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This is the best turkey gravy recipe for your Thanksgiving turkey using pan drippings! So rich, so smooth and so easy!

Thanksgiving is almost here and like me, I am sure you have your Perfectly Roasted Turkey in mind. The best Parker House yeast rolls have been planned. But none of that will be worth anything if you forget the gravy!

You just cannot have a plate of turkey and Old Fashioned Sage Cornbread Dressing without having the best turkey gravy recipe.

How to Make The Best Turkey Gravy Recipe

Turkey gravy can be made in so many different ways. My momma used to make it with the giblets but I don't like all that stuff in my gravy. You can make it with broth if you like it that way.

My favorite way to make an old-fashioned gravy is from the pan drippings. You make it just right before you put all the delicious food on the table.

Using the pan drippings to make this gravy deepens the flavor and will make your turkey sing this holiday season.

Here are the ingredients you will need —

INGREDIENTS

• Pan drippings from a 12- to 14-pound roast turkey
• 1 to 2 cups low-sodium broth or water, divided
• Vegetable oil or butter, as needed
• 1/4 cup all-purpose flour
• Salt
• pepper

After you've removed the turkey from the oven and set it aside to rest, set the roasting pan over medium-high heat on the stovetop. When the pan drippings are hot and sputtering, pour in 1 cup of the broth and scrape up all the bits from the bottom of the pan.

Pour the pan drippings into a liquid measuring cup and place in the refrigerator for 30 minutes. The fat and drippings will separate and the fat will begin to harden. This makes it easier to skim off just the fat for making the gravy.

When the fat is solidified on top, scrape it off and measure it. You should ideally end up with about 1 cup of pan drippings and 1/4 cup of fat. If you have less, you can make up the difference with broth or oil / butter, respectively. Use less broth if you have more fat than you need. Just discard a little of it. If you have a lot more, you can also double the recipe.

Place the fat in a medium saucepan over medium-high heat. Once the fat melts and is hot, whisk in the flour to form a thin paste. Let this cook for a few minutes until bubbly.

Pour in the pan drippings and whisk to combine with the roux. This will form a paste. If you want a super smooth gravy, be sure to strain the drippings before adding them to the roux.

Finish the gravy by whisking in a 1/2 cup of the broth. You can add more broth for a thinner gravy or let the gravy cook a few minutes for a thicker gravy. Taste and season with salt, pepper, and any extras as desired.

Can I Freeze Turkey Gravy?

 Gravy can be kept refrigerated for up to 1 week or frozen for up to 3 months. Reheat gently over low heat while whisking occasionally to prevent the sauce from breaking.