This Easy Homemade Roast Turkey Gravy From Scratch is the best and simplest way to make homemade gravy for the holidays! A few simple ingredients & ready in 15 minutes!
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The holiday season is fast approaching and I’m already in turkey dinner mode! Well, to be honest, it’s because I’m Canadian and we celebrate Thanksgiving mid-October, which means we’re WAY ahead of the game when it comes to turkey dinners. Today on The Busy Baker I’m sharing my BEST roast turkey recipe AND this deliciously Easy Homemade Roast Turkey Gravy recipe that you are going to LOVE!
When it comes to holiday dinners I really do believe that they can be easy and simple – now before you go and call me all kinds of crazy, hear me out: I’ve always said that they simplest foods are really the best foods and this 4-ingredient roast turkey gravy DEFINITELY falls into that category. I’ve already shared all my favourite turkey-roasting hacks with you in THIS POST, and if you add in this 15-minute gravy recipe you will be rockin’ your holiday hosting gig in no time!
Making Homemade Roast Turkey Gravy isn’t as hard as it sounds. With a few simple kitchen tools and a couple pro-tips I share below, you’ll be well on your way to making the most delicious homemade gravy your holiday table has ever seen!
Kitchen tools you’ll need to make homemade roast turkey gravy:
- A roasting pan for collecting the turkey juices is essential – check out my favourite roasting pan with a rack here.
- A good whisk like this one or this one for making the gravy nice and smooth.
- A good sieve for getting out all those chunks and lumps.
- A gravy boat for serving all that delicious gravy you’ve made!
How to make Homemade Roast Turkey Gravy
Here are all my best no-fail tips for making the BEST homemade roast turkey gravy from scratch:
- Save the pan juices. Making your own homemade gravy is SO easy with the pan juices left over from your roast turkey and it truly gives the gravy the most flavour.
- Use low heat. The temptation might be to crank up the heat to get your gravy on the table faster but let me assure you, low and slow is best for homemade gravy.
- Give it your full attention. Unfortunately, this is just one of those things that’s going to require a little bit of attention, but it will be SO worth it. Whisking pretty much constantly is the key to a gravy that emulsifies well and stays nice and smooth.
- Add some wine. We love the full-bodied flavour that adding just a splash of wine gives to our roast turkey gravy.
- Strain it. Those lumps don’t disappear by themselves! Professional chefs almost always strain their sauces and it’s truly the only way to ensure a nice smooth gravy every single time.
- Add some butter. This is an optional step, and I don’t do this every time, but adding a teaspoon or two (or three!) of butter to your strained gravy gives it the perfect sheen and shine, making it nice and glossy. For a special holiday dinner, it’s a lovely touch that gives your gravy that restaurant quality.
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I hope you love this Easy Homemade Roast Turkey Gravy as much as we do! Let me know in the comments below, what’s your favourite thing about holiday dinners? I’d love to know!
Looking for holiday side dishes? You’ll LOVE these:
Kitchen tools I recommend:
Looking for an amazing Roast Turkey recipe? Try my Easy Homemade Juicy Roast Turkey recipe!
Easy Homemade Roast Turkey Gravy
- drippings from roast turkey (this recipe works for the drippings from an approx. 7 pound turkey)
- 1/4 cup all purpose flour
- 3 tablespoons white or red wine
- 2 cups low sodium chicken stock (or water)
- salt and pepper (to taste)
- 3 teaspoon butter (optional)
- Heat the turkey drippings in the original roasting pan (that you used to roast the turkey) over medium low heat. Once the drippings heat up, sprinkle in the flour a little bit at a time and whisk constantly.
- Once the flour is added and whisked in, toast the mixture over the heat for a few minutes to get rid of the flour taste.
- Slowly add the wine a little bit at a time and continue whisking. Cook this over the heat until the liquid reduces.
- Slowly add the chicken stock, about 1/4 cup at a time, letting the gravy cook for a minute or two between additions to thicken up.
- Once you've added about 1 1/2 cups of stock, let the gravy cook for about 5 minutes, whisking constantly. If the desired thickness is reached, season with salt and pepper to taste, turn off the heat and pour the gravy into your gravy boat or a bowl for serving.
- If the gravy is too thick, continue adding the rest of the stock a little bit at a time to thin out the gravy to your desired consistency. Season with salt and pepper to taste and serve.