Make a flavorful Turkey Gravy from Drippings this holiday season. It’s so easy to do and really, what would a turkey dinner be without gravy?
Gravy is absolutely decadent drizzled over moist and tender turkey breast, stuffing, and mashed potatoes. And homemade dinner rolls are the best dipped into leftover gravy on the dinner plate. While gravy does take a little bit of practice, with a few helpful hints and instructions, a smooth, savory and flavorful gravy can be perfected!
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Homemade Turkey Gravy
- Homemade turkey gravy is just so satisfying! It has a deep and complex flavor that can’t be beat!
- While store bought, packaged gravy is convenient, many packages have a high salt content that may not be in line with certain diet plans. So modify homemade turkey gravy to meet the requirements of everyone at the dinner table!
- Making homemade gravy from scratch is not only delicious, it uses simple ingredients you likely already have on hand. And it only takes about 20 minutes to make!
What is Turkey Gravy?
Turkey gravy is a thick, rich and savory mixture of fat, broth or juice, seasonings and a thickening agent such as flour or cornstarch. And learning how to make gravy from pan drippings is easy to do! Just follow this simple recipe and the effort will definitely be worth it.
Ingredients & Variations
DRIPPINGS – These are the leftover juices, and the fond (bits left on the bottom and sides of the pan), from the roasted turkey. Be sure to scrape up those flavorful bits for an even more delicious gravy!
BROTH & WINE – Add broth (or stock), wine, and an optional can of mushrooms for a little extra flavor and to help thin the gravy a bit. It also helps release the tasty bits at the bottom of the pan.
THE THICKENER – The secret ingredient to a rich and thick gravy is cornstarch. Mix first with water to make a ‘slurry’ and be sure to whisk vigorously while adding to the pan. Flour can also be used as a thickener in the same way, however, cornstarch is a great option for those on a gluten free diet.
How to Make Turkey Gravy from Drippings
Cook up this delicious turkey gravy!
- Cook the turkey.
- Pour pan drippings into a fat separator.
- Add wine and broth to the bottom of the pan. Boil.
- Make a cornstarch slurry.
- Whisk slurry into pan (as per the recipe below).
Tips for Great Gravy
Remove as much fat as possible from the drippings. Gravy does need a bit of fat, so having a bit remain is perfectly fine. Pour drippings into a fat separator and allow to sit for a bit. The fat will rise to the top, leaving the tasty juices at the bottom. If a fat separator is not available, simply allow the drippings to sit and skim the fat off the top with a spoon or ladle.
Make a flavorful stock and add to the drippings! Stock can be made from the giblets, which are the extra pieces of the bird found stored in the cavity. Wash giblets and brown in a pot or pan, cover with about 2 inches of water, bring to a boil, then simmer on low heat for about 1 hour. This stock can be used in place of the drippings to make the gravy, especially if it needs to be made ahead of time. Or just add it to the drippings for extra flavor.
Add broth or stock to a gravy that has become too thick. Slowly add to the gravy and whisk steadily, but be careful not to add too much and make the gravy too thin!
Pour gravy through a mesh strainer to remove any lumps. To avoid lumps in the first place make sure that the cornstarch is mixed with cold water, not hot, before adding to the pan.
And don’t forget to adjust the salt and pepper to personal preference.
Other Tasty Turkey Recipes To Try!
- Easy Turkey Pot Pie – so delicious!
- Turkey Tetrazzini – a great way to use up leftover turkey.
- Roast Turkey Breast – gravy can be made with this also!
- Oven Roasted Turkey Broth– perfect used to make gravy.
Turkey Gravy From Drippings
- pan juices from oven roast turkey (and any remaining basting mixture)
- 1 cup wine white or red
- 4 cups turkey broth or chicken broth
- 2 cans sliced mushrooms optional
- salt to taste
- pepper to taste
- 3 Tablespoons cornstarch
- 3 Tablespoons water
- While turkey rests, pour pan juices into fat separator or measuring cup and allow to rest for a couple of minutes. Skim fat from top as much as possible (keeping a little fat is good).
- Meanwhile, add wine (or broth) to roasting pan and heat on medium* (if your pan works on the burners). Scrape up all cooked bits from the pan.
- Add broth, pan juices, any remaining wine basting mixture, and sliced mushrooms if using. Bring to a boil.
- Meanwhile, in a small bowl, mix together cornstarch and water to create a slurry. Once gravy is boiling, mix slurry again, and slowly add to gravy while whisking gravy. You may not need all of the slurry. Boil for about 2 minutes, until thickened.
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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I could drink this gravy with a straw.