Turkey Gravy from Pan Drippings Recipe
This homemade turkey gravy is made from the rich pan drippings of a roasted turkey, combined with flour and turkey stock to create a smooth, flavorful sauce perfect for Thanksgiving or any turkey dinner. It is easy to prepare in the roasting pan, capturing all the browned bits and flavors from the turkey for an authentic and deeply savory gravy that can be adjusted to taste and doubled or tripled for larger gatherings.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 16 servings
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Ingredients
Gravy Ingredients
- Pan drippings from a roasted turkey (fat and juices combined)
- 1/2 cup all-purpose flour
- 4 cups turkey stock or broth
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Separate the Drippings: Pour off all the drippings from the roasting pan without scraping the pan to preserve the browned bits. Use a fat separator to divide the turkey fat from the pan juices, reserving both for the gravy.
- Prepare the Base: Measure out 1/2 cup of the turkey fat and return it to the roasting pan. Warm the pan over low heat, scraping up the browned bits to incorporate those flavors into the fat.
- Add Flour: Sprinkle the all-purpose flour evenly over the warm fat. Stir and cook the mixture for at least 5 minutes, stirring frequently to create a roux, and cook out the raw flour taste while continuing to scrape up any browned bits stuck to the pan.
- Mix Broth and Juices: Combine enough turkey stock or broth with the reserved pan juices to make 4 cups of liquid. Warm this mixture before adding it to the roux to prevent lumps and ensure a smooth consistency.
- Incorporate Liquid: Slowly pour the warm broth and pan juice mixture into the roux, whisking continuously to blend and break up lumps. Continue whisking over low heat until the gravy thickens and becomes creamy, typically 6 to 9 minutes.
- Season and Finish: Taste the gravy and adjust seasoning by adding salt and freshly ground black pepper as desired. If the gravy contains any flour lumps, strain it through a sieve for a smooth finish. The gravy can be served immediately or cooled and refrigerated for later use.
Notes
- Use a fat separator to easily separate turkey fat from pan juices for best results.
- Do not scrape the roasting pan too aggressively to avoid releasing burnt bits that might make the gravy bitter.
- You can save leftover turkey fat for other uses like roasting potatoes or sautéing vegetables.
- If the gravy is too thick, thin it with a little extra warm stock or broth.
- Straining the gravy is optional but will produce a smoother texture if desired.
- This gravy pairs beautifully with mashed potatoes, turkey, and green bean casserole for a classic holiday meal.