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  • Writer's pictureCheyenne

Turkey Gravy


2 tbsp + ½ butter

2 tbsp flour

1 cup turkey drippings

½ tsp salt, or to taste

1 tsp black pepper


  1. To saucepan, melt 2 tbsp butter. Once melted add in flour

  2. Whisk everything well until roux turns a nice brownish color

  3. Be sure to separate fat from turkey drippings and add about a cup to the pan (you can make more! I try to stick to the rule of 2 tbsp butter + 2 tbsp flour for every 1 cup of drippings)

  4. Whisk until gravy thickens a bit

  5. Add remaining ½ tbsp butter. This will add a nice, glossy sheen to your final gravy. Continue whisking until nice and thick.

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