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Homemade Turkey Gravy



Quick and easy



4 1/2 cups


1/4  cup  turkey fat from drippings

1/2  cup  flour

4  cups  turkey or chicken broth/stock

1  teaspoon  salt

1/2  teaspoon  pepper


Pour turkey drippings from roasting pan into a 4 c. measure.

Pour off 1/4 c. fat and place in a medium saucepan; add flour, stir over medium heat.

Add enough turkey stock to fill 4 c. measure, pour into saucepan, bring to a boil.

Reduce heat, simmer until thickened. Season with salt and pepper to taste.

For lower fat version: Refrigerate drippings in a 4 c. measure, skim off and discard fat, fill with turkey broth; pour into saucepan.

Bring to a boil; stir in 1/3 c. cornstarch mixed with 1/3 c. cold water, reduce heat; stir frequently until thickened. Gravy will be clearer than gravy made with flour.

To expedite: put drippings in freezer in a large open dish or stir several ice cubes in drippings to coagulate the fat quickly for easy skimming.

For giblet gravy: Chop the cooked giblets, add to gravy when thickened.
Nutritional Information
No Nutritional Information Available

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