Turkey Pan Drippings: How Much Gold?

Turkey gravy is a must-have at the Thanksgiving table. The liquid at the bottom of the roasting pan is packed with flavour and is the perfect base for a delicious gravy. After cooking a turkey, you'll usually find at least two to three cups of drippings in the pan. These drippings can be used to make gravy, which can be served with the turkey, mashed potatoes, and stuffing.

How to make gravy from turkey drippings

Making gravy from turkey drippings is a great way to use up leftovers and create a delicious sauce to accompany your meal. Here is a step-by-step guide on how to make gravy from turkey drippings:

Step 1: Prepare the drippings

Firstly, you will need to separate the liquids from the solids in the drippings. You can pour the drippings through a mesh sieve to remove any solids. If you want to be extra thorough, you can add a layer of cheesecloth to the sieve to catch any remaining bits.

Step 2: Skim the fat

Allow the drippings to cool for about 10 minutes so that the fat rises to the top and solidifies, making it easier to skim off. You can use a spoon to skim the fat, which you will need for the next step. Aim for about 1/4 cup of fat. If you don't have enough, you can supplement with butter.

Step 3: Make the roux

Place the fat in a large skillet or saucepan over medium heat. Add flour—the general ratio is 2 tablespoons of flour for every 1 cup of liquid—and whisk to combine. Continue whisking and heating until the mixture thickens and turns a golden or tan colour. This is called a roux and will serve as a thickening agent for your gravy.

Step 4: Add the drippings

Gradually whisk in the remaining drippings, making sure to scrape any browned bits from the bottom of the pan. You can also add some broth or stock if you don't have enough drippings. Bring the mixture to a boil, then reduce the heat and simmer until thickened, whisking constantly.

Step 5: Season and serve

Finally, season your gravy with salt and pepper to taste. You can also add some fresh herbs like thyme or rosemary for extra flavour. Serve your gravy warm alongside your turkey and enjoy!

How to skim fat from turkey drippings

Skimming fat from turkey drippings is a crucial step in making gravy. Here is a comprehensive guide on how to do it:

Step 1: Prepare the Turkey Drippings

After roasting your turkey, you will be left with drippings—juices and fat—in the bottom of your roasting pan. Pour the drippings through a strainer into a medium-sized bowl to remove any solid pieces. This step ensures your gravy will be smooth and creamy. You can use a mesh sieve to catch the solids, and for an even smoother result, add a layer of cheesecloth to the sieve.

Step 2: Allow the Fat to Rise

Let the strained drippings sit for a few minutes. The fat will naturally rise to the top and form a separate layer. If you are in a hurry, placing the bowl in the refrigerator will speed up the process.

Step 3: Skim the Fat

Once the fat has risen, use a spoon to skim it off the top. You will need about 1/4 cup of fat for every cup of liquid in your gravy. Reserve this fat, as it will be the base for your gravy. Do not discard the remaining juices, as these will also be used in your gravy.

Step 4: Make the Roux

Heat the reserved fat in a saucepan over medium to medium-high heat. Once melted, add an equal amount of flour (for example, 1/4 cup of flour for 1/4 cup of fat) and whisk to combine. Cook this mixture, known as a roux, for 2 to 4 minutes, whisking constantly, until it thickens and turns a golden or tan colour. The longer you cook the roux, the darker it will become, which will result in a darker gravy.

Step 5: Add the Remaining Drippings

Slowly whisk the remaining juices from your drippings into the roux. Allow the mixture to come to a boil, then reduce the heat and simmer until it reaches your desired consistency. If your drippings do not provide enough liquid, you can supplement with chicken or turkey stock.

Step 6: Season and Serve

Taste your gravy and adjust the seasoning with salt and pepper as needed. Pour into a gravy boat and serve immediately.

Tips:

• For an easier fat-skimming process, you can purchase a fat separator, which pours from the bottom of the container, leaving the fat behind.
• If you have leftover gravy, it can be frozen for up to six months.
• You can also save your turkey dripping fat and use it for future roast dinners or to roast vegetables.

How to store leftover turkey drippings

Turkey drippings are a delicious byproduct of roasting a turkey and can be used in a variety of dishes. Here are some tips on how to store leftover turkey drippings:

Choosing a Container

Use a tall, narrow jar or a deep container to store the drippings. This will ensure that there is less surface area for the fat to form a layer and keep the gravy fresh for longer. Glass containers are preferable to plastic, and the container should have an airtight seal.

Storing in the Refrigerator

Allow the drippings to cool completely, then store them in an airtight container in the refrigerator. They will stay fresh for up to five days. Always examine the drippings by sight and smell before using them.

Freezing the Drippings

You can also freeze leftover turkey drippings for later use. Pour the drippings into an airtight container and freeze for up to three months. It is best to remove the layer of fat before freezing. You can divide the drippings into small containers or freeze them in an ice cube tray for individual portions.

Reheating and Using the Drippings

When you are ready to use the drippings, thaw them overnight in the refrigerator if frozen. Reheat the drippings before using, and always bring them to a boil before adding them to other ingredients.

Turkey drippings are incredibly versatile and can be used to make gravy, soups, stews, pan sauces, and more. They add a rich and flavorful touch to your meals and are definitely worth saving!

How to make turkey stock while roasting turkey

Making turkey stock while roasting the turkey is an excellent way to streamline your cooking process and add depth of flavor to your dishes. Here's a step-by-step guide to achieving delicious results:

Step 1: Prepare the Ingredients

Before you begin roasting the turkey, gather the necessary ingredients for the stock. You will need:

• Leftover turkey bones, including the neck, wing, and leg bones
• Aromatic vegetables: onions, carrots, celery, and garlic
• Seasonings: black peppercorns, bay leaves, dried chile, or other herbs of your choice
• Water

Step 2: Roast the Bones and Vegetables

Preheat your oven to a high temperature, around 450 degrees Fahrenheit. Cut or tear the turkey carcass into large pieces. Place the bones in a single layer in a roasting pan and roast until they are browned and sizzling, which should take around 20 to 25 minutes.

Meanwhile, chop the vegetables into chunks or quarters; there's no need to peel them. Once the bones are done, transfer them to a stockpot. Add the vegetables to the empty roasting pan and briefly sauté them over medium heat to loosen any crusty turkey bits from the bottom of the pan.

Step 3: Combine and Simmer

Return the pan with the vegetables to the oven and cook until the edges of the vegetables are browned, which should take around 20 to 25 minutes. Remove the pan from the oven and place it over medium heat. Add a concentrated shot of white wine and cook, stirring, until the wine is reduced to a syrup, about 3 minutes.

Transfer the wine-vegetable mixture to the stockpot containing the roasted bones. Add the garlic, seasonings, and water. Place the pot over medium-high heat and bring the mixture to a boil.

Step 4: Skim and Simmer

Once the mixture reaches a boil, immediately reduce the heat to low. Skim off any foam that floats on top, and then let the stock simmer gently. Continue to skim as needed during the simmering process, which should take around 3 hours.

Step 5: Season and Strain

After simmering, taste the stock and adjust the seasoning as needed. If it tastes watery, continue simmering until the stock becomes more flavorful. When you're happy with the taste, strain the stock through a sieve into a large container or multiple containers. Discard the solids.

Step 6: Cool, Refrigerate, or Freeze

Let the stock cool slightly, then refrigerate or freeze it for future use. If refrigerating, use the stock within 4 days. If freezing, it can be stored for up to 3 months.

Making turkey stock while roasting the turkey is a great way to enhance your culinary creations and make the most of your ingredients. Enjoy experimenting with this technique and impress your family and friends with your delicious homemade stock!

How to make gluten-free turkey gravy

Ingredients:

• 2 cups of turkey drippings
• 2 tablespoons of gluten-free thickening agent (e.g. arrowroot powder, cornstarch, sweet rice flour, or superfine rice flour)
• 1/2 cup of liquid (water, milk, white wine, turkey/chicken stock, or a combination)
• Salt and pepper, to taste
• Optional: Butter or ghee (or vegan butter/Miyolko's Kitchen/Melt for dairy-free option), herbs (sage, rosemary, thyme), and/or spices (cloves, mace)

Method:

• Prepare the base: Heat the liquid (water, stock, etc.) in a saucepan until hot but not boiling.
• Deglaze the pan drippings: After removing the cooked turkey from the roasting pan, place it on a cutting board to rest. Remove excess grease or fat from the pan using a spoon or ladle, reserving 1/4 cup of fat. Place the pan on medium heat, adding 1/2 cup of water or other liquid, and scrape the bottom to loosen any browned bits. Pour this liquid into a measuring cup or directly into the saucepan of hot liquid.
• Make a roux: In a separate saucepan over medium heat, add the reserved fat. Whisk in the gluten-free thickening agent of your choice and cook, stirring frequently, until the mixture thickens and turns golden.
• Combine the base and the roux: Whisk the hot liquid from step 1 into the roux, along with the turkey drippings. Simmer over medium heat, stirring frequently, until thickened, about 2-5 minutes.
• Season the gravy: Add salt and pepper to taste. For extra flavour, you can also add freshly chopped herbs like sage or spices like cloves or thyme.

Tips:

• To avoid lumps, cook equal parts flour and fat together, forming a roux, which serves as a thickener.
• For a darker-coloured gravy, cook the roux for longer. However, this will reduce its thickening power, so you may need to adjust the ratios.
• If your gravy is too thick, thin it out by adding more stock or broth. If it's too thin, thicken it by making a slurry with additional gluten-free flour and a bit of stock or water.
• For a dairy-free option, use vegan butter or water to dissolve the flour.
• You can make this gravy ahead of time and store it in an airtight container in the refrigerator for up to 4 days or freeze it for up to 4 months.

Frequently asked questions