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turkey gravy

DomesticGoddess avatar
Recipe by
Cindi Marie Bauer
@DomesticGoddess
Marshfield, WI

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.)

►
yield serving(s)
method Stove Top

Ingredients For turkey gravy

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

How To Make turkey gravy

  • 1
    Combine the turkey drippings, pepper, poultry seasoning, and bouillon granules in a 1-quart saucepan; simmer over low heat for 5 minutes.
  • 2
    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.
  • 3
    Slowly add the milk mixture into the simmering broth; stirring constantly with a spoon.
  • 4
    Continue to cook and stir, until the gravy is thick and bubbly, then serve.
  • 5
    *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.
  • 6
    One more thing... This is the turkey recipe I use to make the turkey gravy: https://www.justapinch.com/recipes/main-course/main-course-wild-game/herb-roasted-turkey-cooked-in-oven-cooking.html
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