Ingredients
Equipment
Method
- Separate and measure drippings: Pour the drippings into a fat separator and let the fat rise, then pour off the defatted juices into a measuring jug. If you do not have a separator, pour drippings into a heatproof jug or bowl, let the fat rise for 5 minutes, and skim most of it off with a large spoon or ladle. Top up the defatted juices with turkey or chicken stock to make 4 cups (960 ml) total.
- Add butter to a large skillet and place over medium-high heat. When the butter is melted, whisk in a little bit of flour, then slowly add in a small amount of the drippings or stock.
- Alternate adding flour and stock, whisking vigorously to remove any lumps.
- Continue whisking and cooking until the mixture thickens and becomes smooth and glossy, about 5 minutes.
- Taste and season with salt and ground black pepper.
Notes
- If you don’t have turkey drippings: use a good-quality turkey or chicken stock instead.
- Instead of butter: you can choose to use 3 tablespoons of the separated turkey fat.
- For thinner gravy: whisk in more stock. For thicker gravy, simmer longer or add an extra teaspoon of flour blended with a little liquid.
- Serving Size: A serving of turkey gravy for a holiday like Thanksgiving will be ? to ½ cup per person. This recipe makes 4 cups of gravy, so will be enough for at least 8 people.
- Storage: Leftover gravy can be stored in an airtight container in the fridge for up to 4 days. You can also freeze homemade gravy for up to 3 months. It will thicken up in the fridge. Reheat gently, whisking to restore the smooth texture, adding a splash of broth if needed to loosen it up again.