Homemade Turkey Gravy (Using Drippings)

Chef preparing gravy in the Kitchen

This recipe is built around the roux (a cooked mixture of fat and flour), which is the secret to a smooth, lump-free, and flavorful gravy.

Ingredients

• 4 Tbsp Fat skimmed from the turkey drippings (or use unsalted butter if you don't have enough fat)

• 4 Tbsp All-purpose Plain Flour

• 2 cups Strained Turkey Drippings and/or Turkey/Chicken Stock (Aim for 1 cup drippings and 1 cup stock, or 2 cups stock if you don't have enough drippings)

• Salt and freshly ground black pepper to taste

• Optional: A dash of dark soy sauce or Marmite (for a deeper colour and umami flavour)

Instructions

1. Collect and Separate Drippings: Once the turkey is out of the oven and resting, pour the contents of the roasting pan into a liquid measuring jug or bowl. Let it sit for 5–10 minutes; the fat will rise to the top. Skim off the fat (the yellowish layer) and reserve 4 tablespoons for the recipe. You can discard the excess fat.

2. Strain the Juices: Carefully pour the remaining dark, savoury liquid (the turkey juices/broth) through a fine-mesh sieve into a separate bowl. You are aiming for 2 cups total liquid; top up the strained juices with store-bought turkey or chicken stock to meet this amount.

3. Make the Roux: Place the turkey roasting pan over medium heat on the stove (or transfer the 4 Tbsp of reserved fat to a saucepan). Once the fat is sizzling, whisk in the flour. Cook, whisking constantly, for 1–2 minutes. This is your roux, and cooking it removes the raw flour taste. It should look like a golden, bubbling paste.

4. Add Liquid Slowly: Crucially, slowly pour the strained liquid (drippings and stock) into the roux, whisking constantly as you pour. This prevents lumps. Keep adding and whisking until all the liquid is incorporated and smooth.

5. Simmer and Thicken: Bring the gravy to a gentle simmer. Cook for 5–7 minutes, stirring frequently. The gravy will thicken as it simmers and slightly more as it cools.

6. Season and Finish: Stir in the optional soy sauce or Marmite for colour and richness. Taste the gravy and season with salt and pepper. Since the drippings are already seasoned, taste before adding too much salt.

💡 Homemade Gravy Cooking Tips

• The 1:1:2 Ratio: The basic rule for medium-thick gravy is 1 part fat : 1 part flour : 2 parts liquid (e.g., 2 Tbsp fat : 2 Tbsp flour : 1 cup liquid). Adjust the ratio (more flour/less liquid for thicker gravy, or vice versa) to suit your desired consistency.

• Whisk Constantly & Slowly: The secret to lump-free gravy is creating the roux properly and slowly adding the liquid while whisking vigorously. The hot roux needs to be gradually hydrated to prevent clumping.

• Don't Toss the Fond: When using the roasting pan, make sure to scrape up any browned, stuck-on bits (the fond) from the bottom of the pan as you add the liquid. These contain the most concentrated flavour!

• Keep it Hot: Gravy is best served piping hot. If it cools and gets too thick, you can always thin it out by whisking in a little more warm stock or water.