Easy Thanksgiving Gravy Recipe with Roasted Turkey Drippings from the Pan
This easy Thanksgiving gravy recipe makes a quick, simple, and flavorful homemade gravy that you can serve drizzled over roast turkey at Thanksgiving dinner. A bit of flour and butter plus a fresh turkey drippings will make the best gravy on the spot...
Equipment
Ingredients
- 3 tbsp Unsalted Butter
- 1½ tbsp All Purpose Flour
- 1 cup Turkey Drippings - from the bottom of the roasting pan
- Coarse Salt and Pepper - for seasoning as desired
- Fresh Herbs - like parsley or thyme for garnish
Instructions
- While your roasted turkey rests, grab a separate bowl and top it with a strainer. Collect the juices from Tender Butter Herb Roasted Boneless Turkey Breast at the bottom of the roasting pan. Strain the roasting pan juices (along with any whole herb stems or overcooked vegetables you may have placed under the turkey during roasting).
- Melt 3 tablespoons of unsalted butter in a medium saucepan over medium to medium low heat.
- Add 1 and a half tablespoons of all purpose flour to the same sauce pan, whisking constantly. Whisk these together until nutty fragrance from flour is cooked out and no longer prevalent. Whisk until mixture turns a golden brown/tan color, about 3 to 4 minutes.
- Splash in about 1 cup of collected and strained turkey breast pan drippings and whisk together.
- Bring to a light bubbling boil. Continue whisking until mixture is lightly thickened, about 3 to 4 more minutes. When it begins to coat the back of a wooden spoon, that’s usually an indication of the right consistency.
- Taste for seasonings and adjust the Thanksgiving gravy recipe by adding more salt and cracked pepper to taste as desired. Transfer to a serving container or gravy boat.
- Garnish with fresh chopped parsley or thyme. Serve warm drizzled over sliced roasted turkey breast and any accompanying vegetables as desired.
Notes
-If you don’t have enough cups of liquid turkey drippings/ juices from the roasting pan, don’t fret. You can make up the difference with store-bought chicken stock or turkey stock.
-If you need to make more servings, double the recipe using chicken stock or turkey stock as your second cup of 'juices'.
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