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.
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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
- Pour the drippings from the roasted turkey into a measuring cup or separator. Let the fat rise to the top.
- Skim off the fat, reserving 4 tablespoons. Supplement with butter if needed.
- Melt the fat or butter over medium heat. Whisk in flour to make a roux.
- Gradually add stock to prevent lumps.
- Add the drippings, thyme, and sage.
- Simmer to thicken for 5-10 minutes, adjusting with stock if needed.
- Season with salt, pepper, and garlic powder.
- Add Worcestershire sauce for umami flavor.
- 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.
Turkey Gravy Recipe From Drippings for Thanksgiving: Tradition in Every Spoonful
Make your thanksgiving turkey shine with our homemade turkey gravy recipe. Simple, rich, and full of tradition, it's a must see!
Equipment
Fine-mesh sieve
Ingredients
- Turkey drippings from 1 roasted turkey
- 4 tbsp. Unsalted butter
- ¼ cup All-purpose flour
- 2 cups Chicken or turkey stock preferably homemade
- 1 tsp. Fresh thyme finely chopped
- 1 tsp. Fresh sage finely chopped
- Salt to taste
- Black pepper freshly ground, to taste
- ½ tsp. Garlic powder
- Worcestershire sauce a dash, optional
Instructions
- Pour the drippings from the roasted turkey into a measuring cup or separator. Let the fat rise to the top.
- Skim off the fat, reserving 4 tablespoons. Supplement with butter if needed.
- Melt the fat or butter over medium heat. Whisk in flour to make a roux.
- Gradually add stock to prevent lumps.
- Add the drippings, thyme, and sage.
- Simmer to thicken for 5-10 minutes, adjusting with stock if needed.
- Season with salt, pepper, and garlic powder.
- Add Worcestershire sauce for umami flavor.
- Strain and serve hot.
Notes
- Skimming the fat — A gravy separator is a lifesaver for easily removing fat from the drippings. If you don't have one, let the drippings cool in the fridge; the fat will solidify on top, making it easy to remove.
- Roux consistency — The color of your roux will dictate the flavor and color of your gravy. For this turkey gravy recipe, aim for a light golden roux to ensure a rich flavor without overpowering the drippings.
- Seasoning — Always taste your gravy before serving. The drippings' saltiness can vary, so it's best to season at the end to avoid an overly salty gravy.
Nutrition
Nutrition Facts
Turkey Gravy Recipe From Drippings for Thanksgiving: Tradition in Every Spoonful
Amount per Serving
Calories
69
% Daily Value*
Fat
6
g
9
%
Saturated Fat
4
g
25
%
Trans Fat
0.2
g
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
2
g
Cholesterol
16
mg
5
%
Sodium
1
mg
0
%
Potassium
14
mg
0
%
Carbohydrates
3
g
1
%
Fiber
0.2
g
1
%
Sugar
0.02
g
0
%
Protein
1
g
2
%
Vitamin A
214
IU
4
%
Vitamin C
1
mg
1
%
Calcium
7
mg
1
%
Iron
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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