Foolproof Turkey Gravy From Scratch—The Easiest Homemade Recipe for Thanksgiving’s Unsung Hero!
My favorite word on Thanksgiving is EASY—and this homemade gravy might just be the simplest Thanksgiving recipe I’ve ever shared!
I know, being in charge of the gravy can feel a little intimidating. The gravy boat is the most high-demand dish on the holiday dinner table, and everything—turkey, mashed potatoes, stuffing—tastes better smothered in creamy gravy, right?
Trust me, I get it—that’s a lot of pressure! 😅 But here’s the deal—gravy is actually pretty easy to make. And once you learn How to Make Turkey Gravy From Drippings, it’s a skill you’ll use year after year.
This turkey gravy has been my go-to recipe for 10+ years. It’s silky smooth, rich in flavor, and so easy to make—all you need is one pan, 20 minutes while the turkey rests, and a bit of vigorous whisking to bring it all together.
The secret? The rich, savory drippings from your roasted turkey. 🤤 Just whisk them with shallots, a butter-flour roux, and a splash of white wine, and you’ll have a smooth, glossy gravy ready to pour over everything.
And don’t worry—if it still feels intimidating, I’ve got you covered! I’ll walk you through the process step by step with troubleshooting tips so you can confidently whip up lump-free, velvety gravy—even in those final minutes before sitting down for dinner.
✨No drippings? No problem! ⇢ Try my Make-Ahead Gravy recipe instead. It’s just as foolproof and delicious, made with fresh herbs and poultry base for a rich, savory flavor.
Maximum Flavor, Minimal Effort
3 foolproof secrets to low-fuss, flavor-packed dinners, learned from years working in restaurants.
Why Turkey Drippings Make the Most Delicious Gravy
Making turkey gravy from drippings adds a rich, deep flavor that’s impossible to replicate. Drippings combine the turkey’s natural juices with the seasonings you used to roast it—think butter, garlic, citrus, and fresh herbs. That’s some serious flavor!
As the turkey roasts, all those mouthwatering flavors drip into the pan, creating a savory base just waiting to be turned into gravy—basically liquid gold! Using turkey drippings guarantees none of that flavor goes to waste, transforming it into an incredibly rich and luscious gravy.
🦃Still searching for the perfect turkey recipe? ⇢ Check out my Easy Herb Butter Roast Spatchcock Turkey, a PWWB fan-favorite that’s been a hit with hundreds of readers. It’s made with tons of garlic, rosemary, sage, and thyme for classic flavor that always impresses!
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Getting started. ⇢ If you cooked your turkey in a roasting pan, you can build your gravy right in that same pan (no need for extra dishes on Thanksgiving! 🙅🏻♀️). If you used a shallow pan like a sheet pan (pictured), simply make the gravy in a skillet.
Keeping Gravy Warm
I recommend making your gravy as close to dinner as possible. If needed, you can keep the gravy warm over low heat while your turkey rests or the sides finish in the oven. If a film forms on the surface, no worries—just give it a good whisk, and the gravy will come right back together!
Troubleshooting Homemade Turkey Gravy (Quick and Easy Fixes!)
If your gravy isn’t coming together as expected, don’t sweat it! 💁🏻♀️ This easy turkey gravy recipe is forgiving and simple to troubleshoot. Here are some suggestions based on common questions:
How to fix gravy that’s too thick? ⇢ It’s likely that you used a bit too much flour or the gravy reduced too much. No worries! Just whisk in some turkey or chicken stock, a few tablespoons at a time, until the gravy reaches your desired consistency.
How to fix gravy that’s too thin? ⇢ You’ve got 2 options:
- If the gravy is just slightly too thin, turn up the heat! Let it simmer while whisking constantly—this will help reduce the liquid and thicken it up.
- If the gravy is runny or watery, you’ll need a thickening agent. Resist the urge to sprinkle flour directly into the gravy at this point—it’ll just create lumps! Instead, mix some flour with turkey stock to create a slurry, then slowly whisk the slurry into the gravy. A small amount thickens it up quickly.
Does the color of my turkey gravy matter? ⇢ Nah! Turkey gravy made from drippings often ends up darker—and that’s perfectly fine. The color can range from light to dark brown depending on the fat content and seasonings used. If you prefer a lighter gravy, whisk in a splash of heavy cream to mellow out the color.
I can’t wait for you to try this Easy Turkey Gravy! Learning how to make gravy from turkey drippings is a skill you’ll use for life. Hosting Thanksgiving just got that much easier!
