Turkey Gravy Recipe

Turkey Gravy Recipe

from natashaskitchen.com
Condiments
12 min
65 kcal / serving

Hands down, the best turkey gravy. Try this and you'll never toss those turkey drippings again! This turkey gravy makes 2 1/4 cups gravy. You can scale up by adding more fat drippings or butter along with flour and stock.

Ingredients

  • 3 tbspall-purpose flour (or use gluten-free 1:1 flour)
  • 3 tbspfat drippings from roasted turkey
  • 2 cupsturkey drippings (skimmed of fat (add water or broth if needed to make 2 cups))
  • ¼ cupmilk, stock, or water (or added to desired consistency)
  • salt and pepper to taste

Directions

  1. 1

    Once your Thanksgiving turkey has been transferred from the roasting pan and is resting, make your turkey gravy. Strain all drippings from the turkey pan through a fine mesh sieve into a large measuring cup. Discard anything you catch in the sieve. Let drippings in the measuring cup rest for a minute, the fat will float to the top and the broth will sink to the bottom.

  2. 2

    Skim off 3 Tbsp of fat and transfer into a medium saucepan (add butter if you don't have 3 Tbsp). Skim off and discard excess fat left in the measuring cup. You should have about 2 cups of drippings left in the measuring cup after the fat is removed. Add more water or broth if needed to make 2 cups.

  3. 3

    Set the saucepan over medium heat. Once the oil is starting to sizzle, whisk in 3 Tbsp flour and stir until well combined. Continue whisking until the mixture is starting to turn a light golden brown, about 2 minutes.

  4. 4

    Gradually pour the remaining broth from drippings into your saucepan, whisking constantly. Bring to a light boil while continuing to whisk.

  5. 5

    Add 1/4 cup milk, stock, or water to your desired consistency and taste, and simmer for 5 min. Season with salt and pepper to taste if needed. Remove from heat, cover with a lid, and keep warm until ready to serve, then transfer gravy to a gravy boat to serve. It will thicken slightly as it cools.