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How to Make The Perfect Turkey Gravy with Drippings

There is nothing quite like a homemade gravy recipe! This recipe will teach you how to make the perfect turkey gravy using drippings. You’ll never do gravy another way again!

pouring turkey gravy over mashed potatoes

Gravy Making 101

Thanksgiving is the most anticipated meal of the year. It’s something we all look forward to for weeks, if not months. But if you’re the host, cooking the dinner can be overwhelming, especially for the foods you don’t prepare on a regular basis.

Gravy can be intimidating, and turkey gravy in particular can stress out even the best cook because we don’t make it that often.

With this step by step outline and the tips included, you’ll be prepared to make gravy so good it’ll be the highlight of the meal.

Tips for Making Gravy

  • Making gravy is about proportions. Pay attention to the proportions and you can make a small amount of gravy, or enough to feed the extended family.
  • A roux (pronounced “roo”) is the gravy’s base. It’s a ratio of 1:1 fat to flour. Being patient and following the roux process correctly is the key to success.
  • For every two cups of drippings, use about four tablespoons each of flour and butter. If you don’t add enough flour, the gravy will be runny or thin.
  • The average person will consume about 1/2 cup gravy, so for a family of eight, you’ll want at least two cups of drippings or chicken broth.
mashed potatoes with gravy on top

Be prepared in advance

Even the most practiced chef has had things go sideways in the kitchen. Be prepared for the unexpected by having a quart of chicken stock. If your turkey doesn’t produce enough drippings or you’re having a lot of guests for dinner, you can use the chicken stock to supplement the drippings.

Making gravy takes about 15 minutes of constant supervision. You can multitask as long as you come back to stir regularly, or get a “helper” to stir the gravy.

What is a roux?

A roux is the base of gravy and cooked sauces. It is made of equal parts fat (usually butter) and flour. It thickens the sauce, and adds an almost nutty, full flavor. Melt the butter on medium to medium high heat, then add the flour.

roux for gravy
Being patient and following the roux process correctly is the key to success.

Whisk the mixture constantly as it cooks, for three to five minutes, or until it thickens, smooths out and begins to bubble.

whisk in roux
The butter and flour have cooked, and are beginning to smell delicious at this point. You’re just about ready to add drippings or broth when you’ve got a shiny, cooked and smooth roux in the pan.

Turkey Gravy Instructions

When the turkey comes out of the oven, let it rest a few minutes while you make the gravy. Heat a wide, low pan on medium to medium high, add four tablespoons butter to melt and then add four tablespoons flour, and stir with a whisk constantly as it cooks.

Separate the Fat

Strain the drippings into a large measuring cup or bowl and let them settle. When the fat rises to the top, scoop it off. If you’re looking for a cool cooking gadget, you can get a really cool fat separator from Amazon for about $10, but a regular measuring cup and a spoon will do the job.

Before the drippings are skimmed, they have a lot of fat, especially if you rubbed butter or oil under the skin.
It’s better to add butter to the roux than drippings fat because they are especially greasy and will bring that feeling to the gravy.

If your turkey drippings are more plentiful than anticipated, you can always add more butter and flour to the existing roux and cook them according to the ratio and time above.

Add Drippings to Roux

Reduce the heat to medium low to medium and add the drippings. Stir to combine. This may take up to a minute; don’t panic if things look very lumpy at first. Stir regularly until it comes to a boil.

When you add the drippings, don’t panic if it looks more like dumplings than gravy. A well-cooked roux will combine with the drippings to make a smooth, tasty gravy.

Gravy must reach a low boil for at least one minute for it to thicken. (Not a roiling boil, just bubbling.) Stir constantly so it doesn’t burn.

Gravy that has cooked and is thick enough will stick to the back of a spoon. If, after a few minutes of bubbling, your gravy is still too runny, you can carefully add flour by the half tablespoon and whisk vigorously to prevent lumps from forming as the flour cooks and thickens the gravy.

gravy on the back of a spoon
A good gravy will stick to the back of a spoon and form big drops as it falls to the pan.

Once it bubbles and thickens, turn the heat to low and taste the gravy. Add salt and pepper, or even a dash of poultry seasoning.

smooth gravy

When the gravy is smooth, thick, and tasty, add two tablespoons of heavy cream or half and half to give it a gloss and flavor boost before serving immediately.

chicken broth on countertop with various tools
Because you are serving guests, be sure to use a clean spoon each time you taste. Turning the used spoon upside down helps you keep clear what ones are clean and dirty.

Turkey Gravy Recipe

Ingredients

  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2 cups turkey drippings, or chicken broth if necessary
  • 2 tablespoons cream or half and half
  • salt and pepper
turkey gravy ingredients

Instructions

  1. Make the roux by adding four tablespoons butter to a pan on medium to medium high heat.
  2. Add four tablespoons flour and cook three to five minutes.
  3. Add two cups turkey drippings, with the fat strained.
  4. Stir to combine and stir while bringing to a boil.
  5. Cook to thicken gravy. Once thickened, taste and add salt, pepper, and a dash of herbs if desired.
  6. Finish with two tablespoons cream or half and half, and serve hot.
turkey gravy in gravy boat

Turkey Gravy from Drippings

Yield: 2 cups
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients

  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2 cups turkey drippings, or chicken broth if necessary
  • 2 tablespoons cream or half and half
  • salt and pepper

Instructions

  1. Make the roux by adding four tablespoons butter to a pan on medium to medium high heat.
  2. Add four tablespoons flour and cook three to five minutes.
  3. Add two cups turkey drippings, with the fat strained.
  4. Stir to combine and stir while bringing to a boil.
  5. Cook to thicken gravy. Once thickened, taste and add salt, pepper, and a dash of herbs if desired.
  6. Finish with two tablespoons cream or half and half, and serve hot.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 146Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 58mgSodium: 235mgCarbohydrates: 3gFiber: 0gSugar: 0gProtein: 10g

Please verify this information with your preferred nutrition calculator.

mashed potatoes with gravy

How Much Does this Recipe Make?

Two cups serves about eight guests. Chill leftovers as soon as the dinner is over to avoid it going bad or spoiling quickly.

How Long Does Gravy last in the Fridge?

It can last four days in the fridge, if you have any leftovers after the Thanksgiving feast in the first place. Make sure it is stored in an airtight container

How to Reheat Gravy

When reheating, you can add a splash of milk to thin the sauce if you are reheating directly from the refrigerator. Gravy tends to thicken as it cools, so this is essential.

Can You Freeze Gravy?

Absolutely! Gravy will last about four months in the freezer when properly stored. You can freeze it in a container, freezer bags, or even in an ice cube tray for smaller amounts! Make sure it is completely cooled before transferring it to your freezer container.

Gravy boat with gravy
gravy pin

A good gravy can make a good meal even more delicious. By following the proper proportions and tips shared above, you’re on your way to the best gravy recipe your dinner table as ever soon!

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