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Foolproof Turkey Gravy from Drippings for a Silky Finish

Close-up of rich, dark brown turkey gravy with a glossy surface in a small white bowl.
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Make rich, savory turkey gravy from scratch using pan drippings. This recipe focuses on simple steps to achieve a smooth, lump-free sauce perfect for your holiday meal.

Ingredients

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  • 1/4 cup turkey pan drippings (or unsalted butter)
  • 1/4 cup all-purpose flour
  • 2 cups turkey or chicken stock, warm
  • 1/2 cup reserved turkey drippings liquid (fat separated from the solids)
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • Optional: 1 tablespoon white wine or sherry

Instructions

  1. Collect the drippings from your roasted turkey pan. Pour the drippings into a measuring cup. Let the fat separate and settle on top. Measure out 1/4 cup of the fat/drippings mixture for the roux. If you have less than 1/4 cup of drippings, supplement with unsalted butter to reach 1/4 cup total.
  2. Place the roasting pan over medium-low heat on the stovetop, or transfer the drippings to a medium saucepan. Scrape up any browned bits (fond) from the bottom of the pan using a wooden spoon.
  3. Whisk the flour into the melted drippings/butter until a smooth paste (roux) forms. Cook the roux for 1 to 2 minutes, stirring constantly, until it smells slightly nutty. Do not let it brown too much.
  4. If using, pour in the white wine or sherry and cook for 1 minute, stirring until it evaporates slightly.
  5. Slowly whisk in the warm stock, a little at a time, ensuring no lumps form before adding more. Continue whisking until the gravy is smooth.
  6. Bring the mixture to a simmer, stirring frequently. Allow it to cook for 5 to 10 minutes, or until the gravy thickens enough to coat the back of a spoon.
  7. Stir in the reserved liquid fat/drippings for extra richness. Season with salt and pepper to your taste.
  8. If you find any small lumps, strain the gravy through a fine-mesh sieve before serving.

Notes

  • To make this gravy ahead of time, cool it completely, then store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, whisking in a splash of extra stock if it becomes too thick.
  • If you need a gluten-free option, substitute the all-purpose flour with an equal amount of gluten-free all-purpose flour blend or cornstarch (use 2 tablespoons cornstarch mixed with 2 tablespoons cold water instead of the flour/roux step).
  • This recipe is a great alternative to relying on meal planning services when you need a quick, satisfying side dish.

Nutrition

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