Turkey Pan Gravy

Turkey Pan Gravy

Rich, savory gravy made from roasted turkey drippings and a simple flour thickener.

Total 20 min Makes 16 oz Calories 60/serving

Dietary

Nut free, Halal

Allergens

Dairy, Wheat

This classic pan gravy transforms turkey drippings into a silky, deeply flavored sauce for your holiday table. A quick roux and strained stock give it a smooth texture without lumps, and simmering concentrates the savory flavor. It pairs naturally with roast turkey, mashed potatoes, and stuffing.

Ingredients

  • 1/4 cup turkey drippings, fat reserved
  • 1/4 cup all-purpose flour
  • 2 cups turkey or chicken stock
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1 tablespoon unsalted butter, if needed to supplement drippings

Method

  1. Pour the pan drippings from the roasting pan into a measuring cup and let stand 2 to 3 minutes so the fat rises to the top; skim off 1/4 cup of the fat, reserving the flavorful liquid underneath.

  2. Set the roasting pan over medium heat on the stovetop, or transfer the reserved fat to a saucepan if the roasting pan won't fit on a burner.

  3. Whisk the flour into the hot fat, scraping up any browned bits from the pan, and cook until the mixture is golden and smells nutty.

  4. Gradually whisk in the turkey stock and the reserved pan liquid, breaking up any lumps as you pour.

  5. Bring the gravy to a simmer, whisking frequently, and cook until thickened and no raw flour taste remains.

  6. Season with salt and pepper to taste, then strain through a fine-mesh sieve into a gravy boat for a smooth finish.

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    Turkey Pan Gravy

    This classic pan gravy transforms turkey drippings into a silky, deeply flavored sauce for your holiday table. A quick roux and strained stock give it a smooth texture without lumps, and simmering concentrates the savory flavor. It pairs naturally with roast turkey, mashed potatoes, and stuffing.

    20 min 16 oz 60 cal

    Ingredients

    • 1/4 cup turkey drippings, fat reserved
    • 1/4 cup all-purpose flour
    • 2 cups turkey or chicken stock
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper, freshly ground
    • 1 tablespoon unsalted butter, if needed to supplement drippings

    Method

    1. 1

      Pour the pan drippings from the roasting pan into a measuring cup and let stand 2 to 3 minutes so the fat rises to the top; skim off 1/4 cup of the fat, reserving the flavorful liquid underneath.

    2. 2

      Set the roasting pan over medium heat on the stovetop, or transfer the reserved fat to a saucepan if the roasting pan won't fit on a burner.

    3. 3

      Whisk the flour into the hot fat, scraping up any browned bits from the pan, and cook until the mixture is golden and smells nutty.

    4. 4

      Gradually whisk in the turkey stock and the reserved pan liquid, breaking up any lumps as you pour.

    5. 5

      Bring the gravy to a simmer, whisking frequently, and cook until thickened and no raw flour taste remains.

    6. 6

      Season with salt and pepper to taste, then strain through a fine-mesh sieve into a gravy boat for a smooth finish.