Easy turkey gravy
A smooth, savory gravy made from a butter and flour roux and turkey or chicken broth, with sage and thyme. No drippings needed, ready in 12 minutes.
- Prep
- 2 min
- Cook
- 10 min
- Serves
- 6
- Per serve
- 80 kcal
Ingredients
Method
Melt the butter in a medium saucepan over medium heat until foaming.
Whisk in the flour and keep whisking until the paste turns a light peanut-butter color and smells toasty.
Pour in the broth a ladleful at a time, whisking hard after each addition so it stays smooth. Add the Worcestershire sauce, thyme and sage.
Bring to a gentle boil, then simmer, whisking often, until it's thick enough to coat the back of a spoon.
Season with pepper and taste before adding salt (broth varies a lot). Thin with a splash of broth if it gets too thick on standing.
Tips
- If you do have turkey drippings, skim off the fat and whisk a few spoonfuls of the juices in with the broth for extra flavor.
- Lumps? Whisk vigorously or pour it through a fine-mesh strainer.
- It keeps in the fridge for 4 days. Reheat gently with a splash of broth, whisking as it warms.
