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Homemade Turkey Gravy is rich, savory, and delicious, made with just a few simple ingredients. I’ll show you how to make turkey gravy using my favorite foolproof method, with step-by-step photos to guide you through separating the roasted turkey drippings, making a simple roux, and whisking everything into smooth, flavorful gravy for Thanksgiving or Christmas dinner. No drippings? You can use turkey or chicken broth instead!
Even if you’ve never made homemade turkey gravy before, you can follow my step-by-step photo tutorial and learn how to make it yourself!
Easy Turkey Gravy from Drippings
A good homemade turkey gravy makes Thanksgiving dinner even better! Pour it over Easy Thanksgiving Turkey, Creamy Mashed Potatoes, or stuffing, and save some for those delicious turkey leftovers.
This recipe uses the fat and flavorful juices from your roasted turkey, along with a little flour and broth. The gravy comes together on the stovetop while your turkey rests.
And if you don’t have turkey drippings, there’s an easy broth-only option in the recipe card!
Turkey Gravy Ingredients
A few simple ingredients are all you need to make rich, savory homemade turkey gravy, whether you’re using pan drippings or broth.
For exact amounts and instructions, see the recipe card below.
Turkey fat or unsalted butter, all-purpose flour, turkey pan juices, low-sodium turkey or chicken broth, black pepper, salt, optional cooked turkey giblets and neck meat.
A few ingredient notes:
- Turkey fat: Use the fat separated from your roasted turkey drippings. If you don’t have enough, make up the difference with unsalted butter.
- Turkey juices and broth: The juices from the roasting pan provide rich flavor. Add enough low-sodium turkey or chicken broth to make the amount of liquid needed. You can also use homemade Instant Pot Turkey Broth.
- Giblets and neck meat: Optional, but a delicious addition if you enjoy traditional giblet gravy. Cook and finely chop them before adding to the gravy.
How to Make Turkey Gravy
Making homemade turkey gravy starts with separating the fat from the roasting pan drippings. You’ll use that fat to make the roux, then add the flavorful turkey juices and broth to make the gravy.
Separate the Fat from the Drippings
No Fat Separator? Pour the turkey drippings through a fine-mesh strainer into a heatproof glass measuring cup. Let sit for 5–10 minutes until the fat rises to the top. Carefully spoon the fat into a separate bowl, leaving the turkey juices in the measuring cup. Then continue with Step 3.
1. Strain the drippings. If there are flavorful browned bits in the roasting pan, loosen them with a little warm broth and add them to the drippings. Avoid any burned bits.
Place the stopper in the spout of your fat separator and pour the drippings through the strainer on top. Let them sit for 5–10 minutes so the fat rises to the top.
2. Separate the juices. Remove the stopper and carefully pour the darker turkey juices into a measuring cup, leaving as much of the fat behind as possible.
3. Reserve the fat and measure the liquid. If using a fat separator, spoon the remaining fat into a small bowl. You’ll need â…“ cup of fat for the gravy, adding unsalted butter if you don’t have enough.
Add enough low-sodium turkey or chicken broth to the turkey juices to make 3 cups of liquid total.
Make the Roux
4. Make the roux. Add the measured â…“ cup of turkey fat and/or butter to a saucepan over medium heat.
Whisk in ⅓ cup all-purpose flour and cook for 2–3 minutes, stirring constantly, until lightly golden.
Add the Liquid and Thicken
5. Add the liquid. Slowly whisk about ½ cup of the turkey juices and broth into the roux. The mixture will become thick at first. Continue adding a little more liquid at a time, whisking until the mixture is smooth.
6. Simmer until thickened. Whisk in the remaining liquid and bring the gravy to a gentle boil.
Reduce the heat and simmer for 5–8 minutes, whisking often, until it reaches your desired consistency.
Stir in the finely chopped, cooked turkey giblets and neck meat, if using. Taste and season with black pepper and salt as needed.
In my house, we always added finely chopped, cooked giblets and neck meat to our turkey gravy. When I was a kid, my job was picking the meat off the turkey neck bones! I’ve made this addition optional, but it’s still how I love to make my gravy.
Make Ahead and Storage
Turkey gravy can be made up to 3 days ahead and stored in an airtight container in the refrigerator. The broth-only version is especially convenient when you want to make the gravy before roasting your turkey.
