Turkey Gravy
This easy Turkey Gravy is the best way to use your Thanksgiving turkey drippings! It's rich, silky smooth, naturally gluten-free, and delicious spooned over your holiday roast turkey and all your favorite sides.
Servings: 10
Ingredients
- 1/2 cup turkey bastingliquid/drippings plus additional leftover
- 3 cups turkey or chicken broth
- 2 - 3 tablespoons arrowroot flour or cornstarch start with 1, then add more as needed, up to 3
- 2 tablespoons cold water
- salt and black pepper to taste
Instructions
- Once the turkey is cool enough to handle, carefully pour any juices from the cavity into the roasting pan. Transfer the turkey to a cutting board and tent with foil to keep warm.
- Pour the accumulated pan drippings through a fine-mesh strainer into a glass measuring cup or bowl. Allow the fat to rise to the top,then skim off and discard the excess fat. Reserve ½ cup of the turkey drippings for the gravy.
- In a medium saucepan, combine the reserved ½ cup turkey drippings and 3 cups turkey or chicken broth. Bring to a gentle simmer over medium heat.
- In a small bowl, whisk 2 tablespoons arrowroot flour or cornstarch with 2 tablespoons cold water until smooth. Slowly pour the mixture into the simmering gravy, whisking constantly to prevent lumps.
- Continue cooking, whisking frequently, until the gravy thickens, about 2–5 minutes if using cornstarch. If using arrowroot, cook just until thickened, avoiding a prolonged boil. If you prefer a thicker gravy, whisk the remaining tablespoon of arrowroot flour or cornstarch with a little cold water and gradually add it to the gravy until you reach your desired consistency.
- Season to taste with salt and black pepper. Serve warm!
Notes
- Not enough drippings? Simply make up the difference with additional turkey or chicken broth.
- For extra flavor: Scrape up any browned bits from the roasting pan and incorporate them into the gravy before straining.
- For a thinner gravy: Add additional broth, a little at a time, until you reach your desired consistency.
- Make ahead: Store cooled gravy in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop, adding a splash of broth as needed.