There is no better combination than roasted turkey or chicken with a silky, smooth, and flavorful gravy drizzled right on top. The best part is how easy it is to make, needing only 3 ingredients!!
Picture this: you just removed your gorgeous roast turkey (or roast chicken) from the oven. While you give it time to rest, allowing the juices to set, you use the time to whip up some gravy using the pan drippings aka liquid gold. All of the flavorful juices released during the cooking process are used as the base of bringing flavor to the gravy. Fifteen minutes later, you have a beautiful gravy, and the bird is ready to be sliced and served alongside it (or to add on top of mashed potatoes, stuffing, and more!!!)
Let’s get into the recipe!!! PDF print out on the bottom!
Drippings Gravy
Ingredients
- Turkey or chicken pan drippings…3 tbsps worth of fat from the top, can sub for butter if needed
- 3 tbsp flour
- 4-6 cups stock, turkey/chicken/beef/veggie
- Salt & pepper to taste
Instructions
- Place a strainer over a bowl and strain out all of the pan drippings. If anything is stuck, add a bit of warm stock to release it and put it through the strainer. Allow the fat to separate and settle on the top.
- Bring a medium-sized pot to the stove over medium heat. Add the 3 tbsp of fat and the flour. Whisk well to incorporate. Allow the mixture (known as a roux) to bubble and melt, stirring constantly. Cook for 3-5 minutes over medium-low, allowing the roux to become golden in color.
- Add stock to the remaining turkey drippings and slowly incorporate it into the roux, whisking constantly. The mixture will begin to thicken as it loosens with more stock. Continue cooking for 10-15 minutes so the flour cooks off, and the gravy thickens to your desired consistency.
- Taste and season at the very end before serving.
ENJOY ๐
Have a question? Feel free to comment below or send me a message!!!
Tried it out? Send me a picture and leave a review!! I love to see how your recreations turn out ❤️
PDF BELOW:
