Turkey Gravy Recipe (with Pan Drippings)
This homemade turkey gravy is made using the rich, flavorful pan drippings collected while roasting your Thanksgiving turkey. For even more depth, simmer the turkey neck and giblets (excluding the liver) while the bird cooks and whisk some of that stock into the gravy. Quick, simple, and absolutely essential for the holiday table.
Servings: 8 servings (about 1/4 cup each)
Calories: 62kcal
Ingredients
- 3 tablespoons fat - skimmed from pan drippings, or butter
- 3-4 tablespoons all-purpose flour - depending on desired thickness
- 2 cups strained turkey drippings - skimmed of fat
- giblet stock, broth, or water - as needed
- salt and pepper - to taste
Giblet Stock (optional)
- Turkey neck and giblets (exclude the liver)
- 4 cups water
- ½ onion - roughly chopped, optional
- 1 carrot - roughly chopped, optional
- 1 stalk celery - roughly chopped, optional
Instructions
- (Optional) Make the giblet stock. While the turkey roasts, place the neck and giblets (not the liver) in a small saucepan. Add approximately 4 cups water, ½ an onion, 1 carrot, and 1 celery stalk. Bring to a boil, then reduce to a simmer and cook for 45 to 60 minutes. Strain and discard the solids, reserving the liquid. This creates a flavorful backup if you don't have enough drippings.
- Separate the drippings. After roasting, carefully pour the drippings (the flavorful, fatty liquid left in the pan after cooking the turkey) through a fine-mesh strainer into a liquid measuring cup. Let the fat rise to the top, then use a spoon or ladle to carefully skim most of the fat from the top of the drippings. Set aside.
- Make the roux. Heat 3-4 tablespoons of reserved fat (or butter if you prefer) in a medium saucepan over medium heat. Whisk in 3-4 tablespoons of all-purpose flour. Cook for 2-3 minutes, or until golden and bubbly.
- Add drippings and stock. Slowly whisk in the strained turkey drippings, about ½ cup at a time. If needed, whisk in some of the prepared giblet stock (or water) until the gravy reaches your desired consistency.
- Simmer and season. Bring to a gentle simmer and cook for 5-7 minutes, stirring frequently, until smooth and thickened. Reduce the heat to low if the gravy starts to burn and add more stock or water, as needed. Season with salt and pepper, to taste.
Notes
- If you're preparing the optional giblet stock, allow an additional 45 to 60 minutes (mostly hands-off) while the turkey cooks.
- Salt levels vary depending on whether the turkey is brined, how it is seasoned, and how much pan drippings are used. Always test your gravy before salting.
- If your gravy is too thick, whisk in a splash of warm broth or water until it reaches your desired consistency.
- If your gravy is too thin, simmer a bit longer to thicken, or whisk in a small cornstarch slurry (1 teaspoon cornstarch + 2 teaspoons cold water).
- Store leftover gravy in an airtight container in the refrigerator for 2 to 3 days
- Gluten-free adaptation: Swap regular flour with gluten-free 1:1 all-purpose flour.
Nutrition
Calories: 62kcal | Carbohydrates: 4g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 3mg | Sodium: 16mg | Potassium: 54mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 1297IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 0.2mg
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