Introduction
A Thanksgiving or holiday turkey just isn’t complete without a rich, velvety gravy to pour over slices of roasted turkey, mashed potatoes, and stuffing. Turkey Gravy from Pan Drippings is the ultimate finishing touch—it transforms the delicious drippings left in your roasting pan into a luxurious sauce packed with deep, savory flavor.
This recipe honors tradition while keeping things simple and foolproof. The drippings provide a natural base of roasted turkey juices, caramelized bits, and fat, which, when whisked together with broth and thickened with a roux, create the most flavorful gravy you’ve ever had.
Why I Love This Recipe
I love this recipe because it’s a true zero-waste, flavor-packed creation. After investing hours into roasting the perfect turkey, it feels so rewarding to turn the drippings into something extraordinary. The gravy carries the essence of the turkey, enriched with herbs, butter, and stock—it’s like the soul of the holiday meal.
It also ties the entire dinner together: drizzle it over mashed potatoes, stuffing, turkey, or even roasted vegetables, and suddenly every bite feels warm, comforting, and celebratory.
Why It’s a Must-Try Dish
- Elevates your turkey dinner—takes it from delicious to extraordinary.
- Customizable—you can make it light or rich, smooth or chunky, herby or classic.
- No waste—uses the flavorful drippings you already have from roasting.
- Versatile—pairs beautifully with turkey, chicken, mashed potatoes, stuffing, and more.
- Traditional & comforting—this is a holiday staple you’ll want year after year.
Preparation & Cooking Time
- Preparation Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
Servings & Nutrition
- Servings: About 8 (yields ~4 cups gravy)
- Calories per Serving: ~100 kcal (varies based on drippings and added fat)
Cuisine & Course
- Cuisine: American (Traditional Holiday)
- Course: Side Dish / Sauce
Ingredients
- Pan drippings from 1 roasted turkey (about ½ cup fat + juices)
- ¼ cup unsalted butter (optional, for extra richness)
- ¼ cup all-purpose flour
- 4 cups turkey or chicken broth (preferably warm)
- Salt and black pepper, to taste
- 1 teaspoon fresh thyme or sage (optional, for flavor)
- 1 tablespoon cream or milk (optional, for silkiness)
Simple Cooking Directions
- Collect pan drippings after roasting turkey.
- Separate fat from juices.
- Make a roux with fat (or butter) and flour.
- Slowly whisk in broth and turkey juices.
- Simmer until thick and smooth.
Step-by-Step Recipe Preparation
- Collect the Drippings
- After roasting your turkey, pour all drippings from the roasting pan into a measuring cup.
- Let sit for a few minutes—fat will rise to the top. Skim off the fat and set aside. Save the juices.
- Make the Roux
- In a saucepan over medium heat, melt ¼ cup turkey fat (or butter).
- Whisk in ¼ cup flour and cook for 2–3 minutes until golden brown and nutty in aroma.
- Add Broth & Juices
- Gradually whisk in 4 cups warm turkey or chicken broth, plus the reserved pan juices.
- Keep whisking to avoid lumps.
- Season & Enhance
- Add salt, black pepper, and optional fresh herbs.
- For extra creaminess, whisk in a tablespoon of cream at the end.
- Simmer & Serve
- Simmer for 5–10 minutes, stirring until thickened to desired consistency.
- Taste and adjust seasoning before serving hot.
How to Serve
- Serve in a gravy boat alongside roast turkey, mashed potatoes, stuffing, and rolls.
- Pour generously over turkey slices, drizzle on stuffing, or mix into mashed potatoes for ultimate comfort.
Additional Recipe Tips
- Warm your broth before whisking it into the roux—this prevents lumps.
- If your gravy is too thick, thin it with extra broth.
- If too thin, simmer longer or whisk in a cornstarch slurry (1 tsp cornstarch + 1 tbsp water).
- Add a splash of white wine or sherry for extra depth.
Variations
- Herb-Infused Gravy: Add rosemary, sage, or thyme sprigs while simmering.
- Onion & Garlic Gravy: Sauté onion and garlic in the fat before making the roux.
- Make-Ahead Gravy: Use turkey or chicken stock to make gravy before the holiday, then stir in drippings on the day of serving.
- Creamy Gravy: Stir in cream or sour cream for a richer, velvety finish.
Freezing & Storage
- Refrigeration: Store in an airtight container up to 4 days. Reheat gently on stovetop.
- Freezing: Freeze for up to 3 months. Thaw in fridge and reheat, whisking in extra broth if needed.
Special Equipment Needed
- Roasting pan (to collect drippings)
- Fat separator or measuring cup
- Saucepan
- Whisk
Conclusion
The Turkey Gravy from Pan Drippings is the heart of a traditional holiday meal—rich, savory, and deeply flavorful. It’s simple to make yet transforms your turkey and sides into something extraordinary. With this recipe, you’ll never have a dry turkey dinner again, and your guests will come back for second helpings of gravy every single time.
Turkey Gravy from Pan Drippings
Description
A Thanksgiving or holiday turkey just isn’t complete without a rich, velvety gravy to pour over slices of roasted turkey, mashed potatoes, and stuffing. Turkey Gravy from Pan Drippings is the ultimate finishing touch—it transforms the delicious drippings left in your roasting pan into a luxurious sauce packed with deep, savory flavor.
Ingredients
Instructions
-
Collect the Drippings : After roasting your turkey, pour all drippings from the roasting pan into a measuring cup. Let sit for a few minutes—fat will rise to the top. Skim off the fat and set aside. Save the juices.
-
Make the Roux : In a saucepan over medium heat, melt ¼ cup turkey fat (or butter). Whisk in ¼ cup flour and cook for 2–3 minutes until golden brown and nutty in aroma.
-
Add Broth & Juices : Gradually whisk in 4 cups warm turkey or chicken broth, plus the reserved pan juices. Keep whisking to avoid lumps.
-
Season & Enhance : Add salt, black pepper, and optional fresh herbs. For extra creaminess, whisk in a tablespoon of cream at the end.
-
Simmer & Serve : Simmer for 5–10 minutes, stirring until thickened to desired consistency. Taste and adjust seasoning before serving hot.
