Turkey Gravy Recipe
The history of turkey gravy can be traced back to medieval European kitchens, where sauces made from pan drippings were commonly used to enhance the flavor of roasted meats. Over time, as turkeys became a popular centerpiece for festive occasions, the art of making flavorful gravy evolved, incorporating various herbs, spices, and thickening agents.
Equipment
- Saucepan
- Whisk or wooden spoon
- Measuring cups
- Strainer (optional)
Ingredients
- 1 cup turkey drippings or chicken broth
- 1/4 cup all-purpose flour
- 1 cup water or additional broth
- Salt and pepper to taste
- Optional: chopped fresh herbs (thyme, rosemary, sage)
Instructions
- Turkey drippings or chicken broth should be heated in a saucepan over medium heat.
- To make a roux, gradually whisk in flour until smooth.Stirring continually, cook the roux for 2 to 3 minutes until it turns golden brown.
- Pour in the water or extra broth gradually while continuing to stir to avoid lumps.
- Season to taste with salt, pepper, and any desired fresh herbs.Once the gravy has thickened to the right consistency, simmer it for ten to fifteen minutes, stirring now and then.
- If desired, strain the gravy through a fine-mesh strainer to give it a smoother consistency.