Course: Sauce, Side Dish
Cuisine: American
Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 15 minutes minutes
Servings: 8
Calories: 92kcal
Turkey gravy is a must for any holiday dinner. Making gravy from turkey drippings is so easy, and it makes the juiciest, most flavorful addition to the meal. Pour it over your turkey, potatoes, and everything else on your plate!
Print Recipe
- 2½ cups pan drippings from your turkey
- Turkey or chicken broth optional, if needed (see note)
- ¼ cup unsalted butter ½ stick
- ¼ cup all-purpose flour
- Kosher salt and freshly ground black pepper to taste
- 1 tablespoon chopped fresh parsley optional, for garnish
Pour the turkey drippings into a large liquid measuring cup. Let it sit for 2-3 minutes, until you see the fat rise to the top. Use a spoon to skim off and discard most of the fat. Measure out 2½ cups of drippings.
2½ cups pan drippings from your turkey
If you don’t have enough drippings to measure 2½ cups, top it off with turkey or chicken broth until you reach 2½ cups. Set aside.
Turkey or chicken broth
Melt the butter in a large saucepan set over medium heat.
¼ cup unsalted butter
Sprinkle the flour over the melted butter and whisk until smooth. Cook for 2-3 minutes, whisking constantly, until the mixture is a medium brown.
¼ cup all-purpose flour
While whisking, slowly pour the drippings into the pan, quickly breaking up any clumps.
Bring the mixture to a simmer and cook, whisking constantly, until it has thickened, about 5-10 minutes.
Remove from the heat and whisk in salt and pepper to taste. Top with parsley if desired.
Kosher salt and freshly ground black pepper, 1 tablespoon chopped fresh parsley
- Broth: If you don’t have enough pan drippings to measure 2½ cups, use turkey or chicken broth to make up the difference.
- If you don't have any drippings, you can make this gravy with turkey or chicken broth.
- You can use white wine in place of some of the broth in the gravy, if you prefer.
- For gluten-free gravy, use 2 tablespoons of cornstarch in place of the flour in the roux.
- To add other herbs like thyme, sage, or garlic, add 1-2 teaspoons when melting the butter.
- If you have giblets, cook and finely mince them, then add them to the gravy.
- If your gravy seems too thick, add broth or water a tablespoon at a time until it reaches the desired consistency.
- If your gravy seems too thin, mix 1 tablespoon of melted butter with 1 tablespoon of flour and whisk it into the gravy to thicken.
- If your gravy is lumpy, pour it through a fine-mesh sieve to remove lumps.
Storage: Store turkey gravy in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 6 months.
Serving: 0.25cup | Calories: 92kcal | Carbohydrates: 6g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 398mg | Potassium: 86mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 222IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.4mg