Turkey Gravy

Turkey Gravy might be a good recipe to expand your side dish recipe box. This recipe serves 8 and costs 19 cents per serving. One serving contains 93 calories, 6g of protein, and 6g of fat. 17 people were glad they tried this recipe. A mixture of flour, turkey, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 12 minutes. It is brought to you by Natashas Kitchen. Taking all factors into account, this recipe earns a spoonacular score of 14%, which is not so amazing. If you like this recipe, take a look at these similar recipes: Sara Moulton’s Best Make-Ahead Turkey Gravy & carving turkey tips, Classic Turkey Gravy and Turkey Prep Essentials, and Simple Roast Turkey with Rich Turkey Gravy.

Servings: 8

Preparation duration: 5 minutes

Cooking duration: 7 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Once your Thanksgiving turkey has been transferred from the roasting pan and is resting, make your turkey gravy. Strain all drippings from the turkey pan through a fine mesh sieve into a large measuring cup. Discard anything you catch in the sieve. Let drippings in the measuring cup rest for a minute, the fat will float to the top and broth will sink to the bottom.Skim off 3 Tbsp of fat and transfer into a medium sauce pan (skim off and discard excess fat left in the measuring cup, making sure to keep the broth underneath). Set sauce pan over medium heat. Once oil is starting to sizzle, whisk in 3 Tbsp flour and stir until well combined. Continue whisking until mixture is starting to turn a light golden brown.Gradually pour remaining broth from drippings into your saucepan, whisking constantly. You should have about 2 cups of drippings left in the measuring cup after fat is removed. Add more water or broth if needed to make 2 cups (I had to add cup water). Bring to a light boil, whisking constantly.Add cup milk for a creamier gravy and continue to simmer 5 min. Season with salt and pepper to taste if needed (mine was plenty flavorful without it). Remove from heat, cover with lid and keep warm until ready to serve, then transfer gravy to a gravy boat. It will thicken slightly as it cools. Pour over sliced turkey and mashed potatoes. Its truly wonderful.

 

Step by step:

1. Once your Thanksgiving turkey has been transferred from the roasting pan and is resting, make your turkey gravy. Strain all drippings from the turkey pan through a fine mesh sieve into a large measuring cup. Discard anything you catch in the sieve.

2. Let drippings in the measuring cup rest for a minute, the fat will float to the top and broth will sink to the bottom.Skim off 3 Tbsp of fat and transfer into a medium sauce pan (skim off and discard excess fat left in the measuring cup, making sure to keep the broth underneath). Set sauce pan over medium heat. Once oil is starting to sizzle, whisk in 3 Tbsp flour and stir until well combined. Continue whisking until mixture is starting to turn a light golden brown.Gradually pour remaining broth from drippings into your saucepan, whisking constantly. You should have about 2 cups of drippings left in the measuring cup after fat is removed.

3. Add more water or broth if needed to make 2 cups (I had to add cup water). Bring to a light boil, whisking constantly.

4. Add cup milk for a creamier gravy and continue to simmer 5 min. Season with salt and pepper to taste if needed (mine was plenty flavorful without it).

5. Remove from heat, cover with lid and keep warm until ready to serve, then transfer gravy to a gravy boat. It will thicken slightly as it cools.

6. Pour over sliced turkey and mashed potatoes. Its truly wonderful.

Nutrition Information:

covered percent of daily need

 

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