Why settle for store-bought when you can indulge in the extraordinary flavors of homemade turkey gravy? There’s nothing like the rich, velvety texture and savory taste. While it might seem like a daunting task, this Easy Homemade Turkey Gravy recipe is prepared using a handful of simple ingredients and straightforward steps. It’s a great compliment to your holiday feast. Serve warm, poured over roasted turkey, mashed potatoes and stuffing.
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WHAT YOU WILL NEED
The following kitchen gadgets and ingredients, although not essential, will help you achieve the most perfect, lump-free, rich turkey gravy.
HOW TO MAKE HOMEMADE TURKEY GRAVY
Although this turkey gravy recipe calls for the use of turkey thighs, feel free to substitute with any of the following turkey parts, or a combination thereof:
- Wings
- Necks and/or Giblets
- Pan Drippings
- Carcass
Ingredients:
- 3 to 4 bone-in, skin-on turkey thighs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons flour
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 celery stalks, roughly chopped
- 2 garlic cloves, smashed
- 1/2 onion
- 2 bay leaves
- 5 cups turkey or chicken stock
Instructions:
- Prepare the Turkey Thighs:
- Pat the turkey thighs dry with a paper towel.
- Season both sides with salt, pepper, garlic powder, and onion powder.
- Sprinkle flour on both sides to coat evenly.
- Searing the Turkey Thighs:
- Heat olive oil and butter in a heavy-bottomed pot over medium-high heat.
- Once hot, add the seasoned turkey thighs and brown them on both sides until golden.
- Add Aromatics and Liquid:
- Add celery, smashed garlic cloves, half an onion, bay leaves, and turkey or chicken stock to the pot.
- Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for at least 2 hours, allowing the flavors to meld together.
- Strain the Gravy:
- Remove the larger pieces of turkey and discard them.
- Strain the liquid through a mesh strainer back into the pot to capture the flavorful liquid.
- Adjust the Seasoning and Thicken:
- Taste the gravy and adjust the salt, if necessary.
- Create a cornstarch slurry by mixing cornstarch and water or stock.
- Turn up the heat and gradually whisk in the slurry until the gravy thickens to your desired consistency.
- Serve and Enjoy:
- Pour the rich, homemade turkey gravy over your roasted turkey, mashed potatoes, and/or stuffing.
HOW TO SERVE AND STORE HOMEMADE GRAVY
Homemade turkey gravy is incredibly versatile and can be served on a variety of dishes, including Thanksgiving Dinner favorites. Here are some popular options on what to serve rich gravy on:
- Roast Turkey: The most classic choice! Pour warm turkey gravy over slices of roast turkey to add moisture and flavor.
- Mashed Potatoes: Creamy mashed potatoes and turkey gravy are a match made in heaven. The savory gravy adds depth to the potatoes and creates a comforting side dish.
- Stuffing/Dressing: Drizzle turkey gravy over your stuffing or dressing, giving it a delightful moistness and a burst of flavor. The combination is a staple on many Thanksgiving tables.
- Biscuits: Serve turkey gravy over warm, flaky biscuits for a hearty and satisfying breakfast or brunch option.
- Rice: Turkey gravy pairs well with rice, creating a hearty and filling meal. Pour the gravy over white or brown rice and add some roasted or grilled vegetables for a complete dish.
- Pot Pie: Make a delicious turkey pot pie by combining leftover turkey, vegetables, and a creamy turkey gravy. Top it with a flaky pie crust and bake until golden brown.
- Hot Sandwiches: Create an open-faced, hot turkey sandwich by placing leftover turkey slices on toasted bread. Pour warm turkey gravy over the sandwich for a moist and flavorful meal.
HOW TO STORE HOMEMADE TURKEY GRAVY
Storing homemade gravy properly is essential to maintain its freshness and flavor. Here’s how you can store homemade gravy:
- Refrigeration: If you have leftover gravy, allow it to cool to room temperature before storing. Once cooled, transfer the gravy to an airtight container. Seal the container tightly to prevent air from getting in. Gravy can be refrigerated for up to 2-3 days.
