Turkey Gravy from Pan Drippings
Learn how to make turkey gravy from pan drippings or stock! It’s easy to do, ready in 15 minutes.
Everyone talks turkey for Thanksgiving, but what is turkey without the gravy? Turkey gravy is the unsung hero of Thanksgiving because it makes everything it touches better. Dry turkey? Gravy. Dry stuffing? Gravy. Bland, mashed potatoes? More gravy. It just pulls the whole plate together.
For my Friends fans, I want you to think of Ross’s “Moist Maker” anytime you’re making gravy. Deal?
The good news is that the best gravy ever is sitting at the bottom of your turkey roasting pan right now. The turkey drippings are pure flavor and make the richest gravy. No packets or jars needed!
Tips for Perfect Pan Gravy
- Make it while the drippings are hot. Once the turkey comes out, get moving! Warm drippings are easier to scrape up and strain, and the turkey needs to rest anyway.
- Tip the bird! Before you lift the turkey out, tilt it so the juices inside the cavity run into the pan. That’s the best stuff!
- Cook your roux until it smells nutty. Equal parts fat (butter) and flour is the magic ratio for roux. Let it bubble for a couple of minutes until it turns lightly golden and smells a little like toasted bread. That step cooks out the raw flour taste and adds both flavor and color to your pan gravy.
- Add the liquid slowly. Pour in a splash of drippings to the roux and whisk vigorously. This is how you get the lumps out! Don’t add all of the liquid at the same time, please!
- Start thicker, not thinner. It’s easy to loosen a thick gravy with a splash of broth or stock.
- Season at the very end. Drippings can be salty, depending on how you brined or seasoned your turkey. Taste first, then add your salt.
- Cooking for a crowd? This recipe makes about 2 cups, which goes fast. If you have serious gravy people at your table, double everything and make it in a larger pot.
- Keep it warm. Once it’s done, park the gravy in a small slow cooker on the warm setting. Or transfer to the oven on the warm setting.
Ingredient Substitutions for Turkey Gravy
Turkey Stock: I feel pretty strongly about using turkey stock if you can! The best substitution would be chicken stock. Stock is cooked using the bones, so it’s richer in collagen and flavor. Of course, turkey broth or chicken broth will work if needed.
Butter: A neutral oil can be substituted for the butter. But of course, butter tastes best.
Sherry: I know that you probably don’t have sherry on hand! A splash of dry white wine, cooking wine or apple cider vinegar are great substitution. They add a hint of brightness and contrast to the richness of the gravy.
Herbs: Feel free to substitute a third of the amount in dried herbs. You will just need a pinch! Poultry seasoning is a good sub here too, if you have it.
Serving Suggestions
Gravy is the glue of Thanksgiving dinner! Serve it over mashed potatoes, stuffing and your favorite turkey.
Storing Leftover Gravy
Let the gravy cool, then refrigerate it in an airtight container for up to 5 days.
You can freeze it for up to 2 months. Thaw the gravy overnight in the refrigerator, then warm it in a saucepan over low heat, whisking as it heats.
It’ll be thick straight from the fridge, so whisk in a splash of broth, stock or water until its pourable.
Easy Turkey Gravy from Pan Drippings
Ingredients
- pan drippings from roasted turkey
- 2 cups turkey stock, You may not use all of this.
- 1/4 cup butter, melted
- 1/4 cup all-purpose flour
Optional Add-ins:
- 1 splash dry sherry, or white wine
- 1/2 teaspoon fresh rosemary, minced, or thyme or sage
- Kosher salt, to taste
- black pepper, to taste
Equipment
Instructions
- To the bottom of your roasting pan, add 1 cup of the turkey stock. Set the pan over medium heat and allow to come to a simmer. Remove from heat and scrape the bottom of the pan to loosen up any stuck bits.
- Pour the drippings and stock mixture through a fine mesh sieve to strain out any solids. Allow it to rest at room temperature for 5-10 minutes. As fat blobs rise to the top, remove them with a spoon or small strainer.
- Measure the drippings. You need two cups of liquid total. If you are short, add more stock.
- In a medium saucepan, make the roux. Melt the butter on medium-low heat, then add flour. Stir with a whisk to combine into a paste. Allow to cook for 2-3 minutes, stirring occasionally, until it is a light toasted brown. Add sherry or wine if using, stir, and allow to cook for 30 seconds.
- Pour in 1/2 cup of the drippings and stock liquid. Whisk vigorously to combine and remove the lumps. Slowly add the remaining liquid, continuing to whisk until it is gently bubbling, about 4-5 minutes and thickened.
- Taste and season with the optional herbs and spices. If the gravy is too thick, add a splash of stock, stir, and repeat if necessary.
