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Turkey Gravy from Drippings

Turkey gravy from drippings is made by whisking strained pan juices and broth into a lightly golden roux. It simmers until smooth and thick enough to coat the back of a spoon.
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Cook Time 10 minutes
Standing time 5 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

  • pan drippings strained and separated
  • cup turkey broth low-sodium; as needed to make 4 cups liquid total
  • 0.33 cup turkey fat up to; from the drippings
  • cup unsalted butter as needed to make 1/3 cup total fat
  • 0.33 cup all-purpose flour
  • kosher salt to taste
  • 0.25 tsp ground black pepper

Equipment

  • 1 3-quart saucepan

Method
 

  1. Pour the pan drippings through a fine-mesh strainer into a fat separator.
  2. Let stand for 5 minutes.
  3. Pour the juices into a measuring cup.
  4. Add enough low-sodium turkey broth to the juices to make 4 cups total liquid.
  5. Measure the turkey fat and add unsalted butter as needed to make 1/3 cup total fat.
  6. Heat the turkey fat and butter in a 3-quart saucepan over medium heat.
  7. Whisk in the all-purpose flour and cook for 2 to 3 minutes, whisking constantly, until smooth and lightly golden.
  8. Gradually whisk in the liquid.
  9. Bring to a gentle simmer over medium-high heat.
  10. Reduce the heat to medium-low and simmer for 5 to 8 minutes, whisking often, until the gravy coats the back of a spoon.
  11. Season with kosher salt to taste and the ground black pepper.

Notes

Whisk constantly while cooking the flour for a smooth roux. Refrigerate leftovers for 3 to 4 days or freeze for up to 3 months. For a gluten-free version, use a 1:1 gluten-free flour blend.