How To Make Turkey Gravy

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Turkey pan drippings include the brine flavor and adding a bed of vegetables under the turkey (in the roasting pan) really add another level of flavor to your feast.

How To Make Turkey Gravy


Print The Tips for  Chef J's Turkey Gravy

Yield: 10-12 servings

Prep time: 5 Minutes

Cook time:  10-15 Minutes


Ingredients

Measure   Ingredient                                                                  

1 ½ Qts          Stock, Turkey or Chicken - Regular                                            

1 Pkg              Poultry Herbs, Fresh - Thyme, Rosemary and Sage

Taste              Rub a Dub, 5280 Culinary Rub                                      

As needed    Slurry (cornstarch and water) - for thinner gravy

As needed    Roux (butter and flour) - for thicker gravy

As needed    Pan Drippings from your turkey - I use a vegetable raft for roasting


Cooking Directions

  • Using heat gloves remove the turkey and roasting pan from the grill/smoker/oven
  • Carefully remove the turkey and rest on the carving plate or platter
  • In an 4-6 qt stock pot carefully pour in the turkey drippings and vegetables (if used)
  • Add the turkey or chicken stock and bring to a boil
  • Add 1ea sprig – Rosemary, Thyme and Sage
  • Allow the herbs to remain in the gravy until they turn drab green or gray, then remove
  • Taste and season the gravy as needed
  • Thicken using a Slurry or Roux
    • Slurry (equal parts cornstarch and cold water) makes a thinner gravy
    • Roux (equal parts of butter and flour, cooked) makes a thicker gravy
  • BE SURE TO ADD SMALL AMOUNTS OF THICKENER at a time
    • Then cook in the thickener
    • Adjust thickening as desired
  • For lower sodium gravy, use low sodium stock
  • Once gravy is at desired thickness, strain
  • Save the vegetables for some amazing leftovers

Grills / Grill Gear Used

  • Rub a Dub – 5280 Culinary Rub Ace SKU - 8562050

For more tips, go to Tips.acehardware.com

Published: 3/2/2020