Let’s talk about that final, crucial pour for your holiday table.
This isn’t just a sauce; it’s the warm, savory hug that brings everything on your plate together into one perfect bite.
Why This Gravy is a Game Changer
You know that moment when someone takes a taste, pauses, and just nods quietly?
That’s the reaction you’re after, and it comes from one simple, often-wasted ingredient: the drippings.
Ingredients Needed for the Recipe
Think of this as a treasure hunt in your own roasting pan, plus a few pantry friends.
- Turkey Drippings Fat: This golden liquid is your flavor base, it’s where all the roasted, herby goodness from your bird lives.
- All-Purpose Flour: This teams up with the fat to create a roux, the magic paste that thickens your gravy smoothly.
- Turkey Drippings Broth: The lean, intensely flavorful juice beneath the fat, this is the body of your gravy.
- Milk, Broth, or Water: A little splash here fine-tunes the consistency and can soften the flavor if it’s too strong.
- Salt and Black Pepper: Used judiciously at the end, because those drippings are already seasoned from the roast.
How to make ?
It’s a five-minute whirlwind of activity, really, all happening right after the turkey comes out to rest.
Step 1 – Separate Your Liquid Gold
Carefully pour all the pan juices through a fine mesh sieve into a large measuring cup.
Let it sit for just a minute, and watch the fat rise to the top like a delicious, clear-yellow ocean.
Step 2 – Measure with Purpose
Skim off 3 tablespoons of that clear fat into a medium saucepan.
If you’re a little short, just pad it out with a bit of butter, no stress at all.
Step 3 – Build Your Flavor Foundation
Now, look at what’s left in the cup—that’s your rich broth.
You’ll want 2 cups of it, so top it off with a little chicken broth or water if you need to.
Step 4 – Create the Roux
Heat the fat in your saucepan over medium until it shimmers.
Whisk in the 3 tablespoons of flour and keep whisking for about two minutes, until it smells toasty and nutty, like warm cereal.
Step 5 – Whisk and Simmer to Perfection
Here’s the key part: pour your measured broth in slowly, whisking constantly to welcome the flour mixture into the liquid without any lumps.
Let it come to a gentle bubble, then stir in that splash of milk or broth.
Step 6 – Final Touches
Let it simmer for five minutes to cook out any raw flour taste and let the flavors marry.
Taste it, then season with a pinch of salt and pepper only if it needs it, the gravy will thicken a touch as it cools.
The Great Gravy Rescue Guide
Even the best cooks hit a small snag, and gravy is famously forgiving if you know the tricks.
If it’s too thin, make a quick slurry by mixing a tablespoon of cornstarch with two of cold water, then whisk it in.
Tips
- Use a whisk, not a spoon, for the entire process, it’s your best tool for a silky, lump-free texture.
- If you do get lumps, simply pour the finished gravy back through your fine mesh sieve, they’ll be left behind.
- Remember, you can always add more liquid to thin it, but thickening it back up is a bit more work, so go slow.
- For a deeper flavor, you can sauté a tablespoon of finely minced shallot in the fat before adding the flour.
Your Gravy, Your Way
This recipe is a perfect blueprint, but your kitchen, your rules.
For a creamy, rich version, use all milk or even a bit of cream for that final splash.
Want it herby? A pinch of dried thyme or rubbed sage stirred in at the end is wonderful.
And if you’re out of drippings, start with butter and use a good chicken broth, then build flavor with those sautéed shallots or a clove of minced garlic.
It’ll still be miles ahead of anything from a jar.
Turkey Gravy Recipe
Description
This homemade turkey gravy recipe transforms savory turkey drippings and a few simple pantry staples into rich, velvety gravy that elevates every bite of your holiday meal. Creamy, flavorful, and ready in under 15 minutes, it’s the perfect finishing touch for roast turkey, mashed potatoes, stuffing, and more. Once you try this foolproof recipe, store-bought gravy will be a thing of the past!
Ingredients
Instructions
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Once your turkey is done roasting and resting, strain all pan drippings through a fine mesh sieve into a large measuring cup. Discard solids caught in the sieve.
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Let the drippings sit for 1 minute so fat rises to the top. Skim off 3 Tbsp of fat and transfer to a medium saucepan. (Add butter if you don't have enough fat.)
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Discard excess fat from the measuring cup. You should have about 2 cups of defatted drippings. Add broth or water if needed to reach 2 cups.
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Heat the fat in the saucepan over medium heat. When it sizzles, whisk in the flour and cook for 2 minutes, stirring constantly, until the mixture turns light golden brown and smells nutty.
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Gradually pour in the 2 cups of drippings while whisking constantly to prevent lumps. Bring to a light boil.
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Stir in 1/4 cup milk, broth, or water to adjust consistency. Simmer for 5 minutes, whisking occasionally.
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Taste and season with salt and pepper if needed. Remove from heat, cover, and keep warm until serving. Transfer to a gravy boat.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 45kcal
- % Daily Value *
- Total Fat 2.5g4%
- Saturated Fat 1g5%
- Cholesterol 5mg2%
- Sodium 180mg8%
- Potassium 60mg2%
- Total Carbohydrate 4g2%
- Sugars 1g
- Protein 1g2%
- Calcium 15 mg
- Iron 0.3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- To thin gravy: Add liquid slowly—broth, water, or milk—to avoid over-thinning.
- To thicken gravy: Mix 1 Tbsp cornstarch with 2 Tbsp cold water, then stir into simmering gravy.
- Make ahead: Store in an airtight container for up to 3 days in the fridge or freeze for 4 months. Reheat gently on the stove.
- No drippings? Use 3 Tbsp butter + 2 cups turkey or chicken broth, and sauté garlic and shallots for extra flavor.
