The BEST Gravy Recipe: Your Turkey’s New BFF (2024)

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The BEST Gravy Recipe: Your Turkey’s New BFF (1)

Gravy is to turkey as frosting is to cake. As coffee is to donuts. As leggings and knit hats are to autumn days. Neither is really complete without the other. Get the picture? Although the turkey is often thought of as the Thanksgiving centerpiece, a good gravy is actually your secret weapon.

Real talk: if you want great gravy, you’ve gotta make an old-fashioned, from-scratch broth beforehand. And that means making friends with your butcher to get some turkey necks (don’t be shy!). This recipe, adapted from our class Homestyle Pan Sauces, tells you everything you need to know.

Light Turkey Broth

Yield: 4 quarts

Ingredients

  • 3 pounds of turkey necks
  • 1 celery stalk
  • ½ yellow onion
  • 5 quarts water
  • Kosher salt
  • Instructions

    1. Put the turkey necks, celery, onion and water in a large pot over high heat and bring to a boil. Immediately reduce the heat to a low simmer and cook, uncovered, for 2½ to 3½ hours.

    2. As foam develops on the surface, skim it off. If you want to retrieve the turkey meat while it still has some flavor, use tongs to pull out the necks after about 2 hours. Pick off the meat and then return the bones to the pot. (This step is optional — feel free to just let the necks simmer away, meat and all, the whole time.)

    3. The broth is ready when it has a good, rich flavor. Remove the pot from the heat and pour the broth through a fine-mesh sieve placed over a clean container. Let sit for at least 30 minutes, then spoon off any accumulated fat. You should have about 4 quarts of broth, which you can cool thoroughly and store in the fridge for 2 days. For longer storage, freeze, then thaw completely on turkey day.

    Homestyle Gravy

    Ingredients

  • Pan drippings from roast turkey (get your roasting step-by-step here!)
  • 6 tablespoons flour
  • About 4 cups homemade broth
  • Salt, pepper, lemon juice, cognac and minced fresh herbs to taste
  • Instructions

    1. After transferring your turkey to its carving board, carefully pour all the juices and fat from the roasting pan into a gravy separator or tall measuring cup. Be sure to pour gently so the fat and juices don’t mix together. Let the liquid settle for 5 minutes, then remove the fat from the top (either with a spoon or turkey baster), and set the flavorful liquid aside. Reserve the fat in a separate container.

    2. Place the roasting pan on a burner (or two) over medium heat. Add about ¼ cup of the fat to the pan, then add the flour and stir to make a smooth paste (aka roux). Take care to scrape up any brown bits and move the pan around to avoid overheating one spot.

    3. Reduce the heat to low and cook the roux, stirring and scraping to prevent it from burning. Cook 1 to 2 minutes, until the roux is light golden brown.

    4. Whisking rapidly, gradually pour in the broth that you prepared in advance. If the mixture starts to get lumpy, whisk vigorously and hold off on adding more liquid for a few seconds until everything is smooth, then carry on slowly. Continue pouring and whisking until you have only about 3/4 cup of the broth left (set this aside for later). Now give the bottom of the pan a good scrape to make sure all the flavorful brown bits on the bottom of the pan are released.

    If you end up with a few lumps, don’t worry. You can continue to whisk them out as you finish flavoring the gravy, and you can even strain them out at the end if needed, and no one will know the difference.

    5. Add the reserved pan juices (make sure you’ve skimmed away as much fat as you can first), and simmer the gravy for another minute. If the gravy is a bit thick, add your reserved broth, or even some water if you’re in a pinch. If it is too thin, you can make a slurry of melted butter and flour, whisk it in, and simmer for a minute or two to thicken.

    6. Adjust the taste with salt and pepper as needed. If the gravy needs a little lift, add a few drops of lemon juice or Cognac. If the flavor is still weak, simmer a few more minutes to concentrate it.

    If the situation is dire, add some canned chicken broth and reduce the gravy more, or even add pinch of powdered chicken bouillon. (Don’t feel bad if you have to “cheat.” A lot depends on the flavor of the turkey itself, and we can’t control that!)

    7. If the gravy needs straining, do that now. Finish with a handful of chopped fresh herbs (we like thyme and tarragon). By this point, your turkey should be done resting, ready to carve, and perfectly primed for that good, good gravy.

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    2 Responses to “The Secret to Making Amazing Gravy, Your Turkey's BFF”

    1. Blaiwesk

      What have you got for a good mushroom gravy?

    2. Alrena

      Sounds just like my Mama used to make it. God rest her soul 06/24/2021. This will be my first Thanksgiving without her. ❤️🥲

    The BEST Gravy Recipe: Your Turkey’s New BFF (2024)

    FAQs

    What is the secret to good gravy? ›

    Here are my principles for making great gravy without fear:
    • Make it ahead. This is the most important one. ...
    • Make a really good homemade turkey stock first. Don't skimp on this crucial first step. ...
    • Reinforce the stock's flavor. ...
    • Simmer, simmer, simmer. ...
    • Strain and cool. ...
    • Reduce. ...
    • Hot liquids only.
    Nov 5, 2021

    Is stock or broth better for turkey gravy? ›

    You can use either stock or broth for keeping dressing moist or as a basis for gravy, but a strong flavor will give you better results.

