Turkey Gravy From Drippings

Name: Turkey Gravy From Drippings
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 5 cups
Ingredients: 5 cups of turkey drippings; 6 tablespoons fat*; 6 tablespoons all-purpose flour; 2 tablespoons fresh parsley; 1 tablespoon fresh thyme; ½ teaspoon black pepper; kosher salt

User Reviews

4.7

18 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings
5 cups
Calories
291 kcal
Course
Condiments
Cuisine
American

Turkey Gravy From Drippings

Jade Rice

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An EASY, foolproof recipe that's ready in 5 minutes!! The whole family will LOVE this gravy over their Thanksgiving turkey, mashed potatoes, or as a comfort food addition to your dinner table during other times of the year!! 😋💛

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Ingredients

Servings

5 cups of turkey drippings separated from the fat* (See Note 1)
6 tablespoons fat* See Note 2
6 tablespoons all-purpose flour
2 tablespoons fresh parsley chopped fine
1 tablespoon fresh thyme chopped fine
½ teaspoon black pepper or to taste
kosher salt if desired and to taste

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Instructions

Place the fat into a large skillet with deep sides over medium-low heat.
Once hot, add in the flour and whisk to combine. Cook the flour in the fat for about 2 minutes and whisk intermittently. You’re essentially making a roux here and the goal is to get rid of that raw, uncooked flour taste, and brown up the flour in the fat a tiny bit.
Slowly pour in the drippings, whisking constantly. Make sure you whisk constantly to avoid lumpy gravy.* (See Note 3)
Let the gravy come to a simmer and simmer for 3 minutes or until thickened, whisking frequently.
Add in the parsley, thyme, and black pepper, taste, and add salt if necessary and to taste. You may not need to add any salt because they turkey drippings and fat arrive salted from the turkey.

Notes

Note 1 - For the drippings, we are looking for just the liquid, not the fat that comes off the bird. Use a fat separator to help you do this.
A fat separator is a very handy and inexpensive gadget that helps you separate the fat from the drippings, while also staining out any unwanted bits, and in the final analysis will prevent an unsightly layer of fat from sitting on top of your finished bowl of gravy.
Additionally, you can put all the drippings into a very large bowl and let it sit on the counter for about 30 minutes so all the fat rises to the top. Then, using a ladle, carefully spoon all the fat off the top into another bowl.
Finally, if you have quite a bit more time on your hands (doubtful if you’re making this for a holiday meal), but you can put the bowl with all the drippings in the fridge or freezer. The fat rises to the top and solidifies, making it super easy to take off the top.
Note 2 - The fat we are using for the gravy can come in multiple forms. I prefer to use the fat that came off of the turkey. You can get this from the fat separator after you have separated the fat from the drippings.
You can also use butter.
Note 3 - If you're interested in making gravy without drippings from a roasted turkey nor do you have the fat either, you can substitute with turkey stock and butter for the drippings/fat. The gravy doesn't have the same rich flavor when made this way, but it's an option for those not having roast turkey drippings and turkey fat on hand, but still want to make gravy.

Nutrition Information

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Serving 1/3 cup Calories 291kcal (15%) Carbohydrates 8g (3%) Protein 40g (80%) Fat 10g (15%) Saturated Fat 3g (15%) Polyunsaturated Fat 6g Cholesterol 147mg (49%) Sodium 256mg (11%)