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- Dish type
- Side dish
This turkey gravy is made with a tin of condensed chicken soup to making it extra rich and creamy. Quick and easy to make, this is an ideal gravy for a turkey roast dinner.
11 people made this
IngredientsMakes: 28 servings
- 1.1L turkey stock with pan drippings
- 1 (295g) tin condensed cream of chicken soup
- 1 teaspoon poultry seasoning
- 1/2 teaspoon black pepper
- 1 teaspoon seasoned salt
- 1/4 teaspoon garlic granules
- 230ml milk
- 40g plain flour
MethodPrep:10min ›Cook:7min ›Ready in:17min
- Bring the turkey stock to the boil in a large saucepan. Stir in soup, and season with poultry seasoning, pepper, seasoned salt, and garlic granules. Reduce heat to low, and let simmer.
- Warm the milk in the microwave, and whisk in the flour with a fork until there are no lumps. Return the gravy to the boil, and gradually stir in the milk mixture. Continue to cook, stirring constantly, for 1 minute, or until thickened. Be careful not to let the bottom scorch.
Reviews & ratingsAverage global rating:(602)
Reviews in English (440)
AWESOME! We are keeping it simple this Christmas and are using Roasted Turkey Breast from Honey Baked Ham Co. Because I will not have pan drippings from a turkey, I needed a gravy recipe that didn't use drippings. I followed the following tips: 1. I used Swanson's canned chicken broth (3, 14oz. cans equal 5 cups). One of the cans I used Roasted Garlic chicken broth. 2. I increased the flour by 2 Tablespoons, and added 2 Tablespoons of Corn Starch. 3. I omitted the salt (and I like heavy salt). There's enough saltiness with the broth. Thanks JMOR777 for a terrific gravy recipe. Merry Christmas everyone!-23 Dec 2006
by Leigh Ann
If you have very flavorful stock/drippings from your turkey this gravy is wonderful! So easy and reliable. I used the Homestyle Turkey the Michigander way from this site to roast my turkey and it provides great tasting and plentiful stock. I would not add the salt unless you are using low sodium soup. This gravy makes a great base for turkey stew or pot pie to use up those left overs.-04 Feb 2007
by Stacie S.
This gravy was great! We used it on Thanksgiving with turkey and again on Christmas with ham. For the ham gravy we replaced turkey stock with ham juices and used cream of celery soup instead of cream of chicken soup. It was great again. Thanks for sharing your recipe!-29 Dec 2005
Best Turkey Gravy Recipe
Unforgettably rich, flavorful and silky, this turkey gravy recipe will become your go-to from now on! We usually make extra because our guests always reach for more!
I have to admit I have very little self-control when it comes to gravy. I use copious amounts over practically everything. Growing my family would always ask me, “would you like some potatoes with that gravy?” For me gravy is the crowning feature of the meal. And turkey gravy is no exception. For the richest, most flavorful and wonderfully silky turkey gravy recipe, look no further!
In addition to the rich homemade turkey broth and the turkey drippings, we also make a rich roux with butter and flour that adds tremendous depth of flavor to the gravy.
And if you want a giblet gravy, you can very easily turn this into one (see more below)!
Easy turkey gravy
Wouldn’t you agree?! Thanksgiving dinner just wouldn’t be the same without the gravy to tie all the flavors together.
I love making homemade turkey gravy because it’s simple and always turns out so creamy and delicious. Some people might be intimidated to make a gravy from scratch but I promise you it’s super easy!
Whether you pour on everything or just on your mashed potatoes, this recipe is a keeper!! It’s just so good – Thick, creamy, and tons of flavor. And the best part is it can be made even if you don’t have turkey drippings.
Roasted Turkey Wings with Creamy Marsala Gravy
If you want turkey for Christmas, but don’t wanna be bothered with a large bird, then you’ve gotta make these fall-off-the-bone roasted turkey wings with creamy marsala gravy. The word succulence comes to mind. I personally prefer my turkey wings to have spots of exposure in the oven while roasting, because those exposed spots caramelize and brown up beautifully. This recipe is a cross between my favorite roasted turkey wings, and smothered turkey wings. One day I’ll give you an actual southern style smothered turkey wing recipe, but this one is a bit different yet unbelievably delicious.
