I’ll never forget the first time I tried making turkey gravy from scratch. My mother-in-law handed me the roasting pan filled with those golden drippings and said, “Now make the gravy.” I panicked.

Up until that moment, I’d relied on those little packets from the store. But once I learned how to make this Turkey Gravy Recipe, everything changed. The rich, velvety sauce transformed our Thanksgiving turkey from good to absolutely unforgettable.

If you’re looking for the perfect complement to your roasted turkey, this recipe delivers every single time. The best part? It uses the flavorful pan drippings that you’d otherwise throw away, transforming them into liquid gold that’ll have everyone asking for seconds.

Quick Recipe Summary
Prep Time	5 minutes
Cook Time	10 minutes
Total Time	15 minutes
Servings	8 servings (2 cups)
Difficulty Level	Easy

You might also enjoy: Brown Gravy Recipe

Table of Contents

Why You’ll Love This Turkey Gravy Recipe

This isn’t just another gravy recipe. It’s the one that’ll become your Thanksgiving tradition.

I’ve made this gravy dozens of times, tweaking and perfecting it until it became foolproof. The secret is in the technique of building a proper roux and whisking constantly to avoid lumps.

Uses turkey drippings: Every drop is packed with the flavor of your perfectly roasted bird, herbs, and seasonings
Quick and easy: From start to finish, you’ll have restaurant-quality gravy in just 15 minutes
No special equipment needed: Just a saucepan, whisk, and measuring cups
Smooth and silky: The roux technique ensures a lump-free gravy every time
Perfectly seasoned: The drippings already carry seasoning from your turkey, so you’re starting with a flavor advantage
Make-ahead friendly: Prepare it ahead and just reheat when dinner is ready

Read Also: Worcestershire Sauce Recipe

Ingredients

The beauty of this turkey gravy is its simplicity. You probably have most of these ingredients in your pantry already.

1/4 cup (60ml) turkey fat (skimmed from drippings) or unsalted butter
1/4 cup (30g) all-purpose flour (or gluten-free flour blend for GF option)
2 cups (475ml) turkey drippings and chicken broth (combined)
1/2 cup (120ml) heavy cream or whole milk (optional, for extra richness)
Salt and freshly ground black pepper to taste
1 teaspoon fresh thyme (optional, for added depth)

For a lighter option, try pairing this gravy with our Healthy Mashed Potatoes.

Kitchen Equipment Needed

You won’t need fancy equipment for this recipe, just a few basic kitchen tools.

Medium saucepan (2-3 quart capacity)
Wire whisk (silicone-coated works great to protect your pan)
Fine-mesh strainer (for straining drippings)
Large measuring cup (4-cup capacity, preferably with a spout)
Fat separator (optional but helpful, or use a spoon to skim fat)
Wooden spoon (for scraping up browned bits from the roasting pan)

Another favorite: Bechamel Sauce Recipe

Recommended Products for This Recipe

After years of making this gravy, I’ve found a few products that make the process even easier and deliver better results.

1. OXO Good Grips Fat Separator

This is hands down the best investment for gravy making. It has a strainer built into the top and a spout that pours from the bottom, leaving all the fat behind. No more skimming with a spoon and hoping you got it all. The measurements on the side are also incredibly helpful for getting the ratios right.

Get it on Amazon

2. Better Than Bouillon Roasted Chicken Base

When you don’t have quite enough turkey drippings (or if you’re making gravy without a turkey), this paste is a lifesaver. Unlike boxed broth, it’s super concentrated and adds incredible depth of flavor. I always keep a jar in my fridge for gravies, soups, and sauces. A little goes a long way.

Get it on Amazon

3. Cuisinart Silicone Whisk

I learned the hard way that metal whisks can scratch your nice pans. This silicone whisk is gentle on cookware but still sturdy enough to whisk out any lumps. The handle is comfortable even when you’re whisking continuously, which you’ll be doing with this recipe.

Get it on Amazon

4. Pyrex Glass Measuring Cup (4-Cup)

You need a good measuring cup to collect and measure your drippings. This Pyrex one is microwave-safe (great for reheating leftover gravy), has a pouring spout, and the measurements are super easy to read. I’ve had mine for over a decade and it still looks new.

