Description
A classic, silky, flavorful turkey gravy made from pan drippings and broth. Perfect for Thanksgiving or any holiday meal.
Ingredients
- Drippings from roasted turkey
- 1/2 cup all-purpose flour
- 4 cups low-sodium chicken broth (or turkey/vegetable broth)
- Salt and pepper, to taste
- Giblets and turkey neck from uncooked turkey (optional)
Instructions
- Collect Drippings
After roasting your turkey, pour the pan drippings into a heatproof bowl. Allow fat to rise, then skim off most of it, leaving a few tablespoons behind. - Optional: Make Giblet Stock
Simmer the turkey neck and giblets (except the liver) in 2 cups water for 30–40 minutes. Strain and reserve broth; chop giblets if adding to gravy. - Create Roux
Add about 1/4 cup reserved turkey fat to a skillet or roasting pan over medium heat. Whisk in the 1/2 cup flour and cook for 2–3 minutes until lightly golden. - Add Broth
Slowly stir in 4 cups broth while continuously whisking to avoid lumps. Add remaining drippings and, if using, giblet stock. - Simmer & Thicken
Bring gravy to a low simmer, stirring until thickened—about 5–8 minutes. - Finish & Season
Taste and season with salt and black pepper. Add chopped giblets if desired. - Serve Warm
Pour into a gravy boat and serve immediately.
Notes
- If gravy becomes too thick, thin with warm broth.
- If gravy is too thin, simmer longer or whisk in a cornstarch slurry.
- Make ahead and reheat gently on the stovetop.
- Use butter instead of turkey fat if you don’t have drippings.
- Prep Time: 5 minutes
- Cook Time: 10 minutes