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Turkey Gravy
5 from 12 votes

Turkey Gravy

Turkey Gravy prepared from pan drippings combines rich turkey fat with flour to make a roux, then is thinned with stock and seasoned. Garlic powder, onion powder, paprika, and Italian seasoning add aromatic layers. The gravy thickens into a smooth sauce to accompany turkey and side dishes with robust turkey flavor and a savory, well-seasoned finish.

Cook Time
15 mins
Servings: 8
Course: Side Dish
Cuisine: American

Ingredients

  • 1 cup turkey drippings
  • 1/2 cup flour
  • 1/2-3/4 cup chicken stock or turkey stock
  • salt to taste
  • black pepper to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning

Instructions

    Cup of Yum
  1. Carefully remove turkey drippings from roasting pan. Pour your drippings into a clear bowl or pitcher. After a few minutes, you'll see your turkey drippings separate. The solids will sink to the bottom and the fat content will remain clear.
  2. Remove 1 cup of the fat part of the turkey drippings and pour into a medium sauce pan.
  3. Slowly whisk in flour until you have a smooth consistency.
  4. Gradually pour in chicken or turkey stock while whisking to let the sauce thicken. Once the gravy reaches your desired thickness, stop adding broth. Simmer the sauce on low heat for 5 minutes, adding more stock as needed.
  5. Add spices and continue stirring.
  6. Serve with sides and turkey!

Notes

  • If your gravy turns out orange-tinted from Cajun seasoning, add 1 teaspoon of browning sauce to achieve a more traditional brown color; this is optional.
  • Browning sauce, or "burnt sugar," is found in the sauce aisle and helps deepen the color without affecting flavor noticeably.