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Turkey Gravy Recipe
Hands down, the best turkey gravy. Try this and you'll never toss those turkey drippings again! This turkey gravy makes 2 1/4 cups gravy. You can scale up by adding more fat drippings or butter along with flour and stock.
Prep Time
5 mins
Cook Time
5 mins
Total Time
12 mins
Servings: 8 people
Calories: 65 kcal
Course:
Condiments
Cuisine:
American
Ingredients
- 3 Tbsp all-purpose flour or use Gluten-Free 1:1 flour
- 3 Tbsp fat drippings from roasted turkey
- 2 cups turkey drippings skimmed of fat (add water or broth if needed to make 2 cups)
- 1/4 cup milk, stock, or water or added to desired consistency
- salt and pepper to taste
Instructions
- Once your Thanksgiving turkey has been transferred from the roasting pan and is resting, make your turkey gravy. Strain all drippings from the turkey pan through a fine mesh sieve into a large measuring cup. Discard anything you catch in the sieve. Let drippings in the measuring cup rest for a minute, the fat will float to the top and the broth will sink to the bottom.
- Skim off 3 Tbsp of fat and transfer into a medium saucepan (add butter if you don't have 3 Tbsp). Skim off and discard excess fat left in the measuring cup. You should have about 2 cups of drippings left in the measuring cup after the fat is removed. Add more water or broth if needed to make 2 cups.
- Set the saucepan over medium heat. Once the oil is starting to sizzle, whisk in 3 Tbsp flour and stir until well combined. Continue whisking until the mixture is starting to turn a light golden brown, about 2 minutes.
- Gradually pour the remaining broth from drippings into your saucepan, whisking constantly. Bring to a light boil while continuing to whisk.
- Add 1/4 cup milk, stock, or water to your desired consistency and taste, and simmer for 5 min. Season with salt and pepper to taste if needed. Remove from heat, cover with a lid, and keep warm until ready to serve, then transfer gravy to a gravy boat to serve. It will thicken slightly as it cools.
Cup of Yum
Notes
- To thin the gravy, add more liquid, but be aware that it’s easy to thin, but more difficult to thicken the gravy without getting a floury taste, so add liquid slowly.
- To thicken the gravy, stir in a cornstarch slurry. Make the slurry by mixing 1 Tbsp of cornstarch with 2 Tbsp cold water.
Nutrition Information
Calories
65kcal
(3%)
Carbs
3g
Protein
1g
(2%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
0.02g
Cholesterol
2mg
(1%)
Sodium
221mg
(9%)
Potassium
25mg
(1%)
Fiber
0.1g
(0%)
Sugar
1g
(2%)
Vitamin A
14IU
(0%)
Calcium
12mg
(1%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 65
% Daily Value*
| Calories | 65kcal | 3% |
| Carbs | 3g | |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 2mg | 1% |
| Sodium | 221mg | 9% |
| Potassium | 25mg | 1% |
| Fiber | 0.1g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 14IU | 0% |
| Calcium | 12mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.