Making Delicious Pan Drippings From Turkey Breast

Turkey gravy is a staple at Thanksgiving, and it's easy to make using pan drippings from a cooked turkey breast. The drippings are the juices, seasonings, and fat that collect in the roasting pan during cooking. To make gravy, you'll need to separate the fat from the drippings, then whisk in flour and butter to create a roux. Finally, add in the remaining drippings, bring to a boil, and simmer until thickened. Season with salt and pepper to taste, and you've got a delicious, silky smooth gravy to serve with your turkey.

Pan drippings from a turkey breast can be used to make gravy

To make gravy, the drippings are combined with other ingredients such as butter, flour, and stock or water. The butter is melted in a saucepan, and then the flour is added to create a roux. The pan drippings are then gradually whisked into this mixture and cooked until thickened. Seasonings such as salt, pepper, and fresh herbs can be added to taste.

Ingredients:

• 1/4 cup turkey drippings (fat and juices from roasted turkey)
• 1/4 cup all-purpose flour
• 2 cups liquid (stock, broth, water, or a combination)
• 1/2 teaspoon salt, or less, if using turkey drippings
• Fresh herbs such as thyme and parsley (optional)

Instructions:

• Pour the drippings from the roasting pan into a bowl, leaving any solid bits behind. Measure out 1/4 cup of drippings and return them to the pan.
• Add 1/4 cup of flour to the pan and stir well. Cook over medium heat, stirring constantly, until the mixture is smooth and bubbly.
• Gradually whisk in the liquid (stock, broth, water, or a combination). Bring the mixture to a boil, stirring constantly.
• Add salt and pepper to taste. For extra flavour, you can also add fresh herbs such as thyme and parsley.
• Continue cooking and stirring the gravy for about 1 minute after it reaches a boil.
• Serve immediately. The gravy can also be made ahead of time and stored in an airtight container in the refrigerator for up to 5 days. Reheat before serving.

Tips:

• It is important to measure the drippings and flour accurately to avoid lumpy or greasy gravy.
• For a richer flavour, use a good quality chicken or turkey stock instead of water.
• To make a larger batch of gravy, simply double or triple the recipe.
• If you don't have enough drippings, you can supplement with additional broth or stock.
• For a thicker gravy, mix 1 tablespoon of flour with 2 tablespoons of water or broth, then whisk this mixture into the hot gravy.

Variations:

• For a herb gravy, add 1/4 cup of heavy cream, 1 teaspoon of chopped fresh sage, 1/2 teaspoon of minced rosemary, and 1 teaspoon of chopped thyme after the gravy has thickened.
• For a wine-infused gravy, add 2 tablespoons of dry white wine or Madeira to the saucepan along with the liquid.

So, the next time you roast a turkey breast, don't discard those precious drippings! Use them to create a delicious, flavourful gravy to accompany your meal.

You can make a gravy lake in your mashed potatoes

Making pan drippings from a turkey breast is easy. First, roast your turkey breast, placing it on a bed of vegetables, such as thick-cut onions and potatoes, or on a roasting rack in a roasting pan. After cooking, transfer the turkey to a cutting board and pour the drippings and juices from the pan into a measuring cup.

Now, you can use these drippings to make a gravy lake in your mashed potatoes.

First, remove any large bits of grease or food from the drippings, such as onions, herbs, lemons, or turkey fat. Next, heat the drippings in a pan over medium-low heat and stir in some butter. In a separate container, make a slurry by mixing together flour and stock. You can use beef or chicken stock, depending on your preference. Slowly pour the slurry into the pan with the drippings, whisking continuously to avoid lumps, until the mixture has thickened to a gravy consistency. Finally, season with salt and pepper to taste, and perhaps some fresh herbs, and pour the gravy over your mashed potatoes.

If you want to make a gravy lake, you can create a well in the middle of your mashed potatoes by pushing the potatoes to the sides of the bowl or dish you are serving them in. Pour the gravy into the well and enjoy!

You can use a fat separator to help make the gravy

Using a fat separator is a great way to make gravy from your turkey pan drippings. It's a simple process but there are a few steps to follow to ensure you get the best results.

Firstly, remove any solids from the pan. Once your turkey is cooked, take it out of the roasting pan, along with any vegetables or other solids. Deglaze the pan by heating it on the stove top. Use two burners if necessary, depending on the size of your pan. Once the liquid starts bubbling, scrape the pan to release any extra bits.

Next, transfer all the liquid to your fat separator. The strainer will catch any remaining solids. It's important to separate the fat from the liquid so you can make a roux, which will thicken your gravy. With most fat separators, the liquid fat will float to the top while the cooking liquid stays at the bottom.

Now, release the cooking liquid into a measuring cup. The valve at the bottom of your fat separator will let you control how much liquid is released. You want to release all of it so that only fat remains.

Note how much fat you have left in your fat separator. Use the measurement markings on the side of the separator, then pour the fat into a saucepan. Once it's heated, add an equal amount of flour. Whisk the fat and flour together for about a minute to cook out the flour taste. You should be left with a nutty aroma.

Finally, add the cooking liquid from the fat separator and continue whisking. Let the mixture come to a boil. This will be the thickest point of your gravy. If needed, you can thin the sauce with some chicken stock. Once you're happy with the consistency, it's ready to serve.

You can use a mesh sieve to remove any solids from the drippings

Once you've roasted your turkey breast, you'll be left with a tray of delicious pan drippings. The first step to collecting these is to transfer the cooked turkey breast to a cutting board and cover it with foil to rest. You can then pour the drippings and juices from the pan into a measuring jug for making gravy.

If you want to be extra careful about ensuring your drippings are smooth and free of lumps, you can use a mesh sieve to remove any solids from the drippings. This is a bowl-shaped kitchen tool designed with fine wire netting. The holes in the mesh are perfect for separating solids from liquids. Simply pour the drippings through the sieve and into your measuring jug or gravy separator.

If you're making gravy, you'll want to skim the fat off the top of the drippings. You can do this by putting the measuring jug in the refrigerator until the fat solidifies on top and can be easily skimmed off. Alternatively, you can use a gravy separator, which will collect the fat in a reservoir at the top of the device.

Now you're ready to make your gravy!

You can use a combination of butter and flour to make the gravy

How to Make Turkey Gravy from Pan Drippings

Ingredients:

• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 teaspoons chopped fresh thyme
• 1 tablespoon chopped fresh parsley leaves
• Kosher salt and freshly ground black pepper, to taste
• 2 cups liquid (juices from roasted turkey, broth, water)
• 1/2 teaspoon salt, or less, if using turkey drippings

Method:

• Start by straining your pan drippings through a fine-mesh sieve and discarding any solids. You should be left with around 2 1/2 cups of pan drippings.
• Next, melt the butter in a medium saucepan over medium heat.
• Whisk in the flour and thyme until the mixture is lightly browned, which should take around 1 minute.
• Now, gradually whisk in the reserved pan drippings.
• Bring the mixture to a boil, then reduce the heat and simmer, whisking constantly, until it thickens. This should take around 5-10 minutes.
• Finally, stir in the parsley and season with salt and pepper to taste.

Tips:

• If you don't have enough turkey fat from drippings, you can supplement with butter.
• You can use a fat separator to help skim off the fat from the drippings.
• For a darker-colored gravy, cook the roux (the flour and fat mixture) for longer. Just keep in mind that the longer you cook it, the less thickening power it will have, so you may need to adjust the ratios.
• If you end up with lumps in your gravy, try pouring it through a wire mesh sieve to smooth it out.

Frequently asked questions