Easy Homemade Turkey Gravy from Scratch Recipe
Rich, silky, and deeply flavorful homemade turkey gravy made from scratch using pan drippings, butter, flour, and broth. This simple stovetop recipe transforms holiday meals with real turkey essence and a smooth, lump-free texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Category: Sauce
- Cuisine: American
Ingredients
Scale
- 1/4 cup turkey drippings (fat skimmed from roasting pan, plus browned bits)
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken or turkey broth
- Salt and black pepper to taste
- Optional: splash of heavy cream, fresh thyme or rosemary sprigs, 1 teaspoon Worcestershire sauce
Instructions
- Prepare the Drippings: Once turkey is resting, pour pan drippings through a fine-mesh strainer into a fat separator or large measuring cup. Let sit 5 minutes for fat to rise. Skim off fat, reserving 1/4 cup. Set aside defatted juices.
- Deglaze the Pan: Place roasting pan over two burners on medium heat. Add 1/2 cup broth and scrape up browned bits with a wooden spoon. Pour this liquid into reserved juices.
- Make the Roux: In a medium saucepan, melt butter over medium heat. Add reserved turkey fat and whisk in flour. Cook, whisking constantly, for 2-3 minutes until light golden brown and nutty.
- Add the Liquid: Slowly whisk in reserved juices and deglazing liquid, then remaining broth. Keep whisking to prevent lumps. Mixture will thicken quickly.
- Simmer and Season: Bring to a gentle simmer, reduce heat to low, and cook 5-7 minutes, stirring occasionally, until gravy coats the back of a spoon. Season with salt and pepper.
- Strain (Optional): For silky-smooth gravy, pour through a fine-mesh strainer into a serving bowl.
- Keep Warm: Cover and keep warm over very low heat, stirring occasionally. Add a splash of broth if too thick.
Notes
Don’t skip the roux—cook flour with fat for 2-3 minutes to avoid raw flour taste. Use room temperature broth to prevent lumps. Season gradually; drippings may already be salty. Gravy can be made up to 3 days ahead and reheated gently. For a thinner gravy, add more broth; for thicker, whisk in a cornstarch slurry.
Nutrition
- Serving Size: 1/4 cup
- Calories: 110
- Sodium: 350
- Fat: 9
- Saturated Fat: 4
- Carbohydrates: 5
- Protein: 2
Keywords: homemade turkey gravy, turkey gravy from scratch, easy gravy recipe, holiday gravy, Thanksgiving gravy, roux gravy, pan drippings gravy