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Turkey Gravy from Drippings

Turkey gravy from drippings is made with a smooth roux and defatted pan juices, then simmered until it thickly coats the back of a spoon. This easy stovetop gravy is seasoned simply with kosher salt and black pepper.
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Prep Time 5 minutes
Cook Time 10 minutes
Standing 5 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 75
Ingredients Equipment Method Notes

Ingredients
  

  • 0.25 cup turkey fat from drippings supplemented with unsalted butter as needed to make 1/4 cup total
  • 0.25 cup all-purpose flour
  • 3 cups defatted turkey drippings and low-sodium turkey or chicken broth combined
  • 0.25 teaspoon kosher salt
  • 0.25 teaspoon black pepper

Equipment

  • 1 fine-mesh strainer
  • 1 fat separator
  • 1 2-quart saucepan

Method
 

  1. Strain the turkey drippings through a fine-mesh strainer into a fat separator.
  2. Let the drippings stand for 5 minutes.
  3. Pour off and reserve the fat and defatted juices separately.
  4. Measure 1/4 cup fat, adding unsalted butter as needed to make 1/4 cup total.
  5. Measure the defatted juices and add enough low-sodium turkey or chicken broth to make 3 cups total.
  6. Melt the measured fat in a 2-quart saucepan over medium heat.
  7. Whisk in the flour.
  8. Cook while whisking constantly for 2 minutes, until smooth and lightly golden.
  9. Slowly whisk in the drippings-and-broth mixture.
  10. Bring to a simmer over medium-high heat.
  11. Cook for 5–8 minutes, whisking often, until the gravy thickly coats the back of a spoon.
  12. Stir in the salt and pepper, then serve hot.

Notes

Whisk in the drippings-and-broth mixture slowly to help keep the gravy smooth. Refrigerate leftovers for 3–4 days or freeze; reheat gently while whisking. For a gluten-free option, substitute a 1:1 gluten-free flour blend for the all-purpose flour.