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
Scale
- 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