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Holiday Help: How to Make Turkey Gravy

November 18, 2009 by Laura 14 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

Turkey Gravy is easy when you follow these steps!

How to Make Turkey Gravy

I think gravy is my family’s favorite part of the holiday meal. “You want any potatoes with that gravy?!”

I know some people are intimidated by making gravy…afraid to make it lumpy and all that. (And then there are people who like lumps in their gravy. “What are these delicious lumps you put in your gravy?”)

Here’s the easiest way I’ve found to make turkey (or chicken or beef) broth gravy:

Easy Turkey GravyYum

You will need:

  • Turkey broth  (Hopefully you saved your broth after you made your turkey.)
  • Arrowroot powder, cornstarch or flour (about 3 teaspoons for every 2 cups of broth)
  • Water (about 1/3 cup for each of your 3 teaspoons of arrowroot powder)
  • Salt

Step One: Pour broth into a medium saucepan.

gravy2sm

Step Two: Spoon arrowroot powder (or cornstarch or flour) into a small jar or glass.
(Surprise, surprise…I use  a jar.)

gravy1sm

Step Three: Add water to arrowroot powder and whisk smooth with a fork.

gravy3sm

Step Four: Bring broth to a boil  (Try saying “bring broth to a boil” five times fast.)

gravy4sm

Step Five: Slowly pour arrowroot powder (or cornstarch, or flour)/water mixture into boiling broth, stirring while you pour. (I usually make gravy with a whisk. On picture taking day, I used a wooden spoon. Either one works, but a whisk usually helps in case lumps want to form.

gravy5sm

Step Six: Stir at medium to high heat until gravy thickens.
Turn down the heat and allow the gravy to simmer for a minute or two.
Salt to taste and serve your gravy.

gravy6sm

Trouble Shooting:

  • If gravy refuses to thicken, stir in tiny bits of arrowroot powder (or cornstarch, or flour)/water mixture until it is thick enough for your liking.
  • If gravy is too thick, stir tiny bits of water or milk to thin it out.
  • If gravy doesn’t have enough lumps for your liking, add sprinkles of arrowroot powder or flour and just try to stir them in. They won’t stir in no matter what you try, thus causing lumps.
  • If conversation around the Thanksgiving Table is lagging…challenge your guests to say “Bring Broth to a Boil” five times fast. That’s sure to liven up any party.
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Filed Under: Condiments, Holiday Help, Recipes

Comments

  1. Danielle says

    November 19, 2009 at 6:52 am

    My mom makes gravy using the giblets and stuff, and they skims them out before serving of course!

    I plan on making gravy this year by using a smoke turkey wing (maybe 2 depending on the size) and roasting it w/onions, carrots and celery. And turkey stock. (made from previous meals of roasted turkey) I got it from teh food network.. Chef Tyler Florence showed us how to make it. I usually did the above, (plus the giblets) but I want to change it up a bit.

    Reply
  2. Ami says

    November 19, 2009 at 8:27 am

    I once had gravy with hard-boiled eggs in it. Not the tasty kind of gravy lumps, in my opinion.

    Reply
  3. Emily says

    November 19, 2009 at 11:15 am

    I use the fat and flour method. You mix in flour and cook it with either some of the turkey fat you skim off of the broth or with butter if I am just making gravy with canned stock. After a few minutes you can whisk in the broth/stock. Always turns out great!

    Reply
  4. K @ Prudent and Practical says

    November 19, 2009 at 11:05 pm

    I do what Emily does. My ratio is 1 part flour:1 part butter: 8 parts broth. From a 14 pound turkey I recently cooked, I got a little over 2 cups broth, so I used 1/4 cup flour and 1/4 butter. Make the roux and add in a little broth at a time so that you don’t get lumps. I used whole wheat flour this time and it turned out great, you just get pretty speckled gravy. :-) I do have some arrowroot powder, so I’ll have to give your method a try too!

    Reply
  5. Jamie says

    December 2, 2009 at 2:43 pm

    If I make the turkey ahead of time, do I make the gravy ahead of time too or the day of?

    Reply
    • Laura says

      December 7, 2009 at 8:58 pm

      You CAN make the gravy ahead of time if you want. I usually make it the day of since it doesn’t take very long.

      Reply
  6. Holly says

    January 28, 2010 at 10:07 pm

    I’m sorry but here in the south it’s just not good poultry gravy unless it has chopped up liver, heart and gizzard in it. Otherwise your recipe looks really good.

    Reply
  7. casey from orange Ca says

    November 25, 2010 at 1:16 pm

    made this last year and was the best!!!!!!! doing it again this year…tiny bits of water….classic

    Reply
  8. Stacy Makes Cents says

    September 13, 2011 at 7:18 pm

    mmmmm….Thanksgiving!

    Reply
  9. Kathybrian says

    December 27, 2012 at 9:03 am

    I am so glad I was told about your blog.i love your recipes

    Reply
  10. Sue Boyers says

    September 6, 2013 at 1:31 pm

    You know, I’m glad no one was here with me, but I just had to say “bring broth to a boil” five times. I did it but it’s difficult. :)
    Sue

    Reply
  11. Mayira says

    November 26, 2013 at 7:22 pm

    I made my (12 lb) turkey today following your easy turkey cooking method (thanks!), but I ended up with very little broth. Like less than 1 cup. I need to somehow stretch that into enough for both reheating the turkey and making gravy. I have the turkey carcass simmering on my stove now to make bone broth. If I add some of that to the turkey-cooking broth, will it work for making gravy?

    Reply
    • [email protected] says

      January 20, 2014 at 3:08 pm

      That should work out fine! Season the bone broth and it will be delicious!

      Reply
  12. Sherry says

    November 24, 2016 at 6:18 am

    I used this recipe last year and am using it again today. Yummy and reliable.

    Reply

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