Get it on Amazon

Try this sauce too: Garlic Parmesan Sauce Recipe

Step-by-Step Instructions: How to Make Turkey Gravy

Making turkey gravy is all about timing and technique. Follow these steps carefully and you’ll have perfect gravy every time.

1. Collect and Strain the Turkey Drippings

Remove the roasted turkey from the pan and transfer it to a cutting board to rest
Tilt the turkey slightly to allow any juices inside the cavity to pour into the roasting pan
Place a fine-mesh strainer over your large measuring cup
Pour all the pan drippings through the strainer to catch any solid bits, herbs, or burnt pieces
Discard what’s caught in the strainer (these bits can make gravy bitter)
Let the strained drippings sit for 2-3 minutes so the fat rises to the top

2. Separate the Fat from the Drippings

If using a fat separator, pour the drippings into it and let the fat rise (about 2 minutes)
Pour the defatted drippings from the bottom spout into a clean measuring cup, stopping before the fat layer reaches the spout
Alternatively, use a large spoon to carefully skim the fat off the top and transfer 1/4 cup (60ml) to a small bowl
If you don’t have enough turkey fat, supplement with unsalted butter to reach 1/4 cup
Add enough chicken broth to the remaining drippings to equal 2 cups (475ml) total liquid

3. Deglaze the Roasting Pan

Place the roasting pan over medium heat on your stovetop (use two burners if needed for a large pan)
Add 1/2 cup of your measured drippings to the pan
Use a wooden spoon to scrape up all the browned bits stuck to the bottom (this is pure flavor)
Pour this liquid back into your measuring cup with the rest of the drippings

4. Make the Roux

Heat the reserved 1/4 cup turkey fat (or butter) in a medium saucepan over medium heat
Once melted and shimmering, add the flour all at once
Whisk immediately and vigorously to combine, breaking up any lumps
Continue cooking and whisking constantly for 3-4 minutes until the roux turns a light golden brown and smells nutty (not raw)
The roux should be smooth and bubble gently; if it’s browning too quickly, reduce the heat slightly

5. Add the Liquid and Cook

Remove the pan from heat temporarily (this prevents splattering)
Add about 1/2 cup of the warm drippings mixture to the roux
Whisk constantly until fully incorporated and smooth
Return the pan to medium heat and gradually add the remaining drippings in 1/2 cup increments
Whisk constantly after each addition, ensuring the liquid is fully absorbed before adding more
Once all liquid is added, bring the mixture to a gentle boil
Reduce heat to medium-low and simmer for 5-7 minutes, whisking occasionally

6. Finish and Season the Gravy

The gravy should coat the back of a spoon when ready; if too thick, whisk in more broth, 2 tablespoons at a time
If too thin, continue simmering for 2-3 more minutes
For extra richness, stir in the heavy cream or milk
Add fresh thyme if using, and let it steep for 1 minute
Taste the gravy and season with salt and freshly ground black pepper (remember, the drippings are already seasoned)
For an ultra-smooth finish, strain the gravy through a fine-mesh strainer into a serving pitcher or gravy boat
Serve immediately or keep warm over very low heat, whisking occasionally

Pair this with our delicious Shepherds Pie Recipe.

Tips for The Best Turkey Gravy

Over the years, I’ve learned a few tricks that make the difference between good gravy and great gravy.

Keep everything warm: Cold liquid added to a hot roux can cause lumps. Warm your drippings slightly before adding if they’ve cooled.
Whisk, whisk, whisk: The key to lump-free gravy is constant whisking, especially when adding the liquid to the roux.
Don’t rush the roux: Cooking the flour properly removes that raw, pasty taste. Give it those full 3-4 minutes.
Taste before salting: Turkey drippings are often well-seasoned from the bird, so add salt gradually and taste as you go.
Strain for perfection: If you do get a few lumps, simply strain the finished gravy through a fine-mesh strainer.
Make it ahead: Gravy can be made up to 2 days ahead and refrigerated. It will thicken when cold, so add a bit of broth when reheating.
Save those drippings: Don’t have a turkey? Save drippings from roasted chicken or use high-quality chicken or turkey stock as the base.
Control consistency: Remember that gravy continues to thicken as it cools. Make it slightly thinner than your ideal consistency.
Add flavor boosters: A splash of white wine, cognac, or even a dash of soy sauce can add incredible depth.
Use quality stock: If supplementing with store-bought broth, choose low-sodium so you can control the salt level.

