Turkey Gravy from Drippings
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
8 servings
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Calories
54 kcal
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Course
Condiments
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Cuisine
American
Turkey Gravy from Drippings
Description
Turkey Gravy from Drippings is prepared by seasoning the pan drippings left after roasting a turkey. After chilling, the fat is carefully skimmed to make a roux with flour, which is cooked until light golden. Adding the strained drippings back with chicken broth creates a smooth gravy that is then simmered to thicken. The sauce's color can range depending on seasonings used in the turkey roasting.
The flavor is savory with rich turkey essence enhanced by the fat-based roux. The gravy texture is thick enough to coat food but can be thinned or thickened with broth or cornstarch if needed. Seasoning with kosher salt and black pepper adjusts the taste.
This gravy pairs well with roast turkey and traditional holiday sides. It's versatile enough to accompany mashed potatoes, stuffing, or roasted vegetables, enhancing their flavor.
Practical tips include adding extra broth if drippings or fat is insufficient, using butter as a fat substitute, and adjusting thickness carefully. Low-sodium broth is recommended to control saltiness since drippings may already be salted.
Ingredients
- turkey drippings from roasted turkey
- ¼ cup all-purpose flour
- 1 ½ cups chicken broth or turkey stock, low-sodium
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
Instructions
- Carefully pour the turkey drippings from the roasting pan through a strainer and into a large glass container or two. Place it in the fridge for 15 minutes to let the fat rise to the top and solidify.
- Remove the drippings from the fridge, scoop out 2 tablespoons of the fat, and discard the remaining fat or transfer it to a storage container to use later. (See Notes below if you don't end up with 2 tablespoons of fat.) You should now have only the liquid turkey drippings remaining.
- In a small saucepan over medium-high heat, whisk together the 2 tablespoons of reserved fat and the all-purpose flour until smooth. Cook for 1 to 2 minutes, whisking constantly, until bubbly and light to golden brown.
- Whisk in 1 cup of the turkey drippings and the chicken broth until completely smooth. (See Notes below if you don't end up with 1 cup of turkey drippings.)Bring it to a boil, reduce the heat to a simmer, and cook until the gravy has thickened to your liking. Taste and season with salt and black pepper as needed.
Notes
- If you lack enough turkey drippings, supplement with turkey or chicken stock to reach 2 cups of liquid.
- Use two tablespoons of butter if you don't have sufficient fat from drippings for the roux.
- Thin overly thickened gravy by whisking in broth one tablespoon at a time.
- Thicken runny gravy by whisking in a small amount of cornstarch.
- Prefer low-sodium broth to control overall saltiness in the gravy.
- Gravy color may vary depending on the roast spices and seasonings used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 54 kcal
% Daily Value*
| Serving | 1/8th of recipe | |
| Calories | 54kcal | 3% |
| Carbohydrates | 3g | 1% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0g | 0% |
| Cholesterol | 3mg | 1% |
| Sodium | 24mg | 1% |
| Potassium | 0mg | 0% |
| Fiber | 0g | 0% |
| Sugar | 0g | 0% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 10mg | 1% |
| Iron | 0mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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