I’ve tried many turkey gravy recipes over the years, but none have compared to this one. After years of trial and error, here is my go-to homemade turkey gravy recipe.
Despite its complex flavors, this recipe is easy to make and can even be made in advance.
Truth be told, I think my mom prefers this gravy over me (kidding, but not really). I have to prove that I have the gravy in hand before I can enter the house for Thanksgiving, they are OBSESSED. I am forced to make two batches because god forbid, they run out of this liquid gold for their leftovers the next day.
What is my gravy secret? Ina Garten. This recipe is from her Family Style cookbook.
The magic lies in balancing flavors, from the savory pan drippings to the unique taste of cognac, and the depth of the slowly cooked onions.
The next time you gather around the table for a holiday feast, let this homemade gravy steal the spotlight.
Homemade turkey gravy doesn’t have to be intimidating. With this simple, fail-proof recipe, you’ll have a rich and flavorful sauce that ties your holiday feast together beautifully. Once you try it, you’ll never go back to store-bought!
Did you try this recipe? Share your experience in the comments below or tag me on social media with your holiday creations—I’d love to see your table!
Happy feasting! 🦃
Gina
Ingredients
- 1 stick (1/4 lb) of unsalted butter
- 1 1/2 cups yellow onion chopped (about 2 onions)
- 1/4 cup flour
- 1 tsp salt
- 1/2 tsp black pepper (preferably freshly ground)
- Turkey drippings (excess fat removed) plus chicken stock to make 2 cups, heated
- 1 Tbsp Cognac or brandy
- 1 Tbsp white wine (optional – but do it)
- 1 Tbsp heavy cream (Ina says optional but I disagree, it’s necessary)
Instructions
- In a large (12-inch) sauté pan, cook the butter and onions over medium-low heat, until the onions are lightly browned, for about 12 to 15 minutes. Don’t rush! This part is when the magic happens; it makes a huge difference when the onions are well-cooked.
- Start to whisk in the flour into the pan, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream.
- Season to taste, and serve.
Notes
Tip: If you don’t have a full cup of drippings, just add more stock. The reverse is also true: If you have more than a cup of drippings, use that and reduce the amount of stock.
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