Learn how to make Turkey Gravy from the Drippings of your roast turkey that is rich, flavorful, and super easy to prepare!
Turkey without gravy is like pizza without cheese. Bert without Ernie. Ross without Rachel. You know the drill.
Gravy not only adds flavor and moisture, it pulls a whole plate together! Gravy is also a necessity when heating up leftovers, it brings everything back to life. This Turkey Dripping Gravy is so rich and savory it will literally make your mouth water.
Gravy is super easy to make when you are creating it from the drippings of a flavorful turkey. It is already salted and seasoned for you, having roasted for hours, rendering the fat down. For my favorite way to prepare to a Thanksgiving turkey, try The Best Herb Buttered Turkey.
Get ready for the best gravy of your life.
Ingredients
- Drippings from Roast Turkey: Turkey will create a lot of liquid as it cooks. It is richly flavored and perfect for flavoring the gravy. After the turkey is done cooking, transfer all of the liquid you can collect to a large pyrex glass measuring cup. Allow to sit out for a few minutes. While it cools, the fat will rise to the top and the stock will separate to the bottom.
- Butter: Butter works with the flour to create a roux to thicken the gravy. You can also use turkey fat. You do so by removing the drippings from the pan, and allowing the fat to rise to the top and the stock settle at the bottom. Use a spoon or turkey baster to measure out the fat.
- Flour: All purpose flour is needed to create a roux, which is the base of a thick gravy.
- Chicken Stock: If you have a ton of turkey drippings, you may not need stock, but in most cases you will. I suggest unsalted chicken or turkey stock so that you can control the saltiness of the gravy.
- Salt and Pepper: Wait until the end and taste your gravy first. Your gravy made not need any additional salt or pepper.
How to Make Gravy From Turkey Pan Drippings
Step 1. Measure out 2 tbsp. of turkey fat (or butter) and add it a medium saucepan.
Step 2. Melt the fat down on medium heat and add in ¼ cup of flour. Whisk together for a minute or two as it thickens and the floury taste cooks off.
Step 3. Take one cup of the defatted turkey drippings and begin to slowly add it in, whisking continuously. It will start out pretty thick.
Step 4. At this point, add in 2 cups of liquid to thin it out the rest of the way. Taste as you go, and if you feel like it needs more turkey flavor and it’s not overly salty, add in the liquid drippings, otherwise use unsalted chicken stock.
Step 5. Keep adding either liquid until you have reached your desired consistency.
Step 6. Add salt and pepper, to taste, if needed.
Recipe Tips
- To collect the liquid: Remove your turkey from the oven once it is fully cooked. Use a spoon or a baster to collect as much liquid as possible. You may need to tilt your roasting pan a little bit, but be careful not to let your turkey go sliding anywhere.
- The gravy will thicken/solidify as it cools or if it is refrigerated. Simply reheat and the texture will return to silky smooth.
- This recipe can easily be doubled depending on how much gravy you want and how much drippings your bird produces. If you don’t have enough fat, you can add a little butter to supplement.
- These measurements are subject to change based on your turkey, and your personal gravy thickness preferences. Add more or less stock accordingly.
More Thanksgiving Recipes
- Cranberry Orange Sauce
- Leek and Sourdough Stuffing
- Savory Mashed Sweet Potatoes
- Easy Ninja Foodi Mashed Potatoes
- Spicy Cauliflower Mac and Cheese
Did you enjoy this Turkey Gravy Recipe? I would love for you to let me know by leaving a comment and star rating. I can't wait to hear from you!
Gravy from Turkey Drippings
Ingredients
- 2 tbsp. butter or 2 tbsp. turkey fat from the drippings
- ¼ cup flour
- 1 cup turkey drippings fat trimmed off the top
- 2 cups unsalted chicken stock or additional turkey drippings
- salt and pepper if needed
Instructions
- Measure out 2 tbsp. of turkey fat (or butter) and add it a medium saucepan. Melt the fat down on medium heat and add in ¼ cup of flour. Whisk together for a minute or two as it thickens and the floury taste cooks off.
- Take one cup of the defatted turkey drippings and begin to slowly add them in, whisking continuously. It will start out pretty thick.
- At this point, add in 2 cups of liquid to thin it out the rest of the way. Taste as you go, and if you feel like it needs more turkey flavor and it’s not overly salty, add in the liquid drippings, otherwise use unsalted chicken stock. Keep adding either liquid until you have reached your desired consistency.
- Season with pepper, to taste.
Shannon
I am sure you know about my love of gravy. 😉