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Turkey Gravy from Drippings

Turkey gravy from drippings is made with a pale golden roux and strained turkey juices for a smooth, savory finish. Whisk the drippings mixture in gradually, then simmer until the gravy thickens.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 82
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups turkey drippings and low-sodium chicken broth combined; use all defatted drippings and add broth to make 4 cups
  • 0.25 cup turkey fat or unsalted butter or a combination
  • 0.25 cup all-purpose flour
  • 0.25 teaspoon kosher salt plus more to taste
  • 0.25 teaspoon black pepper

Equipment

  • 1 3-quart saucepan
  • 1 fat separator

Method
 

  1. Strain the turkey drippings into a fat separator or measuring cup and let stand until the fat rises.
  2. Measure 1/4 cup fat, supplementing with unsalted butter if needed, and combine the defatted juices with enough chicken broth to make 4 cups.
  3. Heat the 1/4 cup fat in a 3-quart saucepan over medium heat, whisk in the flour, and cook for 2 minutes, whisking constantly, until the roux is pale golden and smells nutty.
  4. Gradually whisk in the drippings mixture.
  5. Bring to a simmer over medium-high heat and cook for 5 to 8 minutes, whisking often, until the gravy thickens.
  6. Reduce the heat to low and simmer for 5 minutes.
  7. Stir in the salt and pepper and taste; add more salt if needed.

Notes

For smooth gravy, whisk the drippings mixture in gradually. Refrigerate leftovers for 3 to 4 days; freezer-friendly. For a gluten-free version, use a gluten-free all-purpose flour blend.