Description
A rich, flavorful turkey gravy made from pan drippings. Perfect for Thanksgiving or any roasted turkey dinner! This easy recipe makes a smooth and savory gravy with just a few ingredients.
Ingredients
Units
Scale
- Pan drippings from roasted turkey (about 1 cup, including fat and juices)
- 2 cups turkey or chicken broth (or more as needed)
- 1/4 cup all-purpose flour (for thickening)
- 2 tbsp butter (optional, for extra richness)
- Salt and black pepper to taste
- 1/2 tsp poultry seasoning (optional, for added flavor)
- 1 tsp Worcestershire sauce (optional, for depth)
Instructions
- Strain the drippings: After roasting your turkey, pour the drippings through a fine mesh strainer into a measuring cup. Let them sit for a few minutes so the fat separates from the juices.
- Separate fat from juices: Skim off excess fat, reserving about 2 tablespoons. If needed, add butter to make up for any missing fat.
- Make a roux: In a saucepan over medium heat, whisk the reserved fat (or butter) with flour. Stir continuously for 2-3 minutes until it turns golden brown.
- Add liquids: Slowly pour in the turkey drippings and broth, whisking constantly to prevent lumps.
- Simmer and season: Bring to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until the gravy thickens. Add salt, pepper, poultry seasoning, and Worcestershire sauce to taste.
- Adjust consistency: If the gravy is too thick, add more broth. If too thin, simmer a bit longer.
- Serve warm over turkey, mashed potatoes, or stuffing!
Notes
- If you don’t have enough drippings, use turkey or chicken broth to make up the difference.
- For extra smooth gravy, blend it with an immersion blender.
- Make it gluten-free by using cornstarch instead of flour (mix with cold water before adding).