When I first started hosting Thanksgiving for our family, making the gravy was always a stress for me. After a full day of prepping the whole meal, there was still the gravy to worry about, and it was often made after the guests started arriving.
Talk about pressure.
As you know, gravy is a key element when making a complete turkey dinner.
I was so stressed about messing up the gravy that I would buy jars of turkey gravy as a backup juuuust in case it didn't come together how I wanted it to.
I'll be honest. I used that jarred gravy once or twice to save some pretty big gravy flubs.
I'm happy to report that after years and years of hosting, I've finally figured out how to pull together a super simple, absolutely delicious homemade gravy that puts the jarred stuff to shame!
The pan drippings from the turkey add a ton of flavor, and the addition of fresh thyme makes this gravy truly holiday-worthy. I know you'll love it!
HOW TO MAKE GRAVY FROM SCRATCH WITH PAN DRIPPINGS
Pan dripping gravy is made by using the liquids left in the bottom of the pan after cooking your turkey to make your gravy. The liquid, or drippings, are strained to remove any chunks and then thickened with a flour and butter mixture, also known as a roux. The gravy is simmered and seasoned with fresh herbs, salt, and pepper. See below for detailed recipe instructions.WHAT IF I DON'T HAVE A LOT OF DRIPPINGS IN MY PAN?
The amount of drippings in your pan will depend on the size of your turkey. This recipe calls for 2 1/2 cups of drippings after skimming off the fat. If your drippings come out to be less than 2 1/2 cups, don't fret! Simply add chicken broth or turkey broth to your drippings until you reach the full amount.
WHAT HERBS DO I USE FOR GRAVY?
Fresh herbs make the best gravy! I highly suggest using fresh herbs as opposed to dry herbs. This recipe used fresh thyme, but some other great fresh herb additions are rosemary, parsley, or sage.WHAT DO I DO IF MY GRAVY IS TOO SALTY?
First, don't salt your gravy until you taste it! Depending on how much salt you use to season your turkey, your drippings may be saltier than you expect which will, in turn, lead to a salty gravy. The method I like to use is adding more broth to taste to dilute the salty flavor. You may need to re-thicken the gravy if you use this method. An easy way to thicken your gravy if you've thinned it too much trying to reduce the saltiness is a little cornstarch slurry (cornstarch and water mixture).
HOW LONG WILL TURKEY GRAVY LAST IN THE REFRIGERATOR?
Leftover gravy can be stored in the refrigerator for 3-4 days. Any gravy you have past that can be frozen for up to six months.MORE HOLIDAY-WORTHY RECIPES
Looking for more delicious recipes to round out your holiday menu? Try a few of these favorites from the archives:If you try this Turkey Dripping Gravy, I'd love to know what you think in the comments below. Enjoy!
Turkey Dripping Gravy
Turkey Dripping Gravy doesn't have to be intimidating! This easy recipe uses the drippings from your turkey to make rich, flavorful gravy in just 20 minutes. It is the perfect accompaniment for your turkey and mashed potatoes!
prep time: cook time: total time: 20 MIN
INGREDIENTS
pan drippings from turkey
chicken broth (if needed)
1/4 cup butter
1/4 cup flour
2 teaspoons fresh thyme, minced
kosher salt and black pepper, to taste
INSTRUCTIONS
1. Carefully pour the pan drippings from the turkey through a fine-mesh strainer into a large measuring cup. Let it sit until the fat separates from the drippings. Spoon the fat out of the measuring cup and discard it. Your drippings should measure 2 1/2 cups. If you don't have that much left after skimming off the fat, add chicken broth until the measuring cup measures 2 1/2 cups.
2. In a medium saucepan over medium-high heat, melt the butter. Stir in the flour and cook for 2 minutes, stirring frequently.
3. Slowly pour the drippings/chicken broth mixture into the saucepan, whisking constantly. Bring to a boil, then reduce the heat to medium and simmer for 5-10 minutes, or until thickened.
4. Stir in the fresh thyme and season with salt and pepper, to taste.
NOTES
Author: Becky
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