Turkey gravy recipe that is so easy, you will wonder why you have never made your own before! This is step by step turkey gravy recipe will to show you how to make the perfect accompaniment to your thanksgiving or Christmas meal.
This is a classic recipe of mine, without the faff of a thousand ingredients. If you have followed my roast turkey recipe, you will note that there is already some flavour in there, with the couple of ingredients that I use when cooking the turkey. Added to the fact that if you have used a quality turkey, you will not need another long list of ingredients!
One of the questions I frequently get asked, is how do you make your gravy smooth and not lumpy? Well there are a couple of tricks which I will explain in the recipe.
It pays to make your own quality gravy, as we go to so much trouble with the other items like the stuffing, bread sauce and cranberry sauce, and yet it is the gravy that generally gets poured over the whole shebang.
This gravy is also great to learn, as it is almost the same (apart from the stock flavours) for every different homemade gravy. Depending on what I am cooking, I will often add a splash of red wine or sherry vinegar in my gravy … but this one is best left on it’s own as turkey is not the strongest of flavours.
Turkey Gravy Recipe Ingredients
- Turkey juices in the pan
- Plain Flour
- Pepper
- Chicken or Turkey Stock (Good Quality)
- 1 Tbsp or so of cranberry sauce
Turkey Gravy Recipe Method
When you have removed the turkey from the roasting tin, you will be left with juices, and other items. Take any larger items that may come out like any garlic, lemon, onion etc you have used.
If you have used a tin foil roasting tin, make sure you scrape everything the juices into a big pan that can be used on a stove top. Scrape well around the sides and bottom to get all the flavour in.
Take about a heaped tbsp of flour, and with the hob heat on low, mix in the flour with a hand whisk into the juices. Depending on the size of your roasting tin/pan you may need to straddle two hob sections on low. I have a massive stainless steel roasting tin that is invaluable for doing large roasts. So I know that it takes up two hob spaces when doing the gravy! I have placed an affiliate link to it below if you are interested. It’s not cheap but will last you forever, plus has some great gadgets with it too.
Then add in the stock a bit at a time and continue to stir. It is sometimes hard to guess how much stock you need, so I just make up a large jug full and add a little bit at a time until I have reached the consistency I like.
Make sure you whisk well and add in some cranberry sauce or redcurrant jelly and whisk that in too.
Once the gravy has cooked through, I then get a large sieve and pour the gravy through it with a bowl underneath. This then gets all the bits from the gravy to make it smooth. Once the gravy has gone through the sieve you can then return it to the pan to heat up again, before placing into gravy boats.