An EASY, foolproof recipe that's ready in 5 minutes!! The whole family will LOVE this gravy over their Thanksgiving turkey, mashed potatoes, or as a comfort food addition to your dinner table during other times of the year!!
Prep Time10 minutesmins
Cook Time5 minutesmins
Total Time15 minutesmins
Course: Dips & Condiments
Cuisine: American
Keyword: best gravy recipe, easy homemade gravy, gravy recipe with drippings, homemade gravy from drippings, homemade gravy recipe, homemade turkey gravy, how to make gravy from drippings, how to make homemade gravy, how to make turkey gravy with drippings, make gravy from turkey drippings, Thanksgiving gravy recipe, turkey gravy from drippings
Servings: 5cups
Calories: 291kcal
Author: Averie Sunshine
Ingredients
5cupsof turkey drippingsseparated from the fat* (See Note 1)
6tablespoonsfat*See Note 2
6tablespoonsall-purpose flour
2tablespoonsfresh parsleychopped fine
1tablespoonfresh thymechopped fine
½teaspoonblack pepperor to taste
kosher saltif desired and to taste
Instructions
Place the fat into a large skillet with deep sides over medium-low heat.
Once hot, add in the flour and whisk to combine. Cook the flour in the fat for about 2 minutes and whisk intermittently. You’re essentially making a roux here and the goal is to get rid of that raw, uncooked flour taste, and brown up the flour in the fat a tiny bit.
Slowly pour in the drippings, whisking constantly. Make sure you whisk constantly to avoid lumpy gravy.* (See Note 3)
Let the gravy come to a simmer and simmer for 3 minutes or until thickened, whisking frequently.
Add in the parsley, thyme, and black pepper, taste, and add salt if necessary and to taste. You may not need to add any salt because they turkey drippings and fat arrive salted from the turkey.
Notes
Note 1 - For the drippings, we are looking for just the liquid, not the fat that comes off the bird. Use a fat separator to help you do this.A fat separator is a very handy and inexpensive gadget that helps you separate the fat from the drippings, while also staining out any unwanted bits, and in the final analysis will prevent an unsightly layer of fat from sitting on top of your finished bowl of gravy.Additionally, you can put all the drippings into a very large bowl and let it sit on the counter for about 30 minutes so all the fat rises to the top. Then, using a ladle, carefully spoon all the fat off the top into another bowl.Finally, if you have quite a bit more time on your hands (doubtful if you’re making this for a holiday meal), but you can put the bowl with all the drippings in the fridge or freezer. The fat rises to the top and solidifies, making it super easy to take off the top.Note 2 - The fat we are using for the gravy can come in multiple forms. I prefer to use the fat that came off of the turkey. You can get this from the fat separator after you have separated the fat from the drippings. You can also use butter.Note 3 - If you're interested in making gravy without drippings from a roasted turkey nor do you have the fat either, you can substitute with turkey stock and butter for the drippings/fat. The gravy doesn't have the same rich flavor when made this way, but it's an option for those not having roast turkey drippings and turkey fat on hand, but still want to make gravy.