Lost in life or just overwhelmed by Thanksgiving’s vibe? Check out this Gravy with turkey drippings recipe to find the perfect bind!
Originally, gravy was created as a way to use up all the edible part of a prepared meat. The fact, that the fat and additional seasoning enhanced the likability of the rest of the food on the plate, was a huge boon that helped gravy to expand well beyond its original purpose. It only comes naturally that the nationwide favorite that provided nourishment to the first settlers, turkey or more precisely, the dripping of turkey is used to make gravy.
Sad is the day when we have to resort on instant gravy solutions, stock, or bouillon cubes when we prepare for a turkey dinner though. Drippings come naturally during meat roasting so if we carefully craft our seasoning of the meat, all we have to do is wait for the perfect combination of spices and herbs come together in an irresistible pool of fat.
Gravy or its main ingredient, the drippings can be frozen for future use so it’s a good idea to prepare a suitable box to freeze them. If we don’t plan to use gravy in big batches, several smaller boxes or a box with compartments like and ice cube maker would work best to create smaller batches for individual use.
Not like we couldn’t have gravy by a ladle over our meals as we are huge fans for carbs-soaked fat, which gravy actually is, but if we try to stay under some sort of self-imposed limit to keep our body nourished, yet healthy then gravy consumption should be scrupulously synced to the available calorie deficit, we accumulate during the day.
It doesn’t mean that we can’t have gravy or we have to run 10k daily just to have an unhealthy blob of brown sauce oozing over our meat from time to time but since fat is a really efficient way of storing energy for later use, we have to treat it accordingly in our meal plans.
Gravy can be made simply by adding water and some thickening agent, like flour or cornstarch to it. If we want to take our efforts a notch higher, we can substitute water with milk, essentially making Béchamel or white sauce which is seasoned with the meat drippings, known as white gravy in some culinary circles.
Mind that, some gravies like the fake one made from bouillon cube, can take the life in the fridge better while others like chicken gravy or gravy made from turkey drippings, can prove to be quite a disappointment when made for a second run.
Ingredients
- ½ cup / 100g Cooking oil
- 1 cup / 100g Plain white flour
- 1¼ cup / 400ml Water
- ½ cup / 150g Turkey drippings (made from 6 legs)
How to make Gravy with turkey dripping
- Pour the turkey drippings into a bowl.
- Heat skillet to medium then mix in cooking oil and flour until smooth and lump free. This is how we make Béchamel or roux but we use water instead of milk and don’t brown the flour as it is the case with roux.
- Mix in the turkey drippings.
- Stir vigorously until start to thicken.
- Stir until desired thickness is achieved. Add more water for thinner gravy or more flour for thicker one. Mind that gravy will thicken upon cooling. Reheating it generally requires some extra water to make it runny again.
Enjoy!
Gravy with Turkey Drippings Recipe
Ingredients
- ½ cup Cooking oil
- ⅞ cup Plain white flour
- 1¾ cup Water
- 1½ cup Turkey drippings made from 6 legs
Instructions
- Pour the turkey drippings into a bowl.
- Heat skillet to medium then mix in cooking oil and flour until smooth and lump free. This is how we make Béchamel or roux but we use water instead of milk and don’t brown the flour as it is the case with roux.
- Mix in the turkey drippings.
- Stir vigorously until start to thicken.
- Stir until desired thickness is achieved. Add more water for thinner gravy or more flour for thicker one. Mind that gravy will thicken upon cooling. Reheating it generally requires some extra water to make it runny again.
Notes
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