Turkey Gravy
Nothing is better than homemade Turkey Gravy made right in the pan from drippings. You can adapt this recipe and use it with any kind of meat drippings that you have. If you’re intimidated by gravy making, don’t be! It’s just a combination of drippings and broth that’s thickened with a roux (flour + butter) or a slurry (cold water + cornstarch). The seasoning options are endless, or keep it simple without them! The turkey drippings add a ton of flavor all on their own! *To make gravy without drippings, check out my recipes for Brown Gravy, Chicken Gravy, and Mushroom Gravy!
How to Make It
Remove drippings from roasting pan and set aside. Let the fat rise to the top and spoon it out to avoid greasy gravy. (You can also use a fat separator to dispense the non-fat liquid from the bottom.) Melt butter in the roasting pan and add the flour.
Turkey Drippings from Roast Turkey Low Sodium Turkey or Chicken Broth Unsalted butter Flour- see notes, you can also use cornstarch Fresh Rosemary
Whisk the butter/flour until a paste forms, cook for 1 minute. Gradually pour in the drippings and chicken broth. Add a sprig of fresh rosemary.
Bring to a boil, whisking constantly, then reduce to a simmer. Continue to whisk and simmer until thickened. Remove rosemary.
Give the gravy a taste and season with salt and pepper if desired. Serve!
Pro Tips
If you brined your turkey, the drippings are likely to be extra salty, so it’s important to cut them with unsalted broth and use unsalted butter. Thyme, chopped parsley, onions, and garlic can also be added to the roasting pan to flavor the gravy. While the turkey is roasting, I boil the neck in 2 cups of water until it reduces down to about 1/3 cup and I add that liquid to the turkey drippings that I make gravy with. If you prefer to thicken this gravy with cornstarch: Combine 4 Tablespoons cold water with 4Tablespoons cornstarch. Bring the chicken broth/drippings to a boil, whisk in the cornstarch mixture until desired thickness is obtained, then reduce to a simmer. It’s always best to make the gravy in the roasting pan. Not only because that’s where all of the flavor is, but the wide surface area helps the gravy thicken up faster.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
More for Your Holiday Table
Check out all of my Thanksgiving recipes here and my Christmas recipes here!
Roasting Pan– I use All-clad which is a little more expensive but super high quality and you’ll have it forever. Rubber Whisk– So you don’t scratch your roasting pan Fat Separator– You’ll want one with a strainer on the top to catch any solids when you pour the gravy into it, and one that releases from the bottom so you can dispense the gravy right into the gravy boat and easily leave out the fat. Gravy Boat– This one keeps the gravy warm!
Tried This Recipe?
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