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Martha Stewart-Inspired Turkey Gravy

Close-up of Martha Stewart-Inspired Turkey Gravy showing its texture
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This silky, savory turkey gravy is inspired by Martha Stewart’s classic holiday style: a simple roux thickened with rich, roasted turkey drippings and good chicken broth, finished with a splash of cream for a touch of elegance. It is deeply flavored, lump-free, and the perfect partner for roast turkey and mashed potatoes.

Ingredients

Scale
  • 1/4 cup (57g) unsalted butter
  • 1/4 cup (31g) all-purpose flour
  • 2 cups (480ml) chicken broth, preferably homemade or low-sodium
  • 1 cup (240ml) reserved turkey pan drippings, defatted
  • 1/2 cup (120ml) heavy cream
  • 1/2 teaspoon kosher salt, or to taste
  • 1/4 teaspoon freshly ground black pepper, or to taste
  • 2 tablespoons finely chopped fresh flat-leaf parsley, for garnish (optional)

Instructions

  1. Set a fine-mesh strainer over a fat separator or a large glass measuring cup and pour the turkey pan drippings through it. Let stand for 5 minutes, then skim and discard the fat, reserving the defatted drippings; you should have about 1 cup (240ml). If short, add enough chicken broth to reach 1 cup.
  2. In a medium saucepan, melt the butter over medium heat until foaming but not browning, about 1 minute. Add the flour all at once and whisk constantly until the mixture is smooth and pale golden, 1 to 2 minutes; do not let it darken or the gravy will taste toasted.
  3. While whisking, slowly pour in the chicken broth and the reserved defatted drippings in a steady stream. Whisk constantly until the mixture is completely smooth and no dry flour remains, about 1 minute.
  4. Bring the gravy to a gentle simmer over medium heat, then reduce the heat to low and simmer, whisking often, until thickened enough to coat the back of a spoon, 5 to 7 minutes. If lumps form, whisk vigorously or strain the gravy through a fine-mesh sieve and return it to the pan.
  5. Stir in the heavy cream and simmer for 2 minutes more, until heated through and velvety. Taste and season with the kosher salt and black pepper, adding more if needed; keep in mind the drippings and broth may already be salty.
  6. If the gravy is thicker than you like, whisk in additional warm chicken broth 1 tablespoon at a time until pourable. If it is too thin, simmer uncovered for 2 to 3 minutes more to reduce and thicken.
  7. Pour the gravy into a warm gravy boat or serving bowl, garnish with the chopped parsley if desired, and serve hot alongside roast turkey and mashed potatoes.

Notes

Store leftover gravy in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Reheat gently in a saucepan over low heat, whisking often and adding a splash of chicken broth or water if it has thickened too much; bring to a simmer and cook for 2 minutes before serving. Make-ahead: the gravy can be prepared up to 2 days in advance through step 5, cooled, and refrigerated; reheat and finish with the cream and parsley just before serving.

Nutrition

Keywords: Martha Stewart turkey gravy, turkey gravy recipe, homemade turkey gravy, Thanksgiving gravy, pan drippings gravy, easy turkey gravy, classic turkey gravy, holiday gravy, no-lump gravy, gravy from scratch

Find it online: https://marthadishes.com/martha-stewart-turkey-gravy-recipe/