How to Make the Best Gravy from Turkey Drippings

Gravy is the quintessential accompaniment to turkey and an essential component of any Thanksgiving feast. But making gravy from scratch using turkey drippings can seem daunting to novice cooks. Have no fear! With a few simple techniques, you can easily transform leftover turkey drippings into rich, flavorful gravy that will impress your dinner guests.

Gather Your Ingredients

To make gravy from turkey drippings you will need

• Turkey drippings (fat and browned bits) from the roasting pan
• Turkey broth or stock
• All-purpose flour
• Milk, cream, or half-and-half (optional)
• Butter or oil
• Seasonings like salt, pepper, herbs

Prepare the Drippings

After removing your roasted turkey from the pan, pour or spoon off most of the clear fat, reserving about 1/4 cup Place the roasting pan on the stovetop over medium heat. Add 1/2 cup of turkey broth or stock to the pan drippings, scraping up any browned bits stuck to the bottom.

The browned bits contain a ton of flavor Deglazing the pan with broth releases those delicious flavors and incorporates them into your gravy Simmer the broth and drippings for a few minutes, then pour the mixture into a measuring cup.

Make the Roux

In a small saucepan, melt the reserved turkey fat over medium-low heat. Whisk in an equal amount of flour until smooth. Cook for 2-3 minutes to form a golden roux.

This flour-fat mixture is key for thickening your gravy. The longer you cook the roux, the deeper its flavor and color will become.

Thicken the Gravy

Whisk the hot turkey broth/drippings into the roux. Continue cooking and stirring until the gravy comes to a simmer and thickens. For a thinner gravy, add more broth or milk. For thicker gravy, mix in more flour.

Adding liquid slowly while whisking prevents lumps from forming. If your gravy seems too thick, thin it with more liquid. If it’s too thin, make another roux to thicken it.

Finish and Season

Once your gravy reaches the desired consistency, reduce heat and simmer for 5 minutes to meld the flavors. Taste and season with salt, pepper and any desired herbs. Pour the gravy into a gravy boat or serving bowl.

A sprinkling of fresh or dried sage, thyme, rosemary, or a pinch of nutmeg can complement the flavors of your turkey gravy. Taste as you go so you can adjust seasonings.

Gravy Tips and Tricks

• For extra richness, stir in a spoonful or two of butter at the end.

• Drippings can separate when chilled. If there’s a solid fat cap on your drippings, heat gently and pour off some clear fat before making your roux.

• For a thicker gravy, use milk or cream instead of broth. For lighter gravy, use low-sodium chicken broth.

• Cook your roux in a separate pan from the drippings so you can control the temperature and avoid burning.

• If browned bits stick to the pan, let it soak for 10 minutes after deglazing to loosen everything up.

• For smooth gravy, strain it through a mesh sieve after cooking to remove any lumps.

• Make your gravy ahead of time. Let it cool completely, then refrigerate for up to 3 days or freeze for up to 3 months.

Gravy Variations

Playing around with different flavors can take your gravy from basic to bold. Try one of these tasty variations:

Giblet Gravy

Simmer chopped turkey giblets in broth, then use the infused broth to make your gravy. Diced giblets can be stirred into the finished gravy for texture.

Herb Gravy

Stir in minced fresh herbs like thyme, sage, rosemary, or tarragon at the end for flavor. Dried herbs work too but use less.

Mushroom Gravy

Sauté chopped mushrooms before making your roux. Use mushroom broth and red or white wine to deglaze the pan.

Bacon Gravy

Cook chopped bacon until crisp. Remove bacon but leave the fat. Use the bacon fat instead of turkey drippings to make your roux. Crumble bacon back into the finished gravy.

Sausage Gravy

Cook bulk breakfast sausage until browned. Drain excess fat, then sprinkle in flour to make a roux. Thin with milk and cook until thickened.

Turkey Wing or Leg Gravy

For rich flavor, simmer turkey wings, legs or thighs in water with vegetables and herbs. Strain broth and use as the base for your gravy.

Gravy Troubleshooting

If your gravy goes wrong, here are some troubleshooting tips:

Lumpy gravy: Strain through a mesh sieve to remove lumps. In the future, gradually whisk in liquids and make sure the roux is fully cooked.

Watery gravy: Mix together equal parts fat and flour then whisk into the gravy to thicken. Simmer until desired consistency.

Oily gravy: Refrigerate and lift off the solidified fat layer. Or make a new roux with flour and hot liquid, then whisk into the gravy.

Scorched gravy: If bits of flour or roux have burned onto the pan, transfer gravy to a clean pot. Rinse the pan to remove burnt bits, then continue.

Bland gravy: Perk up flavor with herbs, pepper, Worcestershire sauce or other seasonings. Or simmer turkey wings/legs in the gravy for more meaty flavor.

Too salty: Add potatoes or carrot chunks to absorb excess salt as the gravy simmers.

Make This Thanksgiving Gravy Shine

Homemade gravy from turkey drippings may sound intimidating, but have confidence in your culinary skills! Follow these tips on how to make gravy from turkey drippings and you will impress everyone at the Thanksgiving table. Just be prepared to share your secret.