Turkey Gravy with Pan Drippings Recipe
Learn how to make rich, creamy Turkey Gravy with drippings! This easy homemade recipe is the perfect finishing touch to complement your Thanksgiving turkey.
Servings: 3 cups
Ingredients
- Juices leftover from the roasting pan
- Chicken or turkey stock as needed to yield 3 cups gravy
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 2 teaspoons fresh thyme chopped
- 1 tablespoon fresh parsley chopped
- Kosher salt to taste
- Ground black pepper to taste
Instructions
- Using a slotted spoon, remove the large pieces of cooked vegetables and strain the juices from the pan into a gravy separator or glass measuring cup.
- Let it sit for 10 minutes for the fat to separate*. Remove as much fat on top as you can with a spoon.
- You will likely end up with 1 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 the flour is cooked and lightly browned, about 3-5 minutes.
- Gradually pour the liquid into the roasting pan and boil while constantly whisking until thick, about 7-10 minutes. Add more stock to adjust to your desired consistency.
- Stir in the thyme, parsley, Kosher salt, and black pepper. Taste for seasoning and adjust if necessary.
- Serve with turkey on the side.
Notes
- Yields: This recipe makes about 2 ½ to 3 cups of gravy, ideal for eight servings. The nutritional values below are per serving and approximate based on the amount of drippings.
- Removing the fat on top: A fat separator will provide the best results. However, if you do not have a fat separator, strain the drippings into a glass measuring cup, then place it in the fridge for 10 minutes. The fat will slowly rise to the top. At this point, you can use a turkey baster to suck the fat off or slowly skim the fat off with a spoon. This step is crucial to prevent your gravy from separating.
- Be sure to brown the flour: It’s important to cook the flour to diminish the raw flour taste. The flour is ready when it is golden brown and smells like popcorn.
- Constantly whisk to avoid lumps: Whisking constantly when adding the liquid is key to a smooth gravy. If lumps do form, no worries. Strain it through a fine mesh strainer or use an immersion blender to make it silky.
- Cooking pan matters: The cooking time will vary depending on the pan. If you use the same roasting pan you used to cook the turkey, the gravy will thicken faster since the water evaporates faster. If you use a saucepan, it will take longer. Bring the mixture to a gentle simmer, stirring often, until it thickens to your desired consistency.
- Adjust for consistency: Cooking the gravy longer will reduce and thicken it. Remember gravy thickens as it cools, so make it a little thinner than you think if it will be sitting for a while. If you went too far and the turkey sauce is too thick, add more stock to thin it to your desired consistency.
Nutrition
Calories: 261kcal | Carbohydrates: 17g | Protein: 7g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 343mg | Potassium: 281mg | Fiber: 1g | Sugar: 4g | Vitamin A: 656IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 1mg
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