Learn how to make the best turkey gravy with turkey drippings. Recipe includes instructions using both cornstarch and flour, as well as make ahead tips!
6tablespoonsflour + 6 tablespoons fat from drippingsif you have less than 6 tablespoons of turkey fat, use butter to make up the difference
Instructions
Remove the turkey from the pan and pour the drippings into a measuring cup or gravy separator. Let stand for a few minutes to allow the fat to rise to the top.
1 cup turkey drippings
Place the roasting pan over 1-2 burners over medium heat. Deglaze the pan using 1/2 cup turkey stock and scrape up the brown bits from the pan. Pour into the rest of the drippings. *Alternatively, you can use 1/2 cup of alcohol such as white wine, bourbon or sherry, and cook until reduced by half. Bourbon is my personal favorite! Proceed below using cornstarch slurry, flour slurry or roux.
2 cups homemade turkey stock
Gravy with Cornstarch (gluten free):
Skim the fat from the top of the turkey drippings and discard.
Place the turkey drippings and stock in a medium sauce pan and bring to a boil over medium heat.
Combine the cornstarch and water in a small bowl and stir until smooth. Reduce the heat to medium low, and slowly whisk the cornstarch slurry into the hot stock mixture, whisking constantly to prevent lumps. Simmer until the gravy has reached the desired thickness, whisking often.
3 tablespoons cornstarch + 3 tablespoons water
Remove from heat and season with salt and freshly ground black pepper, to taste.
Salt and pepper
Gravy with flour (slurry):
Skim the fat from the top of the turkey drippings and discard.
Place the turkey drippings and stock in a medium sauce pan and bring to a boil over medium heat.
Combine the flour and water together in a small bowl until smooth. Reduce the heat to medium low, and slowly add the flour slurry to the drippings and stock, whisking constantly to prevent lumps. Simmer until the gravy has reached the desired thickness, whisking often.
6 tablespoons flour + 6 tablespoons water
Remove from heat and season with salt and freshly ground black pepper, to taste.
Gravy with flour (roux):
Skim 6 tablespoons of fat from the top of the turkey drippings and place in a medium sauce pan. If you don't have 6 tablespoons use butter to make up the difference. Add the flour and cook over medium heat for 1-2 minutes, stirring often, until browned and the roux smells like shortbread.
6 tablespoons flour + 6 tablespoons fat from drippings
Slowly add the turkey stock to the roux while whisking constantly to prevent lumps. Continue whisking until the mixture comes to a boil, then boil for 1-2 minutes longer. Reduce heat and simmer, whisking occasionally, until the gravy reaches the desired thickness.
Remove from heat and season with salt and freshly ground black pepper, to taste. Serve warm and enjoy!
Notes
Pro tip: Make your gravy in advance by cooling it completely and storing in an air tight container for up to 3 days in the refrigerator or a few weeks in the freezer. If frozen, defrost overnight in the refrigerator. Gently reheat make ahead gravy, thinning out with more turkey stock as needed.
Every year, I roast a turkey a few weeks before Thanksgiving to make stock and gravy. This makes my life easier on Thanksgiving Day and we get to enjoy another turkey dinner.
The amount of gravy this recipe yields will vary based on how long you cook it. You'll end up with 2 1/2 cups for thicker gravy, or 3 cups for a thinner gravy.
Strain the drippings and brown bits if you'd like a smoother gravy.
Customize this recipe: Boil the giblets (neck, gizzard, heart and liver) in water for about one hour and chop them up if you'd like to make giblet gravy.Add chopped herbs such as rosemary, sage or thyme for additional flavor as well.