- Reheating: Reheat gently on the stovetop, whisking until smooth. Add a splash of broth if the gravy has thickened too much.
- Refrigerator: Store leftover gravy in the refrigerator for up to 3–4 days total
- Freezer: Freeze for up to 2–3 months for best quality. Thaw overnight in the refrigerator before reheating.
More Easy Recipes to Try
Here are a few more delicious recipes for holiday gatherings, Sunday dinners, or anytime you’re craving some comfort food!
- Classic Sweet Potato Casserole
- Brown Sugar Bacon Green Beans
- Apple Cider Pot Roast
- Slow Cooker Pork Chops with Mushroom Gravy
If you make my delicious Homemade Turkey Gravy recipe, let me know! You can leave a comment with a star rating below! 😊
Homemade Turkey Gravy
Equipment
- Fat Separator (or heatproof glass measuring cup)
Ingredients
- â…“ cup Turkey Fat from the Pan Drippings (use unsalted butter if you don't have enough)
- â…“ cup All-Purpose Flour
- 3 cups Turkey Pan Juices plus Low-Sodium Turkey or Chicken Broth combined
- ¼ teaspoon Black Pepper or to taste
- Salt to taste
- Cooked Turkey Giblets and Neck Meat, finely chopped (optional)
Instructions
Separate the Fat from the Turkey Drippings
- Strain the drippings. After removing the roasted turkey from the pan, loosen any flavorful browned bits with a little warm broth, if desired. Avoid any burned bits. Place the stopper in the spout of a fat separator and pour the drippings through the strainer on top. Let sit for 5–10 minutes so the fat rises to the top.
- Separate the juices. Remove the stopper and carefully pour the darker turkey juices into a measuring cup, leaving as much of the fat behind as possible.
- Reserve the fat and measure the liquid. Spoon the separated fat into a small bowl and set aside. You'll need â…“ cup for the gravy. Add enough low-sodium turkey or chicken broth to the turkey juices to make 3 cups of liquid total.
Make the Turkey Gravy
- Make the roux. Add ⅓ cup of the reserved turkey fat to a saucepan over medium heat, using unsalted butter if needed to make up the difference. Whisk in the flour and cook for 2–3 minutes, stirring constantly, until lightly golden.
- Add the liquid. Slowly whisk about ½ cup of the turkey juices and broth into the roux. The mixture will become thick at first. Continue adding a little more liquid at a time, whisking until smooth.
- Simmer until thickened. Whisk in the remaining liquid and bring the gravy to a gentle boil. Reduce the heat and simmer for 5–8 minutes, whisking often, until it reaches your desired consistency. Stir in the finely chopped, cooked turkey giblets and neck meat, if using. Taste and season with black pepper and salt as needed. Serve warm.
Notes
Use ⅓ cup Unsalted Butter, ⅓ cup All-Purpose Flour, and 3 cups Low-Sodium Turkey or Chicken Broth. Melt the butter and follow the instructions for making the roux and thickening the gravy. Add ¼ teaspoon Onion Powder and ¼ teaspoon Poultry Seasoning or Dried Thyme, if desired. Season with Black Pepper and Salt to taste. No Fat Separator?
Strain the turkey drippings into a heatproof glass measuring cup and let sit for 5–10 minutes. Spoon the fat off the top into a separate bowl, then measure the remaining juices. Continue with Step 3. Gravy Too Thick:
Whisk in additional warm broth, a tablespoon or two at a time, until the gravy reaches your preferred consistency. Gravy Too Thin:
Let the gravy simmer a few minutes longer. If needed, mix 1 teaspoon Cornstarch with 1 tablespoon Cold Water and whisk into the simmering gravy. Cook for another minute or two until thickened. Lumpy Gravy:
Pour through a fine-mesh strainer or carefully use an immersion blender to smooth it out. Make Ahead Gravy:
Prepare up to 3 days ahead and refrigerate in an airtight container. Reheat gently on the stovetop, whisking often and adding a little broth if needed. Gravy Storage:
Refrigerate leftovers promptly and use within 3–4 days total, including any make-ahead storage time. Freeze for up to 2–3 months for best quality.  Nutrition is an estimate and will vary depending on the turkey drippings, fat, and broth used. Serving size is approximately ¼ cup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
