Go Back

Turkey Gravy from Drippings

Turkey gravy from drippings is made by whisking pan juices into a lightly golden roux for a smooth, savory sauce. Simmer it until thickened enough to coat the back of a spoon.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 55
Ingredients Equipment Method Notes

Ingredients
  

  • 0.25 cup turkey drippings fat supplemented with unsalted butter as needed to make 1/4 cup total fat
  • 0.25 cup all-purpose flour
  • 3 cups turkey pan juices and low-sodium turkey broth defatted pan juices and broth, combined
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon black pepper

Equipment

  • 1 2-quart saucepan

Method
 

  1. Strain the turkey drippings into a heatproof measuring cup.
  2. Let the drippings stand until the fat separates from the juices.
  3. Measure 1/4 cup of the drippings fat, adding unsalted butter as needed to reach 1/4 cup total.
  4. Measure the defatted pan juices and add turkey broth to make 3 cups total liquid.
  5. Melt the fat in a 2-quart saucepan over medium heat.
  6. Whisk in the flour and cook for 2 minutes, whisking, until the roux is lightly golden.
  7. Gradually whisk in the liquid, then bring the gravy to a simmer over medium-high heat.
  8. Whisk in the salt and pepper and simmer for 5 to 8 minutes, whisking often, until thickened enough to coat the back of a spoon.

Notes

For the smoothest gravy, add the liquid gradually while whisking. Refrigerate leftovers for up to 3 to 4 days; freezing is suitable. For a gluten-free version, use a gluten-free 1:1 flour blend.