Mastering The Art Of Turkey Pan Drippings

Turkey gravy is a must-have at the Thanksgiving table. It's easy to make a batch of classic turkey gravy in only 15 minutes, and it tastes so much better than store-bought. You can make gravy while your turkey is resting and cooling down so it can be carved.

To make turkey gravy, you will need pan drippings from a large turkey, flour, stock or broth, and kosher salt and black pepper for seasoning. You can use a strainer to separate the solids from the drippings and then place them in the fridge for the fat to rise to the top and solidify. Remove the drippings from the fridge, scoop out the desired amount of fat, and discard the rest. In a saucepan over medium-high heat, whisk together the fat and flour until smooth. Cook for a couple of minutes, whisking constantly, and then whisk in the turkey drippings and stock until smooth. Bring the mixture to a boil, reduce the heat to a simmer, and cook until the gravy has thickened to your desired consistency. Finally, taste and season with salt and black pepper as needed.

Use drippings to make gravy

Making gravy from turkey drippings is a great way to add a rich flavour to your meal. Here is a step-by-step guide on how to make gravy using turkey drippings.

Firstly, after roasting your turkey, remove the meat from the roasting pan and set it aside. You will notice some liquid, fat, and brown bits stuck to the bottom of the pan. This is flavour, so do not throw it out. Make sure you have about 2 tablespoons of liquid in the roasting pan.

Next, place the roasting pan on the stove over medium heat and add butter. Melt the butter and use a wooden spoon or whisk to lift some of the drippings. Sprinkle flour into the pan and stir until the flour is incorporated. Continue stirring for about 1-2 minutes.

Now, slowly stir in the broth and continue stirring. Allow the broth to come to a simmer and simmer for about 15-20 minutes. Season with salt and pepper to taste.

Finally, remove the gravy from the stove and strain it through a fine-mesh strainer for a smooth consistency.

Some tips to keep in mind:

• If you want to add herbs to your gravy, add them once the gravy starts to simmer.
• Your gravy may be a little salty depending on the broth you use. Add a squeeze of lemon juice to fix this.
• For a thicker gravy, add 2 cups of broth, and for a thinner gravy, add 3 cups.
• This recipe is based on 2 tablespoons of drippings, which is common for 5-pound turkeys. If you have more drippings, add more flour and liquid accordingly.

Enjoy your delicious, homemade turkey gravy!

Don't throw away turkey fat

Turkey fat has a variety of uses and can be rendered and reused in other recipes. It can also be used to make a delicious broth or stock. Here are some reasons why you shouldn't throw away that turkey fat:

Prevent Sewer Blockages:

Fats, oils, and grease (FOG) are one of the main contributors to blockages in sewers, especially during the holiday season. When discarded incorrectly, FOG can mix with other objects flushed down the drain, forming concrete-like masses called "fatbergs". These blockages can cause weeks-long removal procedures, road closures, and interruptions in the water supply, costing cities a lot of money.

Render and Reuse:

You can render the fat by separating it from the other leftovers and reusing it in recipes. Rendering involves making a broth, cooling it down, and then separating the fat, which will float to the surface and harden. The hardened grease can be reheated and filtered and used as a substitute for butter or lard in recipes.

Make Delicious Broth or Stock:

Don't throw away that cooked turkey frame! Turkey bones can make a fabulous broth or stock. Add some raw poultry parts and aromatic vegetables like carrots, celery, onions, and garlic to enhance the flavour. Simmer the mixture gently, and you'll end up with a nutritious and tasty broth. Don't forget to skim off any impurities that rise to the top during the cooking process.

Make Gravy:

Turkey fat can be used to make delicious, smooth, and rich gravy. Simply strain the pan drippings, separate the fat, and combine it with flour, butter, and fresh herbs. Season with salt and pepper to taste, and you've got yourself a mouth-watering gravy to pour over your turkey, mashed potatoes, or veggies.

So, the next time you're tempted to throw away that turkey fat, remember the many ways it can be reused and recycled. Not only will you be preventing sewer blockages, but you'll also be creating delicious dishes and making the most of your turkey!

Make a roux

Making a roux is a simple process that can be used to thicken sauces and add a rich, toasted flavour to stews. A roux is made by cooking a mixture of equal parts flour and fat. The fat coats the flour's starch granules, preventing lumps from forming when liquid is added. This results in a silky-smooth, uniform sauce.

To make a roux with turkey drippings, start by measuring out your drippings and adding chicken or turkey stock to make 4 cups of liquid in total. Set this aside. You can also add some extra flavour by using butter instead of oil or lard. Next, make the roux by heating the fat in a medium saucepan over medium-high heat. When the fat is hot, whisk in 1/4 cup of all-purpose flour to form a thin paste. Let this cook for a few minutes until it becomes bubbly.

At this point, you can pour in the pan drippings and whisk to combine with the roux. This will form a thick paste. Finish the gravy by whisking in 1/2 cup of broth. You can add more broth for a thinner gravy, or let the gravy cook a little longer for a thicker consistency. Taste and season with salt and pepper as needed.

Remember, the longer you cook the roux, the darker and more flavourful it will be, but it will also have less thickening power. So, if you are making a dish that needs to be thickened, like a gravy, you may want to cook the roux for a shorter time.

Add stock to thin gravy

Making gravy from stock is a great way to make a quick sauce for your meal. Here is a step-by-step guide on how to make gravy using stock:

Step 1: Prepare the stock

• If using stock cubes, crumble them into a heat-proof jug and add boiling water. Stir until the stock cubes have dissolved.
• If using liquid stock, skip adding the water and go straight to the next step.

Step 2: Make the roux

• Heat butter in a pan over medium-high heat until melted.
• Add flour and stir to combine with the butter to form a paste.
• Cook the mixture for a few minutes, allowing it to brown slightly if you want a brown gravy.

Step 3: Add the stock

• Slowly add the stock to the butter-flour mixture, a little at a time.
• Mix well after each addition and allow the gravy to thicken before adding more.
• Whisk the gravy for a smooth consistency.

Step 4: Season and serve

• Continue heating and stirring the gravy for about 2 minutes, allowing it to thicken further.
• Taste the gravy and season with salt and pepper as needed.
• Serve the gravy immediately while it's still warm.

Tips for making gravy:

• For a richer flavour, use good-quality chicken or turkey stock instead of water.
• To make a giblet gravy, simmer the neck, heart, and liver in low-sodium stock for about 1.5 hours. Chop the meat and add it to the gravy.
• For an herb gravy, add heavy cream, chopped sage, rosemary, and thyme after the gravy has thickened.
• For a darker gravy, add a few drops of Kitchen Bouquet or gravy browning.

Remember, the key to making great gravy is to adjust the ingredients to your taste preferences. Enjoy your delicious, homemade gravy!

Season to taste

Seasoning your turkey gravy to taste is the final step in making the perfect gravy. The ingredients you will need to season your gravy are salt, pepper, and any other herbs and spices of your choosing.

The first step is to taste the gravy. This is important because the drippings from the turkey may already be salty, so you want to avoid adding too much salt. If the gravy is lacking in salt, add a pinch of salt at a time, tasting as you go, until you are happy with the flavour.

Next, add pepper to taste. You can also add other herbs and spices to taste, such as a pinch of cloves, a sprinkle of thyme, a touch of mace, or freshly chopped sage. If you want to add some extra flavour, you can also add a splash of sherry or wine.

Frequently asked questions