What if I do not have enough drippings?

Supplement with butter to reach 1/4 cup of fat for the roux.

How do I fix lumpy gravy?

Pour it through a fine mesh strainer or blend briefly with an immersion blender.

Gravy boat filled with rich golden turkey gravy

Rich pan gravy made from turkey drippings

Homemade Turkey Gravy

Name: Homemade Turkey Gravy
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 3 cups
Ingredients: 1/4 cup turkey drippings (fat from roasting pan); 1/4 cup all-purpose flour; 3 cups turkey or chicken stock; 1 tbsp butter; Salt and pepper to taste; Pan fond (browned bits from roasting pan)

20 minEasy

Prep Time

5 min

Cook Time

15 min

Total Time

20 min

Servings

3 cups

Difficulty

Easy

Cost

Budget

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Homemade Turkey Gravy

Rich pan gravy made from turkey drippings

Silky, lump-free turkey gravy made directly from the roasting pan drippings. This five-ingredient gravy has incredible depth of flavor and coats every bite of turkey and stuffing.

Prep Time

15m

Cook Time

20m

Total Time

Servings

Easy

Difficulty

Budget $

Cost

Sarah Chen

November 11, 2023(Updated April 12, 2026)

This gravy uses actual turkey drippings for an unmatched depth of flavor that no store-bought version can replicate. The key is whisking constantly while adding the broth to prevent lumps.

Ingredients

1/4 cup turkey drippings (fat from roasting pan)
1/4 cup all-purpose flour
3 cups turkey or chicken stock
1 tbsp butter
Salt and pepper to taste
Pan fond (browned bits from roasting pan)

PrecisionUtility

Test Kitchen Pick

Thermometer

Helpful Tool

Why a thermometer helps here

This is the kind of recipe where doneness changes the result fast. A quick thermometer helps you pull it at the right moment instead of guessing.

The easiest upgrade here is accuracy, not another pan.

Makes doneness more repeatable
Helps avoid dry or overcooked protein

If you cook meat or fish regularly, an instant-read thermometer gets used constantly.

Shop thermometer options for this recipe

Instructions

1
Pour pan drippings into a fat separator or let settle in a bowl. Reserve 1/4 cup of the fat and any juices separately.
2
Heat the fat in a saucepan over medium heat. Whisk in flour and cook the roux for 2 minutes until golden.
3
Slowly pour in stock while whisking constantly to prevent lumps. Add reserved pan juices and fond.
4
Bring to a simmer and cook for 8-10 minutes, whisking occasionally, until thickened to your desired consistency.
5
Season with salt and pepper, stir in butter for gloss, and strain through a fine mesh sieve if desired.

Serving Suggestions

Ways to Serve This Dish

Serve with a fresh side salad for a balanced meal
Pair with your favorite grain or bread on the side
Garnish with fresh herbs for a beautiful presentation

Substitutions

All-purpose flourCornstarch (2 tbsp) mixed with cold water

Creates a gluten-free, clear gravy

Turkey stockChicken stock

Nearly identical flavor in gravy applications

Tips & Storage

Pro Tips

Start the gravy while the turkey rests—you have a 30-minute window to get it done.
If gravy is too thick, whisk in more stock a splash at a time; if too thin, simmer longer to reduce.

Storage

Refrigerate in a jar for up to 4 days. Freezes well for up to 3 months.

Reheating

Reheat over medium-low heat, whisking often and adding a splash of stock if it has thickened.

Nutrition Facts

Per serving (10mg) · 10 servings

Calories65

LowModerateHigh

A light, low-calorie option · based on a 2,000 cal daily diet

Protein1g

Carbohydrates4g

Fat4g

Fiber320mg

Sugar0g

Sodium0g

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

What if I do not have enough drippings?: Supplement with butter to reach 1/4 cup of fat for the roux.
How do I fix lumpy gravy?: Pour it through a fine mesh strainer or blend briefly with an immersion blender.

Explore More

More Side Dish Stovetop Recipes

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

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Instructions

1
Pour pan drippings into a fat separator or let settle in a bowl. Reserve 1/4 cup of the fat and any juices separately.
2
Heat the fat in a saucepan over medium heat. Whisk in flour and cook the roux for 2 minutes until golden.
3
Slowly pour in stock while whisking constantly to prevent lumps. Add reserved pan juices and fond.
4
Bring to a simmer and cook for 8-10 minutes, whisking occasionally, until thickened to your desired consistency.
5
Season with salt and pepper, stir in butter for gloss, and strain through a fine mesh sieve if desired.

Tips & Storage

Pro Tips

Start the gravy while the turkey rests—you have a 30-minute window to get it done.
If gravy is too thick, whisk in more stock a splash at a time; if too thin, simmer longer to reduce.

Storage

Refrigerate in a jar for up to 4 days. Freezes well for up to 3 months.

Reheating

Reheat over medium-low heat, whisking often and adding a splash of stock if it has thickened.

Homemade Turkey Gravy

Homemade Turkey Gravy

Homemade Turkey Gravy