Turkey drippings make the most delicious turkey gravy that has ever graced your Thanksgiving table! You just need four ingredients, and it’s so easy to make.
FAMILY FAVORITE TURKEY GRAVY
My mom is a great cook, but my dad is always in charge of making gravy, because no matter what meat we are eating, his gravy is always out of this world!
After years of enjoying his amazing homemade gravy, I finally had him teach me his secrets. Now I can make the best gravy – and so can you!
First of all, you want to use flour instead of cornstarch as a thickener, because you can brown it to add a depth of flavor that can’t be beat.
My dad’s second secret is to add a little bit of soy sauce instead of regular salt. You don’t need much, but it really makes a difference. It also works with beef gravy!
And of course, for the best gravy, you need to use the drippings from the pan you cook your meat in. Whether you are making roast turkey or roast beef, the juice (and browned bits if you sear your meat) adds rich flavor that just doesn’t come in a packet!
How do you separate the fat from turkey drippings for gravy?
Pour the drippings into a glass container (like a large liquid measuring cup). Let it sit at room temperature until the fat separates and rises to the top.
For best results, use a turkey baster or small ladle to carefully skim off the fat and discard it. Don’t pour it down your sink!
If you are making your gravy ahead of time, you can chill the drippings. The fat will harden in the refrigerator, and then it can be scraped off with a spoon.
How to make perfect turkey gravy
- DRIPPINGS – Pour the liquid in the bottom of your roasting pan through a mesh strainer into a large measuring cup. Let the fat rise to the top, then remove it with a ladle or turkey baster. You need 2 1/4 cups of liquid, so add chicken stock or water and chicken bouillon as needed.
- ROUX – Pour about 1/2 cup of the liquid into a sauce pan and add the flour. Whisk until very smooth. Cook over medium heat, whisking constantly, until the mixture thickens and starts to brown.
- THICKEN – Whisk in the rest of the liquid, then continue cooking for 7-10 minutes or until the gravy is as thick as you want.
- SEASON – Stir in the pepper and soy sauce. Adjust seasoning if needed.
Leftover gravy can be stored in the refrigerator in an airtight container for about 5 days. You can reheat it either in the microwave or in a saucepan. You may need to whisk in additional liquid when you heat it up.
HOMEMADE GRAVY PRO TIPS
- Be very careful when you remove the drippings from your pan. You don’t want to burn yourself with hot liquid!
- Straining off the fat not only cuts down on the calories, it helps ensure that the gravy doesn’t separate. You want to remove most of it, but it’s fine if a little fat remains.
- Cooking the flour with a bit of the broth until it browns prevents your gravy from having a raw flour taste.
VARIATIONS
- In place of the soy sauce, you can use a few drops of worcestershire sauce. Or of course, if you prefer, you can just use salt.
- If you want giblet gravy, boil the heart, gizzard, liver, and neck of the turkey in water for about an hour or until tender. Remove the neck meat from the bone, then finely chop the giblet meat into small pieces. Add as much of it as you like to the hot gravy.
MORE THANKSGIVING DINNER RECIPES:
- Upside Down Turkey Recipe
- White Rolls
- Easy Garlic Mashed Potatoes
- Sage Stuffing Recipe
- Sauteed Green Beans with Bacon
- Pumpkin Pie with Sweetened Condensed Milk
- No Bake Key Lime Pie
- Pecan Chocolate Chip Pie
Best Turkey Gravy from Drippings
Equipment
Ingredients
- 2 ¼ cups turkey drippings fat skimmed off
- ¼ cup all purpose flour
- ⅛ tsp black pepper or more to taste
- a few drops of soy sauce optional
Instructions
- After your turkey is done cooking, carefully remove all the liquid pan drippings from the bottom of the roasting pan. Pour it through a fine mesh metal strainer.
- Let the turkey drippings sit for a few minutes until the fat floats to the surface. Remove most of the fat as you can with a ladle and discard it. (I like to leave a little bit to add flavor.)
- Measure 2 1/4 cups of drippings, adding water or chicken broth if you don't have enough liquid.
- Into a heavy medium saucepan, pour about 1/2 – 3/4 cup of the drippings. Add the flour and whisk vigorously until smooth.
- Cook the mixture over medium heat, whisking constantly until it gets thick and starts to turn golden brown. (This is your roux.)
- Gradually whisk in the remaining liquid, then cook and stir over medium heat for 7-10 minutes, or until the gravy is your desired thickness.
- Whisk in the pepper and soy sauce. Taste and add additional salt and pepper if needed.
- Pour into a gravy boat and serve over mashed potatoes, roasted turkey, or stuffing.
- Leftover turkey gravy can be stored in the refrigerator for 4-5 days. When you reheat it, you may need to add additional liquid.
Notes
- If your gravy is to thick, simply whisk in additional drippings or broth.
- If it’s too thin, you can make a cornstarch slurry by whisking 2 Tbsp of cornstarch with 1/4 cup cold water. Slowly whisk small amounts into the gravy, cooking until thickened. (Don’t add it all at once or your gravy may end up too thick!)
- One serving of gravy is about 1/4 cup. Nutritional information is an estimate; it varies greatly depending on how much fat you skim off.
Nutrition
This easy turkey gravy recipe is the perfect way to elevate your Thanksgiving menu!
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