Description
A rich, savory gravy made from turkey drippings (with or without the giblets), thickened with a roux, and seasoned simply with salt and pepper.
Ingredients
- Turkey drippings from roasted turkey (about 1 cup fat + juices)
- ½ cup all‑purpose flour
- 3‑4 cups turkey or chicken stock
- Giblets & neck of turkey, optional
- Salt and ground black pepper, to taste
Instructions
- After roasting the turkey, pour the drippings into a bowl or measuring cup. Let it sit so the fat rises to the top; skim off most of the fat, reserving some for flavor. (If using giblets, rinse them and simmer in water until cooked, then dice.)
- In a saucepan over medium heat, add about 1 cup of the drippings (with fat) and whisk in the flour to form a smooth roux. Cook, stirring, until the roux is golden brown.
- Gradually whisk in the stock (and additional drippings if available), stirring constantly to avoid lumps. Increase heat enough to bring gravy to a simmer.
- Continue cooking, stirring, until gravy reaches your desired thickness. If it becomes too thick, thin with extra stock or water.
- Taste and season with salt and pepper. Optionally, add diced giblets.
- Serve hot over turkey, mashed potatoes, stuffing, etc.
Notes
- If you don’t have sufficient turkey drippings, supplement with turkey or chicken stock.
- Skipping the liver from the giblets helps avoid bitter flavor.
- Make ahead: Gravy can be made ahead and reheated; add a bit of stock when reheating if it has thickened too much. Store refrigerated for 2‑3 days. freezer‑safe too.
- To avoid lumps, add liquid gradually while whisking.
Nutrition
- Serving Size: ¼ cup
- Calories: ≈ 60‑80
- Sugar: 0 g
- Sodium: depends on stock & drippings
- Fat: ≈ 5‑7 g
- Saturated Fat: ≈ 1.5‑2 g
- Unsaturated Fat: ≈ 3‑5 g
- Trans Fat: 0 g
- Carbohydrates: ≈ 4‑6 g
- Fiber: 0 g
- Protein: ≈ 1 g
- Cholesterol: ≈ 5 mg
