Description
This Traditional Ground Turkey White Gravy recipe is a creamy, savory sauce perfect for complementing mashed potatoes, biscuits, or breakfast dishes. Made with lean ground turkey and a rich, buttery roux, this gravy brings comforting flavors and a smooth texture to your table in just 15 minutes.
Ingredients
Scale
Meat
- 1 lb ground turkey (preferably Jennie-O for leaner, cleaner flavor)
Fat and Flour
- 1 tbsp oil
- 1.5 tbsp unsalted butter (such as Kerrygold for extra richness)
- 2.5 tbsp flour (sifted to remove lumps)
Dairy
- 1.75 cups milk
Seasonings
- Salt, to taste
- Pepper, to taste
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
Instructions
- Cook the ground turkey: Heat 1 tablespoon of oil in a skillet over medium heat. Add the 1 pound of ground turkey and cook, breaking it apart with a spatula, until browned and fully cooked, about 5-7 minutes. Season lightly with salt and pepper during cooking.
- Make the roux: Push the cooked turkey to the side of the pan or remove it temporarily. Add 1.5 tablespoons of butter and let it melt completely. Sprinkle 2.5 tablespoons of sifted flour into the melted butter and whisk constantly to combine. Cook this mixture for about 1-2 minutes to remove the raw flour taste, stirring continuously to create a smooth roux.
- Add milk and seasonings: Gradually pour in 1.75 cups of milk while whisking vigorously to prevent lumps. Stir in 1/2 teaspoon garlic powder and 1/4 teaspoon onion powder. Continue to cook and stir over medium heat until the gravy thickens to your desired consistency, usually around 3-5 minutes. Return the cooked ground turkey fully into the pan if removed. Adjust salt and pepper to taste.
- Serve: Once the gravy is thick and creamy, remove from heat and serve immediately over biscuits, mashed potatoes, or your preferred dish.
Notes
- Use lean ground turkey for a lighter flavor without excess grease.
- Sift the flour before adding to avoid lumps in the gravy.
- Adjust milk quantity for thinner or thicker gravy consistency.
- For extra flavor, you can add a splash of chicken broth or Worcestershire sauce.
- This gravy is best served fresh but can be refrigerated for up to 3 days and reheated gently.
