It Must Be Thanksgiving Homemade Turkey Gravy
Turkey Gravy is an “eyeball” thing. Please note that the measurements in this recipe are estimates.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 4 cups 1x
- Category: Gravy
- Cuisine: American
Ingredients
Scale
- 4 cups of turkey pan drippings, including about 4 tablespoons of reserved fat
- 8 tablespoons reserved fat from roasted turkey
- 8 tablespoons all-purpose flour
- Salt, if desired
- Pepper, if desired
- Giblets (cooked), if desired
Instructions
- Reserve pan drippings from Foil-wrapped Roasted Turkey.
- Skim pan drippings through a fine sieve to collect leftover bits-and-pieces of skin, turkey, meat, fat, etc. discarding the collected bits.
- If making turkey gravy ahead of time, skip Step 4 and follow recipe again starting at Step 5.
- If making turkey gravy on “the day”, skip the next two steps and remove as much of the fat floating on top with a spoon or a fat-separator and discard all but a few tablespoons of fat.
- Put pan drippings in a container and refrigerate overnight or until fat has risen to the top of the pan drippings and congeals.
- Remove congealed fat from the surface of the pan drippings and discard all but about 8 tablespoons of the fat.
- Heat fat in a large skillet or pot (I prefer my very large, 12-inch, non-stick skillet) to melt.
- In the meantime, place the congealed pan drippings into a saucepan and heat to melt.
- Add flour to fat in skillet and stir to combine, removing all lumps (about 5 minutes).
- Add melted pan drippings from saucepan all at once into fat/flour mixture in skillet and bring to a boil, stirring constantly.
- If gravy does not coat the back of a spoon (isn’t thick enough), mix additional flour and water into a shaker container and shake well to remove lumps.
- Add flour/water mixture slowly to gravy in skillet and stir continuously until right consistency.
- Taste and correct seasonings (salt and pepper).
- Remove from heat and strain through a fine mesh sieve to remove any lumps.
- Add cooked giblets, if desired.
Notes
If you are “measuring” your ingredients, measure your pan drippings. If you have about 4 cups of pan drippings, you will need 2 tablespoons of fat and flour for every 1 cup of liquid (so 8 tablespoons of fat and 8 tablespoons of flour).
Find it online: https://tootsweet4two.com/turkey-gravy/
