Turkey Gravy Recipe

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

Make this gravy from Roast Turkey drippings and serve it with my Green Bean Casserole, Mashed Potatoes, Sausage Stuffing, Cranberry Sauce, and Dinner Rolls!

Turkey Gravy

Nothing is better than homemade Turkey 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.

If you’re intimidated by gravy making, don’t be! It’s 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
• Low Sodium Turkey or Chicken Broth
• Unsalted butter
• Flour- see notes, you can also use cornstarch 
• Fresh Rosemary

How to Make It

Remove drippings from roasting pan and set aside. Let the fat rise to the top and spoon it out to avoid greasy gravy. (You can also use a fat separator to dispense the non-fat liquid from the bottom.)  Melt butter in the roasting pan and add the flour. 

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.

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. Serve!

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 4 Tablespoons cold water with 4Tablespoons cornstarch. Bring the chicken broth/drippings to a boil, whisk in the cornstarch mixture until desired thickness is obtained, then 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)- Check out all of my kitchen essentials here.

• 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!

More for Your Holiday Table

Check out all of my Thanksgiving recipes here and my Christmas recipes here!

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Turkey Gravy Recipe

Prep Time: 2 minutes minutes

Cook Time: 8 minutes minutes

Total Time: 10 minutes minutes

5 from 6 ratings

Servings: 3 cups

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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

• ▢ 1 cup Turkey Drippings from Roast Turkey, (or as much as you have)
• ▢ 2 cups turkey or chicken broth, (or enough to make 3 cups liquid total.) -Low or no sodium
• ▢ 4 Tablespoons unsalted butter
• ▢ 4 Tablespoons flour
• ▢ 1 sprig fresh rosemary

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Instructions

• Transfer the drippings from the roasting pan to a large measuring cup with a spout. Let the fat rise to the top and spoon out the majority of it so that the gravy isn’t overly oily. (A fat separator makes it easy to dispense the drippings from the bottom, leaving the fat on top.)
• Top the drippings off with enough chicken broth to make 3 cups.
• Melt butter in the roasting pan. Whisk in the flour until a paste forms, cook for 1-2 minutes, until it begins to turn brown.
• Add the drippings/broth in small splashes, stirring continuously. Add a sprig of fresh rosemary.
• Bring to a boil, whisking constantly, then reduce to a simmer. Continue to whisk and simmer until desired thickness is obtained. Remove rosemary.
• Give the gravy a taste and season with salt and pepper if desired. Transfer to a gravy boat and serve!

Notes

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

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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.

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If you prefer to thicken this gravy with cornstarch: Combine 4 Tablespoons cold water with 4 Tablespoons cornstarch. Bring the chicken broth/drippings to a boil, whisk in the cornstarch mixture until desired thickness is obtained, reduce to a simmer.

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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

• 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: 200kcal, Carbohydrates: 10g, Protein: 5g, Fat: 16g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 42mg, Sodium: 340mg, Potassium: 165mg, Fiber: 0.3g, Sugar: 1g, Vitamin A: 468IU, Calcium: 15mg, Iron: 1mg

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Course: Side Dish

Cuisine: American

Author: Stephanie