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Turkey Gravy
Hands down, the best turkey gravy. Try this and you'll never toss those turkey drippings again!
Ingredients
- 3 Tbsp all-purpose flour, or use Gluten-Free 1:1 flour
- 3 Tbsp fat drippings from roasted turkey, or butter to make up the difference
- 2 cups turkey drippings, skimmed of fat (add water or broth if you don't have enough drippings)
- 1/4 cup milk, stock, or water, or added to desired consistency
- salt and pepper to taste
Instructions
- Strain the Drippings: Once your Thanksgiving turkey has been transferred from the roasting pan and is resting, make your turkey gravy. Strain all drippings from the turkey pan through a fat separator or fine mesh sieve into a large measuring cup. Discard any solids you catch in the sieve. The fat floats to the top as it sits for a few minutes.
- Skim the Fat: Skim off 3 Tbsp of fat and transfer into a medium saucepan (add butter if you don't have 3 Tbsp). Skim off and discard excess fat left in the measuring cup. You should have about 2 cups of drippings left in the measuring cup after the fat is removed. Add more water or broth if needed to make 2 cups.
- Make the Roux: Set the saucepan over medium heat. Once the fat is starting to sizzle, whisk in 3 Tbsp flour and stir until well combined. Continue whisking until the mixture is starting to turn a light golden brown and smells nutty, about 2 minutes.
- Whisk in the Drippings: Gradually pour the remaining broth from drippings into your saucepan, whisking constantly. Bring to a light boil while continuing to whisk.
- Simmer and Season: Add 1/4 cup milk, stock, or water to your desired consistency and taste, and simmer for 5 min. Season with salt and pepper to taste if needed. Remove from heat, cover with a lid, and keep warm until ready to serve, then transfer gravy to a gravy boat to serve. It will thicken slightly as it cools.
Notes
How much gravy to make: Plan on a little over 1/4 cup of gravy per person. This recipe makes 2 1/4 cups for 8 servings.
To make more gravy: Use the servings adjuster above, keep the fat and flour equal, and top up with broth if you're short on drippings (the flavor will be a little milder).
No drippings or making it ahead: Use 3 Tbsp butter in place of the fat and 2 cups chicken or turkey broth in place of the drippings. Sauté a little minced shallot and garlic in the butter before adding the flour, and season to taste.
Too salty: Whisk in a little milk, stock, or water (see Gravy Troubleshooting above).
Too thick or thin: Whisk in more liquid slowly to thin it, or stir in a slurry of 1 Tbsp cornstarch and 2 Tbsp cold water to thicken it (see Gravy Troubleshooting above).
Make-ahead and storage:
- To Refrigerate: Store cooled gravy in an airtight container in the refrigerator for 1-2 days.
- Freezing: Freeze in an airtight, freezer-safe container for 2-3 months.
- To Reheat: Thaw overnight in the refrigerator, then reheat in a saucepan over low heat so it won't curdle, or microwave in 15-second intervals until warm. Add a splash of stock or water to thin, if needed.
Nutrition Facts
Turkey Gravy
Amount per Serving
Calories
65
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Trans Fat
0.02
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
3
g
Cholesterol
2
mg
1
%
Sodium
221
mg
10
%
Potassium
25
mg
1
%
Carbohydrates
3
g
1
%
Fiber
0.1
g
0
%
Sugar
1
g
1
%
Protein
1
g
2
%
Vitamin A
14
IU
0
%
Calcium
12
mg
1
%
Iron
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.