Classic Turkey Gravy from Drippings
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4 servings
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Calories
121 kcal
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Course
Condiments
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Cuisine
American
Classic Turkey Gravy from Drippings
Description
This gravy begins by separating fat from the cooled turkey drippings, then using a measured amount of the fat to create a roux with flour cooked until it darkens slightly but does not burn. The flavorful liquid part of the drippings, supplemented with turkey or chicken stock if needed, is gradually whisked in to form a smooth sauce that thickens as it heats. Constant whisking prevents lumps and helps achieve an even texture.
The gravy has a savory richness from the turkey drippings balanced by the cooked flour. Adjusting the cooking time of the roux affects the gravy's color without adding artificial coloring. Finely chopped giblets (except liver) can be added for texture and flavor if desired.
This versatile gravy complements roasted turkey dishes and can be prepared in varying quantities by scaling the basic fat-to-flour-to-liquid ratio. It can be frozen in portions for later use and reheated gently.
Homemade turkey or chicken stock can be made from the giblets and neck near the turkey roasting time, adding both flavor and resourcefulness to the meal.
Ingredients
- turkey drippings from bottom of roasting pan
- 1/4 cup all-purpose flour
- kosher salt to taste
- black pepper to taste
- butter if needed, if there isn't enough turkey fat from drippings
- turkey stock if needed, if there isn't enough from the drippings, see notes, or chicken stock
Instructions
- Pour the drippings in a fat separator (or glass measuring cup) over a mesh sieve to remove any solids. Wait for about 10 minutes for the drippings to cool and the fat to separate from the rest of the drippings and float to the top (you can speed this up by placing it in the fridge).
- Measure out 1/4 cup of the fat from the top, using a spoon to skim it off, supplementing with butter if needed.
- Measure out 2 cups of the liquid from the bottom of the drippings, supplementing with chicken or turkey stock if needed.
- Heat the fat in a large skillet over medium-high heat.
- Sprinkle the flour (1/4 cup) on top and use a whisk to stir together. Continue whisking constantly so it doesn't burn, allowing the flour/fat mixture (roux) to thicken. Cook for 2-4 minutes, until the texture resembles wet sand and it darkens in color just a little bit.
- Slowly pour in the two cups of drippings/stock, whisking constantly so there are no lumps. Continue whisking, bringing it to a boil, then turn heat to low and simmer, stirring/whisking occasionally, until thickened (about 5 minutes).
- Season to taste with salt and pepper.
Notes
- This recipe yields about 2 cups of gravy; adjust quantities as needed using 2 tablespoons fat and 2 tablespoons flour per 1 cup liquid.
- Homemade turkey stock can be made simultaneously using giblets and neck with vegetables for added flavor in gravy or soup.
- Longer cooking of the roux produces a darker gravy color but reduces thickening power; adjust fat and flour accordingly.
- Optional: Add finely chopped cooked giblets (excluding liver) to the gravy for additional texture and flavor.
- Leftover gravy freezes well; freeze in portion sizes such as ice cube trays for convenience.
- Defrost frozen gravy in the fridge 24 hours before reheating on stovetop; microwave reheating requires occasional stirring.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Calories | 121kcal | 6% |
| Carbohydrates | 12g | 4% |
| Protein | 6.2g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 1.5g | 8% |
| Polyunsaturated Fat | 1.2g | 7% |
| Monounsaturated Fat | 2.1g | 11% |
| Cholesterol | 4.8mg | 2% |
| Sodium | 1373mg | 57% |
| Potassium | 259mg | 6% |
| Fiber | 0.9g | 4% |
| Sugar | 0.5g | 1% |
| Calcium | 7mg | 1% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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