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Turkey with gravy

Turkey gravy from drippings

Simple turkey gravy from drippings using a roux, drippings, and broth.
Course condiment
Cuisine American
Keyword turkey gravy
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 10
Author Tara Buss


  • ¼ c fat separated from drippings
  • ¼ c flour all purpose or gluten-free all purpose
  • 4 c liquid drippings plus additional chicken broth or water
  • salt and pepper to taste


  • Tilt fully cooked turkey to allow juices to run out of turkey cavity into the roasting pan. Drain drippings into a measuring cup.
  • Using a fat separator or a spoon, skim fat from drippings. Use your desired amount of fat for the gravy roux and discard the rest. Do not throw away the remaining juices under the fat.
  • In a saucepan, whisk together fat and flour together of medium low heat to make a roux. Cook for a few minutes until it has developed a light golden color.
  • Slowly whisk in turkey juices + however much more broth/water you need to make 4 cups of liquid.
  • Bring to a boil and whisk while cooking until gravy is thickened. Taste and adjust seasonings if needed. Strain if needed and serve hot.



  • If your gravy is too thick, add more liquid a little at a time until it thins out.
  • If it is too thin, make a slurry of flour or cornstarch with a little bit of water and whisk that into the gravy.
  • For lumpy gravy, strain it through a fine mesh strainer to strain out any lumps.
  • If your gravy is too greasy or oily on top, take a spoon and scrape it off as best you can, whisk it in and don't worry about it, or take a paper towel edge and gently try to soak up the little greasy areas on top.
  • If it's too salty, add a little water.