Easy Homemade Turkey Gravy from Drippings

My easy turkey gravy from drippings is the old-fashioned way to make gravy: the browned fat from the roasting pan, a little flour and warm broth, whisked together in about 15 minutes. No packets and no jars. It's the same simple gravy Grandma made while the turkey rested, and it tastes like a real holiday dinner.

I can still picture my grandma at the stove on Thanksgiving, apron on, whisking the gravy in her old cast iron skillet while everyone else hovered around the kitchen trying to sneak a taste. She never measured a thing, and she never needed a packet. This is my written-down version of hers, so you don't have to guess.

This gravy is made to go with my Grandma's roast turkey and a big scoop of old-fashioned stuffing. You'll find more ideas for the big day in my classic Thanksgiving side dish recipes.

What to Know About Turkey Gravy from Drippings

• Only 4 ingredients - turkey drippings, flour, broth, salt and pepper. That's it.
• Ready in 15 minutes - make it while the turkey rests, so everything hits the table hot.
• No drippings? No problem - butter stands in for the fat, so you can make this gravy any night of the week.
• Easy to double - the recipe makes about 2 cups and serves 4 to 6. For a crowd, double everything and use a bigger pan.
• Make ahead friendly - it keeps in the fridge for 4 days and reheats beautifully.

Ingredients for Homemade Turkey Gravy

• Pan drippings - after roasting, pour the drippings into a glass measuring cup and let the fat rise to the top. Spoon the fat off for the gravy. Save the darker juices underneath, too. They're full of flavor and can replace part of the broth.
• All-purpose flour - this thickens the gravy. Cornstarch won't brown the same way, so stick with flour for that classic taste.
• Turkey or chicken broth - homemade turkey broth is the gold standard, but a good store-bought chicken broth works just fine. Use low-sodium so you control the salt, since drippings can be salty already.
• Salt and black pepper - add these at the very end, after you taste.

Full amounts are in the recipe card below.

How to Make Turkey Gravy from Drippings

Step 1: Heat the drippings

Spoon 2 to 4 tablespoons of the turkey fat into a saucepan and set it over medium heat. If you're short on fat, top it off with butter.

Step 2: Whisk in the flour

Sprinkle the flour over the fat and whisk for about 1 minute. This cooks out the raw flour taste and makes a smooth paste called a roux.

Step 3: Add the broth slowly

Pour in the broth a little at a time, whisking the whole time. Going slow is the secret to gravy with no lumps.

Step 4: Simmer and season

Let the gravy bubble gently for 5 to 8 minutes, until it's thick enough to coat a spoon. Taste it, then add salt and pepper as needed.

Grandma's Tips for the Best Gravy

• Warm the broth first. Hot broth whisks into the roux more smoothly than cold.
• Keep whisking. A flat whisk gets into the corners of the pan where lumps like to hide.
• Scrape the roasting pan. Pour a little broth into the hot roasting pan and scrape up the browned bits, then add that to your gravy. That's where the flavor is.
• Season last. Drippings and broth both carry salt, so always taste before you add more.

How to Make Ahead and Store Turkey Gravy

• Make ahead: Make the gravy up to 4 days early with butter and broth, then stir in some fresh drippings when you reheat it on the big day.
• Fridge: Keep it in an airtight container for up to 4 days.
• Reheating: Warm it on the stove over low heat, whisking often. It thickens in the fridge, so splash in a little broth to loosen it.
• Freezing: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Modern Updates

• Add herbs - stir in a pinch of fresh thyme or sage at the end.
• Make it creamy - whisk in a splash of heavy cream for a richer, lighter-colored gravy.
• Giblet gravy - chop cooked giblets and stir them in, the way many Southern grandmas do.

What to Serve With Turkey Gravy

Spoon this gravy over everything on your Thanksgiving plate: roast turkey or a slow cooker turkey breast, old-fashioned stuffing and creamy mashed potatoes. Keep a little extra for leftover turkey sandwiches and a warm old-fashioned yeast roll for dipping.

FAQs

Can I make turkey gravy without drippings?

Yes. Melt butter in place of the turkey fat and use turkey or chicken broth. It won't have the same roasted flavor, but it's still a good, simple gravy.

How do I fix lumpy gravy?

Whisk hard for a minute. If lumps are still there, pour it through a fine mesh strainer or give it a quick buzz with an immersion blender.

Why is my gravy too thick?

It probably simmered a little too long. Whisk in warm broth a splash at a time until it's the way you like it.

Why is my gravy too thin?

Let it simmer a few more minutes. If it's still thin, stir 1 teaspoon of flour into 1 tablespoon of cold water and whisk that into the gravy.

More Thanksgiving Recipes

• Grandma's Roast Turkey
• Old-Fashioned Stuffing
• Old-Fashioned Green Bean Casserole
• Easy Canned Sweet Potatoes and Marshmallows Casserole
• Old-Fashioned Pumpkin Pie