Turkey Gravy from Drippings

Name: Homemade Turkey Gravy from Drippings Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 6 tablespoons unsalted butter; 1/3 cup plus 1 tablespoon flour; 4 cups turkey drippings plus water as needed; Granulated chicken bouillon, as needed (optional); Seasonings as needed (dried parsley, garlic powder, onion powder, dried thyme, ground sage, dried rosemary, pepper, salt); 6 tablespoons unsalted butter; 1/3 cup plus 1 tablespoon flour; 4 cups reduced sodium chicken broth; 1 teaspoon chicken bouillon (granulated, crushed cube or base); 1 teaspoon dried parsley; 1/2 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/4 teaspoon dried thyme; 1/4 teaspoon pepper; 1/8 teaspoon ground sage; 1/8 teaspoon dried minced rosemary; Salt to taste

There's nothing quite like that rich, velvety texture and deep flavor of a good gravy made right from the turkey drippings after roasting. This Homemade Turkey Gravy from Drippings Recipe brings that comforting, classic taste to your table every time — and once you get the hang of it, you'll probably never want to buy gravy again.

The dish features three thick slices of light brown turkey meat, each covered with a smooth, shiny layer of golden-brown gravy speckled with black pepper, arranged on the left side of a white plate. To the right is a mound of creamy white mashed potatoes topped with the same golden-brown gravy that slightly spills over the edges. Behind the turkey and potatoes, there is a fresh mixed green salad with dark green and purple leafy greens, small seeds, and bits of red fruit, providing a bright contrast to the dish. The plate rests on a white marbled surface and there are golden serving utensils placed near the top. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Homemade Turkey Gravy from Drippings Recipe
Top Tip
How to Serve Homemade Turkey Gravy from Drippings Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Homemade Turkey Gravy from Drippings Recipe

Why You'll Love This Recipe

I've made lots of gravy in my kitchen, but nothing beats the homemade goodness you get from those precious turkey drippings. This recipe turns what some might toss aside into a silky, flavorful sauce that elevates every bite. Plus, it's surprisingly easy once you know the steps.

Rich flavor boost: Using turkey drippings creates a naturally meaty, deep taste you can't replicate with store-bought broth alone.
Perfect texture: The golden roux base ensures the perfect thick, smooth consistency without lumps.
Customizable seasoning: Adjust your herbs and salt to complement your turkey and side dishes exactly how you like.
Minimal ingredients: You only need a handful of pantry staples, making this an accessible recipe you’ll turn to every holiday.

The image shows a white plate with sliced cooked turkey arranged in layers, covered in a thick, smooth, light brown gravy with specks of black pepper. On the left, there is a scoop of mashed potatoes also topped with the same gravy. Around the edges of the plate, there are a few sprigs of fresh green herbs and bright red pomegranate seeds scattered for decoration. The background is a white marbled surface photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this homemade turkey gravy lies in its simple, heartfelt ingredients. Each one plays a vital role in building depth, richness, and that luscious texture we all crave. Shopping tip: get quality unsalted butter and fresh flour, as those really impact the final flavor and smoothness.

Flat lay of a small mound of unsalted butter, a small white ceramic bowl filled with pale all-purpose flour, a small white ceramic bowl of golden turkey drippings, a small white ceramic bowl of reduced sodium chicken broth, a small white ceramic bowl containing granulated chicken bouillon powder, a small white ceramic bowl with dried parsley flakes, a small white ceramic bowl with light tan garlic powder, a small white ceramic bowl holding light beige onion powder, a small white ceramic bowl with dried thyme leaves, a small white ceramic bowl containing ground sage powder, a small white ceramic bowl with dried minced rosemary, a small white ceramic bowl filled with coarse black peppercorns, a small white ceramic bowl with coarse salt crystals placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted butter: Creates the rich roux base; unsalted lets you control the seasoning perfectly.
Flour: Thickens the gravy and helps build that signature silky texture without lumps.
Turkey drippings: The MVP for deep, savory flavor packed with meaty goodness; don’t waste them!
Water: Used to adjust consistency without diluting flavor too much.
Granulated chicken bouillon (optional): Adds extra savory depth if your drippings aren’t very salty.
Seasonings: A blend of garlic powder, onion powder, thyme, sage, rosemary, parsley, and pepper bring warmth and aromatic flair.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this gravy depending on what herbs I have on hand or how my turkey turned out. Sometimes I add a splash of white wine or a dash of Worcestershire sauce for complexity. You should definitely feel free to make it your own.

Variation: When I'm in a pinch without drippings, I make a turkey broth gravy using chicken broth and the same seasoning combo, which still delivers a comforting result.
Diet-friendly tweak: For a gluten-free option, I substitute flour with cornstarch — just reduce the amount slightly.
Herbal twist: Fresh herbs like thyme or rosemary added at the end brighten up the gravy beautifully.