Growing up, my mom kept roasted turkey wings in her cooking rotation. I never got tired of eating them. She would roast them to pure perfection — lots of gorgeous color, seasoned beautifully, and tender as hell. Then she’d randomly throw in the smothered turkey wing recipe, and those were also damn good. How does a girl pick? Oh, I know. Just roast some flavorful turkey wings, then pour over a delicious creamy marsala gravy. Finally, roast everything until it’s falling off the bone and — here’s that word again: succulent. I really love the marsala wine here because it offers a small bit of earthy sweetness against all of the richness, and the acidic back-note from the lemon. Everything balances out so well.
Resha, that’s a lot of wings
I’m using about 16 wings. Reason being, we tear these up. We tear them up with no shame. Literally slurping down 3 or 4 wings at a time, then we eat them the next morning for breakfast. There aren’t a lot of proteins I enjoy eating even two days after it’s made, but turkey is an exception. These wings are the standard. I once made the mistake of making just 8 wings once, and got the dirtiest “How could you?!” look from the fiancé. He looooves these, and always insists I make extras.
This recipe will feed your family, and it’s designed to. If you need to reduce this recipe down to feed just 2-4 people, you can totally halve it down the line. But for a crowd, you’re going to need just one imperative piece of equipment: a large roasting pan. Your roasting pan can be any kind of roasting pan, just make sure it’s large enough to hold all of these wings in a single layer. But hey, if you have to pile a few on top of each other, that’s fine. Rustic food is the best food.
Drizzle the olive oil over the wings, not too much, just enough to thinly coat each wing. This will vary depending on how many wings your cooking.
Add all of the seasonings! Don’t forget the worcestershire and balsamic vinegar
Massage the oil, seasonings, worcestershire, and balsamic vinegar into the wings, making sure they’re evenly coated.
Meanwhile, arrange all of the aromatics in a single layer, then pour over about 2 tablespoons of olive oil. Just enough to thinly coat the veggies so they don’t scorch.
Season them with salt and pepper, you don’t need a ton, but you guys know I’m all about seasoning every layer.
Arrange the turkey wings over the bed of aromatics.
Voila! As long as they’re in a single layer, you’re good.
Cover the roasting pan tightly with foil, and pop the wings into a preheated 325 degree oven for 90 minutes. After 90 minutes, remove the foil, increase the heat to 375 degrees and roast for an additional hour.
In a large pot, melt the butter and add the olive oil. Do this over medium heat.
Immediately start whisking vigorously to smooth out any lumps. The mixture should look like a smooth paste — not too dry, not runny, but in between, almost creamy’like. Once it’s smooth, you can whisk it at a normal pace.
You’re going to whisk this continuously until it’s about peanut-butter brown. Whatever you do, don’t stop whisking. You can end up scorching/burning the roux, and we don’t want that.
Reduce the heat to medium-low or low. It’s getting a little darker…keep whisking!
Almost there…keep whisking!
A couple more seconds…keep whisking!
Now, immediately but slowly pour in the chicken stock WHILE whisking vigorously.
Whisk whisk whisk, until it’s smooth and fully combined. When it’s smooth, increase the heat back to medium. To prevent flour from settling in the bottom crevices of the pot, whisk often. You’ll basically keep whisking this gravy until it thickens.
Add some salt, amount is up to you.
And pepper, amount is up to you.
Pour in the half and half, and whisk whisk whisk!
Season the gravy (it’s not thickened all the way yet at this point) with cayenne pepper, granulated garlic, and onion powder. Whisk it in.
Keep whisking. By now, it should start to thicken. Keep whisking slowly until it does.
Pic is out of focus, but you can see the body of the gravy here. It’s perfect. Turn off the heat. Give it a final whisk and set it aside.
Here are the wings after 2 hours and 30 minutes of roasting. You could eat them like this, but let’s make them succulent. Remove any accumulated fat using a turkey baster or large spoon. You won’t get all the fat, and that’s fine — you’re not supposed to. You just want to get rid of any gratuitous amount.
Pour over the gravy until it looks like this. You want to keep some surfaces exposed so they develop color. Toss the wings and cooked down aromatics around so that they’re all coated. Then arrange them back into an even layer.
Place the smothered wings back into a 375 degree oven, and roast for one more hour.
All done. They’re fall apart tender and succulent. Dig in, and enjoy.
