Turkey Gravy
Learn how to make the best homemade turkey gravy from scratch with just a few simple steps. You'll never resort to store bought again!
Servings: 12 servings
Ingredients
- 1/4 cup butter
- 1/4 teaspoon dried sage
- 2 teaspoons fresh thyme minced
- 1 garlic clove minced
- 1/4 cup all-purpose flour
- 2 ½ cups turkey stock preferably from pan drippings
Instructions
- If using pan drippings, strain through a fine mesh sieve and discard solids. Reserve about 2 ½ cups of liquid and set aside. If you don’t have enough pan drippings to make 2 ½ cups, turkey or vegetable stock can be substituted.
- Melt butter in a 3 quart saucepan over medium heat. Add garlic, sage and thyme and cook for 1 minute, stirring constantly.
- Whisk in flour and cook, whisking frequently, for about 2 minutes or until golden.
- Gradually whisk in pan drippings or turkey stock. Bring to a boil and simmer, whisking frequently, for 5-7 minutes or until thickened.
- Taste and add salt and pepper as desired. Serve immediately.
Notes
Refrigerate: Store leftover gravy in an airtight container in the refrigerator and it will be good for up to 2 days. It will last up to 5 days longer if you bring it to a boil again before serving.
Freeze: If you don't plan on eating the gravy within 5 days, freeze it! Pour into a freezer container or bag and freeze for up to 4 months. Thaw in the fridge overnight and heat to boiling before serving.
Nutrition
Calories: 62kcal | Carbohydrates: 4g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 104mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 134IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
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