Q1: How do I make gravy from my turkey drippings?

It's easy! After you remove your turkey from the roasting pan, pour all the liquid and browned bits into a clear measuring cup or a fat separator. Let it sit for a few minutes, and the fat will rise to the top. The rich, dark liquid at the bottom is the "jus" or the drippings—this is pure flavor! The golden fat at the top can be used in place of some of the butter in this recipe to make your roux.

Q2: What is the absolute secret to a perfectly smooth, lump-free gravy?

There are two key secrets. First, make sure you cook your roux (the butter and flour mixture) for a few minutes, whisking constantly, until it is a smooth paste. Second, when you add your liquid, make sure it is hot , and add it slowly and gradually while you are whisking constantly and vigorously . This allows the roux to dissolve smoothly into the liquid without forming any lumps.

Q3: Can I make my Thanksgiving gravy ahead of time?

Yes, absolutely! This recipe is perfect for making ahead to save you stress on the big day. You can follow the "Make-Ahead Plan" in the section above to create a delicious gravy base that you can simply enrich with your fresh turkey drippings right before you serve the meal.

Q4: My gravy is too thin (or too thick). How can I fix it?

This is an easy fix! If your gravy is too thin , it likely just needs to simmer for a little longer to allow it to reduce and thicken up. For a quicker fix, you can make a small "slurry" of 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water, and then whisk that into your simmering gravy. If your gravy is too thick , simply whisk in a little more warm chicken broth or milk until it reaches your desired consistency.

Q5: Can I make this gravy without the Cognac or the wine?

Of course. The alcohol adds a wonderful, sophisticated depth of flavor, but the gravy will still be absolutely delicious without it. Simply omit those ingredients from the recipe. You may want to add an extra splash of a high-quality chicken or beef broth at the end to ensure the consistency is perfect.

The Best Perfect & Easy Thanksgiving Gravy (From Scratch!)

A classic, from-scratch recipe for a rich and flavorful Thanksgiving gravy. The recipe builds a deep flavor base by slowly cooking chopped yellow onions in butter until they are lightly browned. A traditional roux is made with flour to thicken the gravy, which is then created by whisking in a hot mixture of defatted turkey drippings and chicken stock. The gravy is finished with a splash of Cognac or brandy for extra depth and can be enriched with optional white wine and heavy cream.

Author: Evelyn
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 8-10 servings (approx. 2 cups) 1x
Category: Sauce
Method: Sautéing, Simmering
Cuisine: American

Ingredients

Scale

1/4 pound (1 stick) unsalted butter
1 1/2 cups chopped yellow onion (2 onions)
1/4 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups defatted turkey drippings plus chicken stock, heated
1 tablespoon Cognac or brandy
1 tablespoon white wine (optional)
1 tablespoon heavy cream (optional)

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Instructions

In a large sauté pan, cook the butter and chopped onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned.
Sprinkle the flour over the cooked onions, whisk it in, and then add the salt and pepper. Cook this roux for 2 to 3 minutes, stirring.
Gradually add the hot chicken stock and drippings mixture to the pan, whisking constantly to prevent lumps.
Stir in the Cognac or brandy. Cook, uncovered, for 4 to 5 minutes until the gravy has thickened.
If using, stir in the optional white wine and heavy cream.
Season to taste with additional salt and pepper, and serve hot.

Notes

The key to this gravy’s flavor is the slow cooking of the onions; do not rush this step.
This gravy is designed to be made using the flavorful drippings from your roasted turkey.
Whisking the hot liquid into the roux gradually is important to ensure a smooth, lump-free gravy.

Nutrition

Serving Size: 1/4 cup
Calories: 120-160
Sugar: 2-4 g
Sodium: 350-500 mg
Fat: 10-14 g
Saturated Fat: 6-9 g
Trans Fat: 0 g
Carbohydrates: 5-8 g
Fiber: <1 g
Protein: 1-2 g
Cholesterol: 30-45 mg

Find it online: https://cookupjoy.com/thanksgiving-gravy-from-scratch/