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Foolproof Turkey Gravy From Drippings: Smooth and Rich

A spoonful of rich, thick turkey gravy is dripping back into a white ceramic gravy boat.
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Make the best homemade turkey gravy using pan drippings for a rich, savory flavor. This recipe guarantees a silky, lump-free texture perfect for your holiday meal.

Ingredients

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  • 1/2 cup turkey pan drippings (or use butter if drippings are scarce)
  • 1/2 cup all-purpose flour
  • 4 cups turkey or chicken stock, warm
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • Optional: 1/4 cup dry white wine or sherry

Instructions

  1. Collect the turkey drippings from the roasting pan. Measure out 1/2 cup of the fat and drippings; set aside any remaining liquid or solids for later if needed.
  2. Place the roasting pan (or a separate saucepan) over medium heat. Add the 1/2 cup of reserved drippings/fat.
  3. Whisk the 1/2 cup of flour into the hot fat. Cook this roux, stirring constantly, for 2 to 3 minutes until it forms a smooth paste and smells slightly nutty. This step cooks out the raw flour taste.
  4. If using wine, pour it in now and whisk until it is fully absorbed by the roux, scraping up any browned bits from the bottom of the pan.
  5. Slowly pour in 1 cup of the warm stock while whisking vigorously to prevent lumps. Continue whisking until the mixture is smooth.
  6. Gradually whisk in the remaining 3 cups of warm stock until fully incorporated.
  7. Bring the gravy to a simmer, stirring often. Reduce the heat to low and let it simmer for 5 to 10 minutes, or until the gravy thickens to your desired consistency.
  8. Taste the gravy. Stir in salt and pepper as needed. If the gravy is too thick, whisk in a little more warm stock. If it is too thin, create a slurry by mixing 1 tablespoon of flour with 2 tablespoons of cold water, then whisk this into the simmering gravy until thickened.
  9. Strain the gravy through a fine-mesh sieve into a clean saucepan or gravy boat to ensure a perfectly silky smooth texture. Serve hot.

Notes

  • If you do not have enough drippings, substitute the missing amount with unsalted butter to maintain the 1/2 cup fat measurement for the roux.
  • For extra flavor, add 1 teaspoon of poultry seasoning or a splash of Worcestershire sauce during the simmering stage.
  • To make ahead, cool the gravy completely, cover, and refrigerate for up to 3 days. Reheat gently on the stovetop, whisking in a little extra stock if it thickens too much upon cooling.

Nutrition

Find it online: https://cookingzenith.com/turkey-gravy-foolproof-recipe-smooth-rich/