Q1: My gravy is lumpy! What did I do wrong?

Lumpy gravy is almost always because the liquid was added to the roux too quickly. The secret to a perfectly smooth sauce is to add your hot broth very slowly, especially at the beginning, in a thin and steady stream, while whisking constantly. If you do end up with a few lumps, don't worry! You can simply pour the finished gravy through a fine-mesh sieve before serving.

Q2: My gravy is greasy. How can I fix it?

This is a very easy fix! A greasy gravy is simply a sign that you did not skim enough of the fat from your pan drippings. Simply let your finished gravy sit for a few minutes off the heat, and the excess fat will rise to the top, where you can easily spoon it off.4

Q3: Can I make this without a whole turkey?

Yes! You can often buy turkey wings, necks, and giblets separately from your butcher, especially around the holidays. You can simply roast these parts on a sheet pan until they are deeply browned, and then use them to make your broth and to create your "pan drippings" to deglaze.

Q4: How do I fix a gravy that's too thin or too thick?

If your gravy is too thin, simply let it continue to simmer on the stove until it has reduced and thickened to your liking. If it is too thick, you can simply whisk in a little more of your warm broth or some hot water until it reaches the perfect consistency.

Q5: Can I make this vegetarian?

Yes! To make a delicious vegetarian "gravy," you can create a rich broth by roasting a medley of mushrooms, onions, and carrots until they are deeply caramelized. Then, you can make a roux with butter and flour, and use a flavorful mushroom or vegetable broth as your liquid.

Classic Turkey Gravy (A Foolproof From-Scratch Recipe!)

A classic, from-scratch recipe for a rich and flavorful Classic Turkey Gravy, the perfect accompaniment to a holiday roast. This recipe involves two key components: a deeply flavorful broth made by simmering the turkey neck and giblets with aromatics, and a savory gravy base made from the turkey’s pan drippings. A classic roux of fat and flour is used to thicken the gravy, which is then simmered until it reaches the perfect consistency. The article also includes several optional recipes for flavored butters to enrich the final gravy.

Author: Grace

Ingredients

For the Broth:
2 tablespoons unsalted butter
1 medium onion, leek, or 2 shallots, sliced
Neck and giblets from your turkey (liver discarded)
8 cups low-sodium chicken broth
3 sprigs of fresh thyme, parsley, rosemary, and/or sage
1 bay leaf
For the Gravy:
Turkey drippings from your roasting pan
1/2 cup all-purpose flour
Dash of Worcestershire sauce
Kosher salt and freshly ground pepper
2 tablespoons cold Flavored Butter (optional)

Instructions

Start the Broth: When your turkey goes into the oven, melt the butter in a large saucepan. Add the sliced onion and the turkey neck and giblets. Cook for about 15 minutes, until the giblets are browned. Add the chicken broth, herb sprigs, and bay leaf. Cover and simmer for about 2 hours while the turkey roasts. Strain the broth and keep it warm.
Prepare the Drippings: When the turkey is done roasting, transfer it to a cutting board. Pour all the pan drippings into a degreasing cup. Add 1/2 cup of the prepared broth to the roasting pan and scrape up any browned bits from the bottom. Add this liquid to the degreasing cup.
Let the fat rise to the top of the drippings in the cup. Spoon off 1/2 cup of this fat and transfer it to a large saucepan over medium heat.
Make the Gravy: Sprinkle the flour into the hot fat in the saucepan to make a roux. Cook, stirring constantly with a wooden spoon, for about 4 minutes until the flour browns slightly.
Gradually add the hot broth to the roux, whisking constantly to prevent lumps. Bring the mixture to a boil, then reduce the heat to medium-low.
Pour the dark roasting juices from the bottom of the degreasing cup into the gravy, discarding any remaining fat.
Simmer, whisking occasionally, for about 10 minutes, until the gravy has thickened.
Stir in the Worcestershire sauce and season with salt and pepper to taste. If desired, stir in the optional flavored butter at the end.

Notes

This is the quintessential homemade gravy for a Thanksgiving or Christmas turkey dinner.
Making a separate, enriched broth from the turkey neck and giblets is a key step that adds a huge amount of flavor to the final gravy.
Using a degreasing cup is the easiest way to separate the flavorful pan juices from the excess fat.
The recipe includes several variations for flavored butters (like Pumpkin or Spiced Cranberry) that can be stirred in at the end for extra richness and a unique flavor profile.

Find it online: https://www.eatswithsoul.com/classic-turkey-gravy/