It might not be as photogenic as a perfect roast turkey or a perfect pumpkin pie, but turkey gravy really deserves more credit, and namely homemade turkey gravy in particular. Not only is it leagues better than anything you could ever buy at the store, but it's also surprisingly easy to make. And this particular version is really something special. It starts with a simple foundation of flavorful roast turkey drippings deglazed with vermouth and kissed with a little cognac. But it's the addition of heavy whipping cream that lends richness, as well as velvety thickness. This homemade turkey gravy is truly irresistible, and absolutely essential whenever I roast a turkey. (I've literally caught people licking leftover traces of this gravy off their plates.) In other words, give this one a whirl, and you may find yourself ladling more liberally than usual!
The best gravy starts with really flavorful roast turkey drippings, and this Perfect Roast Turkey delivers the goods.
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Ingredients for Homemade Turkey Gravy
- roast turkey drippings (like those from this Perfect Roast Turkey)
- dry vermouth
- cognac
- turkey broth or stock
- fresh thyme
- heavy whipping cream
- all purpose flour
- kosher salt and fresh ground black pepper
See recipe card for quantities.
Instructions for Homemade Turkey Gravy
Set the roasting pan with the turkey drippings over medium heat on the stove. Add the vermouth and cognac, stirring with a wooden spoon to help loosen any browned bits and thoroughly deglaze. (If necessary, you can also add some of the turkey broth or stock.)
Strain the contents of the roasting pan into a large heavy saucepan, discarding the vegetable solids. (You can certainly blitz up the solids in a food processor and then add them back to the liquid, if desired. But I prefer the silkier gravy texture that you get without them!)
Then transfer the liquid to a gravy separator. After the grease has risen to the top, pour the liquid back into the saucepan.
Chop the fresh thyme leaves.
Add the turkey stock and the chopped thyme to the degreased liquid in the saucepan. Bring the mixture to a a boil over medium-high heat. Then reduce the heat and let simmer for about 10 minutes.
Meanwhile, put the heavy cream in a liquid measuring cup (or small bowl), and whisk in the flour until the mixture is smooth. (It will be thick.)
Gradually whisk the cream mixture into the turkey stock mixture. (And don't panic if you see some little lumps at first. These will gradually disappear as the gravy simmers.)
Bring the gravy briefly back to a boil over medium-high heat.
Then reduce the heat to low, and gently simmer until the gravy has thickened, about 10 minutes. Season to taste with salt and pepper.
Finally, ladle over just about everything... and enjoy!
Hint: When it comes to the dry vermouth, choose a quality one (i.e. something you wouldn't hesitate to use in your martini). And if you don't happen to ever keep vermouth on hand for anything, dry white wine is a perfectly fine substitute here.
Equipment
You will need a large heavy saucepan, a gravy separator, and the right whisk to successfully make this homemade turkey gravy. See the "top tip" below for some advice on choosing the best whisk here!
Storage
Homemade turkey gravy will keep for 3 to 4 days in the refrigerator. (I don't recommend freezing, however...since this gravy contains cream, its texture will deteriorate if placed in the freezer.)
Top tip
Using the right whisk makes a really big difference when it comes to making gravy, and it's therefore a very worthwhile investment in your utensil collection. (Your basic balloon whisk should sit this recipe out.) So what is the "right" whisk for gravy? Either a ball whisk or a coiled sauce whisk will much better allow you to effectively reach into those corners of your saucepan and ensure that your homemade turkey gravy ultimately turns out perfectly lump-free and velvety smooth.
Pairing
Here are a few other recipes that may come in handy when homemade turkey gravy is on the menu:
📖 Recipe
Homemade Turkey Gravy
Equipment
- large heavy saucepan
- gravy separator
- ball whisk or sauce whisk
Ingredients
- drippings from roast turkey
- ½ cup dry vermouth
- 2 tablespoons cognac
- 3 cups turkey broth or stock
- 2 teaspoons fresh thyme leaves, lightly chopped
- ½ cup heavy whipping cream
- ¼ cup all purpose flour
- kosher salt and fresh ground black pepper
Instructions
- Set the roasting pan with the turkey drippings over medium heat on the stove. Add the vermouth and cognac, stirring with a wooden spoon to help loosen any browned bits and thoroughly deglaze. (If necessary, you can also add some of the turkey broth or stock.)
- Strain the contents of the roasting pan into a large heavy saucepan, discarding the vegetable solids. Then transfer the liquid to a gravy separator. After the grease has risen to the top, pour the liquid back into the saucepan.
- Add the turkey broth or stock and the chopped thyme to the degreased liquid in the saucepan. Bring the mixture to a a boil over medium-high heat. Then reduce the heat and let simmer for about 10 minutes.
- Meanwhile, put the heavy cream in a liquid measuring cup (or small bowl), and whisk in the flour until the mixture is smooth. (It will be quite thick!)
- Gradually whisk the cream mixture into the turkey broth or stock mixture. (And don't panic if you see some little lumps at first. These will gradually disappear as the gravy simmers.)
- Bring the gravy briefly back to a boil over medium-high heat. Then reduce the heat to low, and gently simmer until the gravy has thickened, about 10 minutes. Season to taste with salt and pepper.
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