This pairs wonderfully with our Roasted Potatoes Recipe.

What to Serve with Turkey Gravy

Turkey gravy is incredibly versatile and elevates so many dishes beyond just Thanksgiving turkey.

Of course, it’s perfect poured over sliced turkey breast or thighs. But don’t stop there.

Healthy Mashed Potatoes
Twice Baked Potatoes
Scalloped Potatoes
Biscuits and bread rolls
Stuffing or dressing
Roasted vegetables
Open-faced turkey sandwiches
Savory waffles or pancakes for a unique brunch
Breakfast Potatoes

Consider serving alongside our Healthy Coleslaw Recipe.

Variations of Turkey Gravy

While the classic version is perfect, here are some delicious ways to customize your gravy.

Giblet Gravy: Simmer the turkey neck, heart, and gizzard in salted water for 1 hour while the turkey roasts. Chop finely and add to the finished gravy.
Herb-Infused Gravy: Add fresh rosemary, sage, and thyme sprigs to the drippings while they simmer, then strain before using.
Mushroom Turkey Gravy: Sauté 8 oz sliced mushrooms in butter until golden, then add to the finished gravy.
White Wine Gravy: Replace 1/2 cup of the broth with dry white wine for a sophisticated flavor.
Cognac Gravy: Add 2 tablespoons cognac or brandy after the gravy thickens for depth.
Dairy-Free Version: Skip the cream and use all turkey drippings and broth. Use olive oil instead of butter if needed.
Gluten-Free Gravy: Substitute cornstarch (2 tablespoons) or gluten-free flour blend for regular flour.
Spicy Gravy: Add a pinch of cayenne pepper or a few dashes of hot sauce.
Onion Gravy: Sauté 1 diced onion in the fat before adding flour for sweet, caramelized flavor.
Make-Ahead Gravy: Make the base with butter and broth 2 days ahead, then stir in fresh drippings when reheating on Thanksgiving day.

For a different take on gravy, try our Honey Mustard Sauce.

Storage and Reheating

Proper storage ensures your gravy stays delicious for days after the big meal.

Refrigerator Storage:

Let gravy cool completely to room temperature
Transfer to an airtight container
Store in the refrigerator for up to 3-4 days
Gravy will thicken considerably when chilled

Freezer Storage:

Cool gravy completely
Pour into freezer-safe containers or heavy-duty freezer bags, leaving 1 inch of headspace for expansion
Label with date and contents
Freeze for up to 3 months
For easier portioning, freeze in ice cube trays, then transfer cubes to a freezer bag

Reheating Instructions:

Stovetop method: Pour cold gravy into a saucepan over medium-low heat. Whisk frequently as it warms. Add 2-4 tablespoons of broth or water to thin to desired consistency.
Microwave method: Transfer to a microwave-safe bowl. Heat in 30-second intervals, whisking between each, until hot and smooth. Add liquid to thin if needed.
Don’t rush reheating: Low and slow prevents the gravy from breaking or becoming greasy.

Pro Tips:

Always whisk while reheating to restore smooth texture
Add fresh broth gradually; it’s easier to thin than to thicken
Taste and re-season after reheating, as flavors can dull when refrigerated
Never refreeze thawed gravy

Try our Tomato Sauce Recipe for another versatile sauce option.

Nutritional Facts

Per Serving (1/4 cup or 60ml):

Calories: 85
Total Fat: 7g
- Saturated Fat: 4g
- Trans Fat: 0g
Cholesterol: 18mg
Sodium: 220mg
Total Carbohydrates: 4g
- Dietary Fiber: 0g
- Sugars: 1g
Protein: 2g
Vitamin A: 4% DV
Calcium: 2% DV
Iron: 2% DV
Potassium: 85mg

Notes:

Nutritional values are estimates and will vary based on the exact drippings used
Values include optional heavy cream
Using skim milk instead of cream reduces calories to approximately 65 per serving
Turkey drippings’ sodium content varies depending on how the turkey was seasoned
This recipe makes approximately 8 servings (2 cups total)

Complement your meal with our Broccoli Salad.

