Coupon Clipping Cook

How to Make Turkey Gravy from Pan Drippings

Gravy is the last thing that needs to be made for a scrumptious turkey dinner and it can definitely leave a lasting impression especially when it looks appetizing and tastes heavenly.  Here’s a wonderful turkey gravy that looks as good as it tastes, and tastes as good as it looks.

A really good 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 turkey cooked on a kettle barbecue grill.

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 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 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:

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

…2 cups of broth…

(TIP – 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 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 right away while hot…

…and…

…enjoy.

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Turkey Gravy from Pan Drippings

Gravy is the last thing that needs to be made for a scrumptious turkey dinner and it can definitely leave a lasting impression especially when it looks appetizing and tastes heavenly.  Here's a wonderful turkey gravy that looks as good as it tastes, and tastes as good as it looks.

Course Side Dish
Cuisine American
Keyword Turkey Gravy
Prep Time 10 minutes
Cook Time 10 minutes
Total time includes the time it takes to cook the broth 1 hour
Total Time 1 hour 20 minutes
Servings 4 (Makes about 2 cups of gravy)

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:

  1. The turkey broth is started right after the turkey is prepared for cooking; at least one hour prior to when the gravy is made.

  2. To a medium size pot, add water (about ¾’s full) and salt. Bring to a boil. 

  3. 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. 

  4. After the giblets are cooked, remove them from the pot (discard if desired). 
  5. Carefully pour the broth through a fine mesh strainer and into a large heat-proof pouring measuring cup or bowl. 
  6. Set aside 1/4 cup broth and chill in the refrigerator (for use when making the cornstarch slurry). 
  7. 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:

  1. 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:

  1. The gravy is made while the turkey is resting after being cooked, prior to carving the turkey.

  2. 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.

  3. 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. 

  4. To the pot, slowly add the cornstarch mixture while continuously whisking or stirring. Continue to whisk or stir. 
  5. 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. 
  6. Add butter, stir and salt to taste. Serve right away while hot.

Recipe Notes

TIPS:

  1. When stirring the cornstarch slurry, move the spoon along the bottom of the bowl to mix cornstarch that may be sticking to the bottom.
  2. 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.
  3. Leftover turkey broth can be used to make the stuffing.

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2 Comments

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