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Savory Turkey Gravy

SUBMITTED BY: Veronica Harper      PHOTO BY: creole mama

"Everyone just loves this tasty gravy. It's a favorite among my family and friends."
PREP TIME  5 Min
COOK TIME  15 Min
READY IN  20 Min
SERVINGS & SCALING
Original recipe yield: 6 cups
    
About  scaling  and  conversions

INGREDIENTS

  • 5 cups turkey stock
  • 1/4 cup all-purpose flour
  • 1 cup water
  • 1 teaspoon poultry seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon celery salt

DIRECTIONS

  1. In a medium saucepan, bring the turkey stock to a boil. In a small bowl, dissolve flour in water. Gradually whisk into the turkey stock. Season with poultry seasoning, salt, pepper, and celery salt. Bring to a boil, reduce heat, and simmer for 8 to 10 minutes, or until thickened.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 22, 2007 by MARY DOMAZ
Tasty low fat gravy after adjusting thickener. Before I even read the reviews, I knew there must be an error in the recipe. There is no way one fourth cup of flour will thicken 6 cups of liquid. The normal proportion is 2 Tablespoons flour, or 1 Tablespoon cornstarch, per cup of liquid. So, I used 6 tablespoons of cornstarch and I was pleased with the result. Instead of putting the cornstarch in the one cup of water, I used one cup of cold broth. I did not want to water down the flavor of the gravy. I was very happy to have a tasty gravy with no fat. You may also want to adjust the salt. If you are using bouillon, or canned broth, you probably do not need to add any salt. I would recommend making this without salt and adding later if you need it.

52 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 29, 2003 by CARRIE HUBBARD
You absolutely have to degrease the turkey drippings! I think that is a step some people forget. You can put the turkey drippings in the fridge over night and scrape of the top fat in the morning, or drop some ice cubes in the drippings and it will bring the fat to the top. I didn’t have a full 6 cups worth, so I used ½ turkey drippings and ½ canned chicken broth. I also added 2 cups of egg noodles, a couple diced boiled eggs, and a can of cream of chicken. This really makes the gravy something special! Don’t worry if you don’t have the poultry or celery seasoning, just season to your taste. This is a TERRIFIC base recipe that can be adapted many ways!

15 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 11, 2003 by Irene
I added a teaspoon of onion powder too. I've finally made a gravy I'm proud of. Thanks Veronica.

13 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 24

Amount Per Serving

Calories: 8

  • Total Fat: 0.2g
  • Cholesterol: < 1mg
  • Sodium: 252mg
  • Total Carbs: 1.2g
  •     Dietary Fiber: 0.1g
  • Protein: 0.3g

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