Manners will be thrown out of the window. Slurping, finger sucking, moaning, and foot tapping shall commence. These wings are incredibly delicious, and very easy to prepare. The only annoying part? Time. They take several hours, but the wait is worth it. This is definitely something you could prepare the day before you plan to eat (which is what I did), and simply reheat them in a low oven the next day.
About Cream (White) Gravy
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Homemade Turkey Gravy
This Homemade Turkey Gravy is so delicious — it became my favorite part of my Thanksgiving meal.
- ¾ sticks Unsalted Butter
- ¾ whole Medium Onion, Chopped
- 2 cloves Garlic, Minced
- ½ teaspoons Kosher Salt, Plus More To Taste
- ¼ teaspoons Ground Black Pepper, Plus More To Taste
- ¼ cups All-purpose Flour
- 1 cup Chicken Broth
- 1 cup Turkey Drippings, Fat Skimmed
Melt butter over medium-high heat. Add onion and garlic and sauté until very tender and almost golden. Add kosher salt and pepper. Add flour and stir to combine well. Cook for 2 minutes, stirring frequently.
Add broth and turkey drippings. If there is not enough turkey drippings, add enough chicken broth to make 2 cups of total liquid. Stir to combine. Cook until mixture has thickened, about 8-10 minutes. Season to taste. Serve immediately.
- ▢ 5 lb. Boneless Turkey Breast trimmed 3-6 lb turkey breast (see notes below)
- ▢ 2.5 oz turkey gravy mix two 1.25-oz. packets
- ▢ 10.50 oz cream of chicken soup
- ▢ 1 3/4 cups water
- ▢ 1/4 tsp. dried thyme
- ▢ 1/8 tsp. black pepper
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I made this for Thanksgiving for my family of 4. This was a huge amount of pressure making a Turkey without testing it out first. Everyone completely loved it! Seriously so juicy and the gravy was so awesome! It saved me so much time and I could focus on other dishes, plus it freed up the oven. Thank you so much!
If the flavor didn’t come out so well, I would have rated this a 2. Why? Because the turkey, when it was done (6 hours) did not look cooked. It was still white. As I was preparing it, I wondered why this is the only recipe I saw that did not put any rub on the turkey or brown the skin in the broiler or grille after it was done. I took a chance and assumed it was done and yes, it was done and came out unbelievably tasty, moist and tender. The gravy was not as brown as the picture on the recipe website but was still really good and plentiful. I cant wait for leftovers tomorrow. Thank you for this recipe but I recommend you tell people to not wait for the turkey to turn brown or that a rub is not needed.
Can you use the turkey breast right out of the freezer (mine is 2.75lbs) or does it need to be defrosted?
Check out these other Thanksgiving recipes!
If you have tried this Easy Turkey Gravy recipe, then please rate it in the recipe card and let me know how it turned out in the comments below!
Tips for Gravy, Plus 5 Easy Turkey Gravy Recipes( 1 Votes)
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A smooth, velvety homemade gravy is the perfect finishing touch for your holiday turkey. Not to mention your favorite mashed potatoes, stuffing, and so much more! Whether you're looking to make gravy with pan drippings from your turkey, or you want a simple something you can make ahead of time, these easy turkey gravy recipes are sure to please. Flavorful additions like white wine, portobello mushrooms, and bacon will make for gravy that's anything but boring. Or, why not start with our recipe for Classic Pan Gravy and then experiment with your own tastes? You may never buy jarred or packaged gravy again once you see how easy and delicious homemade gravy can be.
Tips for Luscious & Lump-Free Gravy:
1. Don't forget to skim the excess fat from the pan drippings. This is the clear, oily liquid that rises to the top.
2. Whisk flour as it cooks for at least two minutes to remove any starchiness from the gravy.
3. Warming the broth or liquid you're using before adding it to the flour mixture will help prevent lumps.
4. Always be sure to season with salt to taste.
5. If you do end up with lumps, you can strain your gravy through a colander or mesh strainer.
Test Kitchen Secrets:
1. If a recipe calls for you to skim off the fat from the pan drippings, and you do not have the amount that the recipe calls for, then add enough vegetable oil or melted butter to make up for the difference.
2. Add a drop or two of browning and seasoning liquid (like Kitchen Bouquet or Maggie) to the gravy to give it a richer, more traditional, color.
3. Add ingredients like chopped mushrooms or onions to your gravy after you thicken it. That way, if your gravy is lumpy, you can strain the lumps out without straining out the chopped additions that you desire.
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