Ingredients:

  • 1 cup turkey drippings (from roasted turkey)
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups low-sodium chicken or turkey broth
  • 1/2 cup milk (optional, for creaminess)
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • Salt to taste
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

  1. After roasting your turkey, carefully pour the drippings into a measuring cup. Let it sit until the fat rises to the top. Skim off 2 tablespoons of the fat and reserve it; discard the remaining fat or save it for another use.
  2. In a medium saucepan over medium heat, melt the reserved turkey fat and 4 tablespoons of unsalted butter. Once bubbling, whisk in the flour for 2-3 minutes until golden brown.
  3. Slowly add turkey broth to the roux while whisking to avoid lumps, then add turkey drippings, onion powder, and garlic powder.
  4. For a creamier texture, stir in the milk. If too thick, add more broth or water until the desired consistency is achieved.
  5. Season with ground black pepper and salt. Taste and adjust seasonings if needed.
  6. Remove from heat, strain if desired, pour into a serving dish, and garnish with chopped fresh parsley.