Ingredients
- 1 ½ qt. chicken or turkey stock (for lower sodium gravy, use low sodium stock)
- 1 packet of fresh poultry herbs (thyme, rosemary and sage)
- Rub-A-Dub BBQ Rub to taste
- Slurry (cornstarch and water) for thinner gravy (as needed)
- Roux (butter and flour) for thicker gravy (as needed)
- Pan drippings from your turkey (as needed).
Grill & Cooking Supplies
- Roasting pan with rack
- Stock pot
How to make the best turkey gravy from drippings
Step 1 Separate the Fat
Pour the drippings from your turkey into a large bowl, allowing them to settle until the fat rises. Scoop out the fat with a spoon.
PRO TIP
Using a roasting pan with a rack while the turkey cooks allows you to easily catch the drippings for the gravy.
Step 2 Bring Ingredients to a Boil
The remaining turkey drippings will go into a 4-6 qt. stock pot. Add vegetables to the pot, if desired, followed by turkey or chicken stock, and bring to a boil.
Step 3 Add in the Herbs and Seasoning
Add 1 sprig each of rosemary, thyme and sage, then remove once they turn drab green or gray. Season to taste with Rub-A-Dub BBQ Rub.
Step 4 Thicken Using a Slurry or Roux
- For a slurry, add equal parts cornstarch and water a little bit at a time until you get the desired thickness. A slurry is meant for a thinner gravy.
- To get a thicker gravy, make a roux with equal parts butter and flour, stirring in small amounts until you have the consistency you want.
- Allow the thickener to fully cook before removing from the stove to strain it.
Step 5 Pass It Around the Table
Let your guests serve themselves to enjoy as much or as little gravy as they want.
