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Pan gravy is easy to prepare with the fat and drippings from roasted turkey. Whether you are roasting a whole turkey or a turkey breast, you should have enough drippings for a tasty gravy. Keep gravy in mind when you season the bird. If you use too much salt or you are heavy on the herbs, that could come through in your gravy. And make sure to rinse the bird thoroughly if brined.
This is a basic version made with drippings and stock. Turkey fat will produce the most flavor, but if you don’t have enough, go ahead and use butter. You can even make a decent gravy without the drippings. Just use butter, flour, and a good quality turkey or chicken stock. Some cooks like to add a bit of cream to their gravy for richer flavor.
The same formula can be used for chicken. Scale the recipe up for a large bird.
What You’ll Like About This Dish
Flexible method. Make it with drippings for more flavor—or with only stock when needed.
Quick and easy. Ready in about 10 minutes, start to finish.
Perfect texture. A classic roux thickens the gravy into a smooth, velvety consistency.
Great for any poultry. Works just as well for chicken gravy as it does for turkey.
Ingredient Notes
- Fat (turkey fat, chicken fat, or butter): Forms the base of the roux and adds flavor.
- All-purpose flour: Thickens the gravy; must be cooked with the fat to avoid a raw taste.
- Stock: Turkey or chicken stock provides body and flavor. If using drippings, add stock to reach the correct liquid amount.
- Salt and pepper: Final seasoning to bring everything together.
Steps to Make Homemade Turkey Gravy
- Skim the fat from the pan drippings and add it to a saucepan; supplement with butter if needed.
- Add the browned bits from the pan to boost flavor.
- Stir in the flour and cook for 2 minutes to form a roux.
- Combine the defatted drippings with enough stock to measure 1¾ cups.
- Whisk the liquid into the roux and cook until thickened.
- Simmer briefly, adjusting thickness with extra stock if needed.
- Season with salt and pepper and strain before serving.
Pro Tip
Don’t rush the roux—cook the flour in the fat for a full 1 to 2 minutes. This prevents a raw flour taste and helps the gravy thicken smoothly without lumps.
Recipe Variations
- Herb gravy. Add a sprig of thyme, sage, or rosemary while the gravy simmers; remove before serving.
- Creamy gravy. Stir in a splash of cream for a richer finish.
- Wine-enhanced. Add a tablespoon or two of white wine to the roux before adding the stock.
- Giblet gravy. Add chopped cooked giblets for a classic holiday version.
- Roasted garlic gravy. Whisk in mashed roasted garlic for a mellow, sweet depth.
Serving Suggestions
- Serve over roasted turkey, chicken, or pork.
- Pair with mashed potatoes, stuffing, or buttered noodles.
- Add to pot pies, casseroles, or rice dishes for extra flavor.
- Choose warm bread or biscuits to help enjoy every drop.
How to Store Homemade Turkey Gravy
Refrigerate: Store in an airtight container for up to 4 days.
Reheat: Warm gently on the stovetop, whisking in a splash of stock if it thickens.
Freeze: Freeze for up to 3 months; thaw in the refrigerator and reheat slowly while whisking.
Homemade Turkey or Chicken Gravy (With or Without the Drippings)
Ingredients
- ¼ cup turkey or chicken fat, or butter
- Reserved turkey or chicken drippings, if available
- ¼ cup all-purpose flour
- Turkey or chicken stock, as needed, about 1 1/2 to 2 cups
- Kosher salt and freshly ground black pepper, to taste
Recommended Equipment
- Small saucepan
Instructions
- Pour the drippings from the roasting pan into a fat separator. Skim off 1/4 cup of the fat and place it in a small saucepan over medium heat. If you don't have 1/4 cup of chicken or turkey fat, use butter. Add any browned bits from the roasting pan, if desired. Pour the defatted drippings into a 2-cup measure and set aside.1/4 cup turkey or chicken fat, or butter | Reserved turkey or chicken drippings, if available
- Add the flour to the fat in the saucepan and continue to cook for 2 minutes, stirring constantly.1/4 cup all-purpose flour
- Add 1 1/2 cups of turkey or chicken stock to the reserved 1/4 cup of defatted drippings to make 1 3/4 cups. Pour the liquid into the saucepan and cook, stirring frequently, until thickened. If you don’t have drippings, use 1 3/4 cups of stock.Turkey or chicken stock, as needed
- If the gravy is too thick, add some extra stock. Reduce the heat to low and simmer the gravy for 2 to 3 minutes. Taste and season with kosher salt and freshly ground black pepper, as needed.Kosher salt and freshly ground black pepper
- Strain through a mesh sieve and pour into a gravy boat or serving dish.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
