Homemade Turkey Gravy With Drippings

Thanksgiving wouldn’t feel complete without a rich, velvety turkey gravy to pour over every bite on your plate. There’s something incredibly satisfying about spooning a golden-brown gravy over roasted turkey, mashed potatoes, and even stuffing. Making it from scratch might sound intimidating, but once you know how to make turkey gravy from drippings, it becomes one of the most rewarding parts of holiday cooking. The flavor that comes from your turkey’s own juices is unmatched — nothing from a packet can compare.

One of my favorite tricks is to prepare a make ahead turkey gravy. It saves so much stress on the big day and allows the flavors to meld beautifully. Imagine having a warm, savory gravy waiting for you while you focus on the rest of your Thanksgiving spread. You can even refrigerate it and gently reheat it before serving, and it tastes just as fresh and flavorful as if you’d made it on the spot.

Learning how to make gravy from drippings isn’t complicated, and it’s a technique that will elevate your Thanksgiving dinner year after year. All you need are the pan drippings from your roasted turkey, a bit of butter or fat, flour, and a splash of stock or water to bring it together. From there, it’s all about patience and whisking until smooth, creating that perfectly glossy gravy everyone will fight over.

For those who love experimenting, homemade gravy with drippings opens the door to subtle variations. You can add a splash of cream for richness, a touch of fresh herbs for depth, or even a little white wine for an elegant twist. Once you master your turkey gravy recipe with drippings, you’ll find yourself making it not just for Thanksgiving but for any special meal that calls for that comforting, flavorful touch.

Why You’ll Love It

• Bursting with flavor from your turkey – Using the pan drippings gives your gravy a deep, savory taste you just can’t get from store-bought mixes. Every spoonful carries the essence of your roasted turkey.
• Make ahead turkey gravy option – You can prepare this gravy in advance, freeing up oven and stovetop space on Thanksgiving morning. It tastes just as fresh and rich after reheating.
• Perfectly smooth and glossy – With a simple technique of whisking and slowly adding stock, you get that silky texture everyone raves about without any lumps or fuss.
• Customizable to your taste – Want it extra herby, a touch creamier, or slightly tangy? Homemade gravy with drippings gives you the flexibility to tweak it exactly how your family loves it.
• A showstopper at the table – There’s something about pouring a warm, golden gravy over turkey and sides that instantly makes a meal feel special. Your guests will be asking for seconds — and your recipe!

Ingredient List

For the Gravy

• ½ cup turkey drippings (from your roasted turkey)
• 4 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 2 cups turkey or chicken stock
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• 1 teaspoon fresh thyme (optional)
• 1 teaspoon fresh sage, chopped (optional)

Optional Enhancements

• 2 tablespoons heavy cream (for extra richness)
• Splash of white wine (for a subtle depth of flavor)

Ingredient Notes

• Turkey drippings: Don’t skip these! They’re the heart of how to make turkey gravy from drippings. I always scrape the bottom of the roasting pan carefully to get every bit of flavor.
• Butter: I love using unsalted Kerrygold—it gives a beautiful, creamy base without being too salty.
• Flour: This is your thickening magic. Mix it in slowly so your gravy is smooth, not lumpy.
• Stock: Homemade is ideal, but a good-quality boxed stock works perfectly if you’re short on time.
• Herbs: Fresh thyme and sage elevate Thanksgiving gravy recipes. If you’re like me, you’ll sprinkle a little extra because it smells heavenly.
• Cream and wine: Totally optional, but adding either can transform simple homemade gravy with drippings into something luxurious.

Kitchen Equipment Needed

• Roasting pan – To catch all those flavorful turkey drippings. I love mine with a nonstick rack; it makes scraping easy.
• Whisk – For smooth, lump-free gravy. A silicone whisk works wonders.
• Medium saucepan – Perfect for combining drippings, butter, and stock. I always reach for my heavy-bottomed pan to prevent burning.
• Measuring cups and spoons – To get your flour, butter, and stock just right.
• Fine mesh strainer – Optional, but handy if you want ultra-smooth gravy without any bits.
• Spatula or wooden spoon – To scrape up any browned bits from the pan. I keep a flexible silicone spatula for this—it’s a game-changer.

Instructions

Step 1: Collect Your Turkey Drippings

• After roasting your turkey, carefully pour the drippings from the pan into a heatproof measuring cup.
• Let it sit for a few minutes so the fat rises to the top.
• Pro tip: Scoop off some of the fat (leave about 2–3 tablespoons) for a rich, flavorful base—too much can make the gravy greasy.

