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Easy turkey gravy poured over sliced roast turkey and mashed potatoes

Easy Turkey Gravy

Easy turkey gravy from pan drippings, butter, flour and broth, ready in about 15 minutes while the turkey rests. Makes about 4 cups.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 16 servings (1/4 cup)
Course: Sauce
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • turkey pan drippings from 1 roast turkey
  • 6 tablespoons turkey fat or butter skimmed from the drippings, topped up with butter
  • 6 tablespoons all-purpose flour (1/4 cup plus 2 tablespoons)
  • 3 to 4 cups low-sodium chicken or turkey broth to make 4 cups liquid with the drippings
  • 1 teaspoon fresh thyme or sage chopped, optional
  • salt and black pepper to taste

Method
 

  1. Strain the pan drippings into a large measuring cup and let stand 5 to 10 minutes so the fat rises.
  2. Pour 1 cup broth into the hot roasting pan and scrape up the browned bits for 1 to 2 minutes. Add this to the drippings.
  3. Spoon 6 tablespoons of fat into a medium saucepan, adding butter if there is not enough.
  4. Add broth to the drippings to make 4 cups of liquid in total, and warm it.
  5. Heat the fat over medium heat, whisk in the flour and cook, whisking, for 2 to 3 minutes until light golden.
  6. Whisk in the warm liquid about 1 cup at a time until smooth.
  7. Bring to a gentle boil and simmer 5 to 8 minutes, stirring often, until it coats a spoon. Stir in the herbs, taste, then season with salt and pepper. Strain if you like.

Notes

  • No drippings: cook 1/2 small chopped onion in 6 tablespoons butter, add the flour, cook until golden brown, then whisk in 4 cups broth. Make up to 3 days ahead and reheat to a boil.
  • Too thin: simmer longer, or whisk in 1 tablespoon cornstarch mixed with 2 tablespoons cold water.
  • Leftovers keep 3 to 4 days in the fridge. Reheat to a rolling boil.