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Turkey Gravy from Drippings

Turkey gravy from drippings is made with strained pan juices, a simple flour roux, and a gentle simmer. It thickens into a smooth gravy that coats the back of a spoon.
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Prep Time 5 minutes
Cook Time 11 minutes
Standing 5 minutes
Total Time 21 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cup turkey pan juices defatted; up to
  • 4 cup turkey broth low-sodium; up to, as needed to bring the pan juices to 4 cups total
  • 0.25 cup turkey drippings fat with unsalted butter as needed to make 1/4 cup total fat
  • 0.25 cup all-purpose flour
  • 0.5 tsp kosher salt plus more to taste
  • 0.25 tsp black pepper

Equipment

  • 1 2-quart saucepan

Method
 

  1. Pour the turkey drippings and browned bits from the roasting pan through a fine-mesh strainer into a fat separator.
  2. Let the drippings stand for 5 minutes.
  3. Measure up to 4 cups of the defatted juices, then add low-sodium turkey broth as needed to make 4 cups total.
  4. Measure 1/4 cup of the separated fat into a 2-quart saucepan and add enough unsalted butter to make 1/4 cup total fat if needed.
  5. Heat over medium, whisk in the flour, and cook for 2 to 3 minutes, whisking, until smooth and lightly golden.
  6. Gradually whisk in the pan-juice mixture.
  7. Bring to a simmer over medium-high heat.
  8. Simmer for 5 to 8 minutes, whisking often, until the gravy thickens and coats the back of a spoon.
  9. Stir in the salt and pepper, taste, and add more salt if needed.

Notes

For a smooth gravy, whisk the pan-juice mixture in gradually and keep whisking as it simmers. Refrigerate leftovers for 3 to 4 days or freeze them; for a gluten-free option, use a cornstarch slurry instead of flour.