Turkey Gravy
A rich and savory turkey gravy made from pan drippings, perfect for holiday feasts and family dinners.
Ingredients
Gravy Ingredients
- 1 12-14 pound turkey Pan drippings from a 12-14 pound turkey Use the drippings collected from roasting the turkey.
- 1.5-2 cups Chicken broth Add more if needed for consistency.
- ¼ cup All-purpose flour Used to thicken the gravy.
- Salt and pepper to taste Adjust according to preference.
Instructions
Preparation
- Whisk in 1 cup of the chicken broth into the roasting pan with the pan drippings from your turkey.
- Heat the mixture over medium-high heat to deglaze the pan, scraping up any browned bits with a whisk or wooden spoon.
- Skim off any large pieces of fat from the surface.
- Whisk in ¼ cup of all-purpose flour and continue simmering until the lumps dissolve and the gravy thickens.
- If the gravy is too thick, add an additional ½ to 1 cup of chicken broth until you reach the desired consistency.
- Season the gravy with salt and pepper to taste.
Notes
Store leftover turkey gravy in an airtight container in the refrigerator for 3-4 days. To reheat, gently warm it on the stove, adding a splash of broth to restore its smooth consistency. Variations include adding herbs like thyme or rosemary, or a touch of heavy cream for a creamy texture.