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Turkey Gravy

This Turkey Gravy is smooth, savory, and easy to make ahead before the turkey is done. It uses broth or base, poultry seasoning, and a little cream for a silky finish that works for Thanksgiving, Christmas, or any turkey dinner.

Prep Time5

Cook Time15

Total Time20

Course: Sauce

Servings:

Calories: 76kcal

Author: Davinah

Ingredients

3 tbsp Butter unsalted
¼ cup Shallots or yellow onions, finely diced
4 cloves Garlic minced
2 tbsp all-purpose flour
1 ½ cups turkey stock or turkey bone broth, chicken bone broth, or chicken stock. I prefer to have 1.5 tsp of turkey better than bouillon base mixed with water, or chicken better than bouillon base mixed with water. If not available, regular bone broth or stock works too.
1 ½ tsp Poultry Seasoning or more to taste, click for my recipe
½ tsp Worcestershire sauce
1 tbsp heavy cream

Instructions

Melt the butter in a small saucepan over medium heat
Add in the shallots (or onions) and saute until translucent (about 5 minutes)
Add the minced garlic and saute until fragrant (about 30 seconds)
Make the roux: add the flour slowly and whisk to make sure the flour is coated in butter. (cook it for about 1 minute)
Pour in the stock slowly and whisk constantly. This helps to keep the gravy smooth and free of lumps.
Add poultry seasoning and worcestershire sauce to the sauce pan. Whisk in.
Turn the heat to low and let the gravy thicken for about 5 minutes.
Remove from the heat and whisk in the heavy cream to give the gravy a smooth glossy finish.

Notes

Use the broth option you have: Turkey stock, turkey broth, or turkey base gives the most turkey flavor, but chicken stock, chicken broth, chicken bone broth, or chicken base also works.
Add the broth slowly: Pour it in a little at a time while whisking so the roux loosens without clumping.
Taste before adding salt: Broth, Better Than Bouillon, Worcestershire sauce, and poultry seasoning can already add salt.
Add cream off the heat: This helps the gravy stay smooth, glossy, and creamy.
Thin as needed: Use stock or broth for this make-ahead gravy. If you’re making gravy from seasoned turkey drippings, use water so it does not get too salty.

Nutrition