Servings: 8-10 (2 1/2 cups) 1x
Scale
Ingredients
- ½ cup turkey drippings, defatted*
- ⅓ cup all-purpose flour (may sub gluten-free flour)
- 3 cups low-sodium chicken broth
- ½ teaspoon fine salt, plus more to taste
- ¼ teaspoon black pepper, plus more to taste
Instructions
- Place a large skillet over medium heat.
- Add the turkey drippings to the skillet. When the drippings are hot, sprinkle the flour over the drippings and immediately start whisking until a paste forms.
- Continue whisking for another 1 minute to form a roux. This should be a light brown color and the consistency of thick, yet spreadable, paste.
- Slowly begin to add the broth to the skillet while still whisking.
- Once all of the broth has been added, increase the heat to medium-high and bring to a boil, stirring frequently.
- Once the gravy is boiling, cook for 5-6 minutes whisking constantly until the gravy is thick enough to coat a spoon (it should be fairly ‘creamy’ looking at this point and reduced in volume by about ⅓).
- If the gravy is not thick, continue cooking while whisking for another 2-3 minutes.
- Remove from heat and allow to cool slightly before tasting and adding additional salt and/or black pepper to taste.
Notes
*I use this 4-cup fat separator tool to separate the fat from the liquid while the drippings are still warm. Alternatively, you can pour the drippings into a shallow glass or metal bowl and place in the freezer for 15-20 minutes, until the fat starts to harden and can be skimmed off the top with a spoon.
Nutrition Information
- Serving Size: 1/4 cup
- Calories: 58
- Fat: 5 g
- (Sat Fat: 3 g)
- Sodium: 132 mg
- Carbohydrate: 3 g
- (Fiber: 0 g
- Sugar: 0 g)
- Protein: 1 g
- Cholesterol: 14 mg