How to Make Turkey Gravy from Turkey Drippings
A simple step-by-step tutorial on How to Make Turkey Gravy from the turkey drippings in the bottom of the roasting pan! An essential for Thanksgiving Day!
Ingredients
- 2 cups turkey drippings
- 4 tablespoons butter
- 6 tablespoons all-purpose flour
- 1 cup chicken broth sub turkey stock
- kosher salt and ground black pepper to taste
Instructions
- Drippings: collect 2 cups turkey drippings from under a cooked whole turkey or turkey breast in a large measuring cup or fat separator. Remove the top layer of fat and any solid bits that collect in the cup.
- Roux: In a deep skillet or medium saucepan melt 4 tablespoons butter on medium-high heat. Then add in 6 tablespoons all-purpose flour and whisk to combine. This will create a sort of paste (called a roux) and it should have an almost nutty smell.
- Adding Liquid: Then slowly add in the turkey drippings (about ⅓ cup at a time), whisking constantly. Continue adding and whisking until it is all added. Then do the same thing with 1 cup chicken broth, until it is all incorporated.
- Consistency: Assess the consistency of the gravy - if you like it a little thinner, add broth a little at a time, whisking to combine, until you have reached your desired consistency. If you want it a bit thicker, let it simmer (a soft boil) for a little bit and it will continue to thicken. Taste and add kosher salt and ground black pepper, as desired.
- Serve: Enjoy immediately! If gravy ends up having to sit for a bit and you feel it dries up a bit, just add a splash of broth and whisk to revive.
Video
Notes
- Prepping Turkey Drippings: I would recommend using a fat separator to separate the fat from your drippings. You can also just let them sit for a few minutes, the excess fat will float to the top and you can scoop most of it out with just a large spoon.
- Drippings Amount: If you don't have quite 2 cups of drippings just make up for the difference with broth.
- Storage: leftover gravy actually stores really well in the refrigerator! Store in airtight container for up to 3-4 days.
- Freezing: Freeze for up to 3-4 months in a sealed container (leave room for expansion) or even an ice cube tray for smaller portion to reheat!
Nutrition
Calories: 62kcal | Carbohydrates: 4g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 159mg | Potassium: 50mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 118IU | Vitamin C: 0.1mg | Calcium: 4mg | Iron: 0.3mg
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