Quick homemade gravy — an easy, stupid recipe that is set in 5 minutes with lots of TIPs for PERFECT gravy!! The entire family would enjoy this gravy through their Thanksgiving turkey and pumpkin potatoes or other times of the year as a comfort food complement to the dinner table!
Easy Homemade Gravy

Easy Turkey Gravy Recipe

Without stuffing, this isn't really thanksgiving. Certainly Turkey will still be the star of the show, but it's certainly not the same without gravy adorning it.

The pumpkins are not mashed. The potatoes and butter we don't say scrambled. We are saying pumpks and gravy, as we know that with a puddle of gravy in the center they are infinitely better.

For best turkey gravy, I 'm sharing my recet. Every time, there's no more conjecture as to whether or not it's going to come out luminous or not. No! No! It's going to be full of gravity.

Best of all, there is just five minutes of active cooking before you have Homemade gravity, which the whole family loves!

Check out my very detailed article on how to make Simple Foolproof Roasted Turkey and Best Classic Mashed Potatoes!

Homemade Gravy Ingredients

Gravity ought not to have all sorts of items that people consider to be required from scratch. For example, I'm not using cornstarch or bullion cubes in my recipe.

These basic ingredients are all you will need:

  • Turkey drippings (theoretically you can cheat and use turkey stock although I highly recommend turkey drippings over stock)
  • Fat (from a roasted turkey or if you’re not roasting a turkey first, use butter)
  • All-purpose flour
  • Fresh parsley
  • Fresh thyme
  • Black pepper
  • Kosher salt

Flour Versus Cornstarch for the Best Gravy

In comparison with corn starch, I achieve better results from all-purpose meal, as flour is less temperamental than maize starch.

Cornstarch can thicken very easily, but it could actually start thinning if you cook it too long. In addition, reheated gravity created with flour, the consistency and texture I find are much better.

What Do You Mean By Turkey Drippings?

This is the liquid, the juicy material at the bottom of the roasting cup after you have cooked the turkey. This is why one of these tasty droppings never wants to be discarded. You're doing the best!

What Kind of Fat to Use for Gravy?

The fat we use for gravity can be used in many ways. I would rather use the fat from turkey. After making your drippings you can quickly get the fat by using a fat separator.

Butter can be used as well. When I use butter, I suggest not salted butter so that the saltiness of gravel can be better managed.

How to Separate the Fat From the Drippings?

A fat separator is a handy and inexpensive gadget which helps you get the fat away from the droppings and also stains unwanted parts. Eventually, it will avoid a nasty layer of fat on your gravy bowl.

In addition, all the gout in a huge bowl can be placed and let for around 30 minutes on the counter so that all the fat is reached upwards. Then split the fat off top into another bowl carefully by using a ladle.

Finally, if you have some time on your hands, but you might put all the droppings on the bowl in the fridge or freezer (doubtful if you're preparing that for a holiday dinner). The fat rises and solidifies so that you can take the top off super quickly.

How to Make Gravy From Turkey Drippings

Now that I have explained in depth and detail how to get the two, gravity is very simple and the gravity is ready in 5 minutes!

  • Put the fat on medium-low flame, in a large pot with deep sides.
  • When heated, mix the meal with the whisk. Cook the flour in the fat and whisk on a continuous basis for about 2 minutes. In essence, you make a roux in this place and you aim at getting rid of this uncooked taste of meal and browning the meal a little bit in the fat.
  • Giving in the drippings slowly, still whisking. Ensure that you still whisk to prevent lumpy gravity.
  • Let the gravel cook and cook for 3 minutes or until thickened and whisk regularly.
  • Sample and add salt, if appropriate, to the parsley, thyme and black pepper. You do not have to add salt, since they are salted by turkey drippings and fat.

Can You Make Homemade Gravy Without Using Turkey Drippings?

Although I highly recommend that you roast a turkey entirely, in order to then enjoy this amazing Homemade turkey gravy, you will cheat and use turkey stock, if you are a real lover for some reason.

However, the stock does not have the same taste and complexity as the roasted turkey drippings. When you're on the road to turkey stocks, use a high-quality turkey stock that you like because it will overpower your gravy very much.

I'd use unsalt butter if you don't have fat from a rusty turkey as it concerns the sort of fat you're using.

Can Homemade Turkey Gravy Be Made In Advance?

If you use turkey droplets and turkey fat on which my recipes are based, and what I recommend for the best turkey gravy, then you don't have to wait for the turkey to rust and then wear the fat.

