My Turkey Gravy from the Drippings has been part of holiday meals for as long as I can remember. Made from the drippings of a roasted turkey, it’s rich, savory, and familiar. Pour it over mashed potatoes, stuffing, and turkey. It brings everything together.
Here are a few more of my favorite recipes for gravy. My Turkey Gravy from Giblets and make Gravy Recipe for Turkey Without Drippings.
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Why this Turkey Gravy from Drippings Recipe is a Keeper
This recipe is pure comfort. Our version of how to make turkey gravy from drippings is the one to bookmark because it has awesome flavor, is quick and easy, and is inexpensive.
- Maximum Flavor (The Fond): Pan drippings contain the fond, the concentrated, caramelized, browned bits stuck to the bottom of the roasting pan. This is pure, deep, roasted flavor that cannot be replicated with plain store-bought stock. So it is perfect for your thanksgiving turkey.
- Ultimate Economy: It uses what would otherwise be discarded (the pan juices and fat) to create a luxurious sauce.
- Quick & Easy: Once the meat is out of the oven, the gravy itself takes only 10–15 minutes to make on the stovetop.
- Controllable: The cook has complete control over the fat content, thickness, and final seasoning, allowing for a perfectly smooth and seasoned homemade gravy every time.
Do I Have to Remove the Turkey Fat from the Drippings?
No, but if you would like to the easiest way to do it is to use a fat separator. A fat separator is a measuring cup with a straining mechanism.
Pro Tip to Make Turkey Gravy from Drippings
Stir in a pinch of poultry seasoning or rubbed sage right at the end. It deepens the flavor and ties everything back to the turkey.
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Ingredient Notes for Easy Turkey Gravy from Drippings
This easy turkey gravy from drippings uses easy, fresh ingredients that pack a punch of flavor.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Turkey Drippings: Use the drippings from your turkey to bring all the yummy flavor into the best gravy.
- Seasonings: You will need both All Purpose Seasoning and Poultry Seasoning.
- Butter and Flour: The recipe calls for a roux made with butter and flour to thicken the gravy.
Variations and Substitutions for the Gravy From Scratch
There are a couple different swaps you can make for making gravy from drippings extra delicious.
- Thickener: Cornstarch slurry or Arrowroot Starch slurry can be used to thicken. Use 1 tablespoon of cornstarch (mixed with cold water) per cup of liquid. Cornstarch gravy is shinier and does not reheat as well as flour gravy.
- Fat: Butter, Olive Oil, or Lard. Use equal parts butter or oil if you don’t have enough meat fat/drippings to make the roux. Butter is preferred for flavor.
- Liquid: Water, Milk/Cream, Red/White Wine. Use a good quality beef, chicken, or turkey stock/broth.
- Enrichment: Finish with a splash of heavy cream, half-and-half, or a dollop of sour cream.
- Flavor Base: Sauté finely minced shallots or garlic in the fat before adding the flour to make a richly flavored roux.
Special Equipment Needed to Make a Roux for Turkey Gravy
Specific pieces of equipment can sometimes make all the difference in a recipe. For this recipe, just a couple of things are helpful.
- Fine-Mesh Sieve/Strainer: You can pour the drippings in to remove bits. Also use to strain the gravy at the end, which is the fastest way to remove any lumps or large pieces of fond for a perfectly silky-smooth texture.
- Sturdy Whisk: Essential for vigorously stirring the roux and liquid to prevent lumps and ensure a smooth emulsion.
How to Make Gravy from Drippings
This recipe comes together in just 2 quick and easy steps. This recipe is so good, it’s a great one to have on deck during the busy holiday season.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Make a Roux: Melt the butter in a saucepan over medium heat. Then, whisk in the flour until a paste forms. Let it cook until it turns golden brown.
- Make the Gravy & Let Simmer: Slowly whisk in the turkey drippings. Then add in the All Purpose Seasoning and Poultry Seasoning. Let simmer over low heat until gravy thickens.
Make Ahead Turkey Gravy from Pan Drippings
Since this turkey recipe is already super easy, there are only a couple things you can do ahead of time when you make this for Thanksgiving and Christmas dinner.
