How to Make Turkey Gravy from Pan Drippings

A really great tasting gravy can make such a lasting impression when it comes to a delicious meal.

This is one of those amazingly delicious gravies because it’s made with smoky flavored drippings from a barbecued turkey.

Like this turkey right here.

As it’s cooking it smells sooo good because of the smoky flavor from the mesquite charcoal (here’s a link to “How to Barbecue a Turkey“).

Can you see the drip pan under the turkey?

The drippings from the turkey, plus the juice from basting the turkey, end up in this pan of tasty goodness.

After the turkey is done cooking and removed from the barbecue, the drip pan can also be removed.

Then while the turkey is resting, the gravy can be made so that it’s ready to serve right after the turkey is carved.

Although there are a number of ways to make gravy from pan drippings, in this recipe the drippings are poured through a fine mesh strainer so that the gravy will be smooth.

And the broth for this gravy is made by simmering turkey giblets in salted water which can be done ahead of time before making the gravy.

Also cornstarch is used (instead of flour) to thicken the gravy.

The gravy tastes wonderful on mashed potatoes, turkey, dressing and for that matter, maybe on everything other than the ambrosia and cranberry sauce.

Before we check out the ingredients and how to make this gravy, a huge thank you for stopping by CCC!

Ok on to the ingredients.

For the Turkey Broth; turkey giblets (excluding the liver)*, water and salt.

For the Gravy; pan drippings from cooking the turkey (strained), turkey broth (or chicken broth can be used instead if preferred), milk, water, cornstarch, Kitchen Bouquet (just a bit to add color to the gravy), butter, salt and pepper.

*I generally exclude the liver because the taste is strong to my taste buds; but feel free to include it if desired.

Here’s how to make it.

For the Broth (this can be started right after the turkey is prepared for cooking; prior to when the gravy is made):

To a medium size pot, add water (about 3/4’s full)…

…and salt.  Bring to a boil.

To the pot,

add the turkey neck…

…and…

…the remaining giblets (excluding the liver).

Turn the heat down to low and let simmer for an hour, until the giblets are fully cooked.

As it’s cooking keep an eye on the water level.

When the water level decreases, add hot water to the pot to fill it back up to 3/4’s full.

After the giblets are cooked, remove them from the pot (discard if desired).

Carefully pour the broth through a fine mesh strainer and into a large heat-proof pouring measuring cup or bowl.

Set aside 1/4 cup broth and chill in the refrigerator (for use when making the cornstarch slurry).

Set the remaining broth aside (if made ahead of time, store in the refrigerator).

For the Gravy (make after the turkey is cooked, while it’s resting before being carved):

To the pan of drippings, add a cup of water and stir until the drippings are mixed in with the water.

Pour the drippings through a fine mesh strainer and into a large heat-proof pouring measuring cup or bowl.

To a medium size pan, add 1/2 cup of the drippings…

…2 cups of broth (leftover broth can be used for making dressing)…

…and milk.

Heat the pan on low heat and stir the ingredients together.

Add pepper, and

salt.

Stir.

Continue to stir as the ingredients cook.

In a small bowl, add cornstarch…

…and…

…the chilled broth (1/4 cup).

Stir the cornstarch until it’s completely dissolved.

Make sure there isn’t any dry cornstarch left in the bottom of the bowl.

It likes to hide out there.

To the pot, slowly add the cornstarch mixture while continuously whisking or stirring.

Continue to whisk or stir.

Add Kitchen Bouquet; start with 1/2 teaspoon and stir, then add a small amount more if needed to get the desired coloring.

…stir.

Continue to stir.

Add butter…

…and…

…stir.

Salt to taste and…

…stir.

Serve right away while hot…

…and…

…enjoy.

Yield: Serves 4 (apprx. 2 cups)

Prep Time: 10 minutes

Cook Time: 10 minutes (plus 1 hour for cooking broth)

Total Time: 1 hour 20 minutes

Ingredients:

For the Turkey Broth (this can be started right after the turkey is prepared for cooking; prior to when the gravy is made):

Turkey giblets (excluding the liver)
Water
3 dashes salt

For the Gravy (made after the turkey is cooked and while it's resting before being carved):

1/3 cup turkey drippings (strained with fine mesh strainer)
2 cups turkey broth (strained with fine mesh strainer) (chicken broth can be used instead if desired)
½ cup milk
¼ teaspoon salt (or to taste)
¼ teaspoon ground black pepper
2-1/2 tablespoons cornstarch
¼ cup chilled turkey broth
½ teaspoon Kitchen Bouquet (browning and seasoning sauce)
1 tablespoon butter

Directions:

For the Broth (this can be started right after the turkey is prepared for cooking; prior to when the gravy is made):

To a medium size pot, add water (about ¾’s full) and salt. Bring to a boil. To the pot, add the giblets. Turn the heat down to low and let simmer for an hour, until the giblets are fully cooked. As it's cooking keep an eye on the water level. When the water level decreases, add hot water to the pot to fill it back up to about ¾’s full. After the giblets are cooked, remove them from the pot (discard if desired). Carefully pour the broth through a fine mesh strainer and into a large heat-proof pouring measuring cup or bowl. Set aside 1/4 cup broth and chill in the refrigerator (for use when making the cornstarch slurry). Set the remaining broth aside (if making this ahead of time, store in the refrigerator).

For the Gravy (make after the turkey is cooked and while it's resting prior to being carved):

To the pan of drippings, add a cup of water and stir until the drippings are mixed in with the water. Pour the drippings through a fine mesh strainer and into a large heat-proof pouring measuring cup or bowl. To a medium size pan, add 1/2 cup of the drippings, 2 cups broth (leftover broth can be used for making dressing), milk, salt and pepper. Heat the pan on low heat and stir the ingredients together. Continue to stir as the ingredients cook.

In a small bowl, add cornstarch and the chilled broth. Stir the cornstarch until it's completely dissolved. Make sure there isn't any dry cornstarch left in the bottom of the bowl. To the pot, slowly add the cornstarch mixture while continuously whisking or stirring. Continue to whisk or stir. Add Kitchen Bouquet; start with 1/2 teaspoon and stir, then add a small amount more if needed to get the desired coloring. Continue to stir. Add butter, stir and salt to taste. Serve right away while hot.

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2 Responses to “How to Make Turkey Gravy from Pan Drippings”

  1. Jan — December 24, 2017 @ 7:41 am (#
    1
    )

    Looks delicious. I’m hungry just looking at the picture. Going to make this gravy.

    Reply

    • Nancy — December 24th, 2017 @ 12:24 pm

      Hi Jan, thank you!

      Reply

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