How To Make A Gravy From Turkey Drippings | Tips & Techniques | Weber Grills (2024)

FAQs

How do you thicken turkey drippings for gravy? ›

If your gravy is on the skimpy side, you can thicken it quickly with flour or cornstarch. But don't add your thickener directly to the gravy, which will create lumps. Instead, try stirring in three or four tablespoons of flour or cornstarch into a small amount of cold water until you have a smooth paste.

To separate fat from drippings or gravy, first put a large resealable plastic bag in a large bowl. Pour in the drippings or gravy; seal the bag and let it stand for several minutes, until the fat rises to the top. Then, carefully lift the bag over a cup or bowl.

Browning adds more flavor to the gravy and gets rid of the raw flour taste. You're basically making a roux. We find that a flour-based gravy holds up better and reheats better later, which is why we tend to prefer using flour over cornstarch to make gravy unless we have a guest who is eating gluten-free.

Cooking for too little time: As the gravy cooks, it slowly thickens, so if you don't allow it to cook long enough, it will be too thin. Set the stove on medium heat and bring your gravy to a boil before letting it simmer. Once the gravy has reached your desired consistency, turn off the stove and let the sauce cool.

Another way to thicken gravy with flour is by making a roux. A roux is a mixture of fat and flour, and it's an easy way to thicken a sauce. If you make a roux, it should also be added incrementally. A final option is making a beurre manié, which is made by rubbing flour into butter to create a dough or paste.

If your gravy looks curdled or has an oily top layer, it's likely the emulsion of flour and fat that thickens the mixture has split or broken. Fix it by adding a splash of warm water or two and whisking vigorously to restore the balance of liquid and fat.

If You Have Time

Pour the liquid you need to de-fat into a bowl, allow it to cool a bit, then stick it in the refrigerator for a few hours or overnight. The fat will rise to the top of the bowl and form a hard skin. Just scoop the skin off, and you're good to go.

It's a great idea to save some of that liquid—drippings are super flavorful and make a great base for homemade turkey gravy. You'll also notice more solid brown bits left in the bottom of your pan. Those little brown pieces are called fond, and they separate from the liquid.

How many tablespoons of flour per cup of liquid for gravy? ›

(The classic ratio for gravy is three:two:one, so 3 tablespoons flour, 2 tablespoons fat, and 1 cup of hot stock.) You can add other flavors to the mixture, swap out the stock for another liquid, or use cornstarch rather than flour to thicken your gravy.

The Basic Roux Gravy Formula

To make 1 cup of roux gravy, start with 2 tablespoons of fat, 2 tablespoons of flour, and 1 cup of liquid. If you would like a thinner gravy, decrease the fat and flour measurements to 1 1/2 tablespoons each, to 1 cup of liquid.

However, when using flour as a gravy thickener, you must double the amount—use 2 tablespoons of flour per 1 cup of liquid. Use a whisk or wooden spoon to incorporate, stirring constantly until you thicken the gravy to the desired consistency.

All-purpose flour: You can thicken sauces with all-purpose wheat flour. For every tablespoon of cornstarch, use three tablespoons of flour. Combine raw flour with cold water in a small bowl to form a paste, then add it into the sauce as it's simmering. Cooking the flour in the sauce will remove the flour taste.

1 Tbsp. flour mixed with 1 Tbsp. of butter or other fat should yield enough roux to thicken 3/4 to 1 cup of warm liquid. To avoid lumps forming, slowing whisk liquid into the roux and simmer until mixture thickens.

Stir in pan drippings.

Use those wonderful pan drippings from your roasted turkey (a combination of stock, juices from the meat, and fat) to give jarred gravy a homemade flavor. If you're game for a more rustic gravy, go ahead and mix in some shredded turkey while you're at it.

How to Fix It. Simmer the gravy over medium-high heat, allowing the liquid to reduce. If your gravy is still too thin, add a beurre manié (French for kneaded butter): Make a paste of equal parts flour and room-temperature unsalted butter, and add it a little at a time, whisking constantly, until the gravy thickens.