Learn how to make gravy from turkey drippings with this incredibly quick and simple, but decadent turkey gravy recipe. Drizzle this rich, thick and savory homemade gravy over mashed potatoes, stuffing, and of course, turkey!
How To Make Turkey Gravy From Drippings
Why should you make your own gravy? Here are three delicious reasons:
- Turkey Drippings: Made easily from your authentic, slow-roasted, Thanksgiving turkey drippings already in the pan, there’s no need for packets or jars. They drippings from your turkey will give your turkey gravy a true turkey flavor!
- Simple Ingredients: You probably have everything you need in your pantry! All you need are the turkey drippings, herbs, flour, and a little seasoning.
- Quick: Making this homemade turkey gravy won’t hold up your Thanksgiving dinner, as it’s ready in just 15 minutes, and absolutely worth the effort!
Ingredients Needed
You’ll be surprised at the simplicity of making this turkey gravy recipe. Check the recipe card at the bottom of the post for exact amounts.
- Pan Drippings: You need 2 and 1/2 cups juices and fat from your roasting pan. If you do not have enough, you can add chicken broth. Fat always equals flavor, and those drippings are liquid gold.
- Flour or Cornstarch: Use all-purpose flour, not self-rising for thickening the gravy. I prefer flour over cornstarch, as it makes a rich, silky gravy. (See tips section for cornstarch alternative.)
- Herbs: Minced fresh thyme or parsley adds a nice freshness and complexity.
- Salt and Pepper: Freshly cracked black pepper adds a lot more flavor!
How to Make Gravy from Turkey Drippings
Start this easy gravy while turkey rests after roasting. Follow these simple steps:
- Measure Drippings: Remove cooked turkey from roasting pan. Carefully pour drippings into a large measuring cup, while straining through a fine mesh sieve. Discard any solid pieces.
- Heat Fat: Let the fat rise to the top of the pan drippings. Use a wooden spoon or gravy ladle to skim off enough of the residual fat to measure 1/2 cup. Supplement with melted butter if needed. Heat fat in a large saucepan over medium heat.
- Roux: Whisking constantly, sprinkle flour over hot fat, cooking mixture for about 5 minutes. It will thicken and turn golden brown. Watch carefully to prevent burning.
- Add Drippings: When the roux reaches a light brown color, continue to whisk while gradually pouring in remaining drippings until thickened.
- Finish: Season, add herbs, and serve in your favorite gravy boat!
Best Turkey Gravy Recipe Notes & Variations
Keep reading for my best advice on making perfect turkey gravy every time!
- Browned Bits: When getting the pan drippings, you can include any browned bits for extra flavor. However, try not to include any burnt or dark brown bits, as they can make your gravy bitter.
- Double the Recipe: If you want to double the gravy, but don’t have enough drippings, you can add chicken or turkey broth to the pan drippings.
- Darker Gravy: For a light brown gravy, brown the roux to a light golden brown color to eliminate a raw, uncooked flavor. For a darker gravy, cook the flour roux longer, until dark brown. You will need to add an extra tablespoon of flour to the fat, since a darker roux has less thickening power.
- Cornstarch: For a gluten-free turkey gravy, eliminate the flour and sub in cornstarch. No need to brown cornstarch and create a roux like you do with flour. Instead, add the pan drippings into a sauce pan, along with herbs and seasonings and bring to a simmer. In a small bowl, whisk together 3 tablespoons of cornstarch and 3 tablespoons of cold water. Pour the cornstarch slurry into the simmering pan, whisking constantly until thickened.
Gravy S.O.S.
If your gravy isn’t quite right, rescue it! Read these quick fixes to common gravy emergencies:
- Too Thick: Whisk in an extra splash or two of pan drippings, broth, water or even heavy cream.
- Too Thin: Mix equal parts flour and soft butter to make a soft paste, and whisk this into boiling gravy. I would start with 1 tablespoon of butter to 1 tablespoon of flour and see if it thickens it enough. Add more if needed.
- Too Tame: For bland gravy, add more salt or your favorite seasonings, like onion powder and additional herbs. Start small and add as needed to prevent over-seasoned gravy.
- A Little Lumpy: Strain through a fine-mesh sieve to remove any lumps.
