Turkey gravy with or without drippings
Smooth, rich turkey gravy in 15 minutes. Use pan drippings if you have them or make it with just butter and broth; the method is the same.
25% of it needs you at the counter
- Hands-on
- 5 min
- Cooking
- 15 min
- Serves
- 8
- Calories
- 70
- Protein
- 1 g
- Per serving
- $0.32
Why this recipe works
Gravy ties the holiday plate together. This recipe works two ways: with the fat and juices from a roast turkey, or with only butter and good broth, for when you're cooking ahead or the turkey drippings scorched.
- Cooking the flour in the fat for 2 to 3 minutes until golden removes the raw flour taste and adds a toasty flavor.
- Adding the broth gradually while whisking keeps the roux smooth, so there are no lumps to strain out.
- A teaspoon of Worcestershire sauce gives the savory depth that pan drippings would otherwise provide.
Ingredients
You will need
- Medium saucepan or the roasting pan
- Whisk
- Fat separator (optional)
Method
Tap a step number to mark it done.
Separate the drippings (if using)
Pour the roasting pan juices into a fat separator or a glass measuring cup and let the fat rise. Spoon off 4 tablespoons of fat to use in place of butter, and add the juices underneath to the broth to make 2½ cups in total. No drippings? Use butter and broth.
Make the roux
Melt the butter (or heat the turkey fat) in a saucepan over medium heat. Whisk in the flour and cook, whisking, for 2 to 3 minutes, until it smells nutty and turns light golden.
Add the broth slowly
Whisk in about ½ cup of the broth until smooth and thick, then gradually whisk in the rest.
Simmer
Add the thyme, sage and Worcestershire. Simmer, whisking often, for 5 to 8 minutes, until the gravy coats the back of a spoon.
Season
Taste, then add salt and pepper. Drippings are salty, so season at the end. Thin with a splash of broth if it's too thick.
Techniques in this recipe
White, 1–2 min: sauces and casseroles Blond, about 5 min: gravies Brown, 15+ min: gumbo (thickens less) Make a smooth roux
Cook flour in melted butter for a minute, then whisk in the liquid gradually. It thickens sauces, gravies and casseroles without lumps.
Read the full guideRolling boil: too hard for most sauces Simmer: small, gentle bubbles Simmer, don't boil
A boil has big, rolling bubbles; a simmer has small bubbles that break gently. Most sauces, soups and stews want a simmer.
Read the full guide
Cook's notes
- Lumpy gravy? Whisk hard for 30 seconds, or pour it through a fine sieve. An immersion blender also smooths it in seconds.
- Make it up to 3 days ahead and refrigerate. It thickens as it cools; reheat gently and whisk in broth until it's pourable again.
- For extra flavor without drippings, simmer the broth with a few fresh herb stems and an onion half for 15 minutes first.
Nutrition per serving
70 calories
$0.32 estimated cost per serving
Where the calories come from
| Protein | 6% of calories | 1 g |
|---|---|---|
| Carbs | 17% of calories | 3 g |
| Fat | 77% of calories | 6 g |
| Fiber | 0 g | |
| Sodium | 260 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
How do you make turkey gravy without drippings?
Make a roux with butter and flour, whisk in turkey or chicken broth, then add herbs and a little Worcestershire for depth. It tastes rich and savory without a roast.
How do I fix gravy that is too thin?
Simmer it a few minutes longer to reduce, or whisk 1 tablespoon cornstarch into 2 tablespoons cold water and stir it into the simmering gravy until it thickens.
Can I make gravy ahead of time?
Yes. Refrigerate it for up to 3 days or freeze for 3 months. Reheat over low heat, whisking in broth to loosen it, and stir in fresh drippings on the day if you have them.
