If you need a last-minute gravy, this recipe will exceed your expectations. Use turkey stock to make this easy gravy to serve alongside roasted turkey and mashed potatoes for an unforgettable Thanksgiving spread. Our silky and smooth gravy brings wonderful flavors and is ready in just 20 minutes. We recommend using browning sauce, but it's up to your taste; if you prefer a lighter color, the gravy's flavor won't be hurt by skipping the browning sauce.
If you're unable to find turkey stock, a good quality low-sodium chicken stock will also yield great results. But if you have the time to make stock from neck and giblet, take a moment and read our tip below on how to make a flavorful stock. Don't let any part of your bird go to waste!
Have at hand a fine sieve to get rid of little bits and pieces before serving your gravy.
Gather the ingredients.
Place a skillet, sauté pan, or saucier over medium-low heat and add the butter. Cook, constantly stirring, until the butter has melted and begins to get foamy. This might take 1 to 2 minutes.
Sprinkle the flour over the butter and stir or whisk until smooth and well blended, approximately 2 minutes.
Continue cooking the flour and butter, while stirring or whisking, for 2 to 3 minutes. This step is essential and requires care because the roux could easily burn; keep an eye on the mixture for the whole time.
Gradually whisk in the stock, stirring until well blended. Cook, constantly stirring, until the gravy begins to bubble and thicken. If your gravy seems too thin, mix in a bowl a few tablespoons of flour with the same amount of cold water until a smooth paste has formed. Slowly stir the water-flour paste into the boiling gravy until it is thickened as desired. On the contrary, if the gravy seems too thick, thin it with more stock, broth, or water. Cook, stirring, for 8 to 10 minutes.
If using, add browning sauce, a few drops at a time, until you have a nice rich color. Don't pour directly from the bottle, because your gravy could end up darker in color than you'd like. Taste the gravy and add the optional kosher salt and freshly ground black pepper, to taste. Cook for an extra 2 to 3 minutes.
Pour the gravy through a fine-mesh sieve into a serving bowl with a ladle or into a gravy boat.
For Best Results
Here are a few suggestions to make a great quick gravy:
- Use no-salt or low-salt stock or broth.
- For a smoother gravy, process in a blender before passing it through the mesh. This will smooth out the texture.
- To add extra flavor, use the fat from pan drippings to supplement or replace the butter in the roux.
- If you can find it, use a specialty flour, such as Wondra. Its texture is very fine and less likely to leave lumps in the gravy.
- A sprig or two of fresh herbs like rosemary or thyme can be added just before you remove the gravy from the heat. Or add some chopped parsley. Discard them when you strain the gravy.
How To Make Giblet Stock
Here's a quick recipe for giblet stock, so you can make the best use of all of the bird's parts:
- Put the neck and giblets in a saucepan with 5 cups of water.
- Bring the water to a boil over high heat.
- Skim any foam off the top.
- Reduce the heat to a very low simmer and cook for about an hour.
- Strain the broth through a fine mesh and discard the solids.
- If by the time you're done there aren't a whole 5 cups, supplement with purchased stock or broth to make the gravy.