A perfectly roasted turkey is often the star of any holiday meal, but a rich, flavorful gravy made from the pan drippings can elevate the entire feast. The following guide will show you how to transform these flavorful drippings into a delicious, homemade turkey gravy.
1. How to Make Turkey Gravy from Pan Drippings
Ingredients
- Pan drippings from the roasted turkey
- ¼ cup all-purpose flour
- 2 cups turkey or chicken broth (homemade or store-bought)
- Salt and pepper to taste
- Fresh herbs (optional, such as thyme or rosemary)
- A splash of dry white wine (optional, for extra depth)
Instructions
Step 1: Separate the Fat from the Drippings
Collect the drippings: Once your turkey has finished roasting, carefully transfer the turkey to a cutting board or serving platter to rest. Pour the pan drippings from the roasting pan into a fat separator or a heatproof bowl. The drippings will contain both fat and flavorful juices, which you’ll need for the gravy.
Separate the fat: If you have a fat separator, let the drippings sit for a few minutes. The fat will rise to the top, allowing you to pour off the juices from the bottom. If you don’t have a fat separator, you can simply spoon off the fat from the top of the drippings in the bowl. Set aside ¼ cup of fat for making the roux, and reserve the remaining drippings to use as part of the liquid in the gravy.
Step 2: Make the Roux
Heat the fat: In a medium saucepan, heat the ¼ cup of turkey fat over medium heat. If you don’t have enough fat from the drippings, you can supplement with unsalted butter to reach the full amount.
Add the flour: Once the fat is hot, sprinkle in ¼ cup of all-purpose flour. Stir constantly with a whisk to combine the flour and fat, creating a smooth paste known as a roux. Cook the roux for about 2-3 minutes, whisking continuously. The mixture should become lightly golden and smell slightly nutty, which ensures the raw flour taste is cooked out.
Step 3: Add the Liquid
Deglaze the roasting pan: While the roux is cooking, return to the roasting pan and scrape up any browned bits stuck to the bottom of the pan. These bits, known as fond, are packed with flavor. You can deglaze the pan by adding a splash of broth, water, or dry white wine, then scraping the bottom with a wooden spoon to loosen the bits. Pour this liquid into the reserved drippings.
Add the drippings and broth: Slowly pour 2 cups of turkey or chicken broth into the roux, whisking constantly to avoid lumps. You can use a combination of the reserved drippings and broth to reach the full amount of liquid. Continue whisking until the mixture is smooth and lump-free.
Step 4: Simmer and Thicken
Bring to a simmer: Increase the heat to medium-high and bring the gravy to a simmer, stirring frequently. The gravy will begin to thicken as it heats. This process usually takes about 5-7 minutes.
Adjust the consistency: If the gravy becomes too thick, add a bit more broth or water, a tablespoon at a time, until you reach your desired consistency. If it’s too thin, continue simmering until it thickens further.
Step 5: Season and Serve
Season the gravy: Taste the gravy and season with salt and pepper to your liking. Since the drippings can be salty, it’s important to taste before adding extra salt. For added flavor, you can also stir in chopped fresh herbs like thyme, rosemary, or sage. If you’ve deglazed the pan with wine, the gravy will have a rich, slightly tangy note that complements the savory turkey.
Strain the gravy (optional): If you prefer a perfectly smooth gravy, you can pour it through a fine mesh strainer to remove any lumps or bits of turkey that might have been left behind.
Serve warm: Pour the finished gravy into a gravy boat or serve directly from the saucepan.
2. What to Serve with Turkey Gravy
Roast Turkey: Of course, the primary partner for this rich gravy is the turkey itself. Drizzle the gravy over sliced turkey breast or leg meat for a moist, flavorful bite.
Mashed Potatoes: A classic pairing, mashed potatoes and turkey gravy are a match made in holiday heaven. The creamy potatoes soak up the savory gravy beautifully.
Stuffing: Spoon gravy over stuffing or dressing to add moisture and enhance the flavors of the herbs and bread.
Biscuits or Rolls: Gravy isn’t just for turkey and potatoes. Serve it alongside buttermilk biscuits or fresh dinner rolls for dipping.
Vegetables: Drizzle gravy over roasted vegetables, such as carrots, Brussels sprouts, or green beans, to add a savory touch to your sides.
3. Storing and Reheating Turkey Gravy
Storing: Leftover gravy can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: Gently reheat gravy in a saucepan over low heat, stirring frequently to prevent it from separating. You can also microwave it in short bursts, stirring every 30 seconds. If the gravy becomes too thick upon reheating, thin it with a splash of broth or water.
Freezing: Gravy can be frozen for up to 3 months. Let it cool completely before transferring to a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Making turkey gravy from pan drippings is a simple and rewarding process that brings out the best flavors from your roasted turkey. With just a few ingredients, you can create a smooth, savory gravy that will enhance every element of your holiday meal.
