Grandma Smith’s Turkey Gravy with Roux

I am thouroughly convinced that there are not enough words in the English language to describe the tremendous inward and outward beauty of my grandma, Dorothy Marie Smith. 

I was incredibly blessed to have a close relationship with her all throughout my childhood and up until my adult years when she went home to be with the Lord at the distinguished age of 90.

One thing that was strikingly apparent about my grandma was that she seemed to have a constant connection and ongoing communication with the God of the universe. I cannot tell you how many times I walked into a room to find her with her eyes scrunched shut, her head lifted high and her mouth silently uttering words that only the Father in heaven knew.

She loved Jesus, she loved prayer and she loved us! 

Today, I still smile and remember the beautiful scent of her perfume and the way she smelled on a Sunday morning. I fondly recall waiting in the station wagon with her and my brother as my grandpa retrieved the Kentucky Fried Chicken for our after church lunch.

Her presence was sweet, her demeanor always gentle and the deep well of unconditional love that she poured out to each one of us lives on as we love each other and love others.

I believe my entire extended family would resoundingly affirm the sentiment that my grandma is deeply missed. What we wouldn’t give for one more hug, word of advice or encouraging prayer. She was God’s gift to our family and a treasure irreplaceable.

Grandma Smith’s turkey gravy was made with just as much love as everything else that she put her hands to in life. It is timeless and traditional to our family. Thanksgiving would never be the same without Grandma Smith’s turkey gravy smothered all over our heaping dinner plates.

Although I never did get the pleasure of working with her in the kitchen, I am so thankful for the hours upon hours that my Auntie Carole spent there with my grandma, honing the craft of this turkey gravy recipe. After my grandma graduated to heaven, my Auntie Carole graciously taught me every detail of how to make it. We have been practicing together now for several years in a row. 

It has become our personal tradition to make the gravy roux together a couple of days before Thanksgiving and then finalize it on Thanksgiving day. Auntie Carole made sure that I learned the technique so that the recipe would continue on and be enjoyed by many others.

I feel very honored and excited to share the recipe with you today and hope that you will try it out for your own Thanksgiving meal. It would make me so happy if it became a family tradition in your home as well. 

Let’s get started! 

I will share the recipe in two parts. The first step is to make the roux. We typically take this step the day before Thanksgiving. Then, on Thanksgiving day, we collect the turkey juice after roasting the turkey and make the gravy. 

To make the roux you will need a sifter, a large mixing bowl, a spoon and a frying pan. 

Roux Ingredients: 

4 cups all purpose flour

6 cups water  

Roux Instructions:

1. Add 4 cups of flour to a frying pan. 
2. Heat on high for about 4 to 5 minutes until the flour begins to brown, stirring frequently.
3. Turn the heat down to medium high and continue browning the flour a few more minutes, stirring frequently. 
4. Once the flour is the color of light brown sugar, remove from the heat.
5. A cup or two at a time, add the browned flour into a sifter and sift thoroughly into a large mixing bowl. 
6. Once all the flour has been sifted, begin adding water to the sifted flour and stir continuously. It will be very thick at first and become thinner each time you add more water. 
7. Continue to add the water a little at a time until the roux becomes the consistency of gravy. (See picture below) 
8. Store in an airtight container, in the refrigerator overnight or up to five days.
9. The roux will thicken in the refrigerator considerably. It will need to be stirred well before adding it to the turkey juice to make the gravy in the next step. 

To make the gravy you will need a whisk and a large frying pan. 

Gravy Ingredients:

Roux 

5 to 6 cups of turkey juice 

Salt and pepper to taste 

Gravy Instructions: 

1. Add about 5 to 6 cups of turkey juice into a large frying pan and heat on high until it starts to boil. 
2. Turn the heat to medium and begin to slowly pour in the roux a little bit at a time and stirring frequently with a whisk. 
3. Bring the gravy up to a boil again each time before adding more roux.
4. Add salt and pepper to taste. 
5. Once the gravy is the perfect consistency, serve and enjoy! *I have attached a picture below to show the consistency that we prefer.

Hope you all enjoy this gravy recipe. Reach out and let me know if you try it.

From our family to yours, have a very Happy Thanksgiving!

Be blessed, friends,

~ Stephanie