Turkey Gravy From Drippings
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.
Servings 2 cups
Calories
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!
Notes
Storing leftovers and reheating tips: Leftovers can be refrigerated for up to 5 days or frozen. Reheat the gravy in a pan, use extra turkey or chicken stock as needed as the gravy typically is quite thick when reheated.
Adding herbs to the gravy: My roast turkeys are always filled with herbs, so the drippings have a lot of herbed flavor! But if your roast turkey did not have any herbs in it, I recommend adding 1/2 teaspoon each of chopped rosemary and sage to the gravy for a nice herbed flavor.