Homemade Turkey Gravy From Drippings

This Homemade Turkey Gravy from Drippings recipe uses the pan drippings from your beautiful roasted bird to make the most flavorful gravy around! You can make the base ahead of time so you have less work the day you serve your turkey. Once you make this gravy it will be your go-to recipe from now on.

Jump to:

• Why You Will Love This Homemade Turkey Gravy from Drippings
• Ingredient Notes
• What are Turkey Drippings?
• How to Make Gravy from Turkey Drippings
• You can Make the Base Ahead of Time
• Tips to Make the Best Gravy Ever
• Substitutions for This Recipe
• Need a good recipe for a Roasted Turkey?
• Homemade Turkey Gravy from Drippings
• Did you make this Homemade Turkey Gravy?

Why You Will Love This Homemade Turkey Gravy from Drippings

This Homemade Turkey Gravy From Drippings recipe has added butter and stock so you don't have to worry about having enough drippings or enough gravy. There are added onions and herbs as well which creates a flavorful classic gravy for your Thanksgiving Turkey!

This recipe was inspired by Ina Garten, so you know it has to be good. Another thing to know, this recipe will yield about 4 cups of gravy so you should have plenty for Thanksgiving dinner AND leftovers!

Ingredient Notes

Unsalted Butter: Unsalted butter is recommended in this recipe because it allows for better control over the amount of salt in the final product.

Onion: Onions are one of the main ingredients in the base of this gravy. I would recommend white or yellow onions for this recipe.

Fresh Garlic: Use fresh garlic for this recipe, the final result will be much richer in flavor.

Chicken Stock: Chicken stock is a flavorful liquid with additional spices and will add even more flavor to the gravy than regular water. Vegetable, turkey, or beef stock can be used as a substitution.

Brandy (optional): Adding brandy to this recipe adds depth and complexity to the flavors. The alcohol in brandy evaporates during cooking, leaving behind a subtle flavor enhancement.

Fresh Sage Leaves: Use fresh sage for this recipe. Sage pairs well with turkey and is an herb that smells and tastes like Thanksgiving.

Kosher Salt: Kosher salt is the preferred salt to use because it is more milt than other salts making it easier to control the level of saltiness. Add salt at the end of the recipe since the turkey drippings will already have salt in them.

Freshly Ground Black Pepper: Black pepper is an ingredient you don't want to skip in this recipe and freshly ground black pepper will give you the most flavor. The pepper will add a mild spice and balance out the creaminess of the base.

What are Turkey Drippings?

Turkey drippings are all of the goodies at the bottom of your roasting pan after roasting a turkey. The drippings are made up of melted fat and any other bits and seasonings that have fallen off. And the drippings are where a ton of flavor is hiding!

How to Make Gravy from Turkey Drippings

Place the butter in a saucepan to melt. Add the onion and garlic and stir for 15 minutes. Stir in the flour and continue to cook for another minute.

Add the chicken stock, brandy, sage leaves, bay leaves, and 1 teaspoon of pepper. Stir and bring everything to a boil. Lower the heat and simmer for 20 minutes, stirring occasionally.

Cool for one hour. Strain the cooled mixture and set it aside (cover and refrigerate if you are making the base ahead of time).

After your turkey has roasted, remove it from the roasting pan and allow it to rest. Pour the drippings from the roasting pan into a large saucepan.

Use a spoon to scrape off as much of the cooked-on bits as you can (this is where the flavor is!) and also put them in the saucepan. Add the wine and stir over medium-high heat.

Pour the prepared base into the saucepan and stir until nice and thick. Taste to see if it needs any salt and pepper.

Pour the gravy into a fat separator and allow the liquid to separate before putting it into a serving dish. This takes just a few minutes as it cools.

You can Make the Base Ahead of Time

As I mentioned, you can make the base ahead of time so that when you are cooking everything the day of, you have one less thing to worry about. Just complete steps 1-3 above and place the base in the fridge until you are ready to use it. You can warm it up in the saucepan before you add the drippings. So easy!

Tips to Make the Best Gravy Ever

• Get as much of those burnt-on, black drippings off the bottom of your roasting pan as you can. Trust me, this is where the flavor is and once you stir it all up, all you will have is tasty gravy.
• A fat separator is a lifesaver. But, if you don't have one, let the liquid sit for a few minutes and allow the fat to separate and rise to the top. Take a baster and suck the top layer off. If you don't have a baster, use a spoon.
• Don't worry if your gravy is a different color than you were expecting. The color depends on the herbs and spices you used when roasting your turkey.

Substitutions for This Recipe

• If you don't have sage or bay leaves, you can use other herbs. Try fresh thyme or parsley instead.
• The alcohol in the brandy and wine cooks out of the gravy before serving However if you do not want to use one or both, you can leave them out. For the wine, just add another cup of stock instead.
• If you are looking to cut down on sodium, you can use low-sodium stock and watch the added salt

Need a good recipe for a Roasted Turkey?

I have made my share of turkeys and have experimented with what is the easiest way to prep and cook a turkey. Check out my recipe for Perfect Dry Brined Roasted Turkey to find out how to make a juicy, brown, and delicious turkey every time.

Did you make this Homemade Turkey Gravy?

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