The Best Turkey Gravy (Pan Dripping Gravy)

Gravy can feel intimidating if you’ve ever had a batch turn out lumpy or too salty, but once you understand the steps, it becomes one of the easiest parts of the meal. I’ve walked so many readers and family members through this method over the years, and they’re always surprised by how quick and forgiving it is. As long as you taste your drippings first and whisk continuously, you’ll end up with a smooth, rich gravy every single time.

Why This Recipe Works So Good!

Pan drippings are the flavor treasure box! All those browned bits at the bottom of the roasting pan come from the Maillard reaction, which concentrates deep roasted, savory flavor you simply cannot fake.

A classic roux guarantees silky texture. Butter coats the flour to create a smooth base that thickens the gravy without lumps and stays velvety even after reheating. (As long as you whisk, whisk, whisk.)

Seasoning is naturally built in. Aromatics, herbs, and turkey seasoning infuse the drippings, so the gravy practically seasons itself, you only adjust at the end.

Fast, reliable, and foolproof. The whole gravy comes together in about 10 minutes while the turkey rests, and the method works beautifully whether you’re roasting a whole turkey or turkey breast (or even smoking the turkey!).

Key Ingredients and Substitutions

Butter – Unsalted butter is best because the drippings may already contain plenty of salt.
Substitute: Use ghee or plant based butter if you need a dairy-free or lactose free option.

All-Purpose Flour – use all purpose flour for best results.
Substitute: 1:1 gluten-free all-purpose flour works beautifully for a gluten-free gravy.

Pan Drippings (from roasted turkey or smoked turkey works too) – This is the star ingredient. The browned bits and juices at the bottom of your roasting pan carry all the savory, roasted flavor created by the Maillard reaction.
Expert Tip: Let the drippings sit a minute before using so the fat will rise to the top and you can skim off any excess if needed.

Unsalted Chicken Stock (or Turkey Stock) – if not using homemade, I always recommend to get “no salt added” or “low sodium” store-bought stock. It’s even more important here because pan drippings will be salty.
Substitute: vegetable broth is okay to use if needed.

Salt & Black Pepper (optional) – Because the drippings are already seasoned from the turkey and aromatics, taste first and add salt last only if needed. Pepper will most likely be needed, pepper is important is great tasting gravy.

How to Get Drippings After Roasting Turkey

Turkey:

First, let’s start with the turkey itself. Once it’s stuffed with fresh herbs, fruits, and veggies, then seasoned to perfection, it’s time to roast it! Line the roasting pan with aluminum foil – this will make catching the drippings and clean up way easier.

Drippings:

Time to prepare the drippings! Once the turkey’s cooked, allow it to rest for about 10 minutes. Next, lift the turkey to make some of the juices pour from the cavity into the pan. Then, strain the drippings through a fine mesh strainer.

How to Make Gravy From Turkey Drippings

Finally, let’s make the gravy. Before you even get started, make sure you have all of the ingredients measured out and ready to go, as this recipe is pretty quick moving.

Melt the butter in a pan over medium heat, then whisk in the flour.

While whisking continuously, slowly pour in the pan drippings, then the chicken broth. Keep whisking!

Taste first and then add salt and pepper if needed. Keep slowly stirring until the gravy is nice and thick.

Tips for the Best Turkey Gravy

• The best tasting gravy starts with the turkey. I always stuff my turkey cavity with a few fresh herbs, some lemon, lime, apple, and onions. This will not only help the turkey meat have the best aroma, but it will give you the most delicious pan drippings.
• Line the roasting pan with aluminum foil to better catch the drippings, and of course, to make clean up easier!
• After placing the turkey onto the roasting rack, inside the roasting dish, add 1-2 cups of water, a quartered onion, and 2-3 garlic cloves to the roasting pan underneath the turkey. This will also help make the turkey meat and the gravy more flavorful and aromatic. The amount of water will depend on how long you will be roasting the turkey, i.e. the size of the turkey.
• When the turkey is done, pull it out of the oven and let it rest about 10-15 minutes right in the roasting pan. Then, gently lift the turkey and let some of the juices pour out of the cavity into the roasting pan.
• Finish resting the turkey on the cutting board while you prepare the gravy.
• Strain the pan drippings from the roasting pan into a measuring cup through a fine mesh strainer.
• If you get a lot, save half of the drippings and freeze it to make more gravy later. You will only need about a cup to make the gravy.
• Watch the salt! Remember that you will be seasoning your turkey inside and out, so the drippings will already be seasoned. Taste the gravy before adding any salt and pepper to the gravy.

Turkey Gravy Troubleshooting

My gravy is too thin.

• Gently simmer a few more minutes to reduce. If still thin, whisk 1/2-1 tsp of cornstarch into 1 tbsp cold water, then whisk into the simmering gravy and stir until thickened.

My gravy is too thick.

• Add a splash of chicken stock or warm water, whisking until smooth.

My gravy tastes too salty.

• Stir in some unsalted stock and if gravy becomes too thin, thicken it with a cornstarch slurry like mentioned above.

How to avoid gravy being greasy.

• Let drippings sit in a cup for a minute (image above) to let the fat rises to the top and spoon off most of it before using. You can’t really fix the gravy after.

My gravy is lumpy.

• Whisk vigorously trying to bread up the clumps OR strain through a fine mesh strainer.

How To Store and Reheat

Store any leftover gravy in an airtight food storage container in the refrigerator. Properly stored, your gravy will be good for 2-3 days.

You can also freeze it in a zip-top freezer bag to extend the shelf life for up to 3 months.

To reheat, you can bring all of the leftover gravy to a simmer in a small sauce pot, over medium heat. If you only need a small potion, you can reheat it in a microwave.

Frequently Asked Questions

Do I need to separate the fat from the drippings?

You can, if there’s a thick layer of fat. Turkey is a pretty lean meat, and a little fat adds flavor and texture, but too much can make gravy greasy. Let the drippings rest and skim off excess if needed.

Can I make this gravy ahead of time?

Absolutely (of course, if you have the pan drippings.). Make it 2-3 days ahead and reheat gently on the stovetop, adding a splash of stock if it thickens.

Can I make gluten-free gravy?

Yes! Use a 1:1 gluten-free all-purpose flour. Season turkey with individual spices instead of seasoning mixes to avoid hidden gluten.

Can I make gravy without drippings?

Yes, use chicken or turkey stock and add 1-2 teaspoons of turkey bouillon or roast turkey base for extra flavor.

How much gravy do I need per person?

Plan on ¼-⅓ cup per person (more if you’re serving mashed potatoes and stuffing). This recipe is good for around 8-10 people. Double if needed!

More Thanksgiving Recipes to Serve with Gravy

Perfect Oven Roasted Turkey Breast – Juicy turkey that creates its own gorgeous drippings.

Mashed Potatoes – Silky, buttery potatoes that pair perfectly with this gravy.

Stuffing – Herb-packed and cozy, perfect topped with warm gravy.

Fingerling Roasted Potatoes – Crispy edges and fluffy centers made even better with gravy.

Salisbury Steaks – A reader favorite that uses leftover gravy beautifully.

Sausage Breakfast Casserole – Drizzle gravy over eggs and hash browns for next-day brunch.

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