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Quick & Easy Turkey Gravy from Pan Drippings

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This quick homemade turkey gravy from pan drippings is the fix you need—no fuss, no fancy techniques, just rich, silky, crave-worthy gravy in under ten minutes. It even wins over self-proclaimed gravy haters.

Ingredients

Scale
  • 1/4 to 1/3 cup pan drippings from roasted turkey
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups low-sodium chicken or turkey broth
  • 1/4 teaspoon salt (or to taste)
  • 1/8 teaspoon black pepper (or to taste)
  • 1 teaspoon fresh thyme or sage, chopped (optional)
  • 1/4 teaspoon garlic powder (optional)
  • A few dashes Worcestershire sauce (optional)

Instructions

  1. Once you’ve transferred your roasted turkey to a cutting board to rest, tilt the roasting pan and pour the drippings into a liquid measuring cup or bowl. Let it sit for a minute or two so the fat rises to the top. You should have about 1/4 to 1/3 cup of drippings.
  2. Place your saucepan over medium heat and add 3 tablespoons of butter. Let it melt completely, then add 3 tablespoons of flour. Whisk constantly for 1 to 2 minutes until the mixture bubbles gently and turns a light golden color, forming a paste-like consistency that smells nutty and toasty.
  3. Pour the reserved pan drippings into the roux, whisking continuously. The mixture will seize up and look clumpy at first—keep whisking until it smooths out, about 30 seconds.
  4. Slowly pour in 2 cups of low-sodium chicken or turkey broth while whisking constantly. Start with a thin stream, then increase as the gravy comes together. Keep whisking until the mixture is smooth and begins to thicken, about 3 to 4 minutes. The gravy should coat the back of a spoon.
  5. Reduce the heat to low. Add salt and pepper to taste—start with 1/4 teaspoon salt and 1/8 teaspoon pepper. If using fresh herbs, garlic powder, or Worcestershire sauce, stir them in now. Taste and adjust seasoning.
  6. For a perfectly smooth gravy, pour it through a fine-mesh strainer into a serving boat or bowl. Serve immediately while hot.

Notes

Don’t skim all the fat from the drippings—some fat gives the gravy body and richness. Whisk constantly to avoid lumps. For make-ahead, store in an airtight container in the fridge for up to 3 days; reheat with a splash of broth. Gravy freezes well for up to 3 months.

Nutrition

Keywords: turkey gravy, pan drippings gravy, quick gravy, homemade gravy, Thanksgiving gravy, easy gravy recipe

Find it online: https://dahliadishes.com/quick-and-easy-turkey-gravy-from-pan-drippings/