    Is turkey gravy better with flour or cornstarch? ›

    Browning adds more flavor to the gravy and gets rid of the raw flour taste. You're basically making a roux. We find that a flour-based gravy holds up better and reheats better later, which is why we tend to prefer using flour over cornstarch to make gravy unless we have a guest who is eating gluten-free.

    What can I add to turkey gravy to make it taste better? ›

    7 Ways to Make a Jar of Turkey Gravy Taste Homemade
    1. Add in some white wine. Add a dash of white wine (nothing too fruity; we recommend a dry Chardonnay) to boost the richness of the turkey gravy. ...
    2. Thicken it with a cornstarch slurry. ...
    3. Stir in pan drippings. ...
    4. Simmer with fresh herbs. ...
    5. Sauté some vegetables.

    What is the formula for gravy? ›

    A traditional roux uses roughly an equal amount of flour and fat, but gravies often call for a bit more flour than that, to ensure the gravy is thick enough. (The classic ratio for gravy is three:two:one, so 3 tablespoons flour, 2 tablespoons fat, and 1 cup of hot stock.)

    What is the best thickener for turkey gravy? ›

    Cornstarch should thicken gravy in less than a minute when at a simmer. If it doesn't thicken enough, it's a sign that you need more cornstarch. Whisk in more cornstarch slurry a little at a time, and let each addition come to a simmer before adding more.

    What is the best sauce for turkey? ›

    Mayonnaise: Mayonnaise is a classic choice for a turkey sandwich, and it can be flavored with herbs, spices, or other ingredients to add extra flavor. Mustard: Mustard is another popular choice for a turkey sandwich, and it comes in a variety of flavors, including yellow, Dijon, and spicy brown.

    Who makes the best canned turkey gravy? ›

    The Best Store-Bought Gravy for Turkey, Mashed Potatoes and Everything in Between
    1. Trader Joe's Ready-to-Use Turkey Gravy. ...
    2. Heinz Homestyle Roasted Turkey Gravy. ...
    3. Knorr Au Jus Gravy Mix. ...
    4. Campbell's Turkey Gravy. ...
    5. McCormick Turkey Gravy Mix. ...
    6. Southeastern Mills Classic Brown Gravy Mix. ...
    7. Primal Kitchen No Dairy Mushroom Gravy.
    Nov 1, 2022

    Why won t my turkey gravy thicken? ›

    Cooking for too little time: As the gravy cooks, it slowly thickens, so if you don't allow it to cook long enough, it will be too thin. Set the stove on medium heat and bring your gravy to a boil before letting it simmer. Once the gravy has reached your desired consistency, turn off the stove and let the sauce cool.

    What does cornstarch do to gravy? ›

    If your gravy is on the skimpy side, you can thicken it quickly with flour or cornstarch. But don't add your thickener directly to the gravy, which will create lumps. Instead, try stirring in three or four tablespoons of flour or cornstarch into a small amount of cold water until you have a smooth paste.

    What happens if you add cornstarch to gravy? ›

    Instead, add some cornstarch (again, make sure to make a slurry) and in a moment or two, all that extra liquid will thicken into a flavorful sauce. Cornstarch can also be used to make a quick gravy sauce if your meat dish needs a little sauce. In that case, use chicken stock for your slurry instead of water.

    How do you fix bland turkey gravy? ›

    It's bland.

    The solution: The first thing you should try is adding a little more salt, as salt helps bring out the inherent flavors of the gravy that you didn't taste before. If that doesn't work, add umami (savory)-heavy condiments like soy sauce or Worcestershire sauce.

    Why is my turkey gravy bitter? ›

    How to Fix Bitter Gravy. Gravy can turn bitter if you accidentally burn the flour in the roux, or if you added any burnt drippings to the mix. Fat and sweet flavors mask bitter flavors, so add a pinch of sugar, a splash of heavy cream or a pat of butter.

    What's the difference between turkey gravy and regular gravy? ›

    Thus, turkey gravy is a brown gravy. You can also make brown gravy with the drippings from other kinds of meat, such as a roast or chicken. White gravy is made with milk, fat, and a thickening agent; white gravy is made without drippings, and with sausage added is popular for biscuits and gravy.

    How can I make my gravy richer? ›

    Use flavorful liquids: Instead of using water, try using chicken or beef broth to make your gravy. This will add depth and richness to the flavor. Add herbs and spices: Consider adding herbs and spices to your gravy to enhance the flavor. For example, you can add a pinch of thyme, sage, or rosemary.

    What is the best ingredient to thicken gravy? ›

    If your gravy is on the skimpy side, you can thicken it quickly with flour or cornstarch. But don't add your thickener directly to the gravy, which will create lumps. Instead, try stirring in three or four tablespoons of flour or cornstarch into a small amount of cold water until you have a smooth paste.

    Why is my gravy not tasty? ›

    If the gravy lacks oomph, adjust seasoning as necessary with kosher salt and freshly ground pepper. If you used canned stock instead of homemade, the gravy might not be as flavorful. Homemade stock, even made with chicken stock rather than turkey, will produce a superior gravy—so it's worth the effort.

    What can you add to brown gravy to make it taste better? ›

    A splash of red wine of course enhances any gravy however it is made. Depending upon what you will be doing with it: little ketchup or tomato paste, dry mustard or brown mustard,bacon, steak sauce, worcheshire, wine, some broth, sautéed carrot and celery, melted butter.

    References

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