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Turkey Gravy from Drippings

Turkey gravy from drippings is made with a smooth, lightly golden roux and savory pan juices. It simmers until thick enough to coat the back of a spoon, making a classic gravy for roast turkey.
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Prep Time 5 minutes
Cook Time 11 minutes
Resting 5 minutes
Total Time 21 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 0.5 cup turkey drippings fat with unsalted butter as needed to make 1/2 cup total
  • 0.5 cup all-purpose flour
  • 1 cup defatted turkey drippings to 4 cups; plus enough low-sodium chicken broth to make 4 cups total
  • 0.25 tsp kosher salt
  • 0.25 tsp black pepper

Method
 

  1. Strain the turkey drippings into a heatproof measuring cup and let stand until the fat separates, about 5 minutes. Measure 1/2 cup fat, adding unsalted butter as needed to make 1/2 cup total, and combine the defatted juices with enough low-sodium chicken broth to make 4 cups.
  2. Melt the fat in a 3-quart saucepan over medium heat, whisk in the flour, and cook for 2 to 3 minutes, whisking constantly, until the roux is smooth and lightly golden.
  3. Gradually whisk in the drippings mixture and bring to a gentle simmer; cook for 5 to 8 minutes, whisking often, until the gravy thickens and coats the back of a spoon.
  4. Stir in the salt and pepper, then serve hot.

Notes

For the smoothest gravy, add the drippings mixture gradually while whisking. Refrigerate leftovers for 3 to 4 days or freeze; for a gluten-free option, use a gluten-free all-purpose flour blend.