Name: Turkey Gravy
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Cuisine: American
Ingredients: 3 tablespoons all-purpose flour (or gluten-free 1:1 flour); 3 tablespoons fat drippings from roasted turkey (or substitute with butter); 2 cups turkey drippings (skimmed of fat; add broth or water if needed to reach 2 cups); 1/4 cup milk, stock, or water (to adjust consistency); Salt and pepper, to taste

Jump to Recipe·Leave a Review

Rich, savory, and perfectly smooth, this Turkey Gravy is the secret to elevating any holiday feast. Made from flavorful pan drippings and just a few simple ingredients, it comes together in minutes and adds comforting depth to your turkey, mashed potatoes, stuffing, and more.

Why You’ll Love This Recipe

Incredible flavor: Uses roasted turkey drippings for an unmatched, deep flavor.

Quick and easy: Ready in just 12 minutes from start to finish.
Zero waste: Makes good use of your pan drippings—you’ll never throw them out again.
Customizable: Adjust the thickness to your preference with stock, milk, or water.

Scalable: Easily double or triple the recipe if you're serving a larger crowd.
Velvety smooth: Whisking technique and flour-to-fat ratio gives a lump-free finish.
Gluten-free option: Just swap the all-purpose flour with a 1:1 gluten-free flour blend.

Make-ahead friendly: Can be kept warm or gently reheated when needed.
Versatile use: Excellent over turkey, mashed potatoes, stuffing, or even biscuits.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

3 tablespoons all-purpose flour (or gluten-free 1:1 flour)

3 tablespoons fat drippings from roasted turkey (substitute butter if needed)
2 cups turkey drippings, skimmed of fat (use water or broth to reach 2 cups if short)
¼ cup milk, stock, or water (to adjust consistency)
Salt and pepper, to taste

Directions

Collect and separate turkey drippings
After roasting your turkey, strain all pan drippings through a fine mesh sieve into a large measuring cup. Let sit for a minute—fat will float to the top.
Skim fat
Skim 3 tablespoons of fat from the top and transfer to a medium saucepan. Discard excess fat. Ensure you have about 2 cups of de-fatted drippings. Add stock or water if necessary to reach 2 cups.

Make a roux
Heat the fat in the saucepan over medium heat. Once sizzling, whisk in the flour. Cook, whisking constantly, for about 2 minutes until light golden brown.
Add the drippings
Gradually pour the 2 cups of de-fatted turkey drippings into the roux, whisking constantly to avoid lumps.
Simmer and finish
Bring to a gentle boil, then reduce heat. Add up to ¼ cup milk, broth, or water until you reach your preferred gravy consistency. Simmer for 5 minutes, stirring often.

Season and serve
Taste and season with salt and pepper as needed. Remove from heat, cover to keep warm, and transfer to a gravy boat before serving. Gravy will continue to thicken slightly as it cools.

Servings and timing

Servings: 8
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes

Variations

Gluten-Free: Use a 1:1 gluten-free flour blend for the roux.
Herb-infused: Add a sprig of thyme or rosemary while the gravy simmers.
Extra creamy: Use cream instead of milk for a richer consistency.

Spicy kick: Add a pinch of cayenne pepper or white pepper.
Mushroom gravy: Sauté chopped mushrooms in the fat before adding flour.

Storage/Reheating

Storage:
Cool leftovers completely and store in an airtight container in the refrigerator for up to 4 days.

Reheating:
Warm gently over medium-low heat in a saucepan, stirring frequently. Add a splash of broth or water to loosen if it has thickened too much.

FAQs

Can I make this gravy ahead of time?

Yes, you can make it a day in advance. Reheat on the stove, adding a bit of stock to loosen it up if needed.

What if I don’t have enough drippings?

Just supplement with turkey or chicken broth until you reach 2 cups of liquid.

Can I use butter instead of turkey fat?

Absolutely. If you don’t have enough pan drippings, use unsalted butter as a substitute.

How can I thicken my gravy more?

Use a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons cold water) and whisk it into the simmering gravy.

How do I thin out thick gravy?

Add more broth, water, or milk slowly while whisking until desired consistency is reached.

Can I freeze leftover gravy?

Yes. Cool completely and freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat gently.

Is this gravy good on more than just turkey?

Definitely. It’s fantastic over mashed potatoes, stuffing, biscuits, or even roasted veggies.

Can I use pan drippings from another meat?

Yes. Chicken, duck, or even roast beef drippings work well—just adjust seasoning to match the meat.

Can I make this dairy-free?

Yes. Skip the milk or use a dairy-free alternative like unsweetened almond or oat milk.

What if my gravy tastes bland?

Add a bit more salt, a splash of Worcestershire sauce, or some roasted garlic for extra depth.

Conclusion

This Turkey Gravy recipe is simple, flavorful, and the perfect way to make the most of your holiday drippings. With just a few pantry staples and under 15 minutes, you’ll have a rich, velvety gravy to pour over everything on your plate. Keep this recipe handy—you’ll come back to it every holiday season and beyond.

Turkey Gravy

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

This easy and flavorful Turkey Gravy is made from turkey drippings and comes together in just 12 minutes. Silky smooth and rich, it's the perfect topping for your Thanksgiving turkey, mashed potatoes, or stuffing. Never toss those drippings again!

Total Time: 12 minutes
Yield: 8 servings

Ingredients

3 tablespoons all-purpose flour (or gluten-free 1:1 flour)
3 tablespoons fat drippings from roasted turkey (or substitute with butter)
2 cups turkey drippings (skimmed of fat; add broth or water if needed to reach 2 cups)

¼ cup milk, stock, or water (to adjust consistency)
Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

After roasting your turkey, strain the pan drippings through a fine mesh sieve into a large measuring cup. Discard solids. Let the liquid sit for a minute to separate the fat from the broth.
Skim 3 tablespoons of fat and transfer to a medium saucepan. (Add butter if you don't have enough fat.) Skim and discard remaining fat from the measuring cup, leaving about 2 cups of turkey broth.

Heat the fat in the saucepan over medium heat. When it begins to sizzle, whisk in 3 tablespoons flour. Cook, whisking constantly, for about 2 minutes until lightly golden.
Gradually pour the 2 cups of reserved broth into the saucepan, whisking constantly to avoid lumps. Bring to a light boil while whisking.
Stir in ¼ cup milk, stock, or water to adjust the gravy to your desired consistency. Simmer for 5 minutes, stirring occasionally.

Taste and season with salt and pepper as needed. Remove from heat, cover, and keep warm until ready to serve. Transfer to a gravy boat before serving. Gravy will thicken slightly as it cools.

Notes

To thin gravy, add more liquid a little at a time. It's easier to thin than to thicken.
To thicken gravy further, stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons cold water).