Homemade Turkey Gravy (Print Version)
A rich, silky gravy featuring poultry seasoning and smooth butter roux, ideal for turkey and sides.
# What You'll Need:
→ Dairy
01 -
¼ cup unsalted butter (4 tablespoons)
→ Dry Ingredients
02 -
¼ cup all-purpose flour (4 tablespoons)
03 -
½ teaspoon poultry seasoning
04 -
½ teaspoon garlic powder
05 -
½ teaspoon onion powder
06 -
¼ teaspoon salt
07 -
¼ teaspoon black pepper
→ Liquids
08 -
2 cups chicken stock
# Steps to Follow:
01 -
Measure 2 cups of chicken stock and warm it gently in the microwave or on the stovetop.
02 -
Melt ¼ cup unsalted butter in a medium saucepan over medium heat until foamy without browning. Whisk in ¼ cup all-purpose flour and cook constantly for about 2 minutes until the mixture is nutty-scented and pale golden.
03 -
Slowly whisk in the warmed chicken stock, continuing to stir constantly to prevent lumps and achieve a smooth, glossy consistency.
04 -
Add ¼ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon poultry seasoning, ½ teaspoon garlic powder, and ½ teaspoon onion powder. Bring to a gentle simmer and cook, stirring frequently, for 3 to 5 minutes until thickened. Adjust seasoning to taste.
05 -
Transfer the gravy to a warm pitcher or gravy boat for easy pouring. If thickening occurs upon standing, whisk in a splash of warm stock to loosen before serving.
# Additional Notes:
01 -
For gluten-free option, replace flour with cornstarch slurry made by mixing cornstarch with cold stock before adding to the pan.
02 -
Browning the butter before adding flour adds depth and caramelized flavor, but avoid burning it.
03 -
If too thick, gradually whisk in warm stock; if too thin, simmer longer until desired consistency is reached.
04 -
Prepare up to one day in advance; cool, refrigerate covered, and reheat gently adding stock as needed.