Homemade turkey gravy is simple to prepare and tasty, especially if you utilize the turkey drippings left over from cooking your turkey. You can also take the giblets from your turkey to make a delicious giblet gravy, or you can leave them out if you want a turkey gravy recipe without giblets.
When I was a kid, we always had a large turkey weighing around 20 pounds or more. In our house, we always had a lot of people to feed. We may not have always had a lot of money, but Turkey has always been able to feed a large number of people. Everyone looked forward to the juicy, wonderful turkey coming out of the oven and being ready to carve, but my brothers and I always thought the gravy was the best part.
I like to make a large well in my mashed potatoes and top it with turkey dripping gravy; it’s also delicious on top of the stuffing as well.
What are drippings?
How to make turkey gravy with drippings
When you have taken your turkey out of the oven, pour the drippings into a glass bowl or measuring cup. Take 1-1/2 cups of the drippings and make a roux by whisking in 1/2 cup of flour and allowing it to turn golden brown in color. Then add the broth and more drippings, stirring until thickened. Season the gravy with salt and pepper and make sure to taste it to be sure it has the flavor you are looking for.
Tips for making great gravy
- Use low-salted chicken stock if possible because, depending on your turkey, the drippings can be quite salty at times. So you don’t want to add any more salt until you’ve had a chance to taste it.
- Pour the pan drippings through a strainer or cullender-this will separate any of the little bits of meat and will keep your gravy nice and smooth.
- If your gravy is too thick- if your gravy has gotten too thick, add a tablespoon of chicken stock at a time until you have the consistency you are wanting.
- If your gravy isn’t thickening- sometimes I find flour doesn’t always thicken my gravy to my liking. It happens to the best of us, so a quick fix is a little sprinkle of cornstarch.
Turkey Gravy with the Drippings
- drippings from roasted turkey
- ½ cup all-purpose flour
- 4 cups low sodium chicken stock
- salt and pepper to taste
- Pour the drippings (what's left in the roasting pan after cooking the turkey) after you've taken it out of the oven. Transfer the contents of the turkey roasting pan (including any melted fat and any parts of flesh that have come off) to a large mixing bowl. (Avoid burning yourself by tipping the pan away from your body!)
- Allow the drippings to sit for a minute to allow the fat to separate from the rest of the drippings naturally. The fat will rise to the top of the pan, leaving the drippings and liquid on the bottom. Skim (remove) the majority of the fat from the top of the drippings with a large spoon or ladle.
- To make the gravy, use a large sauce pan or the bottom of the roaster and add 1-1/2 cusp of drippings to the pan.
- Add ½ cup flour to the pan and whisk together until it makes a smooth paste.
- When you have found the right consistency, whisk the mixture slowly over the heat as it begins to brown. You are creating a roux.
- Once you get a nice golden brown color, add 4 cups of chicken broth and 1 additional cup of drippings.
- Allow the gravy to cook, whisking constantly for about 5 to 8 minutes, or until thickened.
- Decide whether you like the consistency of the gravy at this time. add drippings liquid if the gravy is too thick. Cook for around 10 minutes if the gravy is too thin. If it's still too thin, thicken it with a cornstarch slurry (mix 1 tablespoon of cornstarch with 1 tablespoon of water and then add to the gravy). Continue to cook until the gravy has thickened to your liking.
- Once your happy with the consistency of your gravy, season with salt and pepper, to taste, and enjoy!