Go Back

Turkey Gravy from Drippings

Turkey gravy from drippings is made by whisking turkey fat and flour into a roux, then simmering it with broth and pan drippings. It thickens into a smooth gravy with a spoon-coating texture.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

  • 0.25 cup turkey fat skimmed from pan drippings
  • 0.25 cup all-purpose flour
  • 3.5 cup low-sodium turkey broth
  • 0.5 cup pan drippings defatted and strained
  • 0.5 tsp kosher salt or to taste
  • 0.25 tsp black pepper or to taste

Equipment

  • 1 3-quart saucepan

Method
 

  1. In a 3-quart saucepan over medium heat, whisk the turkey fat and flour together until smooth.
  2. Cook for 2 minutes, whisking constantly, until smooth and lightly golden.
  3. Gradually whisk in the turkey broth and pan drippings until smooth.
  4. Bring the gravy to a gentle simmer over medium heat.
  5. Simmer for 5 to 8 minutes, whisking occasionally, until thickened enough to coat the back of a spoon.
  6. Stir in the salt and pepper, then serve.

Notes

For the smoothest gravy, whisk in the broth and drippings gradually to prevent lumps. Refrigerate leftovers in an airtight container for 3 to 4 days; freeze for up to 3 months. For a gluten-free option, use a gluten-free flour blend in place of the all-purpose flour.