Homemade Turkey Gravy
Homemade Turkey Gravy is rich, savory, and full of flavor from roasted turkey drippings. This easy gravy recipe is simple, and you can make it with turkey or chicken broth if you don't have pan drippings. Perfect for Thanksgiving, Christmas, or Sunday dinner!
Servings: 12
Equipment
- Fat Separator (or heatproof glass measuring cup)
Ingredients
- ⅓ cup Turkey Fat from the Pan Drippings (use unsalted butter if you don't have enough)
- ⅓ cup All-Purpose Flour
- 3 cups Turkey Pan Juices plus Low-Sodium Turkey or Chicken Broth combined
- ¼ teaspoon Black Pepper or to taste
- Salt to taste
- Cooked Turkey Giblets and Neck Meat, finely chopped (optional)
Instructions
Separate the Fat from the Turkey Drippings
- Strain the drippings. After removing the roasted turkey from the pan, loosen any flavorful browned bits with a little warm broth, if desired. Avoid any burned bits. Place the stopper in the spout of a fat separator and pour the drippings through the strainer on top. Let sit for 5–10 minutes so the fat rises to the top.
- Separate the juices. Remove the stopper and carefully pour the darker turkey juices into a measuring cup, leaving as much of the fat behind as possible.
- Reserve the fat and measure the liquid. Spoon the separated fat into a small bowl and set aside. You'll need ⅓ cup for the gravy. Add enough low-sodium turkey or chicken broth to the turkey juices to make 3 cups of liquid total.
Make the Turkey Gravy
- Make the roux. Add ⅓ cup of the reserved turkey fat to a saucepan over medium heat, using unsalted butter if needed to make up the difference. Whisk in the flour and cook for 2–3 minutes, stirring constantly, until lightly golden.
- Add the liquid. Slowly whisk about ½ cup of the turkey juices and broth into the roux. The mixture will become thick at first. Continue adding a little more liquid at a time, whisking until smooth.
- Simmer until thickened. Whisk in the remaining liquid and bring the gravy to a gentle boil. Reduce the heat and simmer for 5–8 minutes, whisking often, until it reaches your desired consistency. Stir in the finely chopped, cooked turkey giblets and neck meat, if using. Taste and season with black pepper and salt as needed. Serve warm.
Notes
To Make Turkey Gravy Without Drippings:
Use ⅓ cup Unsalted Butter, ⅓ cup All-Purpose Flour, and 3 cups Low-Sodium Turkey or Chicken Broth. Melt the butter and follow the instructions for making the roux and thickening the gravy. Add ¼ teaspoon Onion Powder and ¼ teaspoon Poultry Seasoning or Dried Thyme, if desired. Season with Black Pepper and Salt to taste. No Fat Separator?
Strain the turkey drippings into a heatproof glass measuring cup and let sit for 5–10 minutes. Spoon the fat off the top into a separate bowl, then measure the remaining juices. Continue with Step 3. Gravy Too Thick:
Whisk in additional warm broth, a tablespoon or two at a time, until the gravy reaches your preferred consistency. Gravy Too Thin:
Let the gravy simmer a few minutes longer. If needed, mix 1 teaspoon Cornstarch with 1 tablespoon Cold Water and whisk into the simmering gravy. Cook for another minute or two until thickened. Lumpy Gravy:
Pour through a fine-mesh strainer or carefully use an immersion blender to smooth it out. Make Ahead Gravy:
Prepare up to 3 days ahead and refrigerate in an airtight container. Reheat gently on the stovetop, whisking often and adding a little broth if needed. Gravy Storage:
Refrigerate leftovers promptly and use within 3–4 days total, including any make-ahead storage time. Freeze for up to 2–3 months for best quality. Nutrition is an estimate and will vary depending on the turkey drippings, fat, and broth used. Serving size is approximately ¼ cup.
Use ⅓ cup Unsalted Butter, ⅓ cup All-Purpose Flour, and 3 cups Low-Sodium Turkey or Chicken Broth. Melt the butter and follow the instructions for making the roux and thickening the gravy. Add ¼ teaspoon Onion Powder and ¼ teaspoon Poultry Seasoning or Dried Thyme, if desired. Season with Black Pepper and Salt to taste. No Fat Separator?
Strain the turkey drippings into a heatproof glass measuring cup and let sit for 5–10 minutes. Spoon the fat off the top into a separate bowl, then measure the remaining juices. Continue with Step 3. Gravy Too Thick:
Whisk in additional warm broth, a tablespoon or two at a time, until the gravy reaches your preferred consistency. Gravy Too Thin:
Let the gravy simmer a few minutes longer. If needed, mix 1 teaspoon Cornstarch with 1 tablespoon Cold Water and whisk into the simmering gravy. Cook for another minute or two until thickened. Lumpy Gravy:
Pour through a fine-mesh strainer or carefully use an immersion blender to smooth it out. Make Ahead Gravy:
Prepare up to 3 days ahead and refrigerate in an airtight container. Reheat gently on the stovetop, whisking often and adding a little broth if needed. Gravy Storage:
Refrigerate leftovers promptly and use within 3–4 days total, including any make-ahead storage time. Freeze for up to 2–3 months for best quality. Nutrition is an estimate and will vary depending on the turkey drippings, fat, and broth used. Serving size is approximately ¼ cup.
Nutrition
Calories: 75kcal | Carbohydrates: 3g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 180mg | Calcium: 5mg
