Ingredients
All you need is 4 ingredients, along with the turkey drippings for gravy. Here are the ingredients we need to make turkey gravy out of drippings:
- Juices leftover (aka liquid gold): Use the drippings from the pan after roasting your turkey. Since we used aromatics in our herb-roasted turkey, these drippings are super flavorful. However, you can use the drippings from any turkey recipe by following this recipe.
- Chicken or turkey stock: I recommend Homemade Chicken Stock (or store bought) instead of turkey stock since it is lighter and provides a cleaner flavor. However, both options would work.
- Unsalted butter: I prefer to use unsalted butter to control the amount of salt in the gravy. However, you can use salted butter as well. Just be sure to taste it and salt it (if needed) after the gravy is thickened.
- All-purpose flour: All-purpose flour is the thickening agent. If you want a gluten-free gravy, use a 1:1 gluten-free flour blend.
- Turkey Gravy Seasoning: The best way to season turkey gravy is with fresh herbs, including fresh thyme and parsley. You can add additional herbs like fresh rosemary or fresh sage as well. If you prefer dried spices, use 1 teaspoon of dried herbs for every 1 tablespoon of fresh herbs.
How to Make Turkey Gravy From Drippings?
This gravy with turkey drippings recipe comes together in a few steps. I assure you, you’ll have a flavorful, smooth gravy that enhances your turkey and adds a delicious touch to everything on your Thanksgiving plate. Here are the step-by-step instructions:
- Remove the veggies: While the turkey rests, remove the large pieces of vegetables (onions, celery, carrots) in the roasting pan with a slotted spoon.
- Strain the juices: Strain the juices from the pan into a gravy separator or through a fine mesh strainer into a glass measuring cup.
- Remove the fat: Using a spoon, remove the top fat layer as much as possible. You should end up with about 1 to 2 cups of liquid. Add chicken stock to ensure you have 3 cups of liquid.
- Make the roux: Set the now empty roasting pan over medium heat. Melt the butter, then add the flour, mixing with a wooden spoon until the flour is cooked and lightly browned, about 3-5 minutes.
- Add the turkey drippings: Slowly pour the separated juices into the flour mixture while constantly whisking. Bring to a boil and continue whisking constantly until thick, about 7-10 minutes. If needed, add more stock to adjust to your desired consistency.
- Add seasonings: Sprinkle in thyme, parsley, Kosher salt, and black pepper. Taste for seasoning and adjust if necessary. If you have one, place it in a gravy boat and serve with turkey on the side.
How to Store, Freeze, and Reheat Leftovers?
Turkey pan gravy is one of those Thanksgiving must-haves you will want the day of, as well as to enjoy all your leftovers. Since we don’t want any of this delicious brown turkey gravy going to waste, here are my best storage, freezing, and reheating instructions:
- Storage: Cool the gravy to room temperature. Store in an airtight container in the refrigerator for up to 5 days.
- Freeze: Make sure the gravy is at room temperature. Transfer to a freezer-safe container or freezer bag, label, date, and freeze for up to 1 month. Thaw overnight in the fridge.
- Reheat: Reheat in a saucepan over medium heat, stirring regularly. Or, microwave in 30-second increments, stirring each time in between. Please note that when you reheat, it will start as a congealed texture. For lack of a better term, it will be a blub. But as it heats, the gravy will return to its original consistency.
FAQs
How to make thick gravy?
Cook the gravy longer to evaporate excess water. You can thicken the sauce with a cornstarch slurry (by mixing an equal amount of cornstarch with an equal amount of liquid) if it’s not thickening.
Can you make turkey gravy without drippings?
Yes, you can. Start with a good chicken broth bouillon, but start with a small amount, as it can be salty. Add fresh herbs and use butter to make it silky smooth. Let it simmer to thicken.
What to Serve with Turkey Gravy?
If you are making this Thanksgiving gravy recipe with drippings for the holidays, here are my favorite serving suggestions:
- Turkey: You can’t have gravy from turkey drippings without the turkey. Serve it alongside Herb Crusted Turkey or Roasted Turkey Breast.
