Turkey Gravy Recipe
Turkey gravy made from pan drippings and cornstarch in about 10 minutes. An easy, lump-free homemade gravy for Thanksgiving with no roux needed.
Servings: 4 servings
Equipment
Ingredients
- Turkey drippings about ¼ - ½ cup
- 2 tablespoons cornstarch
- ¼ cup water
- Salt and pepper to taste
Instructions
- Carefully pour all drippings into a sauce pot and allow to sit for 5 minutes. Use a spoon to skim off the fat.
- Whisk the cornstarch and water together in a small bowl to remove lumps.
- Bring drippings to a simmer and taste to determine if it is too salty. If too salty, add one tablespoon of water at a time until the flavor is where you want it.
- Slowly whisk in the slurry into the drippings a little at a time and allow for the gravy to come back to a boil and thicken before adding more. You may not need to use all the slurry. Save anything leftover for another use.
Video
Notes
My Top Tip: Add less slurry than you think you need. With only ¼–½ cup of drippings, start with a small amount and let it thicken before adding more. Pouring it all in at once can make the gravy too thick.
Storage: Refrigerate the gravy in an airtight container within 2 hours and use within 3–4 days. Reheat in a saucepan, whisking in water as needed, and bring to a boil before serving.
Freezing: Freeze the cooled gravy in a small freezer-safe airtight container, leaving about ½ inch of space at the top for expansion. For individual portions, freeze it in an ice cube tray, then transfer the frozen cubes to a freezer bag. It'll last in the freezer for up to 6 months. Thaw in the fridge overnight and whisk well while reheating.
Nutrition
Calories: 148kcal | Carbohydrates: 4g | Protein: 1g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 14mg | Sodium: 31mg | Potassium: 1mg | Fiber: 1g | Calcium: 1mg | Iron: 1mg
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