Don’t you dare toss those turkey pan drippings! This Turkey Gravy Recipe shows you exactly how to make gravy from turkey drippings – and it’s easier than you might think. With just a handful of ingredients you can create a rich, smooth gravy packed with savory roasted turkey flavor that everyone will love.
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You’ll Love This Turkey Gravy Recipe
No holiday plate is complete without a generous pour of warm, homemade turkey gravy – it’s the finishing touch your dinner deserves! A buttery base, those flavor packed juices from the pan and a hint of seasoning create a gravy you’ll be proud to serve your guests. Just be ready for the gravy boat to need a refill!
Why You’ll Love This Turkey Gravy
- Made with the drippings from your roast turkey, it comes together in about 20 minutes while the turkey rests prior to carving.
- It’s smooth, velvety and lump free with just a whisk and a pan.
- It reheats wonderfully, perfect for adding leftover turkey after Thanksgiving.
- I have a recipe to make this without drippings, but there is something about a homemade Thanksgiving gravy recipe with drippings that can’t be beat!
Ingredients You’ll Need
This is a discussion about the ingredients. For the actual recipe with amounts, please see the recipe below.
- Turkey Drippings: If you came from my roasted turkey recipe, you’ll find that the drippings of the turkey will include some broth, water, and juices from the meat that dripped down into the bottom of the roasting pan. Gather those juices and set them aside for this turkey gravy recipe.
- Flour: Measuring flour correctly is important when making a roux. Too little flour will make the gravy runny, and too much flour will cause the gravy to be grainy or thick.
- Butter: I like unsalted butter for this because we’ll be adding seasoning. If you don’t have butter, you can use some of the turkey fat instead; just make sure you have 4 tablespoons of it.
- Broth: Low-sodium chicken broth is best for this turkey gravy recipe, since there will be plenty of salt from the drippings and seasonings. If you can find it (usually during the holidays), you can use turkey broth instead.
- Seasonings: Poultry seasoning, salt, and pepper are what I add to my gravy. You can add any additional seasonings, such as garlic powder or onion powder, to taste.
How to Make Gravy From Turkey Drippings
This is just a visual overview of how this recipe is made to help you visualize the process. For the actual recipe directions with full details, please see the recipe card below.
Step 1: Gather the drippings from your roasting pan. Take care as they are hot.
Step 2: Drain solids from drippings.
Step 3: Cool and skim off fat.
Step 4: Melt butter in a saucepan. Whisk in flour to make a roux.
Step 5: Whisk in drippings and broth until combined. Let it simmer to thicken.
Step 6: Once thick, add seasonings. Remove from heat to set, serve, and enjoy!
Skimming the Fat
Don’t Sweat It – You Have Options: Separating the fat from the drippings can be a bit intimidating if you haven’t done it before, but don’t worry – it doesn’t have to be perfect and there are many ways to do it.
Keep It Simple: The simplest method is to let the drippings cool a bit, then use a spoon or a turkey baster to skim the fat off the top.
The Quicker, Fat Picker Upper: One trick I like to use is to take a heavy duty paper towel and lightly drag it across the surface of the drippings. The paper towel will absorb the fat so that you can pull it away. Just make sure to keep the paper towel on the top of the drippings. We aren’t looking to submerge it. It’s smart to have a bowl or pan to quickly transfer it to as you pull it out of the drippings.
Bread Boat: You can also use a slice of sandwich bread in the same manner as the paper towel – it will help soak up the fat. If your bread isn’t the freshest, it works even better!
Cool Off: You can add a few ice cubes to the drippings, which will help cool them off and speed up the solidifying of the fat – which is then easy to lift off the top with a spoon. Don’t use too many as you don’t want to water down the drippings.
It’s In The Bag: While you need to make sure it’s cooled, you can pour the drippings into a Ziploc style freezer bag and set it upright in a bowl until the fat floats to the top. Then snip a small hole in one of the bottom corners and let the juices drain into a bowl. Pinch the bag closed before the fat reaches the hole.
The Easy Button: If you have one, a Fat Separator (yes, that’s a thing!) is a quick and easy way to do it. This is the one I recommend.
Tips For Great Turkey Gravy
Liquid Math: If your turkey gives you a lot of extra liquid, you can reduce the amount of chicken broth you put in. You’re looking for a total of 4 cups of liquid in the gravy, so adjust accordingly. Same goes if you have less than 2 cups of turkey drippings; substitute with broth.
Slow and Steady: Pour the drippings and broth in slowly, while whisking constantly. Adding the liquid all at once is the most common cause of lumpy gravy. When you pour it slowly, and whisk, shall we say – aggressively, you can prevent most lumps. If a few sneak through, you can either spoon them out or pour the gravy through a fine mesh strainer before serving.
Hold The Salt: Turkey drippings can be salty, especially from a brined bird, so wait until the very end to add the salt. That way you can taste it and adjust as needed. Remember, you can always add more salt, but you can’t take it out.
Thick or Thin: Gravy thickens as it sits, so take it off the heat when it’s slightly thinner than you want. If it gets too thick, you can whisk in a splash of warm broth – just add a little at a time so you don’t overdo it. If it’s too thin, let it cook on a low simmer a few more minutes, but make sure to watch it closely and whisk or stir often.
Go For The Gold(en): The turkey gravy turns out lighter when you use more broth and fewer drippings. The taste is very much the same, but if you want it to be a bit darker, you can cook the roux for a few extra minutes. Just make sure you are whisking it constantly to avoid it burning.
Storing Turkey Gravy
Storing: Store the leftover gravy from the turkey in an airtight container in the fridge for about 5 days. It does thicken when stored, so don’t worry if it seems more solid than liquid once cold.
Reheating: To reheat, you can pour out a serving and microwave it in 30-second intervals, or pour the gravy back into a saucepan and reheat on the stove until warmed through. It will thicken the longer it sits, so add a splash of broth or water to thin it out if needed.
What to Serve With Turkey Gravy
Serve the gravy on top of your turkey, with some mashed potatoes, stuffing, and rolls for dipping. Plus, here are a few more recipes to serve with turkey and gravy for your Thanksgiving Dinner this year!
Turkey Recipes
For this gravy you’ll want to use my roast turkey recipe, but I have some others as well.
How to Make Gravy From Turkey Drippings
Ingredients
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups strained turkey pan juices (fat separated)
- 2 cups low-sodium chicken broth
- 1/2 teaspoon poultry seasoning
- Freshly ground black pepper (to taste)
- Salt (only if needed)
Instructions
- Start by gathering the turkey drippings from the bottom of your roasting pan. Run the drippings through a fine mesh sieve into a separate container to catch any solids.
- Allow the drippings to cool off so the fat separates from the liquid. Skim and discard the fat from the top as best as you can. See tips in post above if needed.
- In a large saucepan over medium heat, melt the unsalted butter. Once completely melted, sprinkle in the flour. Whisk well for a minute or two to get rid of any graininess and to make sure it doesn’t burn.
- Gradually and slowly pour the drippings and the chicken broth into the saucepan while whisking constantly. Once combined, lower the heat and let the liquid come to a gentle simmer. Simmer for about 5-7 minutes, whisking regularly.
- Once the gravy becomes thick, sprinkle in the poultry seasoning and black pepper. Taste and add salt if needed. Simmer for a few more minutes, then remove the saucepan from the heat. Let the gravy settle and thicken up a bit more. Add to a gravy boat or jar, then serve with the turkey!
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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Meet Christi, Love From The Oven
I’m Christi I love sharing easy & delicious recipes that your family & friends will love. I’m a mom, baker, cookbook author and lover of sprinkles.
