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Turkey Gravy from Drippings

Turkey gravy from drippings is made in a saucepan with turkey fat, flour, and broth for a smooth, savory gravy. Whisk it until thick enough to coat the back of a spoon, then season to taste.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 75
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups turkey pan drippings and low-sodium turkey broth total defatted; use broth as needed to reach 3 cups
  • 0.25 cup turkey fat with unsalted butter as needed to make 1/4 cup total
  • 0.25 cup all-purpose flour
  • 0.25 teaspoon kosher salt plus more to taste
  • 0.25 teaspoon black pepper

Equipment

  • 1 2-quart saucepan

Method
 

  1. Strain the turkey pan drippings into a fat separator or measuring cup and measure 1/4 cup fat.
  2. Combine the defatted juices with enough low-sodium turkey broth to make 3 cups total, and use unsalted butter to make up any shortage of fat.
  3. Heat the turkey fat and any needed butter in a 2-quart saucepan over medium heat.
  4. Whisk in the flour and cook for 1 to 2 minutes, whisking constantly.
  5. Gradually whisk in the drippings and broth mixture and bring to a simmer.
  6. Cook for 5 to 8 minutes, whisking often, until the gravy is smooth and thick enough to coat the back of a spoon.
  7. Stir in the salt and pepper.
  8. Taste and add more salt if needed.

Notes

For the smoothest gravy, whisk constantly while adding the liquid. Refrigerate leftovers for 3 to 4 days or freeze; use a 1:1 gluten-free flour blend for a gluten-free option.