- Gravy Base (The Roux): While the full gravy is best made fresh, a roux (fat and flour cooked together) can be made a day or two ahead and stored in the fridge. On serving day, simply heat the roux and whisk in the hot drippings/stock.
- Stock: High-quality turkey stock or turkey broth can be made weeks ahead and frozen or refrigerated, ensuring a ready liquid base when the time comes.
- Make Gravy Completely Ahead (Flour-Based): Flour-based gravy holds up well. Make it up to 2–4 days ahead and store it in the refrigerator.
Store and Reheat Homemade Turkey Gravy
- Store: Store leftover gravy in an airtight container in the fridge for 3–4 days. The best turkey gravy can also be frozen for up to 3–4 months. Make sure the gravy has cooled slightly before sealing the container.
- Reheat: Reheat gently in a saucepan over low to medium-low heat, stirring constantly. If the gravy is too thick, whisk in a splash of warm broth or water until the desired consistency is reached. Do not boil, as high heat can cause the emulsion to break (split).
- Use Leftover Turkey Gravy: Ladle over leftover sliced meat (turkey breast, beef, pork) on toast.
- Shepherd’s/Pot Pie: Use as the liquid base for a quick meat or vegetable pie.
- Poutine: Pour over French fries and cheese curds.
- Breakfast: Use as a base for Country/Sausage Gravy (by adding milk/cream and sausage).
Questions About This Turkey Gravy Recipe
Deglaze the pan using wine or a little vinegar for added depth.
Flour clumps are usually the cause of lumpy gravy. Whisking the roux is the key to not having lumps. However, if you do get lumps, you can pour the gravy through a fine mesh strainer.
Mash equal parts softened butter and flour (about 1 tablespoon each) into a paste. Whisk into hot gravy and simmer until thickened and smooth.
You can add chicken broth or you can use the turkey neck and turkey giblets in water to create more.
Expert Tips to Make Gravy From Turkey Drippings
- Use Hot Liquid: For the smoothest gravy, ensure your liquid (drippings/stock) is warm or hot when adding it to the roux. Adding cold liquid to a hot roux increases the chance of lumps.
- Make the Roux: After adding the flour to the fat, cook the mixture for 1–2 minutes, whisking constantly. This is crucial for cooking out the raw flour taste. The longer you cook it, the browner and nuttier the flavor (though it will lose a little thickening power).
- Taste and Adjust: Pan drippings are highly seasoned and often salty. Adjust the salt and pepper at the very end.
- Fixing a Broken Gravy (Too Oily/Separated): Whisk 1 teaspoon of flour or cornstarch with 2 teaspoons of cold water to make a quick slurry. Whisk this mixture into the simmering gravy. The new starch can help re-emulsify the fat and liquid.
- Straining is Non-Negotiable: Even if you think it’s smooth, running the finished gravy through a fine-mesh strainer ensures a velvety texture worthy of any holiday table.
- Serve With: Serve this classic turkey gravy recipe with Instant Pot Mashed Potatoes {No Drain}, Slow Roast Turkey or Sourdough Stuffing.
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Easy Turkey Gravy from the Drippings
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Ingredients
- 2 Tablespoons Unsalted butter
- 3 Tablespoons Flour
- 2 cups Turkey drippings, strained, remove fat and any solids
- Turkey stock, use turkey stock if you need extra liquid to make 2 cups of strained drippings
- ½ teaspoon All Purpose Seasoning Blend
- ¼ teaspoon Poultry Seasoning Blend
Instructions
- Melt butter in a sauce pan over medium heat.
- When butter is melted, whisk in flour until a paste forms.
- Whisk the flour paste for about 1 minute, it should turn golden.
- Slowly whisk in turkey drippings.
- Stir in All Purpose Seasoning Blend and Poultry Seasoning Blend.
- Simmer over medium heat until gravy thickens to desired consistency.
Christina’s Notes
- Add: Cheese, wine, soy sauce, miso paste or Worcestershire sauce.
- Tip: Scrape the bottom of the pan. Gravy made with meat drippings bring so much flavor.
- Variation tip: Chicken stock can be great in place of the chicken stock.
- Starch: Feel free to make gravy with cornstarch, potato starch or other agent to thicken the delicious gravy.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, scroll up on the page.