How to Make Turkey Gravy

In this post, I’m showing you how to make turkey gravy. Making lump-free gravy easier than one might think.

How to Make Turkey Gravy

• 1 ⅛ cup turkey fat, butter, or olive oil
• 1 cup flour
• 2 quarts turkey broth or juices
• 2 tablespoons Better Than Bouillon Turkey or Chicken Base or bouillon (optional)
• Sea salt
• Pepper

A fat separator is a great way to easily separate turkey fat from the turkey juices.

Place turkey fat in a large saucepan. When it’s hot, sprinkle in the flour while whisking continually. Roux will possibly get a little crumbly looking. This is okay.

Keep whisking until roux is golden brown. The first reason to do this is you are cooking out some of the flour taste. The second reason is you’re looking for a nice color for your gravy.

Next, pour & continue whisking broth. Bring to a light boil. The sauce will thicken when it reaches boiling temp. Allow it to simmer for a while longer as it thickens. Yay! You did it! You will never have to buy another can of cream soup ever again – unless you want to, that is. I won’t judge.

Whisk in Better Than Bouillon or bouillon (if desired for flavor), salt, & pepper.

Tips

Using broth (juices) and fats from roasted meat are best. I recommend using a grease separator to separate the broth from the fats. In the recipe above, just use the juices from your turkey (or other roasted meat) instead of store-bought broth. If you don’t quite have enough, just use olive oil & broth to make up the difference for each. The Better Than Bouillon comes in handy if you’re using water. 

Another nice touch if you have fancy eaters coming that you would like to impress, is to add a little bit of white wine to your gravy. Red wine tends to go well in beef gravy. Fresh, finely chopped herbs are also a nice touch.

Before long, you’ll be using the recipe for oh so many things. It is truly life-changing. This quantity is great for a soup base or a holiday dinner. You can half it for smaller dinners.

A Girl Scout is Always Prepared

If this is your first time making gravy, I recommend keeping a few gravy mix packages on hand just in case. A fine sieve is also handy in case you end up with lumps. This way you can just strain them out. These backups prevent tears from perfectly talented new cooks.