Simple recipe for creating the best turkey gravy from the drippings!
Drippings from the cooked turkey
1 tablespoon butter
4–6 tablespoons flour
- Pour the drippings through a strainer to remove any pieces. Let sit for a few minutes until the fat rises to the top.
- Using a spoon, skim off most of the fat from the top and place it into a medium saucepan. It’s ok if you don’t get it all. You just want enough fat, about 3-4 tablespoons total.
- Heat the pan over medium high heat and add the butter. Allow it to melt completely.
- Sprinkle in the flour, one tablespoon at a time, and whisk it together well. The amount will vary depending on how much fat you removed but you want the fat / flour mixture to be like a thick pancake batter. Cook for 2 minutes, whisking the whole time.
- As you whisk, slowly add the drippings, allowing the gravy to thicken before adding more. Again, the amount you need will vary. Keep allowing the gravy to thicken after each addition of drippings, until it reaches the consistency you would like.
- Taste and add kosher salt and pepper as needed.
*The gravy will thicken as it begins to cool so it should be a bit thinner than you think when in the pan.
*If needed, you can add some chicken broth if you don’t have enough drippings on their own.
- Serving Size: 1/4 cup
- Calories: 43
- Sugar: 0 g
- Sodium: 20 mg
- Fat: 2 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: Thanksgiving dinner recipe, thanksgiving turkey gravy