Name: Homemade Turkey Gravy from Drippings Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 6 tablespoons unsalted butter; 1/3 cup + 1 tablespoon all-purpose flour; 4 cups turkey drippings + water as needed; Granulated chicken bouillon, as needed (optional); Seasonings: dried parsley, garlic powder, onion powder, dried thyme, ground sage, dried minced rosemary, pepper, salt to taste; 6 tablespoons unsalted butter; 1/3 cup + 1 tablespoon all-purpose flour; 4 cups reduced sodium chicken broth; 1 teaspoon chicken bouillon (granulated, crushed cube, or base); 1 teaspoon dried parsley; 1/2 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/4 teaspoon dried thyme; 1/4 teaspoon pepper; 1/8 teaspoon ground sage; 1/8 teaspoon dried minced rosemary; Salt to taste

There’s something truly comforting about a rich, silky gravy made from the turkey’s own flavorful juices. This Homemade Turkey Gravy from Drippings Recipe captures that classic taste and elevates your meal with simple techniques and personal touches you can easily master in your own kitchen.

The dish shows three thick slices of light tan cooked meat, covered with a smooth, shiny beige gravy with specks of black pepper and green herbs on top. To the right of the meat, there is a mound of creamy white mashed potatoes topped with the same beige gravy. Behind both, there is a fresh green salad with different green leaves, some small red seeds, and light-colored slices of vegetables. The food is arranged on a white plate with a thin brown edge, set on a white marbled surface, with golden salad tongs resting behind the plate. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Homemade Turkey Gravy from Drippings Recipe
Top Tip
How to Serve Homemade Turkey Gravy from Drippings Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Homemade Turkey Gravy from Drippings Recipe

Why You'll Love This Recipe

I can’t tell you how many dinners this gravy has rescued during hectic holiday feasts. It’s simple, flavorful, and feels so rewarding because you’re using those delicious drippings from your turkey — no jarred gravy can compare!

Deep Flavor: Using turkey drippings gives your gravy a naturally rich and savory base that’s bursting with that roasted turkey goodness.
Easy Technique: Making the roux properly takes just a few minutes and guarantees a lump-free, smooth gravy every time.
Flexible Seasoning: You can tweak the herbs and spices to make the gravy perfectly complement your turkey and side dishes.
Practical Tips Included: I share my personal tricks for removing excess fat and keeping gravy warm without it thickening too fast.

The dish shows several thick slices of cooked turkey layered on the right side of a white plate, each slice covered with smooth, light brown gravy that has small black pepper specks. On the upper left side, there is a pile of mashed potatoes topped with the same gravy, and the mashed potatoes have a creamy texture with small green herb bits sprinkled on top. Around the slices and mashed potatoes, there are small red pomegranate seeds scattered and green herb sprigs placed near the edges of the plate. The background has a soft white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Homemade Turkey Gravy from Drippings Recipe plays a crucial role. The butter and flour create a roux that thickens the gravy beautifully, while the turkey drippings provide a rich and savory backbone. Adding the right seasonings makes sure the final gravy sings with flavor.

Flat lay of unsalted butter sticks with a smooth, creamy texture; a small white ceramic bowl filled with pale beige all-purpose flour; a simple white ceramic bowl containing rich golden turkey drippings with a slightly oily surface; a small white ceramic bowl of granulated chicken bouillon powder; a few sprigs of dried parsley with deep green color; a small white ceramic bowl of fine garlic powder; a small white ceramic bowl holding onion powder with a soft off-white tone; a few dried thyme sprigs with muted green leaves; a small white ceramic bowl of ground sage in light brown powder; a few dried rosemary sprigs with slender, dark green leaves; a small white ceramic bowl filled with freshly cracked black peppercorns; whole brown eggs with clean, uncracked shells placed neatly together, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted butter: Gives the roux a creamy base without adding unwanted salt, letting you control seasoning later.
Flour: The magic thickening agent when cooked just right with butter to avoid lumps.
Turkey drippings: The star of the show — strained and degreased for pure flavorful broth.
Water: Used to top off the drippings to the right volume for perfect consistency.
Granulated chicken bouillon (optional): Boosts savory depth if your drippings are on the lighter side or needs a pinch more salt.
Seasonings: Dried parsley, garlic, onion powder, thyme, sage, rosemary, and pepper add layers of warmth and herbal fragrance.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting with this gravy to suit whatever mood I’m in. Sometimes I add a splash of white wine for brightness or a touch of soy sauce for depth. Don’t be afraid to make this recipe truly yours—it’s super forgiving and easy to adjust on the fly.

Variation: When I’m short on drippings, I switch to chicken broth with the same roux technique and add herbs like sage and rosemary to keep that autumn feeling.

Step-by-Step: How I Make Homemade Turkey Gravy from Drippings Recipe

Step 1: Strain and Degrease Those Juicy Drippings

After your turkey is roasting away, pour all the pan juices (including those yummy browned bits) through a fine mesh sieve into a fat separator or a large measuring cup. Let the fat rise to the top—if you’re using a freezer bag to separate, carefully cut the corner and drain the bottom liquid to leave the fat behind. This step is crucial because too much fat will make your gravy greasy and cloudy, and none of us want that!

