how to make sauce for turkey | Family Cuisine

Making sauce for turkey is easy and fast, but the taste will be incredible. All you need to do is put all of your ingredients in a bowl or pot and stir until it's mixed well.

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How to make sauce for turkey

Dinner is not complete without a rich, homemade Turkey Gravy!

Our turkey gravy is quick, easy to make and absolutely delicious. Made with or without leftover pan drippings from your Roast Turkey or Roast Chicken, this is so much better than canned or instant gravy! Especially when those incredible roast flavours are infused through every mouthful.

Five minutes is all you need to make this easy, rich gravy!

Reading: how to make sauce for turkey



Whether you’ve roasted a whole chicken or a turkey, a rich flavourful gravy is about to hit your table using minimal ingredients and effort:

  • Unsalted butter — chances are your stock has enough seasoning
  • Flour
  • Worcestershire sauce
  • Black cracked pepper
  • Turkey or chicken pan drippings (or stock).

The perfect Thanksgiving turkey gravy!

How To Make Turkey Gravy |


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We love making our turkey gravy just before we eat, but you can make it ahead. Just warm it up right before dinner, adding a little extra stock if needed.

Strain pan drippings. Use a metal spatula to scrape any bits of meat stuck to the bottom of the roasting pan. Melt butter in a small pot. Add in flour to make a roux. Cook the roux for about a minute or two, until it starts to take on a browned butter smell (nutty aroma).

Slowly pour in your pan drippings. If you don’t have enough, you can top it up with chicken stock. Start with 1/2 cup or stock or pan juices, stirring between each increment, until reaching your desired texture. We love our gravy a little thicker and use 2 1/4 cups liquid. Remember: thick gravy can be fixed and thinned out, but its harder to thicken a watery gravy. Season with salt and pepper (only if needed).

Add in Worcestershire sauce, herbs or other seasonings to suit your taste.


A roux is a combination of fat and flour used while cooking to make a thickened sauce or gravy — think homemade Béchamel (or white sauce or cheese sauce).

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A classic roux recipe contains equal parts butter to flour (1/4 cup butter to 1/4 cup four).

Since our turkey gravy is a roux gravy, keep in mind it will continue to thicken as it cools. If it has thickened too much, just add a little more liquid before it hits the table.

Generally, gravy made with pan drippings does not need any more seasonings as all of those pan juices contain all the salt, pepper and flavour. It’s important to taste test it once it’s done and save adding any extra flavourings at the end.


There’s nothing better than a warm, homemade delicious turkey gravy. Perfect with your mashed potatoes, stuffing, and whatever else you love with gravy!

How To Make Gravy: Watch the Video

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