Turkey gravy from drippings

Ingredients

• 240 mlturkey drippingsabout 1 cup from the roasting pan, fat and juices
• 3 tbspunsalted butterto top up the fat; 6 tbsp for the broth-only version
• 48 gall-purpose flour6 tbsp
• 720 mllow-sodium chicken broth3 cups, or turkey stock, warmed; about 1 qt (950 ml) for the broth-only version
• 2 sprigsfresh thyme (optional)
• kosher saltto taste
• 0.5 tspblack pepper

Steps

1. 1
   

   Pour the drippings into a measuring cup or fat separator and let them settle for 5 minutes so the fat floats to the top. Spoon off the fat into a small bowl. Set the roasting pan over two burners on medium heat, add 1 cup of the broth and scrape up the browned bits, then pour it in with the juices.

   💡 No drippings, or they burned? Skip this: melt 6 tbsp butter in a saucepan and use about 1 qt of broth in the next steps.

2. 2
   

   In a medium saucepan over medium heat, warm 6 tbsp of fat: the skimmed turkey fat topped up with butter as needed. Whisk in the flour and cook, whisking, for 2 to 3 minutes until it smells toasty and turns light golden.

3. 3
   

   Slowly pour in the juices and remaining broth, about a cup at a time, whisking constantly so no lumps form. Add the thyme if using.

4. 4
   

   Bring to a simmer and cook, whisking often, until it coats the back of a spoon, 5 to 8 minutes. Too thick: whisk in a splash more broth. Too thin: simmer a few minutes longer. Let it bubble for at least a minute: gravy made with pan drippings should come to a full boil, well past 165°F (74°C).

   ⏱ 7 min

   💡 Lumps happen; pour the gravy through a mesh strainer and nobody will know.

5. 5
   

   Fish out the thyme. Taste the gravy and season with pepper, and salt only if it needs it: drippings can already be salty. Keep warm over low heat until serving.

Make it easier

Dietary versions

Swaps checked for this recipe. In the app, Jude makes them for you once he knows your diet and allergies.

Wheat allergy

Instead of all-purpose flour: 3 tbsp cornstarch whisked into ½ cup cold broth, stirred into the simmering liquidSkip cooking the flour with the fat; just simmer the broth and drippings and add the slurry.

Gluten-free

Instead of all-purpose flour: 3 tbsp cornstarch whisked into ½ cup cold broth, stirred into the simmering liquidSkip cooking the flour with the fat; just simmer the broth and drippings and add the slurry.

Milk allergy

Instead of unsalted butter: more skimmed turkey fat or olive oilKeeps meat and dairy apart.

Dairy-free

Instead of unsalted butter: more skimmed turkey fat or olive oilKeeps meat and dairy apart.

Kosher

Instead of unsalted butter: more skimmed turkey fat or olive oilKeeps meat and dairy apart.

Vegetarian

Instead of turkey drippings: 6 tbsp butter or olive oil and vegetable broth, broth-only methodUse vegetable broth instead of chicken broth too. With olive oil it's vegan.

Instead of chicken broth: vegetable broth or mushroom brothFor a meatless gravy, use with the broth-only method.

Vegan

Instead of chicken broth: vegetable broth or mushroom brothFor a meatless gravy, use with the broth-only method.

Checked against

• Budget Bytes: Homemade turkey gravy
• RecipeTin Eats: Turkey gravy