American
Turkey Pan Gravy
Measured turkey fat and browned pan juices become a smooth roux-thickened gravy, reinforced with stock and finished only after its salt and consistency are checked.
12 servings · 10 minutes prep · 18 minutes cook
Ingredients
Gravy
- 1 cup separated turkey pan drippings, fat and juices kept separate; use 1/4 cup fat and up to 3/4 cup juices
- 1/4 cup all-purpose flour
- up to 3 3/4 cups low-sodium chicken stock, warmed; use enough with pan juices to make 3 3/4 cups liquid
- 1/4 teaspoon black pepper
- up to 1/4 teaspoon Diamond Crystal kosher salt, only if needed after reducing
Directions
Separate and Deglaze
- Pour the turkey drippings into the listed heatproof measuring cup and let stand for 5 minutes until the fat rises. Spoon 1/4 cup fat into the saucepan, leaving the defatted juices behind. Measure those juices, then add enough warm stock to make 3 3/4 cups total liquid.
- If brown fond remains in a stovetop-safe metal roasting pan, add 1/2 cup of the measured liquid, scrape over medium heat, and return it to the remaining liquid. For glass, ceramic, nonstick, or any pan not rated for direct burner heat, add the hot liquid off heat, scrape with a heat-safe utensil, and transfer it to the remaining liquid. Discard any blackened deposits.
Cook the Roux
- Set the saucepan over medium heat. Whisk the flour into the measured fat and cook for 3 to 4 minutes, whisking, until smooth, bubbling, and pale tan with no raw-flour aroma.
Simmer and Finish
- Whisk in about 1/2 cup liquid until completely smooth, then add the rest gradually. Bring to a simmer and cook for 8 to 10 minutes, whisking often, until the gravy coats a spoon but still pours freely.
- Whisk in the black pepper. Taste before adding any of the salt. Strain if desired and serve hot; thin with warm stock if it tightens while standing.
