Homemade Turkey Gravy

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Making turkey gravy at home from turkey drippings is easy!

Homemade turkey gravy made from pan drippings is a must for Thanksgiving!

Anytime I try to serve my kids mashed potatoes without gravy they look at me like I’m insane. And maybe I am. Because what are mashed potatoes without gravy? Gravy is the glue that often brings a whole meal together, and nowhere is that more true than on Thanksgiving. It just wouldn’t be Thanksgiving without a heavy drizzle of gravy over most of the things on my plate.

And making homemade turkey gravy doesn’t have to be difficult or take a long time! I understand why many resources tell you to make gravy ahead of time to get it out of the way, but it takes less than 10 minutes to make from scratch with the drippings from your roasted turkey, and can easily be done while the turkey is resting. So, put someone else on turkey carving and table setting duty, and let’s make some gravy!

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Homemade turkey gravy made from pan drippings is a must for Thanksgiving!

Step 1

Remove turkey from roasting pan and cover with foil to rest until you’re ready to carve. Add 1 cup of water or chicken/turkey broth to the pan and scrape up all the brown bits off the bottom of the pan with a whisk. Carefully pour everything from the pan into a liquid measuring cup (preferably quart-size or larger if you have one). Add more water or chicken/turkey broth to equal 4 cups total. Place the measuring cup into the freezer for a few minutes while you prepare the roux.

Step 2

Add butter to a large skillet or saucepan and set over medium heat. Once butter is melted, add the flour and whisk until combined to make a thick paste or “roux”. Let the mixture cook for 3-5 minutes, stirring often, until it turns a golden brown.

Step 3

Remove pan drippings from the freezer and spoon the fat off the top of the measuring cup. A few minutes in the freezer should bring all the fat to the top of the cup and harden it a little, making it easier to skim off. If more time is needed, put it back in the freezer for a few minutes (and remove roux from heat if needed while you wait). The liquid fat can also be skimmed from the drippings without chilling in the freezer, if you prefer.

Step 4

Slowly add the drippings to the roux while whisking constantly until all liquid has been added. Bring to a boil, continuing to whisk frequently. Boil for about 1 minute, until thickened. Taste and add salt and pepper as needed. Be sure to taste first, as often turkey drippings are very salty and you might not need to add much, if any.

Keep warm until ready to serve and then, enjoy!

Homemade turkey gravy made from pan drippings is a must for Thanksgiving!

Homemade Turkey Gravy

Making turkey gravy at home from turkey drippings is easy!

Ingredients:

  • Turkey drippings from roasted turkey
  • 2-3 cups water or chicken/turkey broth
  • 3 tablespoons butter
  • 4 tablespoons all-purpose flour
  • Salt and pepper, to taste

Directions:

  1. Add 1 cup of water or chicken/turkey broth to the pan the turkey was roasted in and scrape up all the brown bits off the bottom of the pan with a whisk.
  2. Carefully pour everything from the pan into a liquid measuring cup (preferably quart-size or larger if you have one). Add remaining water or chicken/turkey broth to equal 4 cups total.
  3. Place the measuring cup into the freezer for a few minutes while you prepare the roux.
  4. Add butter to a large skillet or saucepan and set over medium heat. Once butter is melted, add the flour and whisk until combined to make a thick paste or "roux". Let the mixture cook for 3-5 minutes, stirring often, until it turns a golden brown.
  5. Remove pan drippings from the freezer and spoon the fat off the top of the measuring cup. A few minutes in the freezer should bring all the fat to the top of the cup and harden it a little, making it easier to skim off. If more time is needed, put it back in the freezer for a few minutes (and remove roux from heat if needed while you wait). The liquid fat can also be skimmed from the drippings without chilling in the freezer, if you prefer.
  6. Slowly add the drippings to the roux while whisking constantly until all liquid has been added. Bring to a boil, continuing to whisk frequently. Boil for about 1 minute, until thickened. Taste and add salt and pepper as needed. Be sure to taste first, as often turkey drippings are very salty and you might not need to add much, if any.
  7. Keep warm until ready to serve.
Notes:
  • A layer of liquid (water or broth) in the bottom of the roasting pan while the turkey roasts will prevent the drippings from burning. Check periodically and add more liquid as needed throughout baking time.
  • If desired, strain drippings to remove any large pieces of herbs, turkey skin, etc that may have collected in the roasting pan.

Have you tried this recipe?

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