How Do I Make Gravy From the Turkey Drippings?
Making gravy from turkey drippings involves deglazing the roasting pan, creating a roux, and combining the two for a rich and flavorful sauce. The process involves carefully skimming excess fat, whisking flour into the pan to create a smooth roux, and gradually adding stock to achieve the perfect gravy consistency.
Understanding the Magic of Turkey Drippings Gravy
Turkey drippings gravy is the crowning glory of any Thanksgiving or holiday meal. It’s more than just a sauce; it’s a testament to the hours spent roasting the turkey, capturing the essence of the bird in a rich, savory elixir. But beyond its taste, gravy serves practical purposes, adding moisture and flavor to otherwise dry meats and vegetables. A well-made gravy elevates the entire meal.
Ingredients and Equipment Checklist
Before diving in, ensure you have the necessary tools and ingredients:
- Turkey Drippings: The liquid and browned bits left in the roasting pan after cooking the turkey.
- Flour: All-purpose flour is standard, but gluten-free blends work too.
- Stock (Turkey or Chicken): Low-sodium is preferred, so you can control the saltiness.
- Butter or Oil: For sautéing aromatics and/or enriching the gravy.
- Aromatics (Optional): Onion, garlic, celery, herbs like thyme or sage.
- Salt and Pepper: To taste.
- Roasting Pan: The pan the turkey was roasted in.
- Fat Separator (Optional): Simplifies skimming excess fat.
- Saucepan: For finishing the gravy.
- Whisk: Essential for a smooth gravy.
- Spatula or Spoon: For scraping the bottom of the pan.
The Step-by-Step Process
Creating gravy from turkey drippings is a simple process if you follow these steps:
- Separate the Fat: Pour the drippings from the roasting pan through a fine-mesh sieve into a fat separator (or heatproof bowl). Allow the fat to rise to the top and skim it off, reserving some for the roux if desired.
- Deglaze the Pan: Place the roasting pan on the stovetop over medium heat. Add about ½ cup of stock or wine (optional). Use a spatula to scrape up all the browned bits (the fond) from the bottom of the pan. These bits contain a wealth of flavor.
- Make the Roux: In a saucepan over medium heat, melt 2-4 tablespoons of reserved turkey fat (or butter/oil). Whisk in an equal amount of flour (2-4 tablespoons) and cook, stirring constantly, for 1-3 minutes. This mixture is called a roux. Cooking the roux ensures the flour flavor cooks out.
- Combine and Simmer: Gradually whisk the deglazed pan drippings into the roux. Then, slowly add the remaining stock, about ½ cup at a time, whisking constantly to prevent lumps.
- Season and Finish: Bring the gravy to a simmer and cook for 5-10 minutes, or until thickened to your desired consistency. Season with salt, pepper, and any additional herbs to taste. Strain the gravy through a fine-mesh sieve for an extra smooth sauce (optional).
Troubleshooting Common Gravy Problems
| Problem | Solution |
|---|---|
| Lumpy Gravy | Use a whisk, ensure the roux is smooth, and strain the final gravy. An immersion blender can also help. |
| Thin Gravy | Simmer longer to reduce the liquid. If still too thin, whisk in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water). |
| Thick Gravy | Add more stock until you reach the desired consistency. |
| Bland Gravy | Add more salt, pepper, herbs, or a splash of Worcestershire sauce or soy sauce. |
| Too Salty Gravy | Add a squeeze of lemon juice or a pinch of sugar to balance the flavors. Dilute with more stock. |
| Gravy is Too Fatty | Thoroughly skim the fat from the drippings before making the roux. |
Adding Depth with Aromatics and Other Flavor Boosters
- Sautéed Aromatics: Sauté finely chopped onion, celery, and garlic in butter or turkey fat before adding the flour for a deeper flavor.
- Herbs: Fresh or dried thyme, sage, rosemary, or parsley add complexity. Add dried herbs to the roux; add fresh herbs at the end of cooking.
- Wine or Sherry: A splash of dry white wine or sherry when deglazing the pan adds acidity and complexity.
- Worcestershire Sauce or Soy Sauce: A teaspoon or two adds umami and depth.
- Mushroom Broth: Replace some of the stock with mushroom broth for an earthy flavor.
Frequently Asked Questions
Why is my gravy lumpy?
The most common cause of lumpy gravy is improper incorporation of the roux. Make sure your roux is smooth before adding any liquid. Whisk vigorously and continuously while adding the stock gradually, a little at a time. If lumps persist, strain the gravy through a fine-mesh sieve at the end.
Can I make gravy without turkey drippings?
Yes, you can! Start with a base of chicken or turkey stock, and then use butter to make the roux. Add herbs and spices to mimic the flavor of turkey drippings. Consider using poultry seasoning for an authentic taste.
How can I make vegetarian gravy?
Use vegetable broth instead of turkey stock. Sauté finely chopped mushrooms with the aromatics to add umami flavor. A touch of soy sauce or miso paste can also enhance the savory notes.
Can I make gravy ahead of time?
Yes, you can make gravy ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, whisking occasionally, and add a little stock if needed to thin it out.
How do I thicken gravy that’s too thin?
The simplest way is to simmer the gravy for longer, allowing some of the liquid to evaporate. Alternatively, whisk together 1 tablespoon of cornstarch with 1 tablespoon of cold water to create a slurry, then slowly whisk the slurry into the simmering gravy. Be careful not to add too much cornstarch at once, as it can quickly become too thick.
How do I thin out gravy that’s too thick?
Simply add more stock, a little at a time, until you reach the desired consistency. Whisk constantly while adding the stock to ensure it’s evenly incorporated. Warm the stock slightly before adding it to prevent the gravy from cooling down too much.
What kind of flour is best for gravy?
All-purpose flour is the most common and readily available choice for making gravy. However, you can also use whole wheat flour for a nuttier flavor or gluten-free flour blends for a gluten-free option. Make sure the gluten-free flour blend contains xanthan gum for proper thickening.
Can I freeze gravy?
Yes, you can freeze gravy. Allow it to cool completely, then store it in an airtight container or freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating. Whisk well during reheating to ensure a smooth consistency.
What are some good herbs to add to turkey gravy?
Classic herbs for turkey gravy include thyme, sage, rosemary, and parsley. Experiment with different combinations to find your favorite. Add dried herbs to the roux to allow their flavors to infuse, and add fresh herbs at the end of cooking for a brighter flavor.
Is it okay to add wine to gravy?
Yes, adding a splash of dry white wine or sherry to the pan while deglazing can add depth and complexity to the gravy. Make sure to cook off the alcohol before adding the stock.
How do I fix gravy that’s too salty?
If your gravy is too salty, you can try adding a squeeze of lemon juice or a pinch of sugar to balance the flavors. You can also dilute it with more stock. In extreme cases, you might need to start over with a fresh batch, using less salt.
Why is my gravy not brown enough?
The color of your gravy is largely determined by the browning of the turkey and the fond on the bottom of the roasting pan. If your gravy isn’t dark enough, you can add a teaspoon of gravy browning or a splash of Worcestershire sauce or soy sauce to enhance the color. You can also try browning the flour in the roux for a longer time.