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Turkey Gravy from Drippings

Turkey gravy from drippings is whisked smooth in a saucepan and simmered until thickened. Using rendered turkey fat and defatted drippings gives this classic gravy a rich, savory flavor.
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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 74
Ingredients Equipment Method Notes

Ingredients
  

  • 0.25 cup turkey fat rendered from drippings
  • unsalted butter as needed to top up the turkey fat
  • 0.25 cup all-purpose flour
  • 4 cups turkey drippings and low-sodium turkey broth defatted and combined
  • 0.25 tsp kosher salt or to taste
  • 0.25 tsp black pepper

Equipment

  • 1 fat separator
  • 1 3-quart saucepan

Method
 

  1. Pour the pan drippings into a fat separator and let them settle.
  2. Strain the defatted juices.
  3. Measure 1/4 cup fat, adding unsalted butter if needed.
  4. Measure the juices and add enough broth to make 4 cups total liquid.
  5. Melt the fat in a 3-quart saucepan over medium heat.
  6. Whisk in the flour and cook for 1 to 2 minutes, whisking constantly, until smooth and lightly golden.
  7. Gradually whisk in the drippings-and-broth mixture until smooth.
  8. Bring to a simmer.
  9. Cook for 3 to 5 minutes, whisking often, until thickened.
  10. Stir in the salt and pepper, taste, and adjust the salt as needed before serving.

Notes

For a smooth gravy, whisk constantly while cooking the flour and add the liquid gradually. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months. For a gluten-free option, use a gluten-free all-purpose flour blend.