If you do give it a try, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!
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Easy Turkey Gravy from Drippings (Foolproof Thanksgiving Recipe)
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: serves 10–12 1x
- Category: Sauces & Condiments, Side Dish Recipes
- Method: Stovetop
- Cuisine: American
Description
Made from the rich and flavor-packed drippings of your roasted turkey, my Easy Homemade Turkey Gravy is the perfect finishing touch for your Thanksgiving feast!
This simple, one-pan recipe combines butter, flour, and white wine with turkey drippings to create the best creamy gravy with incredibly savory flavor. Be sure to check the blog post, above, for troubleshooting tips to guarantee a luscious, lump-free result every time!
Ingredients
- roasted turkey pan drippings (see Recipe Notes)
- 4 tablespoons unsalted butter
- 1 shallot, finely diced
- ¼ cup all-purpose flour
- ½ cup dry, unoaked white wine (see Recipe Notes)
- 2–3 cups turkey stock/broth or chicken stock/broth
- kosher salt and ground black pepper, to season
Instructions
- Gather the turkey drippings: Transfer your roasted turkey to a cutting board, tent with foil and set aside to rest. If present, remove and discard any bones or spent aromatics in the roasting pan (e.g. carrots, onions, herbs roasted with the turkey). Carefully transfer the turkey drippings to a large liquid measuring cup.
- Prep the drippings for gravy: Using a spoon, skim off most of the fat from the drippings and discard. Note: if your turkey is butter roasted, there will be a lot of fat—feel free to leave some of it behind for extra flavor. Pour enough turkey stock into the liquid measuring cup to yield 3 cups of liquid—the amount of stock needed depends on how much drippings you have (e.g. if you have 1 cup drippings, add 2 cups stock; if you have 2 cups drippings, use 1 cups stock, etc.). Set aside.
- Soften the aromatics: Place the roasting pan on the stovetop—it should fit over 2 burners. If you did not use a roasting pan, grab a large skillet. Turn the burner(s) on medium-low heat. Add the butter and shallots to the pan. Cook 3-4 minutes, stirring occasionally, until the shallots are softened and fragrant.
- Build the roux and deglaze the pan: Sprinkle the flour over the softened shallots. Cook 2-3 minutes, whisking constantly, until a darkened roux forms. While whisking constantly, slowly pour in the white wine. Let the mixture bubble and reduce slightly.
- Prep and simmer the turkey gravy: While whisking constantly, slowly pour the turkey drippings mixture into the pan. Bring the mixture to a simmer and continue to cook, whisking occasionally, until reduced to your desired thickness. To keep the gravy warm for serving, reduce the heat to low and stir occasionally—if a film forms at the surface just give it a good whisk to mix it back gravy.
- Serve: Just before serving, adjust seasoning to taste. Transfer to a gravy boat and serve. Enjoy!
Notes
Jess’ Tips and Tricks:
- Turkey drippings: Turkey drippings capture all the best flavors from roasted turkey—the easiest way to ensure a super-flavorful turkey gravy! If you’re looking for an easy roasted turkey recipe, be sure to check out my Lemon Herb Butter Roast Spatchcock Turkey. Made with garlic, rosemary, sage, and thyme, this recipe creates the most beautiful, aromatic drippings for gravy. PWWB readers rave about this recipe!
- Troubleshooting turkey gravy: Gravy is honestly pretty forgiving! Feel free to play with a couple of variables to create just the right texture and consistency you’re after:
- My gravy is too thick! ⇢ You just need more liquid! Whisk in extra turkey or chicken stock a few tablespoons at a time until the gravy is thinned out to your liking.
- My gravy is too thin! ⇢ You just need to thicken! If it’s slightly too thin, just crank up the heat and simmer, whisking constantly to prevent burning, until thickened. If it’s way too thin, add a thickening agent. I suggest prepping a quick flour slurry by mixing flour with a little turkey stock/broth. Slowly whisk the slurry into the gravy—a small amount thickens your turkey gravy right up!
Storage and Reheating:
- Leftover turkey gravy will keep, stored in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop until warmed through.
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If I don’t have white wine is there something else I can sub with? I noticed an aside by the recipe but nothing in the notes about it.
Thank you!
Hi Kristina, we love the brightness that white wine adds to this gravy, but you can sub it out for additional turkey or chicken stock, if you prefer. Happy Thanksgiving!