You should do this in advance technically if you're going to 'cheat' and don't roast a turkey and go on the way to turkey stocks and butter. It will stay airtight in the refrigerator for a couple of days.

Make it the night before when you use the gravel for a vacation meal, and serve it in a business. You can be held in the freezer for up to 5 days if you're such a fiend and you are the only one who can slurp down the gravy.

How to Reheat Gravy

House-consuming gravity over medium to low heat should be gently reheated in a cup. Shift also to avoid burning or clumping of the gravity. The gravel remainders chilled are very thick; let it warm up until the broth is applied to dilute it. The gravy can be thin enough until heated!

Can You Freeze Gravy?

Yeah, it can be frozen home-made turkey, since it is thickened by flour and does not contain milk. Let it cool before sealing in a freezer or freezer-safe jar to freeze. Up to 3 months can be frozen.

Place overnight in your fridge or cool down to cool.

Tips for Making the Best Gravy

As written, my gravy is a well-thicked gravy suitable for your Thanksgiving meal or Christmas Dinner with turkey.

Would you like to know how to thicken gravity? Reduce droppings from 5 cups to 4 cups if you want your gravy to get extra thick. That would be a little too dense for me, but some people like their extra slow gravity.

The most important points to make the best gravity are:

  • Before starting the process, ensure that drippings and fat are separated well.
  • Make certain you don't make flour lumpy and you have whisked it smoothly and regularly, when you cook the flour and the fat solo (roux).
  • If you pour in droppings, steady whisk and cook for just a few minutes to thicken, whisk sometimes.
  • Do not leave your stovetop. Do not leave your stovetop. This gravel is ready in about 5 minutes from beginning to end and needs complete attention and know-how!

Easy Perfect Gravy

Simple, foolproof, 5 minutes' PERFECT gravy recipes with lots of TIPs!! The entire family would enjoy this gravy through their Thanksgiving turkey and pumpkin potatoes or other times of the year as a comfort food complement to the Dinner table!

  • Prep Time 10 minutes
  • Cook Time 5 minutes
  • Total Time 15 minutes

Ingredients :

  • 5 cups of turkey drippings, separated from the fat* (See Note 1)
  • 6 tablespoons fat* (See Note 2)
  • 6 tablespoons all-purpose flour
  • 2 tablespoons fresh parsley, chopped fine
  • 1 tablespoon fresh thyme, chopped fine
  • 1/2 teaspoon black pepper, or to taste
  • kosher salt, if desired and to taste

Instructions :

  • Put the fat on medium-low flame, in a large pot with deep sides.
  • When heated, mix the meal with the whisk. Cook the flour in the fat and whisk on a continuous basis for about 2 minutes. In essence, you make a roux in this place and you aim at getting rid of this uncooked taste of meal and browning the meal a little bit in the fat.
  • Giving in the drippings slowly, still whisking. Ensure to stop lumpy gravy you whisk continuously. * (See notice 3)
  • Let the gravel cook and cook for 3 minutes or until thickened and whisk regularly.
  • Serve and add salt, thyme and black pepper, if needed, to taste. You do not have to add salt, since they are salted by turkey drippings and fat.

Notes :

Note 1- We are just searching for liquid for drippings, not the fat from the bird. To help you do this, use a fat separator.

A fat separator is a handy and inexpensive gadget which helps you get the fat away from the droppings and also stains unwanted parts. Eventually, it will avoid a nasty layer of fat on your gravy bowl.

In addition, all the gout in a huge bowl can be placed and let for around 30 minutes on the counter so that all the fat is reached upwards. Then split the fat off top into another bowl carefully by using a ladle.

Finally, if you have some time on your hands, but you might put all the droppings on the bowl in the fridge or freezer (doubtful if you're preparing that for a holiday dinner). The fat rises and solidifies so that you can take the top off super quickly.

Note 2- The gravity fat we use can come in many types. Note 2 I would rather use the fat from turkey. After you have extracted fat from droppings, you may receive this from the fat separator.

Butter can be used as well.

Notice 3- You can replace the fat and turkey stock with butter if you are interested in making gravy without drippings from roasted turkey. When made like this, gravel may not have the same rich taste, but it is a choice for those who are not fat with roast turkey droppings and turkey but still want to make gravy.

Nutrition Information:

  Yield: 5 cups Serving Size: 1/3 cup

Amount Per Serving: Calories: 291Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 147mgSodium: 256mgCarbohydrates: 8gFiber: 0gSugar: 0gProtein: 40g


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