Turkey Gravy
This easy Turkey Gravy is smooth, savory, and made without turkey drippings, so you can prep it for Thanksgiving or holiday dinners even before the turkey is done. It’s rich enough for mashed potatoes, turkey, stuffing, and biscuits, with a creamy finish that makes it feel homemade and holiday-ready.
Calories:
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.
- 1.5 tsp Poultry seasoning or more to taste, click for my recipe
- ½ tsp Worcestershire sauce
- 1 tbsp heavy cream mix in to the gravy at the end for a smooth, creamy finish
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 turkey base for the deepest flavor: Turkey Better Than Bouillon mixed with water gives the gravy a stronger turkey flavor, especially when you do not have pan drippings. Chicken base, turkey stock, chicken stock, or bone broth also work.
Soften the shallots before adding garlic: Let the shallots or onions cook until translucent. Add the garlic after that so it turns fragrant without burning.
Cook the roux briefly: Whisk the flour into the butter and let it cook for about 1 minute. This helps thicken the gravy and removes the raw flour taste.
Add the stock slowly: Pour in the stock a little at a time while whisking. This keeps the gravy smooth and helps prevent lumps.
Taste before adding more seasoning: Bouillon and poultry seasoning can both add salt, so let the gravy simmer first, then adjust the seasoning if needed.
Thin it if needed: If the gravy gets thicker than you like, whisk in a splash of stock or water until it loosens.
Add the cream off the heat: Stir in the heavy cream after removing the gravy from the heat. This gives the gravy a smooth, glossy finish.
Make-ahead tip: Make the gravy 1 to 2 days ahead and store it covered in the refrigerator. Reheat gently on the stovetop and whisk in a splash of stock or water if it thickens too much.
Soften the shallots before adding garlic: Let the shallots or onions cook until translucent. Add the garlic after that so it turns fragrant without burning.
Cook the roux briefly: Whisk the flour into the butter and let it cook for about 1 minute. This helps thicken the gravy and removes the raw flour taste.
Add the stock slowly: Pour in the stock a little at a time while whisking. This keeps the gravy smooth and helps prevent lumps.
Taste before adding more seasoning: Bouillon and poultry seasoning can both add salt, so let the gravy simmer first, then adjust the seasoning if needed.
Thin it if needed: If the gravy gets thicker than you like, whisk in a splash of stock or water until it loosens.
Add the cream off the heat: Stir in the heavy cream after removing the gravy from the heat. This gives the gravy a smooth, glossy finish.
Make-ahead tip: Make the gravy 1 to 2 days ahead and store it covered in the refrigerator. Reheat gently on the stovetop and whisk in a splash of stock or water if it thickens too much.
