Turkey Gravy Recipe

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Turkey Gravy

Cindi Bauer


This is the gravy I make after I've prepared the Herb Roasted Turkey (Baked in Oven Cooking Bag), and may I say it's some of "the best" tasting gravy I've ever had. I let the pan drippings sit overnight (in a glass bowl with a lid) in the refrigerator. The next day the fat hardens and comes to the surface of the bowl, which I then scrape it off, and make the gravy. (See *Note before preparing the gravy.)

pinch tips: How to Use a Whisk




Yields: 2-1/2 cups of gravy


Stove Top


2 cups
turkey drippings
1/8 tsp.
ground white pepper
1/4 tsp.
poultry seasoning
1 tsp.
chicken bouillon granules
1/4 cup
1 tablesp.
1/2 cup

Directions Step-By-Step

Combine the turkey drippings, pepper, poultry seasoning, and bouillon granules in a 1-quart saucepan; simmer over low heat for 5 minutes.
While the pan drippings and spices are heating, combine the flour (the 1/4 cup plus 1 tablespoon) along the milk, in a jar with a tight fitting lid; shake until ingredients become smooth.
Slowly add the milk mixture into the simmering broth; stirring constantly with a spoon.
Continue to cook and stir, until the gravy is thick and bubbly, then serve.
*Note: If I roast a 19 lb. bird, I am able to double the gravy ingredients, and then I'll add the already cooked, cut-up turkey meat into the gravy. The gravy and turkey meat taste great served over hot-cooked mashed potatoes. Also, whenever I double the recipe, I then prepare the gravy in a 3-quart saucepan.
One more thing... This is the turkey recipe I use to make the turkey gravy: Herb Roasted Turkey (Cooked in Oven Cooking Bag)

About this Recipe

Course/Dish: Gravies
Main Ingredient: Turkey
Regional Style: American
Other Tags: Quick & Easy, For Kids
Hashtag: #Turkey Gravy