Video: Making Turkey Gravy

See the tricks to making smooth, lump-free, savory turkey gravy.

 
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Learn how to make turkey gravy from drippings. In this video, you’ll see all the tricks to making smooth, lump-free, savory turkey gravy from scratch, starting with a flour and fat roux, which will help thicken your gravy. The amount of roux you start with will help determine how much turkey gravy you end up with. You’ll see how to separate fat from the turkey drippings and how to deglaze the roasting pan. We’ll show you how to make a quick roux and give you tips for enhancing its flavor.

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Comments

 
 
Nov. 29, 2011 7:11 pm
I made giblet gravy this year (not a fan) but it came out beautifully! Just do the gravy like the video and add the chopped (preboiled til soft) giblets to the gravy at the end and let it simmer for abit. I left the liver out because it has a tendency to make the gravy bitter.
 
krhildy 
Nov. 23, 2011 6:40 pm
Can you use corn starch instead of flour?
 
Nov. 10, 2011 6:06 am
Good rule of thumb mentioned: 1/2 cup of roux plus 4 cups of liquid. This certainly is a good starting point when making gravy.
 
 

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