Turkey gravy is the crown jewel of any Thanksgiving or holiday meal. It’s that rich, savory sauce that takes your turkey and mashed potatoes to the next level. If you’ve ever wondered how to make gravy from turkey drippings, you’re in the right place. This guide will walk you through making delicious, silky turkey gravy from scratch — no store-bought packets needed!
Why Make Turkey Gravy from Scratch?
Store-bought gravy mixes just can’t compete with the deep, savory flavor of homemade gravy made from real turkey drippings. When you roast a turkey, the pan juices are packed with concentrated flavor from the meat and seasonings. Using those drippings to make gravy transforms your meal into something truly memorable. Plus, it’s surprisingly easy and quick to do.
What You’ll Need
Here’s a simple list of ingredients for classic turkey gravy:
– Turkey drippings (pan juices from your roasted turkey)
– Unsalted butter or reserved turkey fat (about 3 tablespoons)
– All-purpose flour (about 3 tablespoons)
– Turkey or chicken broth (to make up about 2 cups of liquid)
– Salt and freshly ground black pepper to taste
– Optional: a splash of milk or cream for extra richness, fresh herbs like thyme or rosemary, or a dash of soy sauce or Worcestershire sauce for umami boost.
Step-by-Step Guide to Making Turkey Gravy
1. Collect and Prepare the Drippings
After roasting your turkey, transfer it to a serving platter and let it rest. Pour the pan drippings into a fat separator or a glass measuring cup. Let it sit for a few minutes so the fat rises to the top. Skim off about 3 tablespoons of fat to use for your gravy, and set the remaining broth aside. If you don’t have enough drippings, supplement with turkey or chicken broth to make 2 cups total.
2. Make a Roux
In a saucepan or the same roasting pan (if stovetop safe), heat the reserved fat or butter over medium heat. Whisk in the flour gradually to form a smooth paste called a roux. Cook this mixture for 2-3 minutes, stirring constantly, until it turns a light golden color. This step develops the flavor and thickens your gravy.
3. Whisk in the Broth
Slowly pour the turkey broth and pan juices into the roux while whisking constantly to avoid lumps. Bring the mixture to a gentle boil, then reduce heat and simmer for about 5 minutes. The gravy will thicken as it cooks. If it becomes too thick, thin it with a little more broth or water.
4. Season and Finish
Add salt and pepper to taste. For extra depth, you can stir in a splash of milk or cream, fresh herbs, or a small amount of soy sauce or Worcestershire sauce. Keep the gravy warm until you’re ready to serve. It will thicken slightly as it cools, so adjust the consistency accordingly before serving.
Tips for Perfect Turkey Gravy
– Add liquid slowly: Pour broth or drippings into the roux gradually to prevent clumping.
– Use a whisk: Constant whisking helps keep the gravy smooth.
– Don’t discard the fat: Turkey fat adds incredible flavor and richness.
– Adjust thickness: It’s easier to thin gravy than to thicken it, so add broth carefully.
– Make ahead: You can prepare gravy in advance and gently reheat it before serving.
Variations to Try
– Herb-Infused Gravy: Add fresh thyme, rosemary, or sage while simmering.
– Creamy Gravy: Stir in cream or half-and-half for a silky texture.
– Umami Boost: A splash of soy sauce or Worcestershire sauce enhances the savory flavor.
– Mushroom Gravy: Add mushroom powder or sautéed mushrooms for an earthy twist.
Serving Suggestions
Turkey gravy is a must-have over roasted turkey slices and mashed potatoes. It also pairs beautifully with stuffing, roasted vegetables, and even biscuits. Pour generously and enjoy the comforting, savory magic it brings to your holiday table.
Making turkey gravy from scratch is easier than you think and elevates your meal with rich, homemade flavor. Once you try this method, you’ll never want to go back to canned gravy again!