{"id":9867,"date":"2018-11-13T12:03:28","date_gmt":"2018-11-13T18:03:28","guid":{"rendered":"https:\/\/www.bowlofdelicious.com\/?p=9867"},"modified":"2020-09-15T10:33:49","modified_gmt":"2020-09-15T15:33:49","slug":"turkey-gravy","status":"publish","type":"post","link":"https:\/\/www.bowlofdelicious.com\/turkey-gravy\/","title":{"rendered":"How to Make Classic Turkey Gravy from Drippings"},"content":{"rendered":"\n

Homemade Turkey Gravy made from the drippings of roast turkey is an absolute MUST at my Thanksgiving table. It’s easy to whip up a batch of classic turkey gravy in only 15 minutes, and it tastes SO much better than store-bought!<\/p>\n\n\n\n

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I like to think of all the parts of the Thanksgiving meal as vehicles with which to eat gravy. I smother my turkey<\/a>, mashed potatoes<\/a>, and stuffing with it, and I always make sure to mix a little cranberry sauce<\/a> in each bite too.<\/p>\n\n\n\n

And of course, I make a “gravy lake” in my mashed potatoes by creating a hole in the center and filling it with gravy. It wouldn’t be Thanksgiving without it!<\/p>\n\n\n\n

You really only need two ingredients for turkey gravy: flour and turkey drippings.<\/p>\n\n\n\n

And some salt and pepper, for seasoning.<\/p>\n\n\n\n

I always find that I have at least two-three cups of drippings at the bottom of my roasting pan after cooking the turkey. This recipe is for 2 cups of gravy, but let’s be serious: you’re going to need more than that.<\/p>\n\n\n\n

So you may have to supplement with some butter and homemade turkey stock in order to double<\/del> triple<\/del> quadruple this recipe.<\/p>\n\n\n\n

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If you plan on roasting a turkey for Thanksgiving, you absolutely need to make gravy from the drippings.<\/p>\n\n\n\n

If you throw those gorgeous drippings away and opt for store-bought instead, you and I are NOT friends anymore.<\/p>\n\n\n\n

There is so much flavor in the liquid at the bottom of the roasting pan, and it makes the perfect base for turkey gravy.<\/p>\n\n\n\n

First, you’ll need to separate the liquids from the solids. I usually just pour the drippings through a mesh sieve. If you want the drippings to be EXTRA clean, you can add a layer of cheesecloth to the mesh sieve to really catch everything.<\/p>\n\n\n\n

I pour the drippings into a fat separator<\/a>– a super helpful tool for making homemade gravy. It allows you to pour the drippings that aren’t fat from the bottom of the container, after the fat floats to the top.<\/p>\n\n\n\n

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After pouring the drippings, I usually wait for about 10 minutes for them to cool off a bit and for the fat to really separate and float to the top. Then, it’s easy to skim off the fat for the base of the gravy using a spoon.<\/p>\n\n\n\n

To make the gravy, you’ll first heat up the turkey fat in a large skillet. If you don’t have enough, you can supplement with butter.<\/p>\n\n\n\n

Then, you’ll add some flour. Whisk the fat and flour mixture continuously and continue to heat over medium-high heat for 2-4 minutes to make a roux. The texture will become similar to wet sand, and the color should change to more of a tan.<\/p>\n\n\n\n

You can continue cooking for longer if you like- the color will become darker and the flavor richer. However, the thickening power of roux decreases the darker the color becomes, so you may need to adjust your ratios.<\/p>\n\n\n\n

Speaking of ratios, it’s really easy to increase or decrease the amount of gravy you are making. In general, the ratio for gravy is for every 1 cup of liquid, use 2 tablespoons flour and 2 tablespoons fat.<\/p>\n\n\n\n

After your roux is done, just pour in the rest of the drippings (supplementing with homemade turkey stock if needed)<\/em> and bring to a boil, whisking, then simmer on low until it’s thickened. Season with salt and pepper, and you’re done!<\/p>\n\n\n\n

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I make turkey stock while my turkey is roasting. It’s super easy to do, and again, is much tastier than store-bought stock (although you can certainly use store-bought chicken or turkey stock for this)<\/em>.<\/p>\n\n\n\n

If you are planning on making more than 2 cups of gravy, you’ll almost certainly need to supplement with stock, since there won’t be enough liquid from the drippings.<\/p>\n\n\n\n

Before cooking the turkey, you’ll remove the neck and giblets from the package. Just place them in a medium pot (minus the liver- it’s too strong in flavor) <\/em>along with a couple of carrots and celery ribs cut into pieces, and an onion, quartered. No need to peel anything!<\/p>\n\n\n\n

Season with just a little salt and throw some peppercorns in there, too. Then, bring to a boil, cover, and simmer on low for two hours, or for as long as your turkey roasts. Strain through a mesh sieve and you’ll have delicious homemade turkey stock to add to your homemade gravy (or to use in soups or stews later)<\/em>.<\/p>\n\n\n\n

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One final thing- it’s possible to make turkey gravy from cornstarch instead of flour. This will provide a gluten-free option. Here’s a great recipe<\/a> that will show you how to do it!<\/p>\n\n\n\n

For a vegetarian gravy option, try this mushroom gravy<\/a>. <\/p>\n\n\n\n

And if you for some obscure reason happen to have any leftover gravy, it can be frozen up to 6 months in an airtight container.<\/p>\n\n\n\n

You can use drippings from a classic whole roast turkey, a slow cooker boneless turkey breast<\/a>, or use the same method from drippings from a whole roast chicken<\/a>.<\/p>\n\n\n\n

Here’s the recipe for how to make classic turkey gravy from drippings!<\/p>\n\n\n

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Classic Turkey Gravy from Drippings<\/h2>\n\t\t
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Making classic turkey gravy from scratch from the drippings at the bottom of the roasting pan is so easy and SO much better than store-bought gravy! Whip up a batch in only 15 minutes with this easy recipe.<\/div>\n\t\t
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