This thick and rich homemade gravy is the only gravy recipe you need this Thanksgiving! It’s full of flavor and will complement to your turkey and mashed potatoes perfectly.
Let’s talk about gravy!
It’s easy to accidentally overlook the gravy when you’re dreaming about all those delicious Thanksgiving side dishes, but your Thanksgiving meal NEEDS a great gravy recipe!
Made with the savory drippings from the cooked bird and thickened with flour, this recipe is a total classic that’s full of flavor! It will complement your meat and mashed potatoes beautifully. Plus, its thick, creamy texture means it won’t run all over your plate (no one wants gravy in their cranberry sauce!).
P.S. This recipe isn’t just for Thanksgiving turkey! It works great with chicken, too!
turkey fat and juices (from cooking the turkey)
After cooking your turkey, pour the juices from the roasting pan into a measuring cup and let them stand for a few minutes. The fat will separate and rise to the top. Spoon the fat off the top, reserving both the fat and the juices.
Pour the turkey juices back into the roasting pan and place the pan over two stovetop burners. Cook over medium heat for a couple of minutes, whisking to scrape up any toasty bits left in the pan from the cooking turkey. Add chicken broth until you have the desired amount of gravy. Keep warm over low heat.
Add the reserved fat to a large saucepan and sprinkle with an equal amount of flour. Cook cover moderate heat, stirring constantly, until the mixture bubbles and turns brown, about 3-5 minutes.
Gradually add the juices from the roasting pan to the saucepan, whisking to combine. Bring the mixture to a boil, then immediately lower the heat and continue cooking until the mixture thickens.
Serve immediately or store in an airtight container in the fridge for up to a few days. Reheat leftover gravy in a saucepan or in the microwave before serving.