Turkey Gravy From Drippings (No Giblets)
This turkey gravy is creamy, lump-free, and not greasy, made with just drippings, stock, butter, and all-purpose flour. I make this easy gravy right in the roasting pan while the turkey rests, so it is ready when everyone sits down.
Servings: 8 servings
Ingredients
- Turkey drippings from the roasting pan
- Chicken stock or turkey stock, enough to bring the drippings to 3 cups (use low-sodium if you brined the turkey)
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 teaspoons fresh thyme chopped
- 1 tablespoon fresh parsley chopped
- Kosher salt to taste
- Ground black pepper to taste
Instructions
- While the turkey rests, use a slotted spoon to remove the large pieces of vegetables from the roasting pan. Strain the juices through a fine-mesh strainer into a glass measuring cup.
- Chill in the fridge for 10 minutes so the fat can firm up. Then spoon off(or use a turkey baster) as much of the fat on top as you can. If you have a fat separator, strain into it instead. Let it sit on the counter for 5 minutes or until the fat rises to the top. Pour off the drippings, leaving the fat behind.
- You will likely end up with 1 1/2 to 2 cups of drippings. Use chicken stock to bring it to 3 cups. Set it aside.
- Melt the butter in the now-empty roasting pan over medium heat. Add the flour and whisk constantly until lightly browned and smelling like popcorn, about 3 to 5 minutes.
- Gradually pour the drippings and stock into the roux while whisking constantly. Scrape the browned bits from the pan as you whisk. Bring to a boil over medium heat and whisk until thickened, about 7 to 10 minutes. Adjust the heat as needed to prevent burning. If it gets too thick, add a splash more stock.
- Stir in the thyme, parsley, and black pepper. Taste and add the salt. Taste again and adjust as necessary.
- Whisk well, pour into a gravy boat, and serve with the turkey. If a thin skin forms as it sits, give it a quick stir before serving.
Notes
- Yields: This recipe makes about 2 ½ to 3 cups of gravy, ideal for eight servings.
- Storage: Cool the gravy to room temperature within 2 hours. Store in an airtight container in the refrigerator for up to 5 days.
- Freeze: Once cooled to room temperature, transfer to a freezer-safe container or freezer bag; label, date, and freeze for up to 1 month. Thaw overnight in the fridge.
- Reheat: Reheat in a saucepan over medium heat, with a splash of chicken stock, stirring regularly, until it comes to a boil. Or, microwave in 30-second increments, stirring in between. Cold gravy is thick, but it loosens as it warms.
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