Go Back

Turkey Gravy from Drippings

Turkey gravy from drippings gets its rich flavor from strained pan juices and a smooth roux. Whisked and simmered until it coats the back of a spoon, it’s an easy way to turn turkey drippings into classic gravy.
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: 80
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup strained turkey pan juices fat removed; use all available and make up any shortage with broth
  • 3 cups low-sodium turkey broth plus more as needed to make 4 cups total liquid
  • 0.25 cup turkey drippings fat topped up with unsalted butter as needed to make 1/4 cup total
  • 0.25 cup all-purpose flour
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon black pepper

Equipment

  • 1 3-quart saucepan

Method
 

  1. Strain the turkey drippings and separate the fat from the juices.
  2. Measure up to 1 cup defatted juices, using all available if there is less.
  3. Add low-sodium turkey broth to make 4 cups total liquid.
  4. Top up the turkey drippings fat with unsalted butter as needed to measure 1/4 cup.
  5. Melt the measured fat in a 3-quart saucepan over medium heat.
  6. Whisk in the flour and cook, whisking constantly, for 2 minutes.
  7. Gradually whisk in the 4 cups of drippings and broth until smooth.
  8. Bring to a simmer over medium heat.
  9. Simmer, whisking often, for 5 to 8 minutes, until the gravy thickens enough to coat the back of a spoon.
  10. Stir in the salt and pepper.

Notes

For the smoothest gravy, whisk the liquid in gradually to prevent lumps. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. For a gluten-free option, use a gluten-free flour blend in place of the all-purpose flour.