Recipes

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

Shai Cohen

Written by Shai Cohen

Edited by Sue Jutkowitz
— 1 min read
Turkey gravy from drippings
Turkey gravy from drippings (stock image; for illustration only).

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.

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.

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