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A close-up angled shot of turkey gravy in a white gravy bowl atop a white scalloped plate. The plate sits on a beige surface.

Easy Turkey Gravy from Drippings (Foolproof Thanksgiving Recipe)

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  • Author: Jess Larson
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: serves 10-12 1x
  • Category: Sauces & Condiments, Side Dish Recipes
  • Method: Stovetop
  • Cuisine: American

Description

Made from the rich and flavor-packed drippings of your roasted turkey, my Easy Homemade Turkey Gravy is the perfect finishing touch for your Thanksgiving feast!

This simple, one-pan recipe combines butter, flour, and white wine with turkey drippings to create the best creamy gravy with incredibly savory flavor. Be sure to check the blog post, above, for troubleshooting tips to guarantee a luscious, lump-free result every time!

Ingredients

Scale
  • roasted turkey pan drippings (see Recipe Notes)
  • 4 tablespoons unsalted butter
  • 1 shallot, finely diced
  • ¼ cup all-purpose flour
  • ½ cup dry, unoaked white wine (see Recipe Notes)
  • 2–3 cups turkey stock/broth or chicken stock/broth
  • kosher salt and ground black pepper, to season

Instructions

  1. Gather the turkey drippings: Transfer your roasted turkey to a cutting board, tent with foil and set aside to rest. If present, remove and discard any bones or spent aromatics in the roasting pan (e.g. carrots, onions, herbs roasted with the turkey). Carefully transfer the turkey drippings to a large liquid measuring cup.An overhead shot of turkey drippings being poured into a glass bowl atop a beige textured surface.
  2. Prep the drippings for gravy: Using a spoon, skim off most of the fat from the drippings and discard. Note: if your turkey is butter roasted, there will be a lot of fat—feel free to leave some of it behind for extra flavor. Pour enough turkey stock into the liquid measuring cup to yield 3 cups of liquid—the amount of stock needed depends on how much drippings you have (e.g. if you have 1 cup drippings, add 2 cups stock; if you have 2 cups drippings, use 1 cups stock, etc.). Set aside.An overhead shot of a woman's hand showing a spoon lifting some turkey drippings from a glass bowl atop a beige surface.An overhead shot of turkey stock being poured into a glass bowl of turkey gravy atop a beige surface.
  3. Soften the aromatics: Place the roasting pan on the stovetop—it should fit over 2 burners. If you did not use a roasting pan, grab a large skillet. Turn the burner(s) on medium-low heat. Add the butter and shallots to the pan. Cook 3-4 minutes, stirring occasionally, until the shallots are softened and fragrant.An overhead shot of aromatics being softened with butter in a pan atop a beige surface.
  4. Build the roux and deglaze the pan: Sprinkle the flour over the softened shallots. Cook 2-3 minutes, whisking constantly, until a darkened roux forms. While whisking constantly, slowly pour in the white wine. Let the mixture bubble and reduce slightly.An overhead shot of a woman's hand pouring flour over aromatics in a pan to make a roux. An overhead shot of white wine being added to a roux in a skillet atop a beige textured surface.
  5. Prep and simmer the turkey gravy: While whisking constantly, slowly pour the turkey drippings mixture into the pan. Bring the mixture to a simmer and continue to cook, whisking occasionally, until reduced to your desired thickness. To keep the gravy warm for serving, reduce the heat to low and stir occasionally—if a film forms at the surface just give it a good whisk to mix it back gravy.An overhead shot of a woman's hand whisking gravy as turkey drippings are being poured into the pan.An overhead shot of a woman's hand whisking gravy in a stainless steel pan.
  6. Serve: Just before serving, adjust seasoning to taste. Transfer to a gravy boat and serve. Enjoy!A close-up angled shot of turkey gravy in a white gravy bowl atop a white scalloped plate. The plate sits on a beige surface.
  7.  

Equipment

Notes

Jess’ Tips and Tricks:

  • Turkey drippings: Turkey drippings capture all the best flavors from roasted turkey—the easiest way to ensure a super-flavorful turkey gravy! If you’re looking for an easy roasted turkey recipe, be sure to check out my Lemon Herb Butter Roast Spatchcock Turkey. Made with garlic, rosemary, sage, and thyme, this recipe creates the most beautiful, aromatic drippings for gravy. PWWB readers rave about this recipe!
  • Troubleshooting turkey gravy: Gravy is honestly pretty forgiving! Feel free to play with a couple of variables to create just the right texture and consistency you’re after:
    • My gravy is too thick! ⇢ You just need more liquid! Whisk in extra turkey or chicken stock a few tablespoons at a time until the gravy is thinned out to your liking.
    • My gravy is too thin! ⇢ You just need to thicken! If it’s slightly too thin, just crank up the heat and simmer, whisking constantly to prevent burning, until thickened. If it’s way too thin, add a thickening agent. I suggest prepping a quick flour slurry by mixing flour with a little turkey stock/broth. Slowly whisk the slurry into the gravy—a small amount thickens your turkey gravy right up!

Storage and Reheating:

  • Leftover turkey gravy will keep, stored in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop until warmed through.

Find it online: https://playswellwithbutter.com/turkey-gravy-from-drippings/