How to Make Turkey Gravy from Pan Drippings
This incredibly delicious gravy will leave a lasting impression.
Really good gravy can make a lasting impression when it comes to a memorable meal.
And this is definitely one of those gravies.
It has the most delectable smoky flavor from barbecued turkey drippings.
These drippings come from a turkey cooked on a kettle barbecue grill.
Like this turkey right here.
As the turkey cooks in the barbecue, it smells so good because of the smoky flavor from the mesquite charcoal (here’s the link) “How to Barbecue a Turkey“).
About the Pan with the Turkey Drippings
Can you see the drip pan under the turkey in the picture above?
The drippings from the turkey, plus the juice from basting end up in this drip pan, and that’s the base for this gravy.
About this Recipe
Broth – The broth in this recipe is made by simmering the turkey giblets (minus the liver).
And as a bonus, as the broth simmers, it makes the kitchen smell delicious…just like the holidays.
Turkey Drippings – After the turkey’s done cooking, the drip pan is removed out from under it.
The drippings are poured through a fine mesh strainer and combined with the broth and other ingredients to make the gravy.
Let’s check out the ingredients.
Turkey Broth – turkey giblets (excluding the liver)*, water and salt
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.
HOW TO MAKE THIS RECIPE
A printable recipe with the measurements and instructions is located at the bottom of this post.
For the Broth:
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 until the giblets are fully cooked (about 1 hour).
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 Turkey Drippings:
The turkey drippings are used to make the gravy which is made right after the turkey is done cooking (while it’s resting before being carved).
To the pan of drippings, add a cup of water.
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.
For the Gravy:
To a medium size pan, add 1/2 cup of the drippings…
…2 cups of broth…
TIP – Leftover broth can be used to make the stuffing or 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 together.
Sometimes cornstarch will stick to the bottom of the bowl so just make sure the mixture is all dissolved.
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 very small amount more if needed to get the desired coloring.
TIP – Only add Kitchen Bouquet in very small amounts so not to make the gravy too dark. A beige color gravy looks nice alongside turkey meat.
…stir.
Continue to stir.
Add butter…
…and…
…stir.
Salt to taste and…
…stir.
Serve warm.
Thank you so much for stopping by CCC!
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Turkey Gravy from Pan Drippings
Ingredients
For the Turkey Broth:*
- Turkey giblets (excluding the liver) (generally found in a pouch inside of the cavity of the turkey)
- Water
- 3 dashes salt
* Chicken broth (2-1/4 cups) can be used instead of making the turkey broth if preferred
For the Turkey Drippings:
- Pan with the turkey drippings in it
- 1 cup water
For the Gravy:
- 1/2 cup strained turkey drippings
- 2 cups turkey broth strained with fine mesh strainer
- 1/2 cup milk
- 1/4 teaspoon salt or salt to taste
- 1/4 teaspoon ground black pepper
- 2-1/2 tablespoons cornstarch
- 1/4 cup chilled turkey broth (for making the cornstarch slurry)
- 1/2 teaspoon Kitchen Bouquet (browning and seasoning sauce)
- 1 tablespoon butter
Instructions
For the Turkey Broth:
- The turkey broth is started right after the turkey is prepared for cooking; at least one hour 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 (except for 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 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).
- There should be at least 2 cups of broth remaining (if not, add water to the broth to equal 2 cups in total). Set the remaining broth aside (if making this ahead of time, store in the refrigerator).
For the Turkey Drippings:
- In the pan of turkey 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.
For the Gravy:
- The gravy is made while the turkey is resting after being cooked, prior to carving the turkey.
- To a medium size pan, add the strained turkey drippings (1/2 cup), turkey broth (2 cups), milk, salt and pepper. Heat the pan on low heat and stir the ingredients together. Continue to stir as the ingredients cook.
- For the cornstarch slurry - 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 warm.
Video
Notes
TIPS:
- When stirring the cornstarch slurry, move the spoon along the bottom of the bowl to mix cornstarch that may be sticking to the bottom.
- When adding Kitchen Bouquet to the gravy mixture be very careful to add only small amounts at a time so that the gravy doesn't turn too dark. A beige color gravy looks nice alongside turkey meat.
- Leftover turkey broth can be used to make the stuffing.
Serving Suggestions
The gravy tastes wonderful on mashed potatoes, turkey, dressing and for that matter, maybe on everything other than the ambrosia and cranberry sauce.
Holiday Recipes
More Thanksgiving and Christmas Recipes You May Like:
No-Bake Cherry Cheese Pie with Helpful Tips
Pumpkin Pudding Puff Pastry Desserts
Potato, Ham and Spinach Breakfast Pie
Comfort Food Recipes
Comfort Food Recipes you may like:
Candied Yams (Sweet Potatoes) with Pecans and Marshmallows
Candied Sweet Potatoes (Canned Yams), with Walnuts and Marshmallows
Baked Herb and Parmesan Potato Slices
Biscoff Cookie Butter Blondie Brownies
Looks delicious. I’m hungry just looking at the picture. Going to make this gravy.
Hi Jan, thank you!