Easy Turkey Gravy from Drippings (Plus a Make-Ahead Version)

This easy turkey gravy turns the drippings from your roasting pan into a smooth, rich sauce in about 15 minutes, using just butter, flour and broth. Thanksgiving is on 26 November, and gravy is the last thing most cooks make while the turkey rests, so it helps to know the steps before the day.

Why this easy turkey gravy works

• A simple ratio. For every cup of liquid you use 1 1/2 tablespoons of fat and 1 1/2 tablespoons of flour. Six tablespoons of each thicken 4 cups of liquid into a gravy that coats a spoon but still pours.
• The flavor comes from the pan. The browned bits stuck to the roasting pan hold most of the turkey flavor. A cup of hot broth loosens them so none of it goes to waste.
• It is quick. Once the turkey comes out, the gravy is done in about 15 minutes, which is less than the 20 to 30 minutes the turkey needs to rest.
• There is a plan B. If you want gravy ready before the turkey is cooked, or you have no drippings at all, the make-ahead version below uses butter and broth only.

What you need

This makes about 4 cups, enough for 12 to 16 people.

• Turkey drippings: everything left in the roasting pan after the turkey comes out.
• Turkey fat or butter: 6 tablespoons. Use fat skimmed from the drippings, and make up any shortfall with butter.
• All-purpose flour: 6 tablespoons (that is 1/4 cup plus 2 tablespoons).
• Low-sodium chicken or turkey broth: about 3 to 4 cups, to bring the liquid up to 4 cups in total.
• Fresh thyme or sage: 1 teaspoon chopped (optional).
• Salt and black pepper: to taste. Add salt last, because drippings can be salty.

How to make easy turkey gravy

1. Strain the drippings. Pour the liquid from the roasting pan through a fine sieve into a large glass measuring cup or a bowl. Let it sit for 5 to 10 minutes so the fat rises to the top.
2. Save the browned bits. Set the empty roasting pan over two burners on medium heat (or keep it warm on the stove). Pour in 1 cup of broth and scrape the bottom with a wooden spoon for 1 to 2 minutes to loosen every browned bit. Pour this into the measuring cup with the drippings.
3. Skim the fat. Spoon 6 tablespoons of the clear fat off the top into a medium saucepan. If there is not enough, add butter. Throw away any extra fat.
4. Measure the liquid. Add broth to the drippings until you have 4 cups of liquid in total. Warm it in the microwave for a minute or two; warm liquid makes fewer lumps.
5. Make the roux. Heat the fat in the saucepan over medium heat. Whisk in the flour and cook, whisking all the time, for 2 to 3 minutes, until it smells nutty and turns light golden.
6. Whisk in the liquid. Pour in about 1 cup of the warm liquid while whisking hard. It will thicken into a paste at first. Keep adding the liquid a cup at a time, whisking after each one until smooth.
7. Simmer. Bring the gravy to a gentle boil, then simmer for 5 to 8 minutes, stirring often, until it is thick enough to coat the back of a spoon. Stir in the herbs.
8. Season and serve. Taste first, then add salt and pepper as needed. Pour through a sieve if you want it perfectly smooth, and serve hot.

Make-ahead turkey gravy (no drippings)

You can make the gravy up to 3 days before Thanksgiving and keep the stove free on the day.

1. Melt 6 tablespoons of butter in a saucepan over medium heat. Add 1/2 small onion, finely chopped, and cook for 5 minutes until soft.
2. Whisk in 6 tablespoons of flour and cook for 3 to 4 minutes, until golden brown. A slightly darker roux gives more flavor when there are no drippings.
3. Slowly whisk in 4 cups of warm low-sodium turkey or chicken broth. Simmer for 8 to 10 minutes until thick, then add the herbs, salt and pepper. Strain out the onion if you like.
4. Cool, cover and keep it in the fridge for up to 3 days.
5. On the day, reheat it in a saucepan until it comes to a boil, whisking often. If you have drippings from the turkey, whisk a few spoonfuls of them in for extra flavor, and loosen the gravy with a splash of broth if it got too thick in the fridge.

How to fix common gravy problems

• Lumpy: whisk hard for a minute. If lumps stay, pour the gravy through a sieve, or blend it for a few seconds with a stick blender.
• Too thin: simmer it for a few more minutes. Still thin? Stir 1 tablespoon of cornstarch into 2 tablespoons of cold water, whisk it into the simmering gravy and cook for 1 minute.
• Too thick: whisk in warm broth, a few tablespoons at a time.
• Too salty: add more unsalted broth, then thicken again if needed. This is why low-sodium broth is the safer choice.
• Pale: cook the roux a little longer next time. For now, a teaspoon of soy sauce adds color and a savory taste.

Storing and reheating leftovers

Get leftover gravy into the fridge within 2 hours. It keeps for 3 to 4 days in a covered container, or up to 3 months in the freezer. The USDA advises reheating sauces and gravies to a rolling boil; see its page on leftovers and food safety. Gravy thickens as it cools, so whisk in a little broth while it heats.

What to serve with turkey gravy

Pour this easy turkey gravy over slices of our easy roast turkey, a pile of garlic mashed potatoes and a scoop of easy homemade stuffing. It goes well next to the sweet side of the table too, like our sweet potato casserole. See all our easy Thanksgiving side dishes to plan the rest of the meal. The same method works with the drippings from our whole roast chicken; just use half of every amount.

Frequently asked questions

Easy Turkey Gravy

Easy turkey gravy from pan drippings, butter, flour and broth, ready in about 15 minutes while the turkey rests. Makes about 4 cups.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 16 servings (1/4 cup)

Course: Sauce

Cuisine: American

Ingredients Method Notes

Ingredients

  

• turkey pan drippings from 1 roast turkey
• 6 tablespoons turkey fat or butter skimmed from the drippings, topped up with butter
• 6 tablespoons all-purpose flour (1/4 cup plus 2 tablespoons)
• 3 to 4 cups low-sodium chicken or turkey broth to make 4 cups liquid with the drippings
• 1 teaspoon fresh thyme or sage chopped, optional
• salt and black pepper to taste

Method

 

1. Strain the pan drippings into a large measuring cup and let stand 5 to 10 minutes so the fat rises.
2. Pour 1 cup broth into the hot roasting pan and scrape up the browned bits for 1 to 2 minutes. Add this to the drippings.
3. Spoon 6 tablespoons of fat into a medium saucepan, adding butter if there is not enough.
4. Add broth to the drippings to make 4 cups of liquid in total, and warm it.
5. Heat the fat over medium heat, whisk in the flour and cook, whisking, for 2 to 3 minutes until light golden.
6. Whisk in the warm liquid about 1 cup at a time until smooth.
7. Bring to a gentle boil and simmer 5 to 8 minutes, stirring often, until it coats a spoon. Stir in the herbs, taste, then season with salt and pepper. Strain if you like.

Notes

• No drippings: cook 1/2 small chopped onion in 6 tablespoons butter, add the flour, cook until golden brown, then whisk in 4 cups broth. Make up to 3 days ahead and reheat to a boil.
• Too thin: simmer longer, or whisk in 1 tablespoon cornstarch mixed with 2 tablespoons cold water.
• Leftovers keep 3 to 4 days in the fridge. Reheat to a rolling boil.

This recipe was developed with the help of AI tools and reviewed before publishing. It may not have been independently kitchen-tested — use your judgment, check for allergens, and cook to safe temperatures. See our AI Content Disclosure. Spotted an issue? Tell us.