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Classic Turkey Gravy from Pan Drippings: Quick & Easy

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This classic turkey gravy from pan drippings is the recipe I’ve been making every Thanksgiving since, and honestly, it works for any roasted bird situation. It’s foolproof, and it tastes like the kind of gravy that makes people close their eyes at the dinner table.

Ingredients

  • Pan drippings from roasted turkey (about 1/4 cup fat and 1/4 cup browned bits)
  • Unsalted butter, 1/4 cup (4 tablespoons or 56 grams)
  • All-purpose flour, 1/4 cup (30 grams)
  • Turkey or chicken broth, 2 cups (480 ml)
  • Salt, 1/2 teaspoon (3 grams)
  • Black pepper, 1/4 teaspoon (1 gram)
  • Fresh thyme sprigs, 2 to 3 (optional)

Instructions

  1. Prepare your drippings. Once your turkey is resting on a carving board, pour all the pan drippings through a fine-mesh strainer into a fat separator or large measuring cup. Let it sit for 5 minutes so the fat rises to the top. You should have about 1/2 cup total liquid—half fat, half flavorful juices. If you’re short on drippings, supplement with extra broth.
  2. Measure your fat. Pour off 1/4 cup of the separated fat into a small bowl. If you don’t have enough, melt additional butter to make up the difference. Set aside the remaining defatted juices—you’ll add them later.
  3. Make the roux. In a medium saucepan over medium heat, melt the butter with the 1/4 cup of reserved turkey fat. Once it’s bubbling, whisk in the flour. Cook this mixture, whisking constantly, for 2 to 3 minutes. You’re looking for a light golden color and a smell like toasted nuts. Don’t rush this step—raw flour taste is not what we’re after.
  4. Deglaze the roasting pan. While the roux is cooking, pour about 1/2 cup of your broth into the still-warm roasting pan. Use a wooden spoon to scrape up all those browned bits from the bottom. This is pure gold—don’t leave any behind. Pour this liquid through your strainer into the remaining broth.
  5. Add the liquid. Slowly pour the broth mixture (including your reserved defatted juices) into the roux, whisking constantly. Start with a thin stream, then increase as the mixture comes together. Keep whisking until everything is smooth and begins to thicken, about 3 to 4 minutes.
  6. Season and simmer. Add the salt, pepper, and fresh thyme sprigs if using. Let the gravy simmer gently for 2 to 3 minutes, stirring occasionally. It should coat the back of a spoon. If it’s too thick, add a splash more broth. Too thin? Let it simmer a minute longer.
  7. Finish and serve. Remove the thyme sprigs, taste, and adjust seasoning. Pour into a warm gravy boat and serve immediately.

Notes

Temperature matters: your roux should bubble gently, not aggressively. Always use warm or room-temperature broth to avoid lumps. Don’t skip the deglazing step—those browned bits are concentrated flavor. For the smoothest gravy, whisk in one direction only. Start your gravy about 20 minutes before you plan to carve the turkey. The gravy will thicken more as it cools, so aim for a consistency slightly thinner than what you want at the table.

Nutrition

Keywords: turkey gravy, pan drippings, Thanksgiving gravy, classic gravy, easy gravy, homemade gravy

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