Turkey Gravy From Drippings
Turkey gravy made from drippings has a delicious flavor and is a favorite part of a turkey dinner!. The caramelized drippings left in the roasting pan is the key to this rich gravy and a must for mashed potatoes, hot stuffing or to drizzle on turkey slices.
Servings: 2 -1/4 cups of gravy
Ingredients
- 4 tablespoons fat from the turkey drippings
- 4 tablespoons all-purpose flour
- 2 cups chicken broth or juices from the roast turkey
- 1 tablespoon Dijon mustard optional
- 1 teaspoon Worcestershire optional
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Transfer the roast turkey to a platter or carving board to rest.
- There will be some juices left in the roasting pan. Set the pan on a stovetop burner over medium heat, pour 1 cup of broth into the pan, scraping up the brown bits stuck to the pan.
- Pour the drippings from the pan into a measuring cup and spoon off 4 tablespoons of the fat to a small dish.
- Add the remaining drippings to a small saucepan and keep simmering on a back burner with additional broth to equal 3-4 cups of liquid.
- Set another saucepan or skillet over medium heat and add the 4 tablespoons of fat. If there was not 4 tablespoons of fat to spoon off the drippings, add enough butter or bacon fat to equal 4 tablespoons. Sprinkle the flour over the fat, mashing with a spoon or spatula to combine.
- Cook the fat/flour mixture, stirring constantly, until the mixture looks like a smooth paste.
- Using a whisk, slowly pour in the remaining drippings and broth while whisking continuously until the gravy thickens. This will take about 2-3 minutes for a gravy of medium thickness. If the mixture starts to clump up when you pour the warm turkey broth into the saucepan, stop pouring briefly and whisk vigorously.
- Whisk in the Dijon, Worcestershire, salt and pepper. Taste the gravy and season with additional salt and pepper if desired.
- Remove from the heat and transfer to a gravy boat or serving dish.
Notes
- A fat separator pitcher is a great item to use for gravy making.
- If you don't have enough fat from the drippings, add enough melted butter to get 4 tablespoons of fat.
- Adding hot broth will keep the gravy from lumping.
- For a thinner sauce-like gravy, whisk in additional broth in small amounts until it reaches the desired consistency.
- This recipe makes a medium-thick gravy. The longer you cook and whisk the gravy, the thicker it will get.
- Additional ways to thicken the gravy: in a small dish, blend 2 tablespoons of soft butter with 2 tablespoons flour until it becomes a paste. Next, whisk it into the gravy in small amounts until it reaches the desired consistency. This is a French method called a beurre manie.
- Store any leftover gravy in a covered jar in the refrigerator for 3 to 5 days. To reheat, add the gravy to a saucepan with a small amount of broth or water and set over medium-low heat until hot.
- You can also store the gravy in a covered container in the freezer for up to 6 months.
Nutrition
Serving: 1 | Calories: 41kcal | Carbohydrates: 5g | Protein: 3g | Fat: 1g | Cholesterol: 11mg | Sodium: 264mg | Sugar: 3g
