Turkey Gravy with a Tallow Roux (From the Drippings)

Quick answer: skim the fat from your turkey drippings, cook 3 tbsp tallow (or that skimmed fat) with 4 tbsp flour into a nutty brown roux, then slowly whisk in 1 litre of warm stock and the pan juices. Simmer for 10 minutes and season. You get a smooth, glossy turkey gravy with no vegetable oil.

Gravy is where a roast dinner comes together, and it is simpler than it looks. This version builds a roux on beef tallow, which suits the savoury depth of roast turkey. It pairs perfectly with our tallow roast turkey, but it works with any roast bird.

Makes: about 1 litre, enough for 8–10 · Prep: 5 minutes · Cook: 20 minutes

Ingredients

• Pan drippings from a roast turkey (see method)
• 3 tbsp beef tallow (about 40g), or fat skimmed from the drippings, topped up with tallow
• 4 tbsp plain flour (about 35g)
• 1 litre warm turkey or chicken stock
• 1 tsp fresh thyme leaves, or a few sage leaves, finely chopped
• 1 tbsp unsalted butter, to finish (optional)
• Salt and freshly ground black pepper

Method

1. When the turkey comes out of the oven, lift it onto a board to rest and tip the roasting tin so the juices run into one corner.
2. Pour the drippings into a jug and leave for 5 minutes so the fat rises. Spoon the clear fat off the top into a bowl and keep the darker juices underneath.
3. Set the empty roasting tin over a medium heat. Pour in a splash of the stock and scrape up every browned bit stuck to the tin with a wooden spoon, then pour this into the jug with the juices.
4. In a heavy saucepan, melt 3 tbsp of fat over a medium heat. Use tallow, the skimmed turkey fat, or a mix of both.
5. Whisk in the flour and cook, whisking all the time, for 3–5 minutes until the roux smells nutty and turns a light peanut-butter brown.
6. Take the pan off the heat and gradually whisk in the warm stock and the reserved juices, a ladleful at a time, so no lumps form.
7. Return to the heat, add the thyme or sage and simmer gently for 8–10 minutes, stirring often, until it coats the back of a spoon. Thin with a little more stock if it is too thick.
8. Season with salt and pepper, taking care because the drippings may already be salty. Stir in the butter for gloss, if using, then strain into a warm jug and serve.

Tips

• Warm stock blends into a roux more smoothly than cold stock.
• Colour is flavour: the browner the roux (short of burnt), the deeper the gravy. Keep whisking so it does not catch.
• No tallow? Render your own from beef suet, or use butter.
• Leftover fat from the drippings keeps well. See how to strain and store tallow.

FAQ

Can I make turkey gravy without drippings?

Yes. Make the roux with 3 tbsp tallow and use a well-flavoured stock. Roasting a few turkey wings or necks in tallow beforehand and simmering them in the stock gives the best flavour.

Why use tallow for the roux?

It is a stable cooking fat with a rich, savoury flavour that suits roast meat. It also lets you make the gravy without reaching for vegetable oil or margarine.

How do I fix lumpy gravy?

Whisk hard, or pour it through a fine sieve. Adding the liquid gradually off the heat is the best way to stop lumps forming in the first place.

Can I make it ahead?

Yes. Make the gravy up to 3 days ahead with stock, cool it, cover it and keep it in the fridge. On the day, reheat it gently and whisk in the fresh pan juices from the roast.

How do I make it gluten-free?

Skip the roux. Bring the stock and juices to a simmer, then whisk in 2 tbsp cornflour mixed with 3 tbsp cold water and simmer until thickened.

More for the feast: the seed-oil-free Thanksgiving menu · butter mashed potatoes · crispy tallow roast potatoes · lard-crust pumpkin pie.

Cooking for Thanksgiving? This recipe is part of our seed-oil-free Thanksgiving menu, with every dish and a day-by-day cook-ahead plan.