Step-by-Step: How I Make Homemade Turkey Gravy from Drippings Recipe

Step 1: Collect and Strain Your Turkey Drippings

Once your turkey is out of the roasting pan, carefully pour all the drippings (both solids and liquid) into a fine mesh sieve set over a fat separator or a large freezer bag. This step is key to removing bits that might make your gravy grainy. If you’re using a freezer bag, let the drippings rest so the fat rises to the top, then snip a tiny corner and strain the leaner juices into a measuring cup. Aim for 4 cups of liquid by adding water if needed.

Step 2: Make a Golden Roux

Melt 6 tablespoons of unsalted butter over medium-low heat in a large saucepan. When melted, whisk in ⅓ cup plus 1 tablespoon of flour constantly for about 4 to 5 minutes. This is the secret to thickening your gravy without lumps — don’t rush it! You want the roux to turn a warm, golden color, which adds a beautiful nutty flavor.

Step 3: Slowly Add Your Drippings

Reduce the heat to low, and while whisking continuously, slowly pour your strained turkey drippings into the roux. This gradual approach is what keeps the gravy silky smooth. Once fully combined, increase the heat to medium-low and bring the mixture to a gentle simmer.

Step 4: Simmer and Season

Keep whisking as the gravy thickens over the next 6 to 8 minutes. Remember, it will thicken more once off the heat. If it gets too thick, whisk in a little water until it’s just right. Taste the gravy and add salt or granulated chicken bouillon a pinch at a time — I always err on the side of less and adjust gradually. Then, go ahead and sprinkle in your preferred seasonings like garlic powder, onion powder, thyme, sage, rosemary, pepper, and parsley.

Step 5: Keep Warm and Serve

I like to keep my gravy warm on the lowest heat, stirring occasionally, until we're ready to eat. This keeps it perfectly smooth and delicious. For serving, an insulated gravy jug works wonders to maintain temperature without overcooking.

Top Tip

From my experience, the biggest challenge with homemade turkey gravy is avoiding lumps and balancing the saltiness. Here’s what I’ve learned over the years that might save you some frustration:

Slow whisking: Introducing your drippings slowly into the roux with constant whisking makes sure the gravy stays smooth — rushing this step is a common pitfall.
Golden roux patience: Don’t skip letting the roux turn a nice golden brown; it elevates flavor and prevents floury taste or lumps.
Season gradually: Since drippings vary in saltiness, add salt or bouillon in small amounts and taste often, so you never over-season.
Warm serving: Gravy thickens as it cools; keep it warm but don’t boil it — heat gently and whisk as you go for best texture.

How to Serve Homemade Turkey Gravy from Drippings Recipe

Garnishes

I like adding a sprinkle of freshly chopped parsley or thyme leaves to the top of the gravy for a pop of color and a fresh aroma. Sometimes, a little crack of black pepper on top adds just the right hint of spice.

Side Dishes

This gravy is the perfect partner for classic mashed potatoes, roast vegetables, or even stuffing. I’ve found it also elevates simple dinner rolls or biscuits when you're in that kind of mood.

Creative Ways to Present

For special occasions, I’ve served this homemade turkey gravy in a beautiful ceramic gravy boat surrounded by sprigs of fresh rosemary and cranberries for a festive touch — it makes the gravy feel extra special and inviting.

Make Ahead and Storage

Storing Leftovers

After your feast, pour leftover gravy into an airtight container and refrigerate. I usually consume within 4 days and find reheating just as delicious as fresh. Make sure to stir occasionally when warming so it stays smooth.

Freezing

I’ve frozen turkey gravy in freezer bags squeezed flat for space-saving. It keeps well for up to 3 months. Just thaw overnight in the fridge before gently reheating.

Reheating

Reheat your gravy slowly over low heat, whisking often to reincorporate any separated fat and smooth out the texture. Add splash of water if it thickened too much in the fridge — it goes back to silky perfection.

Frequently Asked Questions:

Can I make homemade turkey gravy without drippings?

Absolutely! If you don’t have enough turkey drippings, you can use reduced sodium chicken broth as a base and follow the same roux and seasoning steps for a tasty alternative.

How do I prevent lumps in my turkey gravy?

The key is to whisk continuously when adding the drippings slowly into the hot roux. Also, cooking the flour and butter until golden helps create a smooth base that resists clumping.

Can I prepare the gravy ahead of time?

Yes! You can make the gravy ahead and keep it warm on low heat, stirring occasionally. Alternatively, refrigerate or freeze leftovers and reheat gently when ready to serve.

How do I adjust the seasoning if the drippings are very salty?

If your drippings are too salty, add extra water or unsalted chicken broth to dilute the flavor. Season lightly and taste frequently to keep control over the salt levels.

Final Thoughts

This Homemade Turkey Gravy from Drippings Recipe has been a game-changer for my holiday meals and everyday roast dinners alike. Once you taste the deep, authentic flavor and smooth texture, you’ll realize gravy isn’t just a side—it’s the crown jewel of the plate. Trust me, with these tips and steps, you’ll crave making it from drippings every time. Enjoy the process, and most importantly, enjoy every savory bite!

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way

Step-by-Step: How I Make Homemade Turkey Gravy from Drippings Recipe