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A leaf cut-out laying on two plates for Thanksgiving.
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The Best Gravy Base For Turkey

Course Snacks, Sides, & Appetizers
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 servings
Calories 174kcal
Author Kristine Underwood

Ingredients

  • 1/2 cup unsalted butter
  • 1/2 cup flour (all-purpose)
  • 4 cups turkey or chicken stock (homemade or good-quality store-bought)
  • 1 tsp sea salt (adjust to taste)
  • 1/2 tsp black pepper
  • 1/2 tsp poultry seasoning or a few sprigs of fresh thyme (optional)

Instructions

To make the gravy base:
  • In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 2–3 minutes, whisking constantly, until it’s golden and smells nutty.
  • Gradually whisk in the turkey or chicken stock, about 1 cup at a time, whisking continuously until smooth.
  • Add salt, pepper, and herbs. Simmer for 5–7 minutes until thickened and glossy.
  • Let the gravy base cool, then refrigerate for up to 4 days or freeze up to 3 months.
To finish on Thanksgiving Day:
  • Once the turkey’s done, pour off the pan drippings and skim the fat. Warm your gravy base in a saucepan over medium heat and whisk in a few spoonfuls of the turkey drippings. Season to taste and serve.
Nutrition
Serving: 1 serving | Calories: 174kcal | Carbohydrates: 10g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 34mg | Sodium: 464mg | Potassium: 139mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 359IU | Vitamin C: 0.2mg | Calcium: 9mg | Iron: 1mg