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Recipe compliments of www.ITISAKEEPER.com
Easy Turkey Gravy from the Drippings
Making gravy from drippings is the ultimate way to add flavor to your dishes. Once you learn how quick and easy it is to do it yourself. You will never do it any other way.
Equipment
- medium saucepan
Ingredients
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups turkey drippings, strained with the fat and solids removed
- Turkey stock, if needed, to make 2 cups total liquid
- ½ teaspoon All-Purpose Seasoning Blend
- ¼ teaspoon Poultry Seasoning Blend
Instructions
- Melt the butter in a medium saucepan over medium heat.
- Whisk in the flour until a smooth paste forms.
- Continue whisking for about 1 minute, or until the roux is lightly golden.
- Slowly whisk in the turkey drippings, adding them gradually until the gravy is smooth. If needed, add enough turkey stock to equal 2 cups of total liquid.
- Stir in the All-Purpose Seasoning Blend and Poultry Seasoning Blend.
- Simmer over medium heat, stirring frequently, until the gravy reaches your desired consistency.
- Taste and adjust the seasoning as needed before serving.
Christina's Notes
Scrape the browned bits from the bottom of the roasting pan—they add incredible flavor to the gravy.
If you'd like to customize the flavor, try adding Worcestershire sauce, soy sauce, miso paste, cheese, or wine.
Turkey stock is recommended if you need additional liquid, though the source also notes chicken stock as a variation.
You can also thicken the gravy with cornstarch, potato starch, or another preferred thickening agent if desired.
Store leftover gravy in an airtight container in the refrigerator for up to 4 days.
Reheat gently over low heat, whisking occasionally. Add a splash of turkey stock if the gravy becomes too thick.
Freeze cooled gravy for up to 2 months. Thaw overnight in the refrigerator before reheating.
Prepare the gravy up to 2 days ahead and refrigerate until ready to reheat and serve.
If you'd like to customize the flavor, try adding Worcestershire sauce, soy sauce, miso paste, cheese, or wine.
Turkey stock is recommended if you need additional liquid, though the source also notes chicken stock as a variation.
You can also thicken the gravy with cornstarch, potato starch, or another preferred thickening agent if desired.
Store leftover gravy in an airtight container in the refrigerator for up to 4 days.
Reheat gently over low heat, whisking occasionally. Add a splash of turkey stock if the gravy becomes too thick.
Freeze cooled gravy for up to 2 months. Thaw overnight in the refrigerator before reheating.
Prepare the gravy up to 2 days ahead and refrigerate until ready to reheat and serve.