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Best Homemade Turkey Gravy from Drippings

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Learn how to make silky, rich turkey gravy from drippings with this foolproof recipe. It’s simple, customizable, and far better than any packet mix.

Ingredients

Scale
  • 1/2 cup turkey drippings (reserved from roasting pan)
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 2 to 3 cups turkey or chicken broth, warmed
  • Salt and black pepper to taste
  • Fresh herbs (optional): 1 sprig each thyme and rosemary, plus a couple of sage leaves, chopped

Instructions

  1. Strain and separate the drippings: Once the turkey is out of the roasting pan and resting, pour the drippings through a fine-mesh strainer into a fat separator or glass measuring cup. Let sit for 5 minutes so the fat rises to the top. Reserve 1/4 cup of the clear fat and 1/4 cup of the darker juices separately.
  2. Deglaze the roasting pan: Place the empty roasting pan over two burners on medium heat. Pour in about 1 cup of broth and scrape up all the browned bits with a wooden spoon. Pour this liquid through the strainer into the rest of the broth. Set aside.
  3. Make the roux: In a large skillet or saucepan, melt 1/4 cup butter over medium heat. Once melted and bubbling, whisk in 1/4 cup flour. Keep whisking for 2 to 3 minutes until the mixture turns light golden brown and smells nutty.
  4. Add the reserved fat: Whisk in the 1/4 cup of clear turkey fat. The mixture will loosen up. Keep whisking for another minute.
  5. Pour in the broth slowly: Begin adding the warmed broth (with deglazing liquid) in a steady stream, whisking constantly. Start with 2 cups. The gravy will thin out, then thicken as it simmers. Add more broth for thinner gravy.
  6. Add the reserved juices: Whisk in the 1/4 cup of dark turkey juices.
  7. Simmer and season: Bring to a gentle simmer and cook for 3 to 5 minutes, whisking occasionally, until it coats the back of a spoon. Taste and add salt and pepper slowly.
  8. Add fresh herbs (optional): If using herbs, stir in the chopped thyme, rosemary, and sage during the last minute of simmering.
  9. Finish and serve: Turn off the heat. If too thick, whisk in a splash of warm broth or water. Pour into a warmed gravy boat and serve immediately.

Notes

Don’t rush the roux; cook on medium heat to avoid burning. Keep broth warm to prevent lumps. Taste salt carefully as drippings and broth may already be salty. Gravy can be made ahead and refrigerated for up to 5 days or frozen for 3 months.

Nutrition

Keywords: turkey gravy, homemade gravy, gravy from drippings, Thanksgiving gravy, easy gravy recipe

Find it online: https://eliplate.com/best-homemade-turkey-gravy-from-drippings/