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Thanksgiving Gravy from Your Turkey's Pan Drippings

Daniel Hautzinger
Pan Dripping Turkey Gravy. Photo: Courtesy PBS Food
Photo: Courtesy PBS Food

If you're making an outstanding turkey (we suggest this Citrus Dry-Brined Turkey), you don't want to waste any of that fantastic flavor that drips off into the pan as it roasts. Instead, turn those rich drippings into gravy, using a broth made from the giblets and neck bone of your bird with a recipe courtesy of Adrianna Adarme at PBS Food.

Pan Drippings Gravy


2 tablespoons olive oil
Giblets (that came with your turkey)
Neck bone (that came with your turkey)
4 cups water
1 dried bay leaf
½ sprig of rosemary
2 sage leaves
2 sprigs of thyme
Turkey drippings from roasting pan
¼  cup all-purpose flour
½ cup water
Salt (to taste)
Pepper (to taste)


1. In a medium saucepan, heat the olive oil over medium-high heat. When the oil is hot, add the giblets and neck bone; sear on both sides for about 1 to 2 minutes. Pour in the water and add the bay leaf, rosemary, sage, and thyme; give it a stir and bring the mixture to a simmer. Once the water begins to simmer, turn the heat down to low and cook for about 1 hour; be sure to skim the broth every so often and discard. Run the broth through a fine-mesh strainer and into a bowl. You should have about 1½ cups of broth. 

Pan Dripping Turkey Gravy. Photo: Courtesy PBS FoodPhoto: Courtesy PBS Food

2. Remove the rack from your roasting pan and place the pan on your stove over medium heat. Using a wooden spoon, stir the all-purpose flour into the drippings, being sure to scrape the bottom of the roasting pan, until it appears smooth and the flour cooks a bit, about 2 minutes. Pour the flour and drippings mixture into a saucepan (you can use the one from when you made the broth). Pour in the reserved broth and ½ cup of water. Bring the mixture to a simmer and cook until the broth has thickened, about 5 to 7 minutes. Add any salt or pepper to taste, but be careful; the drippings may already be quite salty. If it's a little too salty, add a squeeze of lemon to offset the saltiness. Another trick to take away the saltiness is to add a wedge of raw russet potato and simmer the gravy with the lid covered for about 10 minutes. Lastly, run the gravy through a strainer to remove any lumps. Serve warm.