Step 2: Make the Perfect Roux – The Secret to Silky Gravy

Melt your butter gently over medium-low heat. Once it’s bubbling, whisk in the flour and cook for about 4 to 5 minutes. Don’t rush here—this step develops that golden color and nutty aroma that keeps your gravy lump-free and flavorful. Use a whisk constantly to keep it smooth and prevent sticking or burning.

Step 3: Slowly Add the Turkey Drippings and Simmer

Turn the heat down to low. Gradually whisk in your strained drippings, stirring until everything is silky and blended. Then gently bring the mixture to a simmer while whisking constantly. You’ll notice the gravy thickening — this usually takes around 6 to 8 minutes. If it feels too thick at any point, just add a tablespoon of water and whisk it right in.

Step 4: Taste and Season to Perfection

Because every turkey and its drippings vary, I recommend tasting your gravy before adding salt. Sometimes, a pinch of granulated chicken bouillon helps bring out the flavor without overdoing salt. Then, add your dried herbs and spices a little at a time—parsley, garlic powder, onion powder, thyme, sage, rosemary, and a dash of pepper all work wonderfully to deepen the aroma.

Step 5: Keep It Warm and Serve

Gravy thickens as it cools, so try to time your preparation so it’s fresh and warm when you serve. Keep it on very low heat, stirring occasionally. Serving it in an insulated gravy jug helps keep it smooth and pourable. If it thickens too much as you wait, whisk in a little warm water to loosen it back up.

Top Tip

Over the years, I’ve learned that the difference between gravy that tastes “just okay” and truly spectacular gravy is all in the roux and the drippings prep. It might feel a little tedious at first, but trust me—it’s worth the extra moment to separate fat and cook the roux slowly. You’ll notice the difference in every luscious bite.

Fat Separation: Don’t skip letting the drippings rest so fat rises—you’ll get a cleaner, smoother gravy with better texture.
Roux Patience: Cook the butter and flour slowly to a golden color, not just “white” flour paste—that’s what prevents lumps.
Whisk Constantly: Your arm will thank you, but whisking keeps lumps away and creates that silky mouthfeel you want.
Adjust as You Go: If your gravy is too thick or thin, add water by the tablespoon—it’s easy to fix on the fly.

How to Serve Homemade Turkey Gravy from Drippings Recipe

Garnishes

I like to keep things simple with fresh chopped parsley or a sprinkle of finely chopped thyme on top. It adds a pop of color and fresh herbal aroma that brightens up the rich gravy beautifully—plus bonus points for presentation when your guests notice those little details.

Side Dishes

This gravy is perfect poured over classic mashed potatoes, stuffing, roasted vegetables, and, of course, slices of juicy turkey. I’ve served it with candied yams and green bean casseroles, too—and honestly, it lifts every dish it touches.

Creative Ways to Present

Try serving your gravy in a rustic ceramic gravy boat or a shiny silver saucepot when entertaining. For a festive touch, garnish the serving dish with fresh rosemary sprigs or small cranberries around the base. It makes your holiday spread feel extra special and thoughtfully composed.

Make Ahead and Storage

Storing Leftovers

I store leftover gravy in airtight containers in the refrigerator, making sure to cool it completely before sealing. It keeps perfectly for up to 4 days, and I always give it a good stir before reheating to get that smooth texture back.

Freezing

Freezing turkey gravy works well if you have extra after a big meal. I pour it into freezer-safe containers or resealable bags, pressing out excess air. Frozen gravy is good for about 3 months. Thaw it overnight in the fridge before reheating.

Reheating

When reheating, do it gently over low heat and stir constantly. Gravy thickens in the fridge, so whisk in a bit of warm water gradually to reach the perfect pouring consistency again. Avoid high heat or it might separate.

Frequently Asked Questions:

Can I make this Homemade Turkey Gravy from Drippings Recipe without drippings?

Definitely! If you don’t have drippings, use turkey or chicken broth with the same roux and seasoning steps to create a tasty gravy that’s still flavorful and smooth.

Why did my gravy turn out lumpy and how can I fix it?

Lumps usually form if the roux isn’t cooked long enough or if the drippings/broth is added too quickly. To fix lumps, whisk vigorously over low heat or strain the gravy through a fine mesh sieve. Cooking the roux thoroughly and adding liquid gradually prevents lumps.

How do I remove excess fat from turkey drippings?

Let the drippings rest so the fat rises to the top, then skim off the fat with a spoon or use a fat separator. Alternatively, pour drippings into a freezer bag and drain the bottom liquid, leaving the fat behind, which gives your gravy a cleaner taste and texture.

How do I store and reheat leftover turkey gravy?

Store gravy in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, whisking and adding a little warm water as needed to thin it out and keep it smooth. For longer storage, freeze in airtight containers for up to 3 months.

Final Thoughts

This Homemade Turkey Gravy from Drippings Recipe has been my go-to for years whenever I roast a bird. It’s such a satisfying way to make use of those drippings and brings everyone to the table with eager spoons ready for that luscious pour-over. Give it a try, take your time with the roux, and you’ll have a gravy that feels like a warm hug at every meal.