Turkey Pan Gravy from Drippings

Silky gravy made in minutes from the turkey roasting pan: the drippings, a flour roux and turkey or chicken broth, whisked until smooth. Makes about 4 cups.

Low-carbNo added sugarFreezer-friendly

Contains: milk, wheat. Based on the ingredients as written; check package labels, which can change.

Gravy boat of smooth turkey pan gravy
  • Prep 5 min
  • Cook 15 min
  • Total 20 min
  • Yield About 4 cups

Updated

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This is the gravy made right after the turkey comes out, while it rests. The browned bits stuck to the roasting pan give it the deepest flavor.

The rule of thumb is 2 tablespoons each of fat and flour for every cup of liquid.

Ingredients

  • Pan drippings from a roast turkey (optional, for flavor)
  • 1/2 cup turkey fat from the drippings (add butter to make 1/2 cup if needed)
  • 1/2 cup all-purpose flour
  • 4 cups turkey or chicken broth (plus the defatted pan juices)
  • 1 teaspoon fresh thyme or 1/2 teaspoon dried
  • Kosher salt and black pepper, to taste

Instructions

  1. Separate the drippings. Pour the drippings into a fat separator or bowl and let the fat rise. Spoon off 1/2 cup fat; save the juices.
  2. Deglaze. Set the roasting pan over two burners on medium heat, add 1 cup of the broth and scrape up the browned bits. Pour this into the juices.
  3. Make the roux. In a saucepan, cook the fat and flour over medium heat, whisking, 3 to 4 minutes, until golden.
  4. Whisk in the liquid. Slowly whisk in the remaining broth and the pan juices. Simmer, whisking, 5 to 8 minutes, until thickened. Add the thyme and season.

Nutrition per serving (estimated)

76Calories
3 gCarbohydrates
0 gFiber
3 gNet carbs
1 gProtein
7 gFat

Estimated per serving, based on 16 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.

Low-carbNo added sugar

Tips

  • To freeze: cool it quickly, pack it in airtight containers or freezer bags, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat to 165°F.
  • Too thick: whisk in more broth. Too thin: simmer a few minutes longer.
  • Lumpy: whisk hard or pour through a strainer.

Questions about this recipe

Can I make gravy without drippings?
Yes. Use butter for the fat and good broth; or make our Make-Ahead Turkey Gravy the day before.
How much gravy per person?
About 1/3 cup, plus extra for leftovers.

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