Description
A simple and classic turkey gravy made from pan drippings, perfect for serving alongside roasted turkey or chicken. This easy-to-make gravy thickens beautifully with flour and broth, delivering a rich and savory complement to your meal.
Ingredients
Scale
Ingredients
- 1 cup turkey drippings
- 4 tablespoons all-purpose flour
- 2 cups broth (turkey or chicken)
- Salt, to taste
Instructions
- Simmer the Drippings: In a small saucepan over medium heat, bring the turkey drippings to a simmer. This heats up the drippings and prepares them to thicken.
- Whisk in Flour: Gradually add flour one tablespoon at a time, whisking continuously until the mixture thickens and bubbles. Continue whisking for 30 to 60 seconds to cook out the raw flour taste.
- Add Broth Gradually: Slowly whisk in the broth in about ½ cup increments, stirring well each time to avoid lumps. After adding about 1½ cups, check the consistency.
- Adjust Consistency and Seasoning: If the gravy is too thick, add the remaining broth. Once you’re satisfied with the thickness, season with salt to taste. Stir well, remove from heat, and serve immediately.
Notes
- For a richer gravy, use homemade turkey broth made from roasting the turkey bones.
- Whisk constantly when adding flour and broth to prevent lumps and ensure a smooth texture.
- Adjust salt carefully, as broth and drippings can already contain sodium.
- If gravy becomes too thick, thin it out with a little more broth or water while reheating.
- You can strain the drippings before starting for a smoother gravy free of lumps or bits.
