Introduction
No Thanksgiving or holiday turkey feast feels complete without a rich, velvety gravy made from the drippings of the roasted bird. Turkey Gravy from Drippings is not just a side—it’s the finishing touch that brings the entire meal together. Made with the flavorful pan juices, browned bits (fond), and just a few pantry staples, this gravy captures the essence of your roasted turkey in a sauce that enhances mashed potatoes, stuffing, and, of course, slices of tender turkey.
Why I Love This Recipe
I love this recipe because it’s the most authentic way to make gravy—it uses every drop of savory goodness from the roasted turkey. The aroma of the pan drippings simmering into a silky sauce instantly makes the kitchen smell festive and cozy. It’s also flexible—you can make it thick or thin, mild or rich, depending on your family’s preference. Nothing beats watching everyone drizzle it generously over their holiday plates, turning a great meal into an unforgettable one.
Why This is a Must-Try Dish
- It’s a zero-waste recipe that makes the most of your turkey drippings.
- The flavor is unmatched—you simply can’t get the same depth from store-bought gravy.
- It’s a crowd-pleaser that ties together all your holiday dishes.
- It’s quick and easy—you don’t need complicated ingredients, just what’s already in the roasting pan.
Recipe Details
- Preparation Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
- Servings: 8–10 servings (about 2 ½ cups of gravy)
- Calories per Serving: ~80–100 calories
- Cuisine: American
- Course: Sauce/Condiment
Ingredients
- Pan drippings from 1 roasted turkey (strained to remove excess fat)
- 4 cups turkey stock or chicken stock (low-sodium preferred)
- ¼ cup all-purpose flour
- ¼ cup unsalted butter (if needed to supplement fat from drippings)
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional flavor boosters:
- 1–2 teaspoons fresh herbs (thyme, rosemary, or sage)
- ¼ cup dry white wine (for deglazing)
- 1 teaspoon Worcestershire sauce
Simple Cooking Directions
- Collect turkey drippings from the roasting pan. Skim off excess fat.
- Make a roux with butter (or fat from drippings) and flour.
- Slowly whisk in warm stock and pan drippings.
- Simmer until thickened to your liking.
- Season with salt, pepper, and optional herbs.
Step-by-Step Recipe Preparation
- Collect the drippings
- After roasting your turkey, carefully pour the pan drippings into a fat separator or bowl. Let the fat rise to the top. Reserve ¼ cup fat; discard the rest. Save the liquid portion.
- Make the roux
- In a saucepan over medium heat, melt the reserved fat (or butter if you need more). Whisk in the flour and cook for 2–3 minutes until golden and nutty.
- Add liquid
- Gradually whisk in the stock, followed by the defatted turkey drippings. Keep whisking to avoid lumps.
- Simmer
- Bring to a gentle boil, then reduce to a simmer. Cook for 8–10 minutes, whisking frequently, until thickened.
- Season
- Add salt and pepper to taste. Stir in optional herbs, wine, or Worcestershire if using.
- Strain (optional)
- For extra-smooth gravy, strain through a fine-mesh sieve before serving.
How to Serve
Serve hot in a gravy boat or small pitcher alongside roasted turkey, mashed potatoes, stuffing, and roasted vegetables. Pour over the turkey slices just before serving for that glossy, mouthwatering finish.
Additional Recipe Tips
- Use a fat separator for easy skimming.
- If gravy is too thick, add more stock. If too thin, simmer longer.
- For gluten-free gravy, use cornstarch slurry instead of flour.
- Always taste before serving; turkey drippings can be naturally salty.
Variations
- Herbed Gravy: Add fresh sage, thyme, and rosemary while simmering.
- Creamy Gravy: Stir in ¼ cup heavy cream at the end.
- Wine Gravy: Deglaze the pan with white wine before adding stock.
- Smoky Gravy: Add a splash of smoked paprika or bacon fat.
Freezing and Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge and reheat gently, whisking to restore texture.
Special Equipment Needed
- Roasting pan (to collect drippings)
- Fat separator (or a spoon/skimmer)
- Whisk
- Saucepan
- Fine-mesh sieve (optional, for straining)
Conclusion
Turkey Gravy from Drippings is the crown jewel of any holiday spread. It’s rich, savory, and deeply comforting—the kind of recipe that turns a roasted turkey into a complete, unforgettable meal. Whether you keep it classic or customize it with herbs and wine, this gravy is guaranteed to impress your guests and become a tradition at your table.
Turkey Gravy from Drippings
Description
No Thanksgiving or holiday turkey feast feels complete without a rich, velvety gravy made from the drippings of the roasted bird. Turkey Gravy from Drippings is not just a side—it’s the finishing touch that brings the entire meal together.
Ingredients
Instructions
-
Collect the drippings : After roasting your turkey, carefully pour the pan drippings into a fat separator or bowl. Let the fat rise to the top. Reserve ¼ cup fat; discard the rest. Save the liquid portion.
-
Make the roux : In a saucepan over medium heat, melt the reserved fat (or butter if you need more). Whisk in the flour and cook for 2–3 minutes until golden and nutty.
-
Add liquid : Gradually whisk in the stock, followed by the defatted turkey drippings. Keep whisking to avoid lumps.
-
Simmer : Bring to a gentle boil, then reduce to a simmer. Cook for 8–10 minutes, whisking frequently, until thickened.
-
Season : Add salt and pepper to taste. Stir in optional herbs, wine, or Worcestershire if using.
-
Strain (optional) : For extra-smooth gravy, strain through a fine-mesh sieve before serving.
