How to Make Homemade Gravy Taste Like Turkey

Making homemade gravy that tastes rich and flavorful like turkey can seem intimidating, but it’s actually quite simple with just a few ingredients and techniques The key is using pan drippings from roasting your turkey to infuse the gravy with all those tasty browned bits that boost turkey flavor With the right method, you can easily make turkey gravy from scratch that tastes like it came straight from a professional kitchen.

Use Turkey Drippings for Flavor

The number one secret to getting that true turkey taste in homemade gravy is to use the pan drippings from roasting your turkey. As the turkey cooks, the natural juices and any seasonings create flavorful drippings in the bottom of the roasting pan Scrape up those drippings and use them as the base for your gravy

Turkey drippings impart much more flavor than just using broth or water alone. The browned bits left behind in the pan after roasting the turkey add rich, savory taste and aroma to the gravy. You’ll only need about 1-2 cups of drippings for a basic turkey gravy recipe, so save any extra drippings in the freezer for another use.

When making your gravy, be sure to strain the drippings first to remove any pieces of skin or charred bits that could make the gravy gritty. Pour the drippings through a fine mesh strainer into a measuring cup or fat separator. Let the drippings sit for a few minutes so the fat rises to the top, then skim off and discard most of the surface fat, reserving just enough to add flavor.

Skip the Giblets

Many traditional turkey gravy recipes call for using the giblets (neck, heart, gizzard and liver) from the turkey. However, this step is optional. The giblets add extra turkey flavor, but also a very pronounced liver taste that not everyone enjoys.

For a more broadly appealing gravy, simply omit the giblets. Your gravy will still have plenty of flavor from the turkey drippings alone. If you want to use the giblets, simmer them in water or broth until fully cooked, then chop and add to the gravy. But for an easy shortcut, just skip this step entirely.

Make a Simple Roux

After straining your turkey drippings, the next step is to make a simple roux. A roux is a mixture of equal parts fat and flour, cooked together to thicken the gravy.

Melt 2-3 tablespoons of butter in a saucepan over medium heat. Once foamy, whisk in an equal amount of all-purpose flour. Cook for 1-2 minutes, stirring constantly, until the roux turns light golden brown.

The roux adds nice thickness and richness to the gravy. Just don’t let it get too dark or it could have a burnt flavor. Add the strained turkey drippings and whisk vigorously to combine.

Add Broth and Simmer

For thinner gravy, add 1-2 cups of chicken or turkey broth to the roux and drippings. Bring to a boil, then reduce heat and let simmer for 5-10 minutes, stirring frequently, until thickened to your desired consistency.

If the gravy seems too thin, mix together equal parts cornstarch and water to make a slurry. Slowly whisk the slurry into the simmering gravy until it reaches the right thickness.

The starch from the flour and simmering help thicken the gravy nicely without dulling the turkey flavor. Let it bubble gently on the stove just until it coats the back of a spoon.

Season Generously

Once your gravy has simmered and thickened, season it generously with salt and black pepper to really bring out that savory turkey essence.

Add the seasonings gradually and taste the gravy as you go, until the flavor pops. A gravy that looks thin or bland can be transformed with the right amount of seasoning.

For extra flavor, you can also add poultry seasoning, sage, thyme, parsley, or other herbs of your choice. Just start with 1/4 to 1/2 teaspoon at first, then adjust to taste.

Gravy Tips and Tricks

• For convenience, you can make the gravy ahead of time and refrigerate or freeze it until needed. Reheat gently on the stovetop when ready to use.

• If the gravy seems too thick once reheated, whisk in additional broth or water to thin it out.

• Adding a splash of lemon juice or wine right before serving can brighten up the gravy’s flavor.

• For a smoother gravy, strain it through a fine mesh strainer after cooking.

• Use milk instead of broth for a richer, creamier gravy.

• Incorporate pan drippings from roasted vegetables like onions or mushrooms.

• Sauteing the flour briefly before making the roux helps remove any raw taste.

• Letting the gravy sit overnight in the fridge helps the flavors blend.

With a few basic techniques and ingredients, you can easily make homemade gravy with all the rich, savory flavor of turkey. The tasty drippings do most of the work for you. Use this method for your next Thanksgiving or holiday meal, and your gravy will taste like it came straight from a gourmet kitchen.