Turkey. Mashed Potatoes. Dressing. Vegetables. It’s all requisite on so many Thanksgiving dinner tables. But what about that one thing that brings it all together? The item that blends the flavors with one swift pour? The gravy. The luscious, flavorful, rich, home made turkey gravy.
I admit that most other times of the year, I’m not a huge fan of gravy. But Thanksgiving is that one meal a year that I HAVE to have the gravy to douse almost everything on my plate. It may not look like much in the gravy boat, but darnit, the flavor punch a good gravy can add to the plate is hard to pass up.
Now I’m not talking about that out-of-a-packet stuff. Or the “open the jar and microwave it” brown liquid trying to pass itself off as gravy. No sir. I’m referring to the packed-full-of-Thanksgiving-flavor turkey gravy that can only be delivered by making it yourself.
I figure if you’re going to bust out that gravy boat that you got as a gift and never actually use, you should do it justice and put something really delicious in it. This, my friends, is that gravy.
Oh, you’ve never made home made gravy? You’re worried it will be flavorless? Or worse, that it will have lumps in it? Well, get over that fear with this crazy simple and awesome Home Made Turkey Gravy.
| Servings | Prep Time |
| 8 people | 10 minutes |
| Cook Time |
| 10 minutes |
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For years I avoided making my own gravy because I was afraid it would be too greasy, or too lumpy, or somehow not smooth and tasty. Well, I got over it, and thank goodness I did! This is so easy that you won't mind having leftovers to use on other proteins as well. Simple, delicious, and perfect for your holiday meal!
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- 1/2 stick butter
- 2 cups turkey pan drippings, fat separated (see note below)
- 1/4 cup Wondra gravy flour
- kosher salt, to taste
- freshly ground black pepper, to taste
- Strain turkey drippings using a gravy separator (or a fine-meshed sieve), removing any solids. Allow drippings to sit for 10 minutes, or until fat begins to separate and rise to the top. Skim off fat and discard.
- Melt butter in a medium sauce pan over medium low heat.
- Add flour and whisk to incorporate into a roux.
- Slowly add the pan drippings to the sauce pan, whisking constantly to incorporate the roux into the sauce.
- Add salt & pepper to taste. Adjust texture with additional Wondra as needed to get the gravy to your desired consistency.
The one thing I hear from folks who are afraid to try making their own gravy is that they worry the pan drippings will be too fatty. I have the perfect tool to make those worries a thing of the past. I never make gravy without this awesome tool. The Catamount 2-cup Gravy Separator makes this step a snap. Takes almost no time before I can separate the fat at the top from the rich and flavorful juices at the bottom. And BAM! Home made turkey gravy in no time!
Got leftover gravy? Don't toss it! Freeze it in ice cube trays and toss a cube into sauces, soups and stews throughout the season. A bit of Thanksgiving flavors incorporated into an every day meal can make any meal special!
