Turkey Gravy Recipe (with Pan Drippings)
This flavorful turkey gravy is made from pan drippings and optional giblet stock, perfect for elevating your holiday feast.
Ingredients
Fat and liquids
- 3 tablespoons fat (skimmed from pan drippings, or butter)
- 2 cups strained turkey drippings (skimmed of fat)
- 4 cups water
- ½ onion roughly chopped onion (optional)
- 1 carrot roughly chopped carrot (optional)
- 1 stalk celery (roughly chopped, optional)
- 3-4 tablespoons all-purpose flour (depending on desired thickness)
Instructions
- If desired, make giblet stock by boiling neck and giblets in 4 cups water with vegetables for 45-60 minutes, then strain.
- Pour pan drippings through a fine strainer, skim off most of the fat, and set aside.
- Heat 3-4 tbsp of fat or butter in a saucepan, whisk in flour, and cook until golden, about 2-3 minutes.
- Gradually whisk in strained drippings and giblet stock or water until desired consistency is reached. Simmer for 5-7 minutes, stirring frequently.
- Season with salt and pepper to taste, then serve hot.
Notes
Skim the fat carefully for a leaner gravy, and adjust seasoning as needed.