I love how quick and easy this gravy comes together in just 15 minutes. The process of making a roux with the fat and flour creates a silky, perfectly thickened sauce without lumps. Plus, the flavor from the drippings gives the gravy that rich, golden-brown color and roasted turkey essence that pulls the whole meal together. Whether I’m preparing for a holiday feast or using leftover drippings after Sunday dinner, this gravy never fails to impress.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Pan drippings from roasted turkey
All-purpose flour
Minced fresh thyme or parsley (optional)
Kosher salt
Freshly ground black pepper
Directions
After removing the turkey from the roasting pan, I carefully pour all the pan drippings into a large bowl. I like to strain them through a fine mesh sieve to remove any solid bits for a smoother texture.
I let the drippings sit until the fat rises to the top. Then I spoon off about ½ cup of the fat and add it to a large saucepan over medium heat.
I whisk in the flour to make a roux and cook it for about 5 minutes, whisking constantly, until the mixture is golden brown and thickened. This step is key for a flavorful, lump-free gravy.
I slowly whisk in the remaining drippings (or a mix of drippings and broth if I don’t have quite enough), continuing to whisk constantly to ensure a smooth sauce.
I cook the gravy for another 5 to 8 minutes until it’s thickened to my liking.
I finish it with chopped fresh thyme or parsley (if using) and season to taste with salt and freshly ground black pepper.
I serve the gravy immediately while it’s warm and silky.
Servings and Timing
This recipe makes about 3 cups of gravy, perfect for serving 4 to 6 people generously. It takes 5 minutes to prep and about 10 minutes to cook—ready in just 15 minutes.
Variations
If I want a gluten-free version, I skip the roux and use a cornstarch slurry (3 tablespoons cornstarch + 3 tablespoons cold water), adding it to the simmering drippings.
For a richer flavor, I sometimes include a splash of heavy cream at the end.
I’ve also stirred in a bit of white wine or sherry during the roux stage for extra depth.
If my drippings are very salty, I’ll balance the flavors with a little extra water or low-sodium broth.
To make it herbier, I add sage, rosemary, or poultry seasoning to the roux.
Storage/Reheating
I store leftover gravy in an airtight container in the fridge for 3 to 4 days. To reheat, I warm it gently in a saucepan over low heat, whisking to bring it back to its original texture. If it thickens too much, I whisk in a splash of broth or water.
For longer storage, I freeze cooled gravy in a freezer-safe container for up to 4 months. I thaw it overnight in the fridge before reheating.
FAQs
What if I don’t have enough pan drippings?
I often supplement with chicken or turkey broth to reach the full 2½ cups. It still turns out rich and delicious.
Why is my gravy lumpy?
Lumps happen when flour isn’t whisked in properly or added too quickly. I whisk constantly and make sure to gradually incorporate the liquid into the roux.
Can I use this recipe for other meats?
Yes, I’ve made similar gravies using drippings from roast chicken, pork, or even beef. The base technique is the same—just adjust seasonings to match the meat.
What if the gravy is too thick?
I whisk in extra broth, pan drippings, or water, a tablespoon at a time, until I get the desired consistency.
What if my gravy is too thin?
I make a quick beurre manié (soft butter mixed with equal parts flour) and whisk it in while the gravy simmers. It thickens up quickly.
Conclusion
This Turkey Gravy from Drippings is one of those must-make recipes that brings the entire Thanksgiving meal together. It’s rich, full of flavor, and incredibly easy to prepare. Once I learned how to make it from scratch, I never looked back. Whether I’m making it for the holidays or a cozy Sunday roast, it’s the perfect finishing touch to a comforting meal.
Classic turkey gravy made from pan drippings—rich, smooth, and perfect for Thanksgiving! Ready in just 15 minutes for drizzling over everything.
Author:Sarah
Prep Time:5 minutes
Cook Time:10 minutes
Total Time:15 minutes
Yield:3 cups
Category:Condiments & Sauces
Method:Stovetop
Cuisine:American
Ingredients
2½ cups pan drippings from turkey (add chicken broth if needed)
½ cup all-purpose flour
2 teaspoons minced fresh thyme or parsley (optional)
Kosher salt, to taste
Freshly ground black pepper, to taste
Instructions
Collect Drippings: After removing turkey from the roasting pan, pour all pan drippings into a large bowl. Strain through a fine mesh sieve if desired to remove solids.
Separate Fat: Let the drippings sit until the fat rises to the top. Spoon off ½ cup of fat and transfer it to a large saucepan over medium heat.
Make Roux: Add flour to the fat, whisking constantly. Cook for about 5 minutes until the mixture is thick and golden brown.
Add Drippings: Gradually whisk in the remaining drippings. Continue whisking for 5–8 minutes until the gravy is smooth and thickened.
Season & Serve: Stir in optional herbs and season with salt and pepper to taste. Serve hot.
Notes
Not Enough Drippings? Add chicken broth to make up the difference.
Too Thick? Whisk in broth, water, or even cream.
Too Thin? Whisk in a flour-butter paste (start with 1 tbsp flour + 1 tbsp butter).
Make It Gluten-Free: Use 3 tbsp cornstarch + 3 tbsp water instead of flour. Whisk into simmering drippings until thickened—no roux needed.
Storage: Refrigerate in an airtight container for 3–4 days.
Freezing: Freeze up to 4 months. Thaw in fridge before reheating.
Reheating: Warm gently on the stovetop or in the microwave, adding broth if needed.
