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Turkey Gravy from Drippings

Turkey gravy from drippings gets its rich flavor from pan juices and a pale golden roux. This stovetop gravy simmers until smooth and thick enough to coat the back of a spoon.
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Prep Time 5 minutes
Cook Time 11 minutes
Standing time 5 minutes
Total Time 21 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 105
Ingredients Method Notes

Ingredients
  

  • 0.25 cup turkey fat from drippings
  • cup unsalted butter as needed to make 1/4 cup total with the turkey fat
  • 0.25 cup all-purpose flour
  • 3 cups turkey pan juices defatted; topped up with low-sodium turkey broth as needed to make 3 cups total
  • cup turkey broth low-sodium; as needed to top up the pan juices to 3 cups total
  • 0.25 tsp kosher salt plus more to taste
  • 0.25 tsp black pepper

Method
 

  1. Strain the turkey drippings into a fat separator and let stand for 5 minutes.
  2. Measure 1/4 cup of the separated fat, adding unsalted butter if needed to reach that amount.
  3. Heat the fat in a medium saucepan over medium heat.
  4. Whisk in the flour and cook for 2 to 3 minutes, whisking constantly, until the roux is pale golden and smells nutty.
  5. Measure the defatted pan juices and add turkey broth to make 3 cups total.
  6. Gradually whisk the liquid into the roux until smooth.
  7. Bring the gravy to a gentle simmer.
  8. Cook for 5 to 8 minutes, whisking often, until it thickens and coats the back of a spoon.
  9. Stir in the salt and pepper, taste, and add more salt if needed.

Notes

For the smoothest gravy, whisk the liquid in gradually. Refrigerate leftovers for 3 to 4 days; freezer-friendly for up to 3 months. For a gluten-free option, use a 1:1 gluten-free flour blend.