Homemade Gravy With Turkey Drippings
Serve turkey gravy made with drippings alongside your Thanksgiving or holiday turkey. With only three main ingredients, you'll make the most flavorful drippings gravy completely from scratch.
Servings: 10 servings (3 cups or 700 milliters)
Calories:
Equipment
- saucepan
- gravy boat
Ingredients
- ½ cup turkey drippings including brown bites scraped off the bottom of the roasting pan
- ¼ cup all purpose flour
- 2 ½ cups turkey stock (or chicken stock)
- Morton kosher salt to taste
- finely ground black pepper to taste
Instructions
- Allow the turkey drippings to rest until the fat floats to the top. Spoon the fat off the drippings and discard.
- Add ½ cup (130 grams) turkey drippings to a saucepan over medium heat. Slowly whisk in flour and cook while stirring for an additional 1 minute.
- Whisk in turkey stock. Turn the heat to high to bring the liquid to a boil. Once boiling, reduce the heat to medium, stirring occasionally, until the gravy has thickened, about 5 minutes. You can check that the gravy is ready if it’s thick enough to coat the back of a spoon.
- Season to taste with salt and pepper.
- To serve, pour into a gravy boat. Serve alongside turkey, mashed potatoes, stuffing, and your other favorite Thanksgiving side dishes.
Notes
Make Ahead: The gravy can be made 3 days ahead of time. You can reheat it over medium heat on the stove.
Leftovers: Store in the refrigerator in an airtight container for up to 3 days. Or freeze gravy for up to 2 months. To reheat the gravy, thaw in the refrigerator then reheat over medium heat on the stove.
To keep the gravy warm, pour hot water into the gravy boat until the gravy is ready to serve. Then, pour out the water, dry the gravy boat, and transfer the gravy inside.
To measure the drippings: Pour the turkey drippings into a measuring cup. Allow it to rest until the fat floats to the top. Then, you can spoon off the fat and discard it. Measure the remaining drippings to use for the recipe.
For gluten free gravy: Substitute all purpose flour for a 1:1 gluten free flour.
If you notice small lumps of flour in your gravy, strain with a fine mesh strainer.
