Housemade Turkey Gravy (catering Quart) Recipe
Make Housemade Turkey Gravy (catering Quart) Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Gravy Base
Method
Preparation
- 1
Collect Turkey Drippings
After roasting the turkey, pour the drippings from the roasting pan into a measuring cup. Allow it to sit for a few minutes until the fat rises to the top.
- 2
Separate Fat from Drippings
Skim off the fat from the surface of the drippings, reserving about 1 cup of fat for the gravy base.
Cooking
- 3
Make the Roux
In a large saucepan, melt the unsalted butter over medium heat. Once melted, add the reserved turkey fat and whisk in the all-purpose flour. Cook for about 2-3 minutes until it turns a light golden color, stirring constantly.
- 4
Add Broth
Gradually whisk in the chicken or turkey broth, ensuring there are no lumps. Continue whisking until the mixture is smooth.
- 5
Season the Gravy
Add the turkey drippings, salt, black pepper, onion powder, garlic powder, dried thyme, and dried sage to the saucepan. Stir well to combine.
- 6
Simmer
Bring the gravy to a gentle simmer. Reduce heat to low and let it simmer for about 15-20 minutes, stirring occasionally until thickened to your desired consistency.
- 7
Taste and Adjust
Taste the gravy and adjust seasoning as necessary, adding more salt or pepper if needed.
