Making classic turkey gravy from scratch from the drippings at the bottom of the roasting pan is so easy and SO much better than store-bought gravy! Whip up a batch in only 15 minutes with this easy recipe.
butterif needed, if there isn't enough turkey fat from drippings
turkey or chicken stockif needed, if there isn't enough from the drippings, see notes
Pour the drippings in a fat separator (or glass measuring cup) over a mesh sieve to remove any solids. Wait for about 10 minutes for the drippings to cool and the fat to separate from the rest of the drippings and float to the top (you can speed this up by placing it in the fridge).
Measure out 1/4 cup of the fat from the top, using a spoon to skim it off, supplementing with butter if needed.
Measure out 2 cups of the liquid from the bottom of the drippings, supplementing with chicken or turkey stock if needed.
Heat the fat in a large skillet over medium-high heat.
Sprinkle the flour (1/4 cup) on top and use a whisk to stir together. Continue whisking constantly so it doesn't burn, allowing the flour/fat mixture (roux) to thicken. Cook for 2-4 minutes, until the texture resembles wet sand and it darkens in color just a little bit.
Slowly pour in the two cups of drippings/stock, whisking constantly so there are no lumps. Continue whisking, bringing it to a boil, then turn heat to low and simmer, stirring/whisking occasionally, until thickened (about 5 minutes).
Season to taste with salt and pepper.
This recipe makes about 2 cups of gravy. You can double, triple, or quadruple this recipe depending on how much gravy you need. The basic ratio is the following: for every 1 cup of drippings/stock, use 2 tablespoons of fat and 2 tablespoons of flour.
I like to make turkey stock while my turkey roasts from the giblets that come with it. Place the neck and giblets (minus the liver) in a medium pot with two ribs of celery and two carrots, cut into 2-3 inch pieces, and one onion, quartered (no need to peel any of these). Season with just a little salt and some peppercorns, and cover with water (about 8 cups). Bring to a boil, cover, and simmer on low for 2 hours, or for as along as your turkey roasts. Remove solids by pouring the liquid through a mesh sieve. Use the turkey stock to supplement the drippings for your gravy, or save it to make turkey noodle soup with the leftovers.
For a darker colored gravy without adding artificial color, cook the roux for longer. The longer you cook it, the darker it will be. Keep in mind though- the thickening power of the roux will lessen the longer you cook it, so you may need to increase your ratio of fat/flour to liquid.
I like my gravy smooth, but some people like to add the giblets to it. You can add the giblets (minus the liver- the flavor is too strong), along with the cooked meat from the turkey neck, after simmering them to make stock. Just chop them up into small pieces and stir into the finished gravy.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.