Homemade Turkey Gravy
Making turkey gravy at home from turkey drippings is easy!
Equipment
Ingredients
To make gravy with pan drippings:
- Turkey drippings from roasted turkey
- 2-3 cups Turkey or chicken broth/stock
- 3 tablespoons butter
- ¼ cup all-purpose flour
- Salt and pepper , to taste
To make gravy without pan drippings:
- 3 tablespoons butter
- ¼ cup all-purpose flour
- 3 cups Turkey or chicken broth/stock
- 1 shallot , finely chopped
- 2 garlic cloves , minced (can be used in addition to, or instead of shallot)
- 1 tablespoon fresh rosemary, thyme, sage (use any combination)
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
To make gravy with pan drippings:
- Add 1 cup of chicken/turkey broth to the pan the turkey was roasted in and scrape up all the brown bits off the bottom of the pan with a whisk.
- Carefully pour everything from the pan into a liquid measuring cup (preferably quart-size or larger if you have one). Place the measuring cup into the freezer for a few minutes while you prepare the roux. This helps the fat rise to the top where it will harden, making it easier to remove.
- Add butter to a large skillet or saucepan and melt over medium heat. Add the flour and whisk until combined to make a thick paste or "roux". Let the mixture cook for 3-5 minutes, stirring often, until it turns a golden brown.
- Remove pan drippings from the freezer and spoon the fat off the top of the measuring cup. Add more chicken/turkey broth to the drippings to equal 4 cups total.
- Slowly add the liquid to the roux while whisking constantly. Bring to a boil, continuing to whisk frequently. Simmer for about 1-2 minutes, until thickened.
- Taste and add salt and pepper as needed. Be sure to taste first, as often turkey drippings are very salty and you might not need to add much, if any.
To make gravy without pan drippings:
- Add butter to a large skillet or saucepan and melt over medium heat. Once butter is melted, add shallots and/or garlic and cook for a few minutes until softened and fragrant.
- Add the flour and whisk until combined to make a thick paste or "roux". Let the mixture cook for 3-5 minutes, stirring often, until it turns a golden brown.
- Slowly add 3 cups of broth to the roux while whisking constantly. Stir in fresh herbs, salt and pepper. Bring to a boil, continuing to whisk frequently. Simmer for about 1-2 minutes, until thickened. Taste and adjust seasoning if needed.
- Keep warm until ready to serve.
Notes
- A layer of liquid (water or broth) in the bottom of the roasting pan while the turkey roasts will prevent the drippings from burning. Check periodically and add more liquid as needed throughout baking time.
- If desired, strain drippings to remove any large pieces of herbs, turkey skin, etc. that may have collected in the roasting pan.
- I've found chilling the drippings in the freezer is a great way to remove the fat, but it does take a few extra minutes. You can also use a spoon to remove the liquid fat without chilling it, or you can use a fat separator.
- Yields about 4 cups.
Nutrition
Calories: 29kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 143mg | Potassium: 24mg | Fiber: 1g | Sugar: 1g | Vitamin A: 66IU | Vitamin C: 2mg | Calcium: 2mg | Iron: 1mg