Turkey Gravy Recipe From Drippings for Thanksgiving: Tradition in Every Spoonful

There's something undeniably comforting about a homemade turkey gravy recipe, especially when it's crafted from the rich drippings of a lovingly roasted bird. The secret to a velvety-smooth, flavorful gravy lies in the drippings and a few simple techniques. This turkey gravy recipe from drippings turns what could be discarded into a show-stopping addition to your holiday table.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Dietary Restrictions
• Variations
• Equipment
• Storage and Reheating
• Pro Tips
• Turkey Gravy Recipe From Drippings for Thanksgiving: Tradition in Every Spoonful
• Comments

Ingredients

• Turkey drippings — from 1 roasted turkey
• Unsalted butter — 4 tbsp.
• All-purpose flour — ¼ cup
• Chicken or turkey stock — 2 cups, preferably homemade
• Fresh thyme — 1 tsp., finely chopped
• Fresh sage — 1 tsp., finely chopped
• Salt — to taste
• Black pepper — freshly ground, to taste
• Garlic powder — ½ tsp.
• Worcestershire sauce — a dash, optional

Instructions

1. Pour the drippings from the roasted turkey into a measuring cup or separator. Let the fat rise to the top.

2. Skim off the fat, reserving 4 tablespoons. Supplement with butter if needed.

3. Melt the fat or butter over medium heat. Whisk in flour to make a roux.

4. Gradually add stock to prevent lumps.

5. Add the drippings, thyme, and sage.

6. Simmer to thicken for 5-10 minutes, adjusting with stock if needed.

7. Season with salt, pepper, and garlic powder.

8. Add Worcestershire sauce for umami flavor.

9. Strain and serve hot.

Substitutions

• All-purpose flour — All-purpose flour can be replaced with cornstarch for a gluten-free option.

• Chicken stock — Store-bought stock can substitute homemade if necessary.

• Fresh herbs — Dried herbs can replace fresh in smaller quantities.

Dietary Restrictions

• Gluten-free — For gluten-free, use a gluten-free flour blend.

• Dairy-free — For dairy-free, use turkey fat or dairy-free butter.

Variations

• Mushroom-infused — Sauté mushrooms in the fat before adding flour.

• Herb-rich — Experiment with different herbs like rosemary.

Equipment

• Gravy separator

• Measuring cup

• Whisk

• Saucepan

• Fine-mesh sieve

Storage and Reheating

• Store cooled gravy in an airtight container for up to 3 days.

• Reheat on the stove, thin with stock if needed.

Pro Tips

• Remove the fat — Use a gravy separator to remove fat.

• The roux — Aim for a light golden roux for the best flavor.

• Taste first — Season at the end after tasting.