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Foolproof Turkey Gravy from Drippings for a Silky Smooth Sauce

A close-up of rich, smooth turkey gravy served in a small white bowl on a wooden surface.
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Make rich, savory turkey gravy using your pan drippings. This easy, lump-free recipe guarantees a silky smooth sauce perfect for your holiday meal.

Ingredients

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  • 1/2 cup turkey pan drippings (or substitute with 1/4 cup butter and 1/4 cup oil)
  • 1/2 cup all-purpose flour
  • 4 cups turkey or chicken stock, warm
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • Optional: 1/4 cup dry white wine or fresh herbs like sage or thyme

Instructions

  1. Pour the turkey pan drippings into a large saucepan or skillet over medium heat. If you do not have enough drippings, add enough butter or oil to reach 1/2 cup of fat.
  2. Whisk the flour into the fat until a smooth paste, called a roux, forms. Cook the roux for 2 to 3 minutes, whisking constantly, until it turns a light golden brown color. This step removes the raw flour taste.
  3. If using, slowly whisk in the white wine and let it cook down for 1 minute.
  4. Gradually pour in the warm stock, whisking continuously to prevent lumps. Start with one cup, whisk until smooth, then add the remaining stock slowly.
  5. Bring the mixture to a simmer, still whisking occasionally. Reduce the heat to low and let it cook for 5 to 10 minutes, or until the gravy thickens to your desired consistency. The gravy will thicken more as it cools.
  6. Stir in the salt and pepper. Taste the gravy and adjust seasonings as needed. If you want a silkier texture, strain the gravy through a fine-mesh sieve before serving.

Notes

  • To make this gravy ahead of time, prepare it completely, let it cool, and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, whisking in a splash of extra stock if it becomes too thick.
  • For a gluten-free turkey gravy, substitute the all-purpose flour with an equal amount of gluten-free 1-to-1 baking flour or cornstarch (use 1/4 cup cornstarch mixed with 1/4 cup cold water for the slurry instead of cooking it into the roux).
  • If you find small lumps, remove the pan from the heat and vigorously whisk the gravy. If lumps remain, use an immersion blender or pour the gravy through a fine-mesh sieve.

Nutrition

Find it online: https://kingscook.com/easy-turkey-gravy-from-drippings/