Turkey Gravy
Turkey gravy that’s smooth and classic, made from pan drippings and a quick roux for lump‑free results in minutes.
Servings: 16
Equipment
Ingredients
- 1.5 cups turkey drippings
- 3 cups chicken stock or turkey stock
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- ½ teaspoon black pepper or to taste
Instructions
- In a medium saucepan over medium heat, whisk the butter and flour into a smooth paste and cook until lightly golden, about 2 to 3 minutes, whisking constantly.
- Slowly whisk in the turkey drippings and chicken or turkey stock until smooth and beginning to thicken.
- Bring to a gentle boil, then reduce the heat and simmer for about 5 minutes, stirring frequently, until it reaches your desired consistency.
- Remove from heat and add the black pepper to taste.
- Serve warm over turkey, mashed potatoes, or stuffing.
Video
Notes
This recipe makes a lighter, pourable gravy. The drippings and a short simmer give it body without needing extra flour. If you prefer a thicker texture, you can whisk in an extra 1–2 teaspoons of flour with the butter at the start.
Nutrition
Calories: 49kcal | Carbohydrates: 3g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 114mg | Potassium: 73mg | Fiber: 0.04g | Sugar: 1g | Vitamin A: 69IU | Vitamin C: 0.1mg | Calcium: 3mg | Iron: 0.2mg