Print Recipe
5 from 6 votes

How to Make Turkey Gravy from Drippings

Don't let all the seasonings and juicy pan drippings from your turkey go to waste - learn how to make turkey gravy from drippings the easy way!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Sauce
Cuisine: American
Servings: 8 servings
Calories: 54kcal
Author: Isabel Eats

Ingredients

  • drippings from 1 roasted turkey
  • 1/4 cup all-purpose flour
  • 1 to 1 1/2 cups turkey stock (or chicken stock)
  • salt and black pepper, to taste

Instructions

  • Carefully pour turkey drippings from the roasting pan through a strainer and into a large glass container or two to separate any meaty bits. (I poured the drippings into these wide mouth Ball jars.) Place in the fridge for 15 minutes to let the fat rise to the top and solidify a bit. 
  • Remove the jar of drippings from the fridge and scoop out 2 tablespoons of fat from the top and transfer to a small bowl. Scoop out the remaining remaining fat from the top and discard. You should now only have liquid turkey drippings left in the jar.
  • Heat a small saucepan over medium-high heat. Add the reserved 2 tablespoons fat, all-purpose flour and whisk together until smooth. Cook for 1 minute, whisking constantly, until bubbly and light to golden brown.
  • Add in 1 cup of turkey drippings from the jar*, 1 cup stock and whisk together until completely smooth. Bring to a boil, reduce heat to simmer and cook until the gravy has thickened to your liking. Season with salt and black pepper to taste and serve.

Notes

If you don't have enough turkey drippings to equal 1 cup, just add more turkey or chicken stock until you have 2 cups of liquid.
This recipe can easily be doubled or tripled.
Use unsalted, low sodium turkey or chicken stock if possible. Since the pan drippings may already be pretty salty, I suggest you use low sodium and unsalted stock if you can find it. Then you can taste the finished gravy at the end and add salt and black pepper, to taste.
Pour the pan drippings from the turkey through a colander or strainer. This will help separate any meaty bits and will keep your gravy as smooth as can be.
If your gravy has thickened too much, whisk in some turkey or chicken stock 1 tablespoon at a time until it's thinned out to your liking.
If your gravy isn't thickening for some reasoning, a quick fix is to whisk in a little bit of cornstarch.
The color of your gravy can vary from light to dark brown depending on the spices and seasonings used to make your turkey.

Nutritional facts are estimates and may vary.
Nutrition Facts
How to Make Turkey Gravy from Drippings
Amount Per Serving (1 /8th of recipe)
Calories 54 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 3mg1%
Sodium 24mg1%
Potassium 0mg0%
Carbohydrates 3g1%
Fiber 0g0%
Sugar 0g0%
Protein 3g6%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 10mg1%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1/8th of recipe | Calories: 54kcal | Carbohydrates: 3g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 3mg | Sodium: 24mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 10mg | Iron: 0mg