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Turkey Gravy from Drippings

Turkey gravy from drippings is made by whisking flour into turkey fat, then gradually adding defatted pan juices and warm broth. It simmers until smooth and thick enough to coat the back of a spoon.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

  • 0.25 cup turkey fat from drippings; or unsalted butter to make up any shortfall
  • 0.25 cup all-purpose flour
  • 0.5 cup turkey pan drippings defatted
  • 3.5 cup turkey broth low-sodium, warmed
  • 0.25 tsp kosher salt plus more to taste
  • 0.25 tsp black pepper

Equipment

  • 1 fat separator
  • 1 2-quart saucepan

Method
 

  1. Strain the turkey pan drippings into a fat separator and measure 1/4 cup fat and 1/2 cup defatted juices; supplement the fat with unsalted butter if needed to reach 1/4 cup.
  2. Heat the fat in a 2-quart saucepan over medium heat, then whisk in the flour and cook for 1 to 2 minutes, whisking constantly, until smooth and lightly golden.
  3. Gradually whisk in the defatted drippings and warm broth until smooth.
  4. Bring the gravy to a gentle simmer and cook for 5 to 8 minutes, whisking often, until thick enough to coat the back of a spoon.
  5. Stir in the salt and pepper.
  6. Taste and add more salt if needed.

Notes

For the smoothest gravy, whisk the warmed broth in gradually. Refrigerate leftovers for 3 to 4 days; freezer: yes. Use turkey fat instead of butter for a dairy-free option.