Just your basic scratch-made turkey gravy recipe
Essential, basic, simple and wholesome. This is a modern take on classic creamy turkey gravy recipes, but it is better for you. Use it for your roast turkey breast, or make a massive batch of it for the Holiday feast. The sneaky thing here is that the recipe uses coconut oil, which has a long list of benefits. If you don’t have coconut oil, substitute olive oil or more butter. Please don’t use vegetable, corn or canola oil as these are gross and horrible for you.
Yield: 2-3 cups of gravy (about enough to accompany a turkey breast)
Turkey Gravy Recipe Ingredients
Mise en Place
- Melt the butter and coconut oil in the pan over medium heat. Stir in the flour and cook until it turns dark golden and smells like over-done popcorn.
- Remove from the heat for a minute or two, whisk in the milk. Return to the heat and continue whisking until it is smooth.
- Add half the drippings, half the salt, cayenne and celery element. Add black pepper until you’re happy.
- Bring to a boil and cover with a lid. Simmer over medium low heat for 10-20 minutes, stirring regularly.
- Uncover and evaluate. If it is too thick, add more drippings (or milk). If too thin, turn up the heat and simmer uncovered, while stirring, to boil off some liquid. If it’s just right, taste it and add more salt and pepper until it pops – it should be a tad on the salty side.
- Once it’s perfect, remove from the heat and keep covered until service. If it will be more than 2 hours until service, cool it a bit, then move onto step 7. (This isn’t a food you want to sit around in the food danger zone– bacteria think it’s yummy too!)
- Pour the leftovers into a container and refrigerate. Reheat in small amounts on the stovetop as needed. You may need to add a bit of liquid to restore the viscosity. Water is fine, as are milk or stock.
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