Health Benefits of Key Ingredients

While gravy is traditionally considered indulgent, it does offer some nutritional benefits when made from scratch.

Turkey Drippings: Turkey drippings contain protein, B vitamins (especially B6 and niacin), and minerals like selenium and phosphorus. The collagen from the roasted bird adds beneficial amino acids that support joint and skin health.

Protein: Supports muscle maintenance and repair
Selenium: Acts as a powerful antioxidant and supports thyroid function
B Vitamins: Essential for energy metabolism and nervous system health
Phosphorus: Important for bone health and cellular function
Zinc: Supports immune function (from the turkey)
Collagen peptides: May benefit skin elasticity and joint health
Healthy fats: When made with quality butter, provides fat-soluble vitamins A, D, E, and K
Homemade advantage: No preservatives, artificial flavors, or excess sodium compared to store-bought versions

Moderation Matters: Gravy is rich and should be enjoyed as part of a balanced meal. A little goes a long way in terms of flavor, so use it thoughtfully to enhance rather than overwhelm your dishes.

You might also like our Potato Salad Recipe.

FAQs About Turkey Gravy

1. Can I make turkey gravy without drippings?

Absolutely! Use 2 cups of high-quality chicken or turkey stock instead of drippings. For extra flavor, sauté some diced onions, garlic, and herbs in the butter before making the roux. You can also add a splash of soy sauce or Worcestershire sauce for depth.

The result won’t be quite as rich as gravy made with real drippings, but it will still be delicious and far better than store-bought options.

2. Why is my gravy lumpy?

Lumpy gravy usually happens when the liquid is added too quickly to the roux or when you don’t whisk constantly. If you catch lumps forming, immediately whisk vigorously.

For already-lumpy gravy, strain it through a fine-mesh strainer into a clean pot. Alternatively, use an immersion blender to smooth it out, though this will affect the texture slightly.

3. How do I fix gravy that’s too thick?

Too-thick gravy is easy to fix. Simply whisk in additional warm chicken or turkey broth, 2 tablespoons at a time, until you reach your desired consistency. Make sure to add the liquid gradually and whisk well between additions.

Remember that gravy continues to thicken as it cools, so err on the side of slightly thinner than your ideal consistency.

4. Can I make turkey gravy ahead of time?

Yes! You can prepare gravy up to 2 days in advance. Make it as directed, let it cool completely, then refrigerate in an airtight container. When ready to serve, reheat gently over medium-low heat, whisking frequently and adding broth to thin as needed.

For make-ahead planning, you can prepare the roux base with butter and flour, then add fresh turkey drippings on Thanksgiving day for the best flavor.

5. What’s the best way to prevent greasy gravy?

The key is properly separating the fat from the drippings. Use a fat separator or let drippings sit until the fat rises, then carefully skim it off. You only want 1/4 cup of fat for the roux.

Excess fat won’t incorporate into the gravy properly and will leave an oily film on top. If your finished gravy seems greasy, you can gently blot the surface with a paper towel to absorb excess fat.

Don’t miss our Buffalo Sauce Recipe for another classic condiment.

Final Thoughts

Making turkey gravy from scratch might seem intimidating at first, but once you master this technique, you’ll never go back to the packet mixes. The rich, savory flavor of homemade gravy made from real turkey drippings is simply incomparable.

This recipe has become my go-to for every Thanksgiving, and I’ve shared it with countless friends and family members who were initially nervous about making gravy. Every single one of them has told me how easy it turned out to be.

Give this Turkey Gravy Recipe a try this holiday season, and I promise you’ll wonder why you ever bought gravy from a jar. If you make this recipe, I’d love to hear how it turns out! Drop a comment below with your experience, any tweaks you made, or how your family loved it.

Recommended: