Rich pan gravy made from turkey drippings
Homemade Turkey Gravy
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Servings
10
3 cups
Difficulty
Easy
Cost
Budget
$
Homemade Turkey Gravy
Rich pan gravy made from turkey drippings
★4.4(25)
Silky, lump-free turkey gravy made directly from the roasting pan drippings. This five-ingredient gravy has incredible depth of flavor and coats every bite of turkey and stuffing.
5m
Prep Time
15m
Cook Time
20m
Total Time
10
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
This gravy uses actual turkey drippings for an unmatched depth of flavor that no store-bought version can replicate. The key is whisking constantly while adding the broth to prevent lumps.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
- 1/4 cup turkey drippings (fat from roasting pan)
- 1/4 cup all-purpose flour
- 3 cups turkey or chicken stock
- 1 tbsp butter
- Salt and pepper to taste
- Pan fond (browned bits from roasting pan)
Instructions
- 1
Pour pan drippings into a fat separator or let settle in a bowl. Reserve 1/4 cup of the fat and any juices separately.
- 2
Heat the fat in a saucepan over medium heat. Whisk in flour and cook the roux for 2 minutes until golden.
- 3
Slowly pour in stock while whisking constantly to prevent lumps. Add reserved pan juices and fond.
- 4
Bring to a simmer and cook for 8-10 minutes, whisking occasionally, until thickened to your desired consistency.
- 5
Season with salt and pepper, stir in butter for gloss, and strain through a fine mesh sieve if desired.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
All-purpose flourCornstarch (2 tbsp) mixed with cold water
Creates a gluten-free, clear gravy
Turkey stockChicken stock
Nearly identical flavor in gravy applications
Tips & Storage
Pro Tips
Start the gravy while the turkey rests—you have a 30-minute window to get it done.
If gravy is too thick, whisk in more stock a splash at a time; if too thin, simmer longer to reduce.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate in a jar for up to 4 days. Freezes well for up to 3 months.
Reheating
Reheat over medium-low heat, whisking often and adding a splash of stock if it has thickened.
Nutrition Facts
Per serving (10mg) · 10 servings
Calories65
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein1g
Carbohydrates4g
Fat4g
Fiber320mg
Sugar0g
Sodium0g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What if I do not have enough drippings?
- Supplement with butter to reach 1/4 cup of fat for the roux.
- How do I fix lumpy gravy?
- Pour it through a fine mesh strainer or blend briefly with an immersion blender.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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