Yield: 3 Cups
Turkey Gravy from Drippings
Rich, brown Turkey Gravy made from the pan drippings is a must-have Thanksgiving side. It’s also incredibly simple to make! Drizzle this homemade gravy over mashed potatoes, stuffing, and of course, turkey.
Ingredients
- 2 ½ cups pan drippings from turkey
- ½ cup all-purpose flour
- 2 teaspoons minced fresh thyme or parsley, optional
- Kosher salt
- freshly ground black pepper
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Instructions
- After moving the turkey from the roasting pan to a cutting/serving board for carving, scoop out all of the pan drippings from your roasting pan into a large bowl. Strain turkey drippings (if desired) through a fine mesh sieve and discard any solid pieces. Hopefully you have two cups worth of pan drippings, if not you can add some chicken broth to reach 2.5 cups total.
- Let the fat rise to the top of the pan drippings in the bowl, then spoon off 1/2 cup of the fat and place it in a large saucepan over medium heat. Add the flour into the pan, whisking constantly, and cook for about 5 minutes, until thickened and golden brown. (With these steps you are making a roux and cooking the flour to thicken your gravy.)
- Once you reach a light brown color, gradually add the remaining pan drippings. Allow the gravy to cook, whisking constantly, for about 5 to 8 minutes, or until thickened.
- Stir in optional herbs and season with salt and pepper, to taste. Serve immediately.
Notes
Storage: Leftover turkey gravy can be stored for up to 3 to 4 days in an airtight container in the refrigerator.
Reheat: Microwave the gravy in 30 second intervals, stirring often. Or heat it in a saucepan over low heat, whisking constantly. Depending on how thick your gravy has become, you may need to add a few splashes of chicken broth.
Freeze: Freeze cooled turkey gravy in a freezer bag or airtight container for up to 4 months. Thaw in the fridge before reheating.
Browned Bits: When getting the pan drippings, you can include any browned bits for extra flavor. However, try not to include any burnt or dark brown bits, as they can make your gravy bitter.
Too Thick: Whisk in an extra splash or two of pan drippings, broth, water or even heavy cream.
Too Thin: Mix equal parts flour and soft butter to make a soft paste, and whisk this into boiling gravy. I would start with 1 tablespoon of butter to 1 tablespoon of flour and see if it thickens it enough. Add more if needed.
Cornstarch: For a gluten-free turkey gravy, eliminate the flour and sub in cornstarch. No need to brown cornstarch and create a roux like you do with flour. Instead, add the pan drippings into a sauce pan, along with herbs and seasonings and bring to a simmer. In a small bowl, whisk together 3 tablespoons of cornstarch and 3 tablespoons of cold water. Pour the cornstarch slurry into the simmering pan, whisking constantly until thickened.
Nutrition
Serving: 1, Calories: 55kcal, Carbohydrates: 6g, Protein: 5g, Fat: 1g, Polyunsaturated Fat: 1g, Cholesterol: 16mg, Sodium: 51mg