Turkey Gravy Recipe
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Turkey Gravy Recipe
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This homemade Turkey Gravy delivers unbelievable flavor, comes together in less than 15 minutes, and costs way less than store-bought gravy. It’s a win-win!
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Ingredients
- ½ cup turkey pan drippings* $0.00
- 2 Tbsp butter $0.28
- ¼ cup all-purpose flour $0.10
- 1 ½ cups chicken broth** $0.22
- pinch freshly cracked black pepper $0.02
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Instructions
- Collect the drippings from the turkey and strain them through a fine mesh strainer into a liquid measuring cup. I only had ½ cup of pan drippings leftover from our roasted turkey breast recipe (note: You will need a total of 2 cups of pan drippings, or you can make up the difference with chicken broth).
- Discard the rest of the contents in the strainer. Let the pan drippings rest in the measuring cup for about 3-5 minutes or until the fat contents start to rise to the top.
- Spoon off the fat from the top of the drippings and measure it. You will need about 3 tablespoons of fat. I only had 1 tablespoon of fat from my drippings and made up the rest with butter.
- Add the turkey fat to a medium saucepan along with the butter (if needed). Heat over medium heat. Once the butter and fat are melted, add the flour to the pan and begin to whisk until the flour is well incorporated. Continue whisking until the mixture starts to turn golden brown, about 1 ½ - 2 minutes.
- Now, slowly pour in the rest of the pan drippings and the chicken broth into the saucepan, a little bit at a time. Continue whisking while you pour. The flour will start to thicken as you whisk.
- Bring the gravy up to a gentle boil, then reduce the heat to medium-low and simmer for about 5 minutes. Continue to whisk often while it simmers. Taste the gravy and add a pinch of salt or pepper if needed. Mine had plenty of salt, so I only needed to add a pinch of freshly cracked black pepper. Remove the pan from the heat and serve. It will continue to thicken as it cools.
Notes
- *Since I roasted a turkey breast, I only produced ½ cup of pan drippings. If you are roasting a whole turkey, you will collect a lot more drippings to use in your gravy. You will need a total of 2 cups of pan drippings, or you can add chicken broth to make up the difference.
- *Since I roasted a turkey breast, I only produced ½ cup of pan drippings. If you are roasting a whole turkey, you will collect a lot more drippings to use in your gravy. You will need a total of 2 cups of pan drippings, or you can add chicken broth to make up the difference.
- **Use a good quality chicken broth like Better Than Bouillon for the best flavor.
- **Use a good quality chicken broth like Better Than Bouillon for the best flavor.
Nutrition Information
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Serving
1serving (¼ cup each)
Calories
47kcal
(2%)
Carbohydrates
4g
(1%)
Protein
1g
(2%)
Fat
3g
(5%)
Sodium
207mg
(9%)
Fiber
0.1g
(0%)
Nutrition Facts
Serving: 8servings (¼ cup each)
Amount Per Serving
Calories 47 kcal
% Daily Value*
| Serving | 1serving (¼ cup each) | |
| Calories | 47kcal | 2% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Sodium | 207mg | 9% |
| Fiber | 0.1g | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
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