How to Make Turkey Gravy from Drippings That Turns Out Perfectly
Chef Michael Chiarello shares his secrets to making turkey gravy from drippings. This method yields perfect turkey gravy from scratch that will impress everyone at your holiday table.
Chef Michael Chiarello shared his secret, how to cook a turkey to be moist. Now he’s added his chef’s secrets to perfect turkey gravy from the drippings.
Chef Michael Chiarello was renowned for his Italian-influenced California cuisine, opening his first restaurant, Tra Vigne Restaurant, in St. Helena in 1986, then Napa Valley restaurant Bottega, Ottimo in Yountville, and Coqueta in San Francisco.
He hosted Food Network’s “Easy Entertaining with Michael Chiarello,” and was a contestant on “Top Chef Masters.”
This is a roux turkey gravy recipe that easily turns out perfectly with his secrets.
- He adds chicken broth.
- He cooks the starch out of the roux before he adds the drippings.
- He heats the drippings before adding to the roux to get it to 180°F faster to thicken properly.
- He uses an immersion blender to smooth out any lumps.
Turkey Gravy from Drippings
4
servings30
minutes40
minutes300
kcalEasy turkey roux gravy that turns out perfectly every time.
Keep the screen of your device on while cooking
Ingredients
turkey drippings from roast turkey
4 c 4 chicken broth
½ c ½ butter
¾ c ¾ flour
salt & pepper
Directions
- Drain all the turkey drippings from the bottom of the turkey roasting pan into a 4 cup measuring cup.
- Add chicken broth to the drippings until it measures 4 cups.
- Make a Roux: Put butter in a pan and melt it on medium heat. Add the flour, stirring constantly until hot. Turn heat to low and let it simmer for 7-8 minutes.
- While roux is cooking, heat another pan and when it is hot pour in the drippings mixture. (Gravy won’t thicken until it’s past 180° so adding hot drippings is key.)
- Add the drippings mixture slowly to the roux, just a little at at time so the gravy won’t be lumpy. Add a little of the hot drippings, stir and heat until it’s smooth. Add drippings little by little, stirring and cooking until thickened and then adding more.
- Use an immersion blender to make it smooth and get rid of any lumps. If it is too thick, add a teaspoon of chicken broth, blend and then add another teaspoon if necessary. (If you don’t have an immersion blender, you can use a regular blender. Remember that you can only fill blender ½ full when blending hot ingredients.)
- Season with salt & pepper or the seasonings that your family uses as your tradition, such as cinnamon or garlic.
- Once it has come to a simmer, turn it down to low and let it simmer for 10 minutes.
- Transfer to a gravy boat and serve immediately.
Like this recipe?
Follow @toppartyideas on Pinterest
Visit us on Facebook
Follow us on Facebook