- Freezing: Gravy can be frozen for longer storage. First, make sure the gravy cools down completely. Then, transfer it to a freezer-safe, airtight container or heavy-duty freezer bags. Remove as much air as possible to prevent freezer burn. Gravy can be frozen for up to 2-3 months.
- Thawing Frozen Gravy: When you’re ready to use frozen gravy, transfer it from the freezer to the refrigerator the night before you plan to use it. Let it thaw slowly in the fridge. Alternatively, you can gently reheat frozen gravy on the stovetop over low heat, stirring frequently to avoid scorching.
- Reheating: Whether you’re reheating refrigerated or thawed frozen gravy, do so gently over low to medium heat on the stovetop. Stir the gravy frequently to maintain a smooth consistency. If the gravy thickens too much upon reheating, you can add a splash of water, stock, or broth to adjust the consistency.
MORE THANKSGIVING RECIPES TO LOVE
- Turkey Roulade
- Creamy Homemade Mashed Potatoes
- Homemade Green Bean Casserole
- Oyster Dressing
- Orange Cranberry Relish
- Fondant Sweet Potatoes with Toasted Marshmallows
Easy Homemade Turkey Gravy
- Total Time: 2 hours, 10 minutes
- Yield: 8 servings 1x
Description
There’s nothing like the rich, velvety texture and savory taste. While it might seem like a daunting task, this Easy Homemade Turkey Gravy recipe is prepared using a handful of simple ingredients and straightforward steps.
Ingredients
- 2 to 4, skin-on, bone-in turkey thighs
- 1 teaspoon salt, plus
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons flour
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 to 5 cups turkey or chicken stock
- 3 celery stalks, roughly chopped
- 1/2 onion, roughly chopped
- 3 garlic cloves, smashed
- 2 bay leaves
- 1 tablespoon Better than Bouillon Turkey Base, optional
- cornstarch slurry
Instructions
- Heat the olive oil and butter in a large stock pot.
- Pat the turkey thighs dry with a paper towel.
- Season both sides with salt, pepper, garlic powder and onion powder.
- Sprinkle both sides with the flour.
- Sear the thighs until they are golden brown on both sides.
- Turn up the heat. Pour in the stock. Scrape up the browned bits from bottom.
- Add in the celery, onions, garlic cloves and bay leaves. Bring almost to a boil.
- Lower heat. Partially cover and simmer for at least two hours.
- Once simmered, remove the larger pieces with a slotted spoon.
- Strain the broth through a mesh strainer. Pour the simmered stock back into the cleaned pot.
- Taste for salt.
- For added flavor, add in turkey base and the gravy packet that came with the turkey.
- Prepare a cornstarch slurry with a tablespoon of cornstarch and teaspoon of water or stock. Mix well.
- Gradually add in the slurry. A little at a time. Whisk continuously. Continue incorporating until you reach your desired consistency.
- Serve immediately.
- ENJOY over roast turkey, creamy mashed potatoes and/or stuffing.
Notes
- Use whatever turkey parts are available. If roasting a whole turkey, use the neck bones and gibblets.
- Season on both sides and dust with flour.
- Sear the turkey thighs for another level of flavor.
- Use chicken or turkey stock.
- Patience is key. Allow the stock to simmer for at least 2 hours to develop the flavor.
- If your turkey comes with a gravy packet, add that in.
- Use a tablespoon of Better than Bouillon Turkey Base for added flavor.
- After simmering, remove the larger pieces with a slotted spoon and strain the broth through a mesh strainer to remove any solids and/or tiny pieces of turkey bones.
- If roasting a whole turkey, use the pan drippings to add flavor to the gravy. Just be sure to strain off the fat using a fat separator.
- Taste for salt.
- Thicken with a cornstarch slurry of cornstarch and water, or broth. Mix well before gradually adding to the gravy. Whisk continuously to prevent lumps.
- Double the recipe if you are serving a large crowd.
- Although gravy can be made ahead and reheated, it’s best served hot, immediately after preparation.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Side dish, Gravy
- Method: Easy
- Cuisine: American
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!
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