Step 2: Make the Roux

• In a medium saucepan over medium heat, melt 4 tablespoons of butter (or reserved turkey fat).
• Once melted, whisk in ¼ cup of all-purpose flour.
• Cook for 2–3 minutes, whisking continuously, until the mixture is golden and smells slightly nutty.
• Pro tip: Whisk continuously to prevent lumps and ensure a smooth gravy base.

Step 3: Add Stock and Drippings

• Slowly pour in 2 cups of turkey or chicken stock while whisking constantly.
• Gradually add your reserved turkey drippings, stirring to combine.
• Bring the mixture to a gentle simmer.
• Pro tip: Pour liquids slowly to keep the gravy smooth and avoid clumps.

Step 4: Season and Simmer

• Stir in ½ teaspoon salt, ¼ teaspoon black pepper, and optional herbs like thyme or sage.
• Let the gravy simmer for 5–10 minutes, stirring occasionally, until thickened to your liking.
• Pro tip: Taste and adjust seasoning gradually—you can always add more, but you can’t take it out!

Step 5: Optional Enhancements

• For extra richness, stir in 2 tablespoons of heavy cream.
• Add a splash of white wine for subtle depth and complexity.
• Continue to simmer for 1–2 minutes.

Step 6: Strain (Optional) and Serve

• If you prefer an ultra-smooth texture, pour the gravy through a fine mesh strainer into a serving dish.
• Serve hot over your roasted turkey, mashed potatoes, stuffing, or favorite sides.
• Pro tip: Keep warm on low heat if not serving immediately, or reheat gently on the stovetop.

Tips and Tricks for Success

• Whisk constantly: This is key when adding stock to the roux to prevent lumps and ensure silky smooth gravy.
• Reserve some fat: Leaving a bit of turkey fat in your drippings adds incredible depth without being greasy.
• Simmer gently: A low simmer helps the flavors meld and prevents scorching.
• Taste as you go: Gradually add salt, pepper, or herbs to get the perfect balance.
• Warm, don’t boil: Reheating make ahead turkey gravy over gentle heat keeps it smooth and glossy.

Ingredient Substitutions and Variations

• Butter substitute: Use olive oil or extra turkey fat if you prefer a dairy-free option.
• Flour alternatives: Cornstarch or arrowroot can thicken your gravy if you want a gluten-free version.
• Stock options: Chicken or vegetable stock works in place of turkey stock, especially if you’re short on drippings.
• Herb variations: Try rosemary, parsley, or marjoram instead of thyme and sage for a fresh twist.
• Creamy twist: Stir in half-and-half or coconut milk for a richer, slightly different flavor profile.

Serving Suggestions

• I love pouring this homemade gravy with drippings over a perfectly roasted turkey—it makes every bite juicy and flavorful.
• Spoon it generously over mashed potatoes for that classic Thanksgiving comfort.
• Drizzle it on stuffing or dressing to add a savory, rich layer that everyone will fight over.
• Use it to enhance roasted vegetables like carrots, Brussels sprouts, or green beans—it turns simple sides into showstoppers.
• For a creative twist, I sometimes serve it over warm dinner rolls for an irresistible mini gravy dip experience!

Storage and Reheating Instructions

• Refrigerate: Store leftover gravy in an airtight container for up to 3–4 days.
• Freeze: Pour into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat gently on the stove: Warm over low heat, whisking occasionally to maintain smoothness.
• Add liquid if needed: If the gravy thickens too much, whisk in a splash of stock or water to reach your desired consistency.
• Microwave option: Heat in short bursts, stirring in between to avoid hot spots and keep it silky.

Frequently Asked Questions

How do I make turkey gravy from drippings?

Simply collect the drippings from your roasted turkey, skim some fat, make a roux with butter and flour, then whisk in the drippings and stock until smooth. Simmer and season to taste.

Can I make ahead gravy for Thanksgiving?

Yes! You can prepare the gravy a day or two in advance. Store it in the fridge and gently reheat on the stovetop before serving.

What if I don’t have enough drippings?

No worries! Supplement with turkey, chicken, or vegetable stock. The gravy will still be flavorful and silky.

How do I prevent lumps in gravy?

Whisk continuously when adding stock to the roux. Pour liquids slowly and maintain a gentle simmer for the smoothest results.

Can I freeze homemade gravy with drippings?

Absolutely! Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat gently.

Can I make it richer or creamier?

Yes! Stir in a little heavy cream or half-and-half at the end for a luxurious, creamy finish. You can also add fresh herbs to elevate the flavor.

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Did you try this recipe? Let me know in the comments how it turned out! I’d love to hear your tips and tweaks for the perfect homemade turkey gravy.