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Homemade Thanksgiving Turkey Gravy from Drippings

Homemade Thanksgiving turkey gravy from drippings turns strained pan juices into a smooth, pale-golden roux gravy. A gentle simmer thickens it until it coats the back of a spoon.
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Prep Time 5 minutes
Cook Time 9 minutes
Standing time 5 minutes
Total Time 19 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup turkey drippings strained
  • 0.5 cup unsalted butter as needed to make 1/2 cup total fat with the drippings
  • 0.5 cup all-purpose flour
  • 4 cups low-sodium turkey broth as needed to make 4 cups total liquid with the defatted drippings
  • 0.25 tsp kosher salt plus more to taste
  • 0.25 tsp black pepper

Equipment

  • 1 fine-mesh strainer
  • 1 fat separator
  • 1 3-quart saucepan

Method
 

  1. Pour the drippings through a fine-mesh strainer into a fat separator.
  2. Let the drippings stand for 5 minutes.
  3. Measure the fat, adding butter to make 1/2 cup total fat.
  4. Combine the defatted juices with enough broth to make 4 cups total liquid.
  5. Melt the fat in a 3-quart saucepan over medium heat.
  6. Whisk in the flour.
  7. Cook for 2 to 3 minutes, whisking constantly, until the roux is smooth and pale golden.
  8. Gradually whisk in the 4 cups liquid and bring to a gentle simmer over medium heat, whisking often.
  9. Simmer for 5 to 8 minutes, until the gravy thickens enough to coat the back of a spoon.
  10. Whisk in the salt and pepper.
  11. Taste the gravy and add more salt if needed.

Notes

Whisk steadily as you add the liquid to help prevent lumps. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months. For a gluten-free variation, use a gluten-free all-purpose flour blend.