Turkey gravy with drippings is a sauce made by cooking 1/4 cup of turkey fat from the roasting pan with 1/4 cup all-purpose flour, then whisking in 2 cups of liquid: the skimmed pan juices topped up with low-sodium turkey or chicken broth. This simple combination creates a rich, savory gravy that takes about 15 minutes to cook on the stovetop. The drippings provide deep turkey flavor while the flour thickens the sauce to a smooth consistency.
Making turkey gravy with drippings requires only a few basic ingredients and standard kitchen equipment. The key is to collect the drippings carefully after roasting the turkey, then whisk the fat with flour to form a roux before adding broth. Cooking the mixture until thickened ensures a lump-free gravy. Seasoning with salt and freshly ground pepper rounds out the taste. This gravy is ideal for serving over turkey, mashed potatoes, or stuffing.
What You Need for Turkey Gravy With Drippings
- Turkey drippings (fat and juices): The fat and juices collected from the roasting pan after cooking the turkey. Spoon off 1/4 cup of the fat for the roux; the skimmed juices become part of the liquid. If you have no drippings, use 1/4 cup unsalted butter and 2 cups of broth.
- All-purpose flour (1/4 cup): Used to thicken the gravy by making a roux with the turkey fat. To use cornstarch instead, skip the roux: mix 2 tablespoons cornstarch with 1/4 cup cold broth and whisk it into the simmering liquid.
- Low-sodium turkey or chicken broth (up to 2 cups): Tops up the skimmed pan juices to 2 cups of liquid and enhances the savory flavor. Using low-sodium broth allows you to control the salt level.
- Salt and freshly ground black pepper: For seasoning to taste. Diamond Crystal kosher salt is recommended; use about half the volume if substituting Morton kosher salt. Taste before salting: drippings from a dry-brined turkey are already salty.
Step-by-Step Instructions
- After roasting your turkey, carefully pour the pan drippings into a measuring cup and let them sit for 2 to 3 minutes so the fat rises to the top. Spoon off 1/4 cup of the fat for the roux. Skim the remaining fat off the juices, then top up the juices with broth to make 2 cups of liquid.
- Heat a medium saucepan over medium heat. Add the reserved 1/4 cup of fat and warm it for about 1 minute until hot but not smoking.
- Whisk in 1/4 cup all-purpose flour. Stir constantly for 2 to 3 minutes, cooking the roux until golden brown and fragrant, which removes the raw flour taste.
- Slowly whisk in the 2 cups of liquid (pan juices and broth) to prevent lumps. Increase the heat to medium-high and whisk continuously until the gravy thickens and begins to bubble, about 4 to 5 minutes.
- Reduce heat to low and simmer the gravy for an additional 3 to 5 minutes, stirring occasionally, to achieve your preferred thickness. Taste first, then season with salt and freshly ground black pepper as needed.
- If the gravy is too thick, whisk in additional broth a little at a time. If too thin, simmer a few minutes longer to thicken.
- For a smooth texture, strain the gravy through a fine mesh sieve into a serving bowl to remove any lumps or solids.
- Serve the gravy immediately over turkey, mashed potatoes, or stuffing.
Tips for Making Smooth Turkey Gravy
To avoid lumps, always whisk the flour into hot fat before adding the broth slowly while whisking constantly. Cook the roux until it turns golden brown and smells nutty, which improves flavor and texture. Use a fine mesh strainer to remove any lumps before serving. Adjust seasoning gradually and taste frequently. If you don’t have turkey drippings, butter with broth is a good substitute. Use low-sodium broth to better control salt levels in the final gravy.
Common Mistakes to Avoid
Do not add flour directly to cold fat or liquid, as it will form clumps. Avoid rushing the roux cooking step; undercooked flour causes a raw taste. Do not pour broth too quickly into the roux; add it gradually while whisking to prevent lumps. Overheating can cause gravy to scorch or become too thick; adjust heat and add broth as needed. Lastly, don’t skip seasoning the gravy as drippings vary in saltiness.
Storage Tips
Store leftover turkey gravy in an airtight container in the refrigerator for 1 to 2 days. To freeze, place in a freezer-safe container and use within 2 to 3 months. Reheat on the stovetop, whisking, until the gravy comes to a full boil, and add broth if needed to restore consistency.
For a complete turkey meal, serve this gravy with a dry brine turkey, whose pan drippings are ideal here, or with a smaller crockpot turkey breast. Leftover gravy also works in a turkey sandwich.
Can I make turkey gravy without drippings?
Yes. Replace the turkey fat with 1/4 cup unsalted butter and use 2 cups of turkey or chicken broth. The flavor is lighter, but the method is the same.
How do I prevent lumps in gravy?
Whisk flour into hot fat to make a roux before slowly adding broth while whisking constantly. Strain gravy if lumps form.
Can I use cornstarch instead of flour?
Yes. Skip the roux, mix 2 tablespoons cornstarch with 1/4 cup cold broth and whisk it into the simmering liquid. Cook 1 to 2 minutes until thickened.
How long does turkey gravy keep?
Refrigerate gravy for 1 to 2 days, or freeze it for 2 to 3 months in airtight containers. Reheat it until it comes to a full boil.
What if my gravy is too thick or too thin?
Add broth slowly to thin thick gravy. To thicken thin gravy, simmer it longer or add a small flour slurry.
Turkey Gravy With Drippings
- Total Time: 20 minutes
- Yield: 6 servings
Description
Turkey gravy with drippings uses 1/4 cup turkey drippings, 1/4 cup all-purpose flour, and 2 cups low-sodium turkey or chicken broth. Cook the gravy on the stovetop for 10 minutes until thickened.
Ingredients
1/4 cup turkey fat, skimmed from the roasting pan drippings (or 1/4 cup unsalted butter)
1/4 cup all-purpose flour
2 cups liquid: skimmed pan juices topped up with low-sodium turkey or chicken broth
Diamond Crystal kosher salt to taste (use about half the volume of Morton kosher salt)
Freshly ground black pepper to taste
Instructions
After roasting your turkey, pour the pan drippings into a measuring cup and let them sit 2 to 3 minutes so the fat rises to the top. Spoon off 1/4 cup of the fat for the roux.
Skim the remaining fat off the juices, then top up the juices with low-sodium broth to make 2 cups of liquid.
Heat the 1/4 cup of fat in a medium saucepan over medium heat for about 1 minute, until hot but not smoking.
Whisk in 1/4 cup all-purpose flour. Whisk constantly for 2 to 3 minutes until the roux turns golden brown and smells nutty.
Gradually whisk in the 2 cups of liquid to avoid lumps. Increase the heat to medium-high and whisk until the gravy thickens and bubbles, about 4 to 5 minutes.
Reduce the heat to low and simmer 3 to 5 minutes, stirring occasionally, until it reaches your preferred thickness. Taste first, then season with salt and pepper: drippings from a dry-brined turkey are already salty.
If the gravy is too thick, whisk in a little more broth. If too thin, simmer a few minutes longer.
Strain through a fine sieve for a smooth texture and serve immediately over turkey, mashed potatoes, or stuffing.
Notes
Use low-sodium broth to control saltiness.
Skim fat carefully to avoid greasy gravy.
Strain gravy for smooth texture.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
📌 Love this recipe? Follow us on Pinterest for more delicious inspiration!
