This post may contain affiliate links. Read my disclosure policy.
This homemade Turkey Gravy from stock is my mom’s tried and true recipe. It’s a staple on our Thanksgiving table every yr.
Turkey Gravy Recipe from Homemade Stock
My mom has been making this classic Turkey Gravy recipe for ceaselessly, and I’m so excited to share it with you. A mix of fragrant fresh herbs, poultry seasoning, and homemade turkey stock transforms right into a luscious, velvety gravy that could have your guests reaching for seconds. I hope your loved ones enjoys it as much as mine does! And for a gluten-free and low-carb gravy, do that one without flour.
Turkey Gravy Ingredients
- Turkey Stock: My mom’s homemade turkey stock recipe is important for gravy because it has more flavor than store-bought versions.
- Herbs: A couple of sprigs of sage and thyme
- Seasoning: Bell’s poultry seasoning, kosher salt, black pepper
- Flour thickens the turkey gravy.
- Pan Drippings: The drippings from roasted turkey create the perfect gravy, a must here!
The best way to Make Turkey Gravy from Stock
- Simmer turkey stock with sage, thyme, salt (use less in case your stock is salted), and black pepper for quarter-hour, after which discard the herbs.
- Make a Slurry: Mix one cup of cold broth, flour, and Bell’s seasoning until smooth. Pour two cups of hot stock into the blender, remove the plastic cap, and place a dish towel over the opening to let the steam escape. Mix the mixture and transfer it to the pot with the simmering stock.
- Add the pan drippings from the turkey to the pot and simmer on low heat while whisking to forestall it from clumping. Once thickened, taste for salt and adjust as needed.
Variations
- Seasoning: Use any poultry seasoning when you don’t have Bell’s. Or make your personal if you could have the person spices: rosemary, oregano, sage, ginger, marjoram, thyme, and pepper.
- Time Saver: While I highly recommend using homemade stock for gravy, store-bought will work when you don’t have time to create your personal. Buy a high-quality chicken or turkey stock with clean, easy ingredients.
- Gluten-Free Gravy: Substitute a gluten-free flour like Cup4Cup for all- purpose.
- Herbs: In the event you’re out of thyme or sage, rosemary would also work.
- Gravy without Drippings: In the event you don’t have turkey drippings, add a tablespoon of butter or sauteed shallots and garlic to reinforce the flavour.
What to Serve with Turkey Gravy
Turkey and gravy are a must for the vacations. Below are more of my favorite sides for a delicious feast:
Storage
Turkey gravy will last as long as 4 days within the refrigerator or six months within the freezer in airtight containers. To reheat, warm it on the stove on medium-low and add a splash of water or stock to thin it if mandatory.
If you could have turkey drippings before Thanksgiving, you may make this easy gravy as much as two days before.
Do you utilize broth or stock for gravy?
Stock is usually used for gravy because it has a richer, more complex taste than broth.
More Turkey Recipes You’ll Love
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Yield: 18 servings
Serving Size: 1 /4 cup
-
In a medium or large pot simmer 4 cups of the turkey stock with a couple of sprigs fresh sage, thyme, 2 teaspoons salt (if using my homemade stock with no salt, use less in case your stock is salted) and black pepper to taste and simmer quarter-hour. Discard the herbs.
-
Once it’s ready, in a blender add remaining 1 cup cold broth with 2/3 cup flour and the Bell’s poultry seasoning and mix until smooth.
-
Add 2 cups of the boiling turkey stock into the blender to temper and mix again, then pour into the pot with the boiling stock.
-
Add the pan drippings from the turkey at this point and simmer, whisking on low heat until thickened, about 5 to 10 minutes. Taste for salt and adjust as needed.
Last Step:
Please leave a rating and comment letting us understand how you liked this recipe! This helps our business to thrive and proceed providing free, high-quality recipes for you.
Serving: 1 /4 cup, Calories: 33 kcal, Carbohydrates: 3.5 g, Protein: 4.5 g, Sodium: 166 mg, Fiber: 0.5 g