I was surprised to learn there are lots of fancy turkey gravy recipes floating around the internet. All I was looking for was a simple recipe similar to the one my mom always used when I was growing up. I believe this is about as close as it can get to my mom’s homemade turkey gravy:
- ½ c. butter or margarine
- ½ c. plus 3 T. all-purpose flour
- black pepper
- 4 c. pan drippings (or see options below the recipe)
- Drain the pan drippings for the roasted turkey through a fine strainer.
- Let sit and then remove any fat from the top of the drippings.
- Add in chicken broth or water to make 4 cups if necessary.
- In a medium saucepan, melt margarine or butter. Add black pepper to taste. Add flour. Whisk constantly for about 3 minutes over low heat.
- Slowly add in the 4 cups turkey broth/drippings; whisk constantly over medium-high heat until bubbly and thickened.
- Use immediately or keep warm over lowest heat setting until ready to serve. Whisk again before serving.
You can make this gravy head of time using all chicken broth. Prepare as directed using 4 cups low sodium chicken broth and 1 tablespoon chicken bouillon powder. Additionally, if you don’t have enough pan drippings you can add in chicken broth to the pan drippings to make 4 cups.
My pan drippings didn’t quite equal one and a half cups, so I added about two and a half cups of chicken broth. (What freaking size turkey makes 4 cups of pan drippings?!) If your gravy gets too thick while cooking, you can thin it out by adding additional chicken broth.