Turkey Gravy Recipe
This flavorful turkey gravy is easy to make with pan drippings and stock. It's thickened with flour or cornstarch and takes just minutes to make!
Servings: 3 cups
Calories: 200kcal
Ingredients
- 1 cup Turkey Drippings from Roast Turkey (or as much as you have)
- 2 cups turkey or chicken broth (or enough to make 3 cups liquid total.) -Low or no sodium
- 4 Tablespoons unsalted butter
- 4 Tablespoons flour
- 1 sprig fresh rosemary
Instructions
- Transfer the drippings from the roasting pan to a large measuring cup with a spout. Let the fat rise to the top and spoon out the majority of it so that the gravy isn’t overly oily. (A fat separator makes it easy to dispense the drippings from the bottom, leaving the fat on top.)
- Top the drippings off with enough chicken broth to make 3 cups.
- Melt butter in the roasting pan. Whisk in the flour until a paste forms, cook for 1-2 minutes, until it begins to turn brown.
- Add the drippings/broth in small splashes, stirring continuously. Add a sprig of fresh rosemary.
- Bring to a boil, whisking constantly, then reduce to a simmer. Continue to whisk and simmer until desired thickness is obtained. Remove rosemary.
- Give the gravy a taste and season with salt and pepper if desired. Transfer to a gravy boat and serve!
Notes
Thyme, chopped parsley, onions, and garlic can also be added to the roasting pan to flavor the gravy.
While the turkey is roasting, I boil the neck in 2 cups of water until it reduces down to about 1/3 cup and I add that to the turkey drippings that I make gravy with.
If you prefer to thicken this gravy with cornstarch: Combine 4 Tablespoons cold water with 4 Tablespoons cornstarch. Bring the chicken broth/drippings to a boil, whisk in the cornstarch mixture until desired thickness is obtained, reduce to a simmer.
It’s always best to make the gravy in the roasting pan. Not only because that’s where all of the flavor is, but the wide surface area helps the gravy thicken up faster.
While the turkey is roasting, I boil the neck in 2 cups of water until it reduces down to about 1/3 cup and I add that to the turkey drippings that I make gravy with.
If you prefer to thicken this gravy with cornstarch: Combine 4 Tablespoons cold water with 4 Tablespoons cornstarch. Bring the chicken broth/drippings to a boil, whisk in the cornstarch mixture until desired thickness is obtained, reduce to a simmer.
It’s always best to make the gravy in the roasting pan. Not only because that’s where all of the flavor is, but the wide surface area helps the gravy thicken up faster.
Tools For This Recipe
- Roasting Pan- I use All-clad which is a little more expensive but super high quality and you'll have it forever.
- Rubber Whisk- So you don't scratch your roasting pan
- Fat Separator- You'll want one with a strainer on the top to catch any solids when you pour the gravy into it, and one that releases from the bottom so you can dispense the gravy right into the gravy boat and easily leave out the fat.
- Gravy Boat- This one keeps the gravy warm!
Nutrition
Calories: 200kcal | Carbohydrates: 10g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 340mg | Potassium: 165mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 468IU | Calcium: 15mg | Iron: 1mg