you'll develop a better sense of how to balance flavors and achieve the perfect consistency. Happy cooking!
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Gravy Variations
Mushroom Gravy:
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Sauté sliced mushrooms in butter until they're browned and tender, then add them to your gravy for a rich and earthy flavor.
Giblet Gravy:
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Add finely chopped giblets (heart, liver, and gizzard) that have been cooked until tender in your gravy for a classic Thanksgiving twist.
Onion Gravy:
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Caramelize finely chopped onions in butter until they're sweet and golden brown, then add them to your gravy for a sweet and savory touch.
Herb-Infused Gravy:
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Add fresh or dried herbs like thyme, rosemary, or sage to your gravy for a fragrant and aromatic twist.
Red Wine Gravy:
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Deglaze your pan with red wine before adding the drippings and flour. Simmer until the alcohol evaporates, and the wine reduces slightly for a deeper, more complex flavor.
Creamy Gravy:
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Stir in a splash of heavy cream or milk for a creamy and luscious texture.
Spicy Gravy:
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Add a pinch of cayenne pepper, paprika, or hot sauce for a spicy kick.
Vegetable Gravy:
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Substitute vegetable broth and vegetable oil for a vegetarian or vegan version. You can also add sautéed vegetables like carrots, celery, and bell peppers for added flavor.
Bacon Gravy:
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Crisp up some bacon pieces, remove them from the pan, and then use the bacon fat to make your roux. Sprinkle the crispy bacon bits into the gravy before serving.
Caramelized Garlic Gravy:
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Roast whole garlic cloves until soft and caramelized, then blend them into your gravy for a rich, garlicky flavor.
Feel free to experiment with these variations to suit your taste and the occasion. Gravy is versatile and can be customized to complement a wide range of dishes.
