Turkey Gravy
This Turkey Gravy Recipe uses rich pan drippings from your roasted turkey to create a silky, flavorful gravy in just 15 minutes. The classic roux technique ensures a smooth, lump-free sauce that's perfect for drizzling over turkey, mashed potatoes, stuffing, and more. It's the essential finishing touch that transforms your holiday meal from good to unforgettable.
Equipment
- Medium saucepan 2-3 quart capacity
- Wire whisk Silicone-coated works great
- Fine-mesh strainer For straining drippings
- Large measuring cup 4-cup capacity, preferably with spout
- Fat separator (optional)
- Wooden spoon For scraping roasting pan
Ingredients
- 1/4 cup turkey fat 60ml, skimmed from drippings, or use unsalted butter
- 1/4 cup all-purpose flour 30g, or use gluten-free flour blend for GF option
- 2 cups turkey drippings and chicken broth 475ml, combined
- 1/2 cup heavy cream 120ml, or whole milk, optional for extra richness
- salt and freshly ground black pepper to taste
- 1 teaspoon fresh thyme optional, for added depth
Instructions
- Remove roasted turkey from pan. Pour drippings through a fine-mesh strainer into a measuring cup and let sit 2-3 minutes for fat to rise.
- Use a fat separator or spoon to skim fat from drippings, reserving 1/4 cup fat. Add chicken broth to remaining drippings to equal 2 cups total liquid.
- Place roasting pan over medium heat, add 1/2 cup drippings, and scrape up browned bits with a wooden spoon. Pour back into measuring cup.
- Heat reserved turkey fat in a medium saucepan over medium heat. Add flour all at once and whisk constantly for 3-4 minutes until light golden brown and nutty-smelling.
- Remove from heat and whisk in 1/2 cup drippings until smooth. Return to heat and gradually add remaining drippings in 1/2 cup increments, whisking constantly. Bring to a gentle boil, then simmer 5-7 minutes.
- Stir in cream if using, add thyme, and season with salt and pepper to taste. Strain through fine-mesh strainer if desired. Serve immediately or keep warm over low heat.
Notes
- Keep drippings warm before adding to roux to prevent lumps
- Constant whisking is key to smooth, lump-free gravy
- Cook the roux for the full 3-4 minutes to remove raw flour taste
- Gravy can be made up to 2 days ahead and refrigerated; add broth when reheating to thin
- If you don't have enough turkey fat, supplement with unsalted butter
- For giblet gravy, simmer turkey giblets in water, chop finely, and add to finished gravy
- Make gravy slightly thinner than desired as it continues to thicken when cooling
- For gluten-free version, use cornstarch (2 tablespoons) or gluten-free flour blend
- Store in airtight container in refrigerator for 3-4 days or freeze up to 3 months
- Add a splash of white wine or cognac for extra depth of flavor
Nutrition
Serving: 1ServingCalories: 85kcalCarbohydrates: 4gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 18mgSodium: 220mgPotassium: 85mgSugar: 1gVitamin A: 4IUCalcium: 2mgIron: 2mg
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