Turkey gravy is easy to make, especially with roast turkey pan drippings! Whether you roast a whole turkey or just the breast, this flavorful gravy takes just minutes to make and will be the most delicious pairing with your holiday turkey.
Gravy is an essential pairing with any roast turkey or holiday meal! And making it is simpler than most think.
We’ll also utilize the turkey drippings from the bottom of a roast turkey pan to create more depth of flavor so nothing goes to waste! The gravy comes out rich, smooth, and so flavorful. It takes any meal to the next level!
Turkey drippings or driblets are from the bottom of the pan after you roast your turkey. It’s not always liquids from the turkey, but can be drippings caramelized on the bottom of your pan, which you can be scraped up with a little broth and wooden spatula. In order to get a really flavorful gravy, I use the leftover turkey pan drippings to add richness and turkey flavoring that instantly elevates the taste of the gravy!
How to Make it
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1
Get the drippings from the pan. Add a splash of stock to whatever pan you roasted your turkey in.
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2
Scrape the bottom of the pan. Use a wooden spoon and scrape the bottom of the pan to get the bits and drippings to form a richly colored broth.
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3
Strain the drippings. Then strain the drippings and stock through a fine-mesh strainer into a container or liquid measuring cup.
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4
Skim the fat. Once the drippings have settled, skim the fat that’s settled at the top using a spoon.
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5
Make the roux. In a medium to large sauce pan, melt the 2 Tablespoons of butter and then add the 2 Tablespoons of flour.
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6
Cook the roux until it’s golden. While whisking constantly cook the roux until golden in color, about 3-4 minutes.
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7
Add the drippings and stock. Once the roux is ready, add the drippings and the remaining stock.
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8
Cook until it thickens. Whisk everything together and let the gravy cook on a gentle simmer until it’s nicely thickened. Season with a pinch of salt and pepper to taste before serving! If the gravy thickens too much add more stock until the consistency is just right. The more it cooks the thicker it will become.
Ingredients Needed
Turkey drippings—these juices and bits will be on the bottom of your roast turkey or turkey breast. They will add lots of turkey flavor to the gravy!
Stock/broth—Typically, there are never enough liquids on the bottom of the roasting pan, so you’ll need turkey stock or chicken stock to add to the gravy.
Flour- to thicken the gravy and give it a nice consistency.
Butter– creates a roux with the flour to season the gravy base.
Seasonings – salt and black pepper are needed, but if the turkey recipe you used did not have any fresh herbs in the rub (they would be in the turkey drippings) I would also add a 1/2 teaspoon of finely chopped sage or rosemary to the gravy.
Tips For Success
Always cook the butter and flour first – the flour helps thicken the gravy, but to avoid a floury taste, it’s important to cook the butter and flour in the pan for several minutes before adding the drippings.
The longer the roux cooks the browner the gravy – a tip with making the “roux” for gravy is the longer the roux cooks in the pan the darker the gravy will be. This recipe calls for a lighter brown roux which takes about 3-4 minutes, the color should be golden brown.
Use broth/stock to fix the consistency – if the gravy turns out to be too thick add a little bit more broth until it reaches your desired consistency.
What to Serve it With
Of course this goes wonderfully with a roast turkey or turkey breast! But you can also use this same method for our roast chicken and make a gravy from the pan drippings in that recipe as well.
Turkey Gravy From Drippings
Ingredients
The gravy
- 2 Tablepoons all-purpose flour
- 2 Tablespoons salted butter
- 2 cups chicken stock, or turkey stock
- roast turkey pan drippings
- salt & black pepper to taste
Instructions
- Get the pan drippings: Add a splash of broth to the pan you roasted the turkey in and use a wooden spoon to scrape the bottom of the pan to get up any bits of turkey and flavorings.
- Strain the drippings: Pour the drippings into a glass container with a strainer over the top to remove any bits. This will help you have a smooth gravy consistency. Once it settles, use a spoon to remove any fat on top. Then, add the chicken or turkey stock to the drippings.
- Make the roux: Melt the butter in a medium to large saucepan, then add the flour and whisk constantly for about 3-4 minutes until the color turns golden and the flour smell has cooked off. Keep the heat low to avoid burning.
- Slowly add the drippings and stock: Once the roux is ready, add the drippings and stock. Whisking it constantly with the flour and butter.
- Cook it for several minutes: Let the gravy simmer on a low heat until it thickens. If it thickens too much, add more stock until the consistency is right. Season with salt and pepper to taste before serving!
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