Classic Turkey Gravy from Drippings
A simple, silky turkey gravy made from rich pan drippings and broth. Smooth, buttery, and full of flavor, it’s the perfect finishing touch for Thanksgiving dinner.
Ingredients
- 4 tbsp butter
- ⅔ cup flour
- 2 cups turkey drippings (strained)
- 1-2 cups turkey or chicken broth (adjust to reach your desired consistency)
- salt & pepper (to taste)
- splash of heavy cream (optional)
Instructions
- Strain the drippings. Once the turkey is done, pour the drippings from the Reynolds bag through a fine-mesh strainer into a heatproof measuring cup. Skim off any excess fat if needed.
- Make the roux. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 2 to 3 minutes until golden and fragrant.
- Add liquid. Slowly whisk in the strained drippings and 1 cup of broth, stirring constantly to prevent lumps. Bring to a gentle simmer.
- Adjust texture. Continue cooking for 5 to 10 minutes, whisking often, until the gravy thickens. Add more broth if you like a thinner consistency.
- Season. Taste and add salt and pepper as needed. For a touch of richness, stir in a splash of cream or garnish with fresh thyme.
- Serve warm. Pour into a gravy boat and serve alongside turkey, dressing, and mashed potatoes.
Notes
- Drippings: You will likely have about 2 cups of liquid after roasting your turkey in a Reynolds bag. If you have less, add more broth.
- Consistency: The gravy will continue to thicken slightly as it cools. Whisk in more broth to loosen it before serving if needed.
- Make just enough: This recipe makes about 4 cups of gravy — plenty for a 12–16 pound turkey dinner.