Turkey Gravy
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Made with flavorful turkey drippings, this rich turkey gravy makes everything on your holiday table taste better.
This is my favorite turkey gravy recipe, and I serve it every year with my Thanksgiving turkey — in fact, it is what makes my Thanksgiving turkey. The recipe is modestly adapted from Ina Garten’s Barefoot Contessa Family Style cookbook. It’s quick and easy enough to make while your turkey rests, but if you want to get a head start, you can make it without the turkey drippings, reducing the broth by about a ½ cup, and then just stir in the drippings when your turkey is done.
What you’ll need to make Turkey Gravy
Unsalted butter- Yellow onions
- All-purpose flour
- Chicken broth with defatted turkey drippings
- Cognac
- Heavy cream
- Fresh herbs (such as thyme, sage, rosemary or parsley)
- Salt and pepper
Jump to recipe to see measurements.
Step-by-Step Instructions
Begin by melting the butter in a medium saucepan.
Add the onions.
Cook until very soft, about 15 minutes.
Whisk in the flour and cook for a few minutes to get rid of the raw flour taste.
Then whisk in your turkey drippings/chicken broth and Cognac.
Cook for about 5 minutes until thickened, then stir in the cream and fresh herbs.
Season to taste with salt and pepper. Remember, the gravy should be generously seasoned because turkey is very bland. And always taste the gravy with a piece of meat to be sure the seasoning is right.
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Turkey Gravy
Made with flavorful turkey drippings, this rich turkey gravy makes everything on your holiday table taste better.
Ingredients
- 1 stick unsalted butter
- 1½ cups finely chopped yellow onions
- ¼ cup all purpose flour
- Defatted turkey drippings plus chicken broth to make 2½ cups
- 1 tablespoon Cognac or Brandy
- 1 tablespoon heavy cream
- 1 tablespoon chopped fresh herbs (such as thyme, sage, rosemary or parsley)
- Salt and pepper, to taste
Instructions
- Melt the butter in a medium saucepan over medium-low heat. Add the onions and cook until very soft and translucent, about 15 minutes.
- Whisk in the flour and cook for 2 to 3 minutes, stirring occasionally. Whisk in the turkey drippings/chicken broth and Cognac and bring to a boil over medium-high heat. Reduce the heat to a simmer and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the cream and fresh herbs and season to taste with salt and pepper. (Gravy should be generously seasoned because turkey is pretty bland; I usually add at least ¼ teaspoon salt and ¼ teaspoon pepper, but it depends on how salty your broth and drippings are.) Transfer the gravy to a gravy boat and serve.
- Make-Ahead Instructions: The gravy can be made, without the turkey drippings, up to 2 days ahead of time and refrigerated. Use 2 cups of chicken broth and add about ½ cup defatted turkey drippings after cooking the turkey when you reheat the gravy. Note that the gravy will thicken up in the fridge; thin it to the desired consistency with water or chicken broth upon reheating.
Nutrition Information
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- Serving size: 1/3 cup
- Calories: 143
- Fat: 12 g
- Saturated fat: 7 g
- Carbohydrates: 7 g
- Sugar: 2 g
- Fiber: 0 g
- Protein: 2 g
- Sodium: 357 g
- Cholesterol: 31 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Delicious! I don’t usually bother to make turkey gravy because I’ve never liked it but it was the best option for thanksgiving dinner. I’m so glad I gave it a shot because it was absolutely wonderful!