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Turkey Gravy from Drippings

Turkey gravy from drippings is made with a simple roux and defatted pan juices for a smooth, savory sauce. Whisk it until thick enough to coat the back of a spoon, then season to taste.
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Prep Time 5 minutes
Cook Time 10 minutes
Standing time 5 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 75
Ingredients Equipment Method Notes

Ingredients
  

  • 0.25 cup turkey fat skimmed from pan drippings
  • 4 tbsp unsalted butter as needed to make 1/4 cup total fat
  • 0.25 cup all-purpose flour
  • 3 cup defatted turkey pan juices and low-sodium turkey broth combined to make 3 cups total
  • 0.5 tsp kosher salt plus more to taste
  • 0.25 tsp black pepper

Equipment

  • 1 2-quart saucepan

Method
 

  1. Strain the turkey drippings into a heatproof measuring cup and let stand for 5 minutes.
  2. Skim off the fat and reserve the defatted juices.
  3. Measure 1/4 cup fat, adding butter as needed.
  4. Combine the reserved juices with enough low-sodium turkey broth to make 3 cups total.
  5. Heat the fat mixture in a 2-quart saucepan over medium heat.
  6. Whisk in the flour and cook, whisking constantly, for 2 minutes.
  7. Gradually whisk in the 3 cups of liquid and bring to a simmer.
  8. Cook for 5 to 8 minutes, whisking often, until the gravy is smooth and thick enough to coat the back of a spoon.
  9. Stir in the salt and pepper, taste, and add more salt if needed.

Notes

For the smoothest gravy, whisk constantly while adding the flour and liquid. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months. For a gluten-free option, substitute a gluten-free all-purpose flour blend.