The Best Turkey Gravy

If you’re anything like me, you can’t have turkey without gravy. Like peanut butter without jelly or macaroni without cheese, it’s just not the same.

This Thanksgiving, we want you to put your best gravy boat forward. This is the Test Kitchen’s recipe for the best – and we mean best – turkey gravy. It’s thick, well-seasoned, and perfectly pourable. Ditch the store-bought mix or can you plan on using and whip up this luscious gravy instead.

We cooked our bird in the Hamilton Beach® Roaster Oven – then took the pan juices and strained them into a bowl (you could also use a fat separator if you have one). Discard the fat and set the juices aside.

In a large Dutch oven over medium-high heat, melt 8 tablespoons of butter (no wonder it takes so good). Then add flour and whisk until smooth. Cook, stirring constantly, for about 10 minutes until the mixture is a dark, golden brown.

Slowly whisk in the turkey juices and chicken stock (you could also use turkey stock – it’s Turkey Day after all) and bring to a boil. Reduce the heat and simmer for 10 to 15 minutes until you reach the desired consistency. We wanted our gravy thick, thick, thick – but feel free to spend less time reducing if you prefer a lighter gravy.

Remove the gravy from the heat then add the final, flavor-packed touches. Stir in salt, black pepper, sage, rosemary, & thyme and it’s ready for a ride in the gravy boat.

Pour this flavorful gravy over turkey slices, mashed potatoes, stuffing – or let’s be honest, the entire plate. Your tastebuds will thank you later.

The Best Turkey Gravy

Yield: 4 cups
Author: Hamilton Beach Test Kitchen

Ingredients

Pan juices from the turkey in roasting pan (about 2 cups)
8 tablespoons butter
1 cup all-purpose flour
4 cups chicken stock
1 ½ teaspoons kosher salt (omit if turkey is brined)
½ teaspoon ground black pepper
¼ teaspoon dried rosemary
¼ teaspoon dried sage
¼ teaspoon dried thyme

Instructions

Strain the turkey pan juices into a fat separator or bowl. Discard fat and set juices aside.
In a large Dutch oven over medium-high, melt butter. Add flour and whisk until smooth. Cook, stirring constantly, about 10 minutes or until dark golden brown.
Slowly whisk in turkey juices and chicken stock. Bring to a boil. Reduce heat and simmer 10 to 15 minutes or until desired thickness.
Remove from heat. Stir in salt, black pepper, rosemary, sage and thyme.