Mashed potatoes, turkey, stuffing, and…. That’s right gravy! But while gravy seems easy to make, there is always that fear that the gravy will be too thick, too thin, too bland, or there won’t be enough. I know there are many ways to make gravy, but I think the classic preparation is the best. I use a roux (butter and flour base) for my recipe. I know you will enjoy my homemade gravy for your meal, and this year you won’t have to worry about buying those extra jars of gravy just in case.
1. Wash your hands.
2. For this recipe you will need measuring cups and spoons, a whisk, and a medium sauce pan, (optional fine mesh strainer).
If you are not allowed to use the stove by yourself you can ask an adult to help.
ChefElla’s Homemade Gravy (2 1/2 Cups of finished gravy, this recipe can easily be doubled or tripled)
Note: For this dish you can start by removing the turkey drippings from the turkey roasting pan (The turkey drippings are the leftover broth, cooked bits, and fat found on the bottom of the turkey roasting pan after the turkey is cooked). Let the drippings sit for a few minutes, and using a spoon, separate as much of the turkey fat from the juice as you can. Save the broth and fat for your gravy.
If roast your turkey on top of carrots, celery, onions, or other herbs and vegetables they will add a great flavor to your turkey drippings.
Note: If you want to make your gravy ahead of time you can use butter and broth instead of the drippings from your turkey.
4 Tbl. Turkey Fat (This is the oil you separated from your drippings.)
-If you do not have 4 Tbl. of turkey fat you can use butter to make up the difference.
-You can use margarine or butter substitute if you would like your dish to be dairy-free / vegetarian. While you can use olive oil you will be able to taste the oil in the finished gravy.
4 Tbl. All Purpose Flour (You can substitute other flours to make your dish gluten free)
2 ½ Cups Turkey Juice
-If you do not have 2 ½ cups of turkey juice you can use chicken or turkey broth to make up the difference. You can substitute vegetable broth for vegetarian gravy.
½ tsp Salt, Kosher or Sea
1/8 tsp Black Pepper
1/8 tsp Garlic, Graulated
1/8 tsp Onion Powder
1/8 tsp Poultry Seasoning
3. Heat pan on medium high heat. Add fat/butter to the pan. When the fat is hot/ butter is melted. Add the flour and mix well. This mixture is called a roux (Roo). Scrape the bottom of the pan as the roux cooks to make sure the flour and butter are mixing together and do not burn to the bottom of the pan.
4. As the roux begins to cook it will be an off white color. Keep mixing the roux as it cooks. The roux will turn a blonde color as it cooks. Cook the roux a little longer until it becomes a tan, light brown color. Do not cook for too long or your roux will turn brown and then burn. If you burn your roux throw it out and start over.
5. Add ¼ of your liquid to the pan and mix well. The roux will mix with the liquid and look like play-dough. When the roux and liquid are blended well, add another ¼ of your liquid. The roux and broth will begin to thin out. When the liquid and roux are cooking and smooth again, add another ¼ of the liquid. Repeat the process until all of the liquid is incorporated into the roux.
6. Turn your heat down to medium low. Let the gravy simmer slowly and add the garlic, salt, onion powder, poultry seasoning, and pepper. Slowly simmer the gravy for 3-5 minutes.
7. Taste your gravy and adjust your seasonings if necessary. If your gravy is too thick you can add a little more broth to thin it out. If you like a rich gravy you can add some butter as you thin it out. Only add a little liquid at a time so that you do not make the gravy thinner than you would like. Mix the gravy well and bring back to a simmer before adding any extra broth.
8. Turn your gravy to low and cover with a lid until you are ready to eat. You can also cool or freeze your gravy and reheat for your meal if you would like to make it ahead of time.
9. If you accidently make your gravy lumpy you can pour it through a fine mesh strainer to get the lumps out.
You can make any changes to my recipe to make it your favorite. Try adding, herbs, wine, pureed caramelized onions, roasted garlic, different kinds of broth, or any of your favorite ingredients to make it your new favorite recipe.
ChefElla’s helpers can help by:
Older helpers can also help by mixing the ingredients in the pan depending on their age.