How to Make the Perfect Classic Turkey Gravy From Pan Drippings

What kind of recipe is it?

Turkey gravy is a rich and flavorful sauce made from the drippings of a freshly roasted turkey, often enhanced with aromatics like onion and sage.

Its velvety texture and savory taste elevate any turkey dinner, making it an essential addition to festive feasts and family gatherings.

Perfect for home cooks looking to impress guests or add a professional touch to their holiday meal, turkey gravy is suitable for anyone wanting to enhance their culinary skills and bring warmth to their dining experience.

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Ingredients

Ingredient	Quantity
Turkey drippings	2 cups (from a roasted turkey)
Unsalted butter	1/4 cup (1/2 stick)
All-purpose flour	1/4 cup
Chicken or turkey broth	2 cups
Onion (finely chopped)	1 medium
Fresh sage leaves (chopped)	1 tablespoon
Salt	To taste
Black pepper	To taste
Optional: Worcestershire sauce	1 teaspoon

Notes:

Validate you collect the drippings from the pan after roasting the turkey, as they are essential for flavor.
The broth can be homemade or store-bought; if using store-bought, choose a low-sodium version to control the saltiness.
Adjust the quantity of sage or add other herbs such as thyme or rosemary according to your taste preference.

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Cooking Steps

Measure out all ingredients and prepare your workspace for efficient cooking. Have a whisk and a sturdy saucepan ready.
Pour the turkey drippings (2 cups) from the roasting pan into a heatproof bowl and let them settle for about 5 minutes. Skim off the excess fat from the top, reserving 1/4 cup (60 ml) for the gravy.
In a medium saucepan (approx. 2-liter capacity), melt the reserved turkey fat (or unsalted butter) over medium heat (medium-high stovetop setting) for about 1–2 minutes until it’s hot and begins to shimmer.
Add the finely chopped onion (1 medium) to the pan and sauté for about 5–7 minutes until it becomes translucent and fragrant, stirring occasionally.
Sprinkle in the all-purpose flour (1/4 cup) and whisk it into the onion and fat mixture. Cook for an additional 2–3 minutes until the mixture turns a light golden brown, which will indicate the flour is cooked and will help thicken the gravy.
Gradually pour in the chicken or turkey broth (2 cups), while continuously whisking to avoid lumps. The mixture should be smooth and begin to thicken, simmering gently over medium heat for about 5 minutes.
Stir in the turkey drippings (reserved from step 2), fresh sage leaves (1 tablespoon), and season with salt and black pepper to taste. Allow the gravy to simmer on low heat for an additional 10 minutes, stirring occasionally. It should be glossy and thickened by this point.
If desired, add Worcestershire sauce (1 teaspoon) for depth of flavor, whisking it in well. Taste and adjust seasoning with salt and pepper as necessary.
Once finished, remove the saucepan from heat and let it rest for 2–3 minutes before serving to help the flavors meld together.
If the gravy appears too thick, whisk in additional broth until the desired consistency is reached. For a smoother texture, strain the gravy through a fine-mesh sieve.
Serve the gravy warm over your favorite turkey, making sure to keep it covered to maintain warmth if not serving immediately.
If storing, let the gravy cool completely, then transfer to an airtight container. Refrigerate for up to 3 days, reheating on the stovetop over low heat until warmed through before serving again.

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Variations

Mushroom Gravy: Replace 1 cup (240 ml) of broth with a mixture of sautéed mushrooms and their cooking liquid for a rich, umami flavor boost.
Gluten-Free Gravy: Substitute all-purpose flour (1/4 cup) with gluten-free flour or cornstarch mixed with water for thickening without gluten.
Dairy-Free Gravy: Use olive oil instead of turkey fat and almond or coconut milk in place of broth for a lighter, dairy-free version that still packs flavor.
Herbed Gravy: Incorporate fresh herbs like rosemary and thyme (1 teaspoon each) along with the sage for added aromatic depth that’s perfect for a seasonal twist.

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Tips on plating and presentation

While the taste of turkey gravy is unequivocally important, how you plate and present it can elevate your entire dish.

I love using a small gravy boat for a classic touch. Pour the gravy carefully to avoid spills, then drizzle a bit over the turkey for visual appeal.

Adding a sprinkle of fresh herbs can instantly enhance presentation and flavor!

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What other dishes can I pair it with?

After plating your turkey with that beautiful gravy, you might be wondering what other dishes could complement this classic sauce.

I love pairing it with creamy mashed potatoes—such a classic combo!

Roasted vegetables, like Brussels sprouts or carrots, add a lovely contrast.

Don’t forget about stuffing; it soaks up that rich flavor perfectly.

Your Thanksgiving spread will be complete!

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What drinks can I pair it with?

When it comes to pairing drinks with turkey gravy, a few standout options can elevate your meal.

I love enjoying a crisp white wine like Chardonnay, as its acidity complements the richness of the gravy.

For a non-alcoholic choice, a sparkling apple cider adds a rejuvenating touch.

You really can’t go wrong with a classic cranberry juice either—it’s festive and flavorful!

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Frequently Asked Questions

Can I Make Gravy Without Pan Drippings?

Yes, you can definitely make gravy without pan drippings! I often use broth, flour, and seasonings to create a rich flavor. It’s a simple way to whip up delicious gravy for any dish.

How Long Does Homemade Gravy Last in the Fridge?

Homemade gravy lasts about three to four days in the fridge. I always store it in an airtight container to keep it fresh and ready for those delicious leftovers. Just make sure to reheat it well!

Can I Freeze Leftover Turkey Gravy?

Yes, you can freeze leftover turkey gravy! I often transfer it into airtight containers, label them with the date, and it stays good for several months. Just thaw and reheat when you’re ready to enjoy again!

What Should I Do if the Gravy Is Too Thin?

If my gravy’s too thin, I whisk in a cornstarch slurry or a flour mixture. I simmer it until it thickens. Always remember to season again; flavors can dull as it cooks! Enjoy!

How Can I Add Flavor to Store-Bought Gravy?

I like to add sautéed onions, garlic, or mushrooms to store-bought gravy for extra flavor. Sometimes, a splash of Worcestershire sauce or fresh herbs like thyme makes it taste homemade and much more delicious!