Turkey Gravy Recipe

This flavorful turkey gravy is easy to make with pan drippings and stock. It’s thickened with flour or cornstarch and takes just minutes to make!

Make this gravy from roast turkey drippings and serve it with mashed potatoes and dinner rolls!

Thick brown turkey gravy in a gravy boat topped with fresh thyme.

Turkey Gravy

Nothing is better than homemade gravy made right in the pan from drippings. You can adapt this recipe and use it with any kind of meat drippings that you have.

I used to be intimidated to make gravy, but it’s really just a combination of drippings and broth that’s thickened with a roux (flour + butter) or a slurry (cold water + cornstarch).

The seasoning options are endless, or keep it simple without them! The turkey drippings add a ton of flavor all on their own.

*To make gravy without drippings, check out my recipes for Brown Gravy, Chicken Gravy, and Mushroom Gravy!

Ingredients

The bottom of this post also contains recipe card with ingredients and full instructions.

  • Turkey Drippings from Roast Turkey
  • Unsalted butter
  • Flour- see notes, you can also use cornstarch 
  • Low Sodium Turkey or Chicken Broth
  • Fresh Rosemary

How to Make It

Remove drippings from roasting pan and set aside. Melt butter in the roasting pan and add the flour. 

Making a roux in a roasting pan to make turkey gravy.

Whisk the butter/flour until a paste forms, cook for 1 minute. Gradually pour in the drippings and chicken broth. Add a sprig of fresh rosemary.

whisking roux, drippings, and broth to make turkey gravy.

Bring to a boil, whisking constantly, then reduce to a simmer. Continue to whisk and simmer until thickened. Remove rosemary.

Give the gravy a taste and season with salt and pepper if desired. 

Transfer to a fat separator and allow the fat to rise to the top. Dispense the gravy from the bottom, stop when you get to the fat. Serve!

Thick brown turkey gravy in a roasting pan and then being poured into a gravy boat.

(If you don’t have a fat separator, you can spoon some of the fat away as it rises to the top of the gravy.)

Pro Tips

  • If you brined your turkey, the drippings are likely to be extra salty, so it’s important to cut them with unsalted broth and use unsalted butter.
  • Thyme, chopped parsley, onions, and garlic can also be added to the roasting pan to flavor the gravy.
  • While the turkey is roasting, I boil the neck in 2 cups of water until it reduces down to about 1/3 cup and I add that liquid to the turkey drippings that I make gravy with.
  • If you prefer to thicken this gravy with cornstarch: Combine 3 Tablespoons cold water with 3 Tablespoons cornstarch. Bring the chicken broth/drippings to a boil, whisk in the cornstarch mixture, and reduce to a simmer.
  • It’s always best to make the gravy in the roasting pan. Not only because that’s where all of the flavor is, but the wide surface area helps the gravy thicken up faster.

Storage

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.

Tools For This Recipe

(Amazon affiliate links)

  • Roasting Pan– I use All-clad which is a little more expensive but super high quality and you’ll have it forever.
  • Rubber Whisk– So you don’t scratch your roasting pan
  • Fat Separator– You’ll want one with a strainer on the top to catch any solids when you pour the gravy into it, and one that releases from the bottom so you can dispense the gravy right into the gravy boat and easily leave out the fat.
  • Gravy Boat– This one keeps the gravy warm!

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Brown turkey gravy being poured on top of turkey breast.

A white gravy boat filled with thick turkey gravy topped with fresh thyme.

Turkey Gravy Recipe

5 from 1 vote
This flavorful turkey gravy is easy to make with pan drippings and stock. It's thickened with flour or cornstarch and takes just minutes to make!

Ingredients

  • Turkey Drippings from Roast Turkey
  • 4 Tablespoons unsalted butter
  • 4 Tablespoons flour
  • 2 ½ cups turkey or chicken broth, low or no sodium
  • 1 sprig fresh rosemary

Instructions

  • Remove drippings from roasting pan and set aside.
  • Melt butter in the roasting pan. Whisk in the flour until a paste forms, cook for 1 minute.
  • Gradually pour in the drippings and chicken broth. Add a sprig of fresh rosemary.
  • Bring to a boil, whisking constantly, then reduce to a simmer. Continue to whisk and simmer until thickened. Remove rosemary.
  • Give the gravy a taste and season with salt and pepper if desired.
  • Transfer to a fat separator and allow the fat to rise to the top. Dispense the gravy from the bottom of the fat separator into a gravy boat, leaving out the fat.
  • If you don’t have a fat separator, you can spoon some of the fat away as it rises to the top of the gravy.

Notes

Thyme, chopped parsley, onions, and garlic can also be added to the roasting pan to flavor the gravy.

While the turkey is roasting, I boil the neck in 2 cups of water until it reduces down to about 1/3 cup and I add that to the turkey drippings that I make gravy with.

If you prefer to thicken this gravy with cornstarch: Combine 3 Tablespoons cold water with 3 Tablespoons cornstarch. Bring the chicken broth/drippings to a boil, whisk in the cornstarch mixture, and reduce to a simmer.

It’s always best to make the gravy in the roasting pan. Not only because that’s where all of the flavor is, but the wide surface area helps the gravy thicken up faster.

Tools For This Recipe

(Amazon affiliate links)
  • Roasting Pan- I use All-clad which is a little more expensive but super high quality and you'll have it forever.
  • Rubber Whisk- So you don't scratch your roasting pan
  • Fat Separator- You'll want one with a strainer on the top to catch any solids when you pour the gravy into it, and one that releases from the bottom so you can dispense the gravy right into the gravy boat and easily leave out the fat.
  • Gravy Boat- This one keeps the gravy warm!

Nutrition

Calories: 497kcal, Carbohydrates: 8g, Protein: 4g, Fat: 51g, Saturated Fat: 19g, Cholesterol: 69mg, Sodium: 46mg, Potassium: 127mg, Fiber: 1g, Sugar: 1g, Vitamin A: 350IU, Calcium: 9mg, Iron: 1mg