- Potatoes: Is there anything more satisfying than mashed potatoes and gravy? I love this poured on top of Mashed Potatoes with Rosemary or Yukon Gold Mashed Potatoes.
- Cranberry Sauce: Don’t forget Maple Cranberry Sauce, which adds a delicious tart flavor to your plate.
- Stuffing: Chestnut Stuffing or Cornbread Stuffing adds a fun, seasonal upgrade to your typical stuffing recipes and is even more delicious with some gravy.
Diet Key
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Turkey Gravy with Pan Drippings Recipe
Learn how to make rich, creamy Turkey Gravy with drippings! This easy homemade recipe is the perfect finishing touch to complement your Thanksgiving turkey.
Ingredients
- Juices leftover from the roasting pan
- Chicken or turkey stock, as needed to yield 3 cups gravy
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 2 teaspoons fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- Kosher salt, to taste
- Ground black pepper, to taste
Instructions
- Using a slotted spoon, remove the large pieces of cooked vegetables and strain the juices from the pan into a gravy separator or glass measuring cup.
- Let it sit for 10 minutes for the fat to separate*. Remove as much fat on top as you can with a spoon.
- You will likely end up with 1 to 2 cups of drippings. Use chicken stock to bring it to 3 cups. Set it aside.
- Melt the butter in the now-empty roasting pan over medium heat. Add the flour and whisk constantly until the flour is cooked and lightly browned, about 3-5 minutes.
- Gradually pour the liquid into the roasting pan and boil while constantly whisking until thick, about 7-10 minutes. Add more stock to adjust to your desired consistency.
- Stir in the thyme, parsley, Kosher salt, and black pepper. Taste for seasoning and adjust if necessary.
- Serve with turkey on the side.
Notes
- Yields: This recipe makes about 2 ½ to 3 cups of gravy, ideal for eight servings. The nutritional values below are per serving and approximate based on the amount of drippings.
- Removing the fat on top: A fat separator will provide the best results. However, if you do not have a fat separator, strain the drippings into a glass measuring cup, then place it in the fridge for 10 minutes. The fat will slowly rise to the top. At this point, you can use a turkey baster to suck the fat off or slowly skim the fat off with a spoon. This step is crucial to prevent your gravy from separating.
- Be sure to brown the flour: It’s important to cook the flour to diminish the raw flour taste. The flour is ready when it is golden brown and smells like popcorn.
- Constantly whisk to avoid lumps: Whisking constantly when adding the liquid is key to a smooth gravy. If lumps do form, no worries. Strain it through a fine mesh strainer or use an immersion blender to make it silky.
- Cooking pan matters: The cooking time will vary depending on the pan. If you use the same roasting pan you used to cook the turkey, the gravy will thicken faster since the water evaporates faster. If you use a saucepan, it will take longer. Bring the mixture to a gentle simmer, stirring often, until it thickens to your desired consistency.
- Adjust for consistency: Cooking the gravy longer will reduce and thicken it. Remember gravy thickens as it cools, so make it a little thinner than you think if it will be sitting for a while. If you went too far and the turkey sauce is too thick, add more stock to thin it to your desired consistency.
Nutrition
Calories: 261kcal | Carbohydrates: 17g | Protein: 7g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 343mg | Potassium: 281mg | Fiber: 1g | Sugar: 4g | Vitamin A: 656IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Please forgive me if this is a dumb question, but would it also work to make the roux with the strained fat mixed with flour rather than butter mixed with flour?
I just found your website recently and subscribed to your emails. You have such beautiful photos, clean ingredients, and a lovely website overall. Well done!
Hello Charlene,
I am happy to hear that you liked the site. I hope you enjoy cooking from it.
It is not a dumb question at all. The answer is yes, but I find that roux/gravy made with butter tend to be smoother and creamier. Still, it would still work.
Hope this answers your question.
Wishing you and yours a happy Thanksgiving.