Homemade Turkey Pan Gravy from Drippings

Make perfect turkey pan gravy with this tried-and-true recipe using drippings, flour, and butter—great for holiday dinners!

In the 35 years that I’ve been cooking, I’ve taken every opportunity possible to watch women make gravy—and you know what? I’ve yet to see two women make it the same way!

Each one seems to have her own secrets, and not a single one ever used a written recipe. I’ve found that both fascinating and, at times, frustrating. Some years, my turkey gravy would turn out perfectly rich and flavorful. Other years, it was bland and disappointing—and I’d end up doctoring it up with a packet of instant turkey gravy mix. (Ironically, that “secret” came from one of those same ladies!)

But this year, I decided to research and test my way to a reliable, repeatable method. And friends, I have to tell you—it turned out to be the best turkey gravy I’ve ever made. It’s smooth, flavorful, and completely lump-free. And best of all? There are actual measurements! You’re welcome.

Why You’ll Love This Recipe

• No lumps—just smooth, velvety gravy every time.
• Made from real turkey drippings for the best flavor.
• Uses simple pantry ingredients you already have.
• Ready in about 10 minutes from start to finish.
• Perfect for turkey, mashed potatoes, stuffing, or roast chicken. Not too thick. Not too thin. Juuuuust right!

Ingredients

(See printable recipe card below for exact measurements and detailed instructions.)

You’ll need three key components for good gravy:

• Fat: Butter, turkey fat, or a mix (bacon fat adds amazing flavor!)
• Thickener: All-purpose flour
• Liquid: Hot drippings from your roast turkey (or chicken/vegetable stock if you need extra)

Summary of Steps for Turkey Pan Gravy

(For all the detailed instructions, refer to the printable recipe card at the bottom of this post. You can also find a “cook with me” video showing the whole process there.)

1. Melt the fat (butter or turkey fat) in a saucepan.
2. Whisk in flour and cook 2–5 minutes to form a smooth roux. Cooking the flour takes the “flour taste” away.
3. Warm the drippings (in the microwave) before adding them—hot liquid helps prevent lumps.
4. Slowly whisk the hot drippings into the roux.
5. Cook and stir until the mixture bubbles and thickens to your liking.
6. Taste and adjust seasoning with salt and pepper.

Helpful Tips When Making This Recipe

• Cook the flour long enough to remove its raw taste (about 5 minutes).
• Warm your drippings before whisking them in—cold liquid causes lumps.
• Don’t season until after it is thickened. You can always add more seasoning, but you can’t take it out!
• If it gets too thick, add in a splash more stock.
• If your gravy needs more flavor, add in a package of turkey gravy mix.
• No turkey drippings? Use chicken stock or vegetable stock.

Other Holiday Dinner Recipes You Might Enjoy:

• Find all my favorite side dishes for Thanksgiving dinner here. (They also work for Christmas dinner!)
• Easy mustard sauce is a great topping for baked ham.
• This Turkey Pan Gravy is the perfect partner for Mashed Potatoes with Cottage Cheese and all your favorite holiday sides.

Pin It Now, Make It Later

Don’t lose track of this recipe! Save it on Pinterest so it’s ready when you need it. Follow me on Pinterest for even more meal ideas and inspiration for your home.