Homemade Gravy – smooth, thick and very flavorful brown gravy made from scratch. This homemade gravy sauce makes your Thanksgiving roast turkey and mashed potatoes extra appetizing. Packed with nothing but savory goodness!
Your Thanksgiving menu deserves only the best! And what’s a roast turkey and mashed potatoes without a good amount of thick and rich brown gravy on the side? Aaah. Holiday feast wouldn’t be the same without this homemade gravy.
Ever since I move here in the U.S. or even back when I was only visiting my family in the South on certain occasions, they would never ever have a roast turkey without a generous helping of this homemade gravy. It puzzled me a bit, but when I made my FIRST POUR onto my fluffy mashed potatoes and slices of turkey, I knew then that the homemade gravy actually **seals the deal**.
What is a gravy?
Gravy is a big thing here in the U.S. At its simplest definition, gravy is a sauce made of meat drippings or butter, stock, flour and seasonings. It’s either paired or smothered on meat (like this Smothered Chicken) OR on biscuits ( gravy added with sausage like on this Southern Biscuits and Gravy).
How to make brown gravy from scratch?
If you’re a gravy fanatic, it’s a must that you should be able to whip this extraordinaire effortlessly. Anyway, don’t worry, it isn’t that difficult. All you have to spare is just 15 minutes of your time.
There are many ways to prepare a homemade gravy; you can make it with giblets, sausage or simply just a broth and flour. My favorite of them all is the old-fashioned gravy made from turkey pan drippings from freshly roasted turkey, stock and flour. It has a deep flavorful savory goodness that elevates every dish on the table.
To make brown gravy from scratch you have to deglaze the pan drippings with the stock. Next is to pour the deglazed pan drippings in a liquid measuring cup and place in the fridge or freezer for a few hours (or for 20 minutes when pressed for time). This step makes the fat and the drippings to separate and the fat will begin to harden making it easier for us to skim off the fat for making the gravy.
Once the fat has cooled down, you can start working on the roux in the stovetop. You start off with heating the fat over medium-high heat, whisking flour constantly thereafter and gradually adding more drippings along with stock and seasonings. As easy as that!
How to make homemade gravy without drippings?
But if you don’t have any drippings and just want to make it ahead before the Thanksgiving frenzy, you can somehow make it. You can simply replace the fat drippings with butter and sauteed onions to add a dimension in flavor. Then the rest of the steps are the same with the gravy with drippings.
Can you make gravy with flour and water?
Flour and water alone can’t make a gravy. You need to add some fat into the mixture to create a roux as the base for a good gravy. Fat can be in a form of meat drippings, butter or cooking oil. I wouldn’t suggest using plain water either when making a gravy. It doesn’t have any flavor at all! Meat or veggie stock definitely adds flavor in any gravy along with the herbs and spices.
Don’t hold back when pouring that homemade gravy all over your plate. Everyone will understand for sure. ;). Spoon it over on this Garlic Mashed Red Potatoes, Cornbread Dressing and, of course, this Thanksgiving showstopper Spiced Roast Turkey.
Want to check out other scrumptious main dishes aside from turkey? Check out my recent round up of Best Thanksgiving Meat Dinner Recipes.
Tips and Notes:
- Quick tip for separating fat from drippings; place in the fridge for a few hours until it settles, and skim the fat off. If you are press for time, an easy and a quicker way to do this is placing it in the freezer or fridge for about 20 minutes to an hour.
- It makes it so much easier to separate because the fat firms up. Pour drippings into a measuring cup or bowl and let the drippings cool down.
- You may add herbs if you want.
- To store leftover homemade gravy, just store it in the fridge for up to 2 days or up to 3 months in the freezer in a resealable plastic or glass container. Thaw it in the fridge a day before the plan to use and gently reheat over low heat while whisking occasionally.
- ¼ cup turkey fat or butter
- ¼ cup all-purpose flour
- 1–2 cups skimmed and strained roast turkey or chicken drippings
- 3 cups or more stock , adjust to desired gravy consistency
- chicken bouillon to taste (optional)
- salt and ground black pepper to taste
Gravy without Drippings
- Melt the butter in a skillet or saucepan over medium high heat.
- Then add onion and saute onions until it just starts to brown.
- Gently whisk in the flour to the onion mixture, to make a “roux.” Stir the roux for 2-3 minutes to remove any raw taste of the flour.
- Gradually add about a ¼ or more of stock and continue whisking until mixture is thick and somewhat smooth.
- Then add the remaining stock, and adjust thickness to personal preference – season with bouillon, salt and pepper. Remember gravy thickens as it cools down.
- Heat a saucepan or skillet with turkey fat or butter over a medium-high heat.
- Gently whisk in the flour to make a “roux.” Stir the roux for 2-3 minutes to remove any raw taste of the flour.
- Gradually add about a ¼ or more of drippings and continue whisking until mixture is thick and somewhat smooth.
- Then add the remaining drippings and stock, and adjust thickness to personal preference – season with bouillon, salt and pepper. Remember gravy thickens as it cools down.
How to Make Homemade Gravy
Heat a saucepan or skillet with turkey fat or butter over a medium-high heat. Gently whisk in the flour to make a “roux.” Stir the roux for 2-3 minutes to remove any raw taste of the flour.
Gradually add about a ¼ or more of drippings and continue whisking until mixture is thick and somewhat smooth.
Then add the remaining drippings and stock, and adjust thickness to personal preference.
Season with bouillon, salt and pepper. Remember gravy thickens as it cools down.