4.8 from 81 votes
Turkey Gravy from Drippings
How to make turkey gravy from drippings the easy way. Don't let all the seasonings and juicy pan drippings from your turkey go to waste!
Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 8 servings
Calories: 54 kcal
Course:
Condiments
Cuisine:
American
Ingredients
- drippings from roasted turkey
- ¼ cup all-purpose flour
- 1 ½ cups low-sodium chicken broth (or turkey stock)
- Kosher salt and black pepper, to taste
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.
Cup of Yum
Notes
- Not enough drippings: If you don't have enough turkey drippings to equal 1 cup, add more turkey or chicken stock until you have 2 cups of liquid.
- Not enough fat: If you don’t get two tablespoons of fat from your turkey drippings, you can use two tablespoons of butter instead.
- Too thick: If your gravy has thickened too much, whisk in more turkey or chicken stock, one tablespoon at a time, until it’s thinned out to your liking.
- Too runny: If your gravy isn’t thickening, a quick fix is to whisk in a little bit of cornstarch.
- Broth: Use low-sodium turkey or chicken broth if possible. Since the pan drippings may already be salty, I recommend using low-sodium or unsalted stock if you can find it. Then, you can taste the finished gravy and add salt and black pepper as needed.
- Color: The color of your gravy can vary from light to dark brown, depending on the spices and seasonings used to make your turkey.
Nutrition Information
Serving
1/8th of recipe
Calories
54kcal
(3%)
Carbohydrates
3g
(1%)
Protein
3g
(6%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0g
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%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 54
% 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.