What to Serve with Turkey Gravy
Serve this simple, yet tasty homemade, turkey gravy with other Thanksgiving classics such as:
- Mashed Potatoes: Garlic mashed potatoes are creamy, buttery, and addictively delicious when drenched in gravy. Or, try my make ahead mashed potatoes, perfect for the holidays!
- Stuffing: Some call it stuffing, some call it dressing, but no one can deny that homemade stuffing is amazing with a drizzle of turkey gravy. I also love this easy sausage stuffing recipe!
- Turkey: What could be better than juicy, tender turkey with homemade gravy? Check out this tutorial on how to cook the best Thanksgiving turkey for all the details on making a crispy-skinned, flavorful, and juicy main course.
- Rolls: And of course, you have to have some soft rolls to soak up all that gravy! I highly recommend trying these copycat Texas roadhouse rolls!
Storing, Reheating & Freezing Guidelines
If you happen to have some leftovers, here’s how you can save them for another time:
- Storage: Leftover turkey gravy can be stored for up to 3 to 4 days in an airtight container in the refrigerator.
- Reheat: Microwave the gravy in 30 second intervals, stirring often. Or heat it in a saucepan over low heat, whisking constantly. Depending on how thick your gravy has become, you may need to add a few splashes of chicken broth.
- Freeze: Freeze cooled turkey gravy in a freezer bag or airtight container for up to 4 months. Thaw in the fridge before reheating.
More Must Make Thanksgiving Side Dishes
Yield: 3 Cups
Turkey Gravy from Drippings
Rich, brown Turkey Gravy made from the pan drippings is a must-have Thanksgiving side. It’s also incredibly simple to make! Drizzle this homemade gravy over mashed potatoes, stuffing, and of course, turkey.
Ingredients
- 2 ½ cups pan drippings from turkey
- ½ cup all-purpose flour
- 2 teaspoons minced fresh thyme or parsley, optional
- Kosher salt
- freshly ground black pepper
Instructions
- After moving the turkey from the roasting pan to a cutting/serving board for carving, scoop out all of the pan drippings from your roasting pan into a large bowl. Strain turkey drippings (if desired) through a fine mesh sieve and discard any solid pieces. Hopefully you have two cups worth of pan drippings, if not you can add some chicken broth to reach 2.5 cups total.
- Let the fat rise to the top of the pan drippings in the bowl, then spoon off 1/2 cup of the fat and place it in a large saucepan over medium heat. Add the flour into the pan, whisking constantly, and cook for about 5 minutes, until thickened and golden brown. (With these steps you are making a roux and cooking the flour to thicken your gravy.)
- Once you reach a light brown color, gradually add the remaining pan drippings. Allow the gravy to cook, whisking constantly, for about 5 to 8 minutes, or until thickened.
- Stir in optional herbs and season with salt and pepper, to taste. Serve immediately.
Notes
Storage: Leftover turkey gravy can be stored for up to 3 to 4 days in an airtight container in the refrigerator.
Reheat: Microwave the gravy in 30 second intervals, stirring often. Or heat it in a saucepan over low heat, whisking constantly. Depending on how thick your gravy has become, you may need to add a few splashes of chicken broth.
Freeze: Freeze cooled turkey gravy in a freezer bag or airtight container for up to 4 months. Thaw in the fridge before reheating.
Browned Bits: When getting the pan drippings, you can include any browned bits for extra flavor. However, try not to include any burnt or dark brown bits, as they can make your gravy bitter.
Too Thick: Whisk in an extra splash or two of pan drippings, broth, water or even heavy cream.
Too Thin: Mix equal parts flour and soft butter to make a soft paste, and whisk this into boiling gravy. I would start with 1 tablespoon of butter to 1 tablespoon of flour and see if it thickens it enough. Add more if needed.Â
Cornstarch: For a gluten-free turkey gravy, eliminate the flour and sub in cornstarch. No need to brown cornstarch and create a roux like you do with flour. Instead, add the pan drippings into a sauce pan, along with herbs and seasonings and bring to a simmer. In a small bowl, whisk together 3 tablespoons of cornstarch and 3 tablespoons of cold water. Pour the cornstarch slurry into the simmering pan, whisking constantly until thickened.
Nutrition
Serving: 1, Calories: 55kcal, Carbohydrates: 6g, Protein: 5g, Fat: 1g, Polyunsaturated Fat: 1g, Cholesterol: 16mg, Sodium: 51mg
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