This recipe for Making Gravy from Drippings 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.
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Why You Will Love This Recipe
This Making Turkey Gravy From Drippings recipe has added butter and stock so you don't have to worry about having enough drippings or enough gravy for your Thanksgiving Turkey. There are added onions and herbs as well which creates a flavorful classic gravy for your holiday meal similar to my Instant Pot Mashed Potatoes with Garlic Herb Butter.
This recipe was inspired by Ina Garten, so you know it has to be good just like my Easy Cioppino Seafood Soup. Another thing to know, this recipe will yield about 4 cups of gravy so you should have plenty for Thanksgiving dinner and leftovers!
Speaking of leftovers, if you think you are going to have leftover turkey, check out my Easy Turkey Leftover Recipes.
Key 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.
- 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.
*See the recipe card for the complete list of ingredients and quantities.
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 or no-sodium stock to watch the added salt.
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
Step 1: Place the butter in a saucepan to melt and then add the freshly cut onion.
Step 2: Add the garlic and stir for 15 minutes. The onions will start to brown.
Step 3: Add the flour and continue to cook and stir for another minute to remove the flour taste.
Step 4: Stir in the stock, brandy, sage leaves, bay leaves, and 1 teaspoon of pepper and bring to a boil. Lower the heat and simmer for 20 minutes, stirring occasionally.
Step 5: Remove the gravy base from the heat and allow it to cool for one hour. Strain the cooled mixture through a fine-mesh sieve and set it aside or in the refrigerator if making it ahead of time.
Step 6: If you are making the base ahead of time, cover it with plastic wrap before chilling. Gently press the plastic wrap on the top so that it does not create a film.
Step 7: After roasting a turkey. Pour the drippings from the bottom of the pan into a large saucepan using a spoon to scrape off and cooked bits. Add the wine and prepared base and stir over medium-high heat until nice and thick.
Step 8: 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.
Expert 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 use when roasting your turkey.
Recipe FAQs
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.
Allow the drippings to sit in the pan until the fat rises to the top. Then, carefully spoon off the fat, leaving the flavorful juices behind. This will add to your overall cooking time. You can also do the same method at the end before serving.
If your gravy is too salty, dilute it by adding more water or stock without salt. Taste it and adjust as needed. Remember, taste as you go because the drippings from the turkey are most likely already salty so don't add too much while cooking.
Store leftover gravy in a sealed container in the fridge for 3-4 days. You can reheat the gravy on the stovetop or in the microwave. Add a little water or stock if the gravy has thickened too much.
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.
More Thanksgiving Recipes to Check Out
If you get a chance to make this recipe for Making Gravy from Drippings, tag me on Instagram or Facebook and show me, or leave a review below! You can also follow me on Pinterest and sign up for my e-mail list to receive more fun and delicious recipes right in your inbox.
Making Gravy from Drippings
Equipment
- fat separator
- medium-large saucepan
- fine mesh sieve
Ingredients
- 6 tablespoon unsalted butter
- 1 large onion, cut into strips
- 4-6 cloves garlic, peeled and halved
- 6 tablespoon flour
- 4 cups chicken stock (or vegetable or turkey stock)
- 2 tablespoon brandy (optional, but adds depth)
- 10 large fresh sage leaves
- 2 bay leaves
- kosher salt
- fresh ground pepper
- 1 cup dry white wine
Instructions
Gravy Base
- Place the butter in a med-large saucepan and melt over medium heat. Add the onion and garlic and sauté for 15 minutes, until the onion becomes nice and brown.
- Stir in the flour and continue to cook for one minute.
- Add the chicken stock, brandy, sage leaves, bay leaves, and 1 teaspoon of pepper and continue to stir (don't add salt yet because you want to see how salty your drippings are). Bring the mixture to a boil then lower the heat and simmer for 20 minutes, stirring occasionally.
- Remove the gravy base from the heat and allow it to cool for one hour. Strain the cooled mixture through a fine-mesh sieve and set it aside or in the refrigerator if making it ahead of time.
- If you are making the base ahead of time, cover the surface with plastic wrap to prevent a film from forming, and refrigerate until you are ready to use
Dripping and Finishing Steps
- 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.
- Place the gravy in a serving bowl or gravy dish and enjoy!
Notes
- Store leftover gravy in a sealed container in the fridge for 3-4 days.
- You can make the base of the gravy ahead of time and keep it in the fridge until you are ready to go. I found this wasn't necessary because I had just the right amount of time to make everything while my turkey was resting.
- 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.
- 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.
- 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.
- 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.
Nutrition
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
Jean says
I'm a big gravy fan, and will try this out! Glad I can use vegetable stock 🙂
Emily says
Oh good, I think you will like this one!
Sara Welch says
Such a rich and creamy gravy that did not disappoint! Was the perfect touch to dinner last night; my whole family loved it!
Emily says
That makes me so happy to hear, thanks for making my recipe!
Anaiah says
Yum! This gravy turned out amazing. I love adding extra gravy to my mashed potatoes and smothering all my veggies in it. Soo goooood!
Emily says
Is there any other way to do it? 😂
Sue says
I love this - especially that I can make the base a day ahead! This helps make Thanksgiving a little less rushed!! Thank you!
Emily says
Anything to make the big day easier, right?
Jodi Reed says
That's a great idea to prep ahead of time. I love the addition of brandy. Trying this soon!
Emily says
Any time you can do something ahead of time is a win in my book!
Nora says
What a great recipe! Can't wait to make it for my lovely turkey! Thanks for sharing!
Emily says
Thanks, Nora!
Kayla DiMaggio says
This turkey gravy was perfect! It complemented my mashed potatoes so well! I loved how much flavor it had!
Emily says
I'm so glad you enjoyed it.😊
Dionne says
I am so glad that I've stumbled upon it - such a great recipe to keep handy this fall!
Emily says
I hope you get a chance to give it a try, thanks for checking it out!
Angela says
This makes the most incredible gravy! Love the flavors here. Definitely my go-to gravy recipe from now on. Thanks so much for sharing!
Emily says
So glad to hear it, Angela.😁
Angela says
Great recipe! It is more flavorful then the gravy I usually make.
Andrea says
The white wine and the brandy gives this gravy such a great flavor. It goes perfectly with the turkey.
Emily says
Glad to hear it. Sometimes the unexpected ingredients make the biggest difference.
Dawn says
This gravy is the best turkey gravy ever! The taste was amazing and like no other gravy I have ever had. It was so convenient to be able to have the base to this ready ahead of time - I made it while the turkey was in the oven. I love most of my turkey dinner prepped ahead of time for ease and your gravy really helped make that happen for me 🙂
Emily says
Yay! That's so awesome, Dawn! Thanks for giving it a try.😁