Use golden Turkey Drippings from Drippings to make an easy 10-minute gravy that delivers rich, savory flavor without a roux and is perfect for pouring over your entire holiday plate.
For the best turkey dinner try making this oven-roasted turkey, or if you are cooking for a smaller crowd keep it simple with this roast turkey breast recipe.
Recipe Highlights: Rich Gravy Made Easy
- Flavor: A smooth, rich, and savory gravy with complex flavor built from pan drippings, browned bits, and wine.
- Skill Level: This recipe is beginner-friendly, thanks to an easy cornstarch slurry that skips the need to make a roux.
- Tools: A fat separator is really useful for making the gravy. Too much fat can be left behind from skimming instead of separating. A tall, thin glass can do the job, too, just let the fat rise to the top, then pour it off.
- Serving: Ideal with Thanksgiving or Christmas turkey alongside some easy bread stuffing, mashed potatoes, Parker House-style dinner rolls, and cranberry orange sauce.
Total Time: 25 Mins Servings: 12 Cooking Method: Stovetop
Ingredient Notes
- Drippings: These are the leftover juices and the fond (browned bits left on the bottom and sides of the pan). Be sure to scrape up those flavorful bits so they melt into a delicious gravy.
- Wine: Wine is great used to deglaze the bits from the bottom of the pan and add flavor. White wine has a lighter flavor, while red wine adds deeper color and rich flavor.
- Broth: Turkey or chicken broth are delicious in this gravy. Choose low sodium options for better control over the final product since drippings can already be salty.
- Liquid: Add broth (or stock) and wine to make it extra flavorful and help release the tasty bits at the bottom of the pan.
- Cornstarch: Mix first with water to make a slurry and be sure to whisk vigorously while adding to the pan for a rich, smooth, and thick result.
- Mushrooms: Although optional, canned mushrooms add so much flavor and savor to homemade gravy.
Variations
- For a herb forward gravy, add chopped fresh sage, thyme, and/or rosemary.
- Whisk in a small pat of butter just before serving to create an extra rich tasting gravy.
- For alcohol-free gravy, replace wine with additional turkey or chicken broth.
How to Make Turkey Gravy from Drippings
- Cook the turkey.
- While turkey rests, separate pan drippings from fat.
- Deglaze bottom of the pan with wine, then broth. Add mushrooms, bring to a boil.
- Whisk slurry into gravy until thickened (full recipe below).
Storing Homemade Turkey Gravy
- Cool leftover gravy and store in an airtight container.
- Refrigerate for up to 4 days. Freeze in a freezer-safe container leaving room for expansion. Cornstarch-thickened sauces can change texture somewhat after freezing.
- Warm gravy gently in a saucepan over medium-low heat, whisking frequently. If it is too thick, whisk in a splash of broth or water as needed.
- Use up leftovers by drizzling over mashed potatoes, stuffing, biscuits, sandwiches, or leftover turkey.
Tasty Turkey Leftover Dishes
Did you make this Turkey Gravy from Drippings recipe? Leave a comment and rating below.
Turkey Gravy From Drippings
Make this rich and savory turkey gravy for the holiday meal. With a cornstarch slurry, anyone can make perfect gravy.
Equipment
Ingredients
- pan juices from oven roast turkey (and any remaining basting mixture)
- 1 cup wine white or red
- 4 cups turkey broth or chicken broth
- 2 cans sliced mushrooms optional
- salt to taste
- pepper to taste
- 3 Tablespoons cornstarch
- 3 Tablespoons water
Instructions
- While turkey rests, pour pan juices into fat separator or measuring cup and allow to rest for a couple of minutes. Skim fat from top as much as possible (keeping a little fat is good).
- Meanwhile, add wine (or broth) to roasting pan and heat on medium* (if your pan works on the burners). Scrape up all cooked bits from the pan with a whisk or scraper.
- Add broth, pan juices, any remaining wine basting mixture, and sliced mushrooms if using. Bring to a boil.
- Meanwhile, in a small bowl, mix together cornstarch and cold water to create a slurry. Once gravy is boiling, mix slurry again, and slowly add to gravy while whisking. You may not need all of the slurry. Boil for about 2 minutes, until thickened.
Notes
*If your pan cannot go on your burners, add wine to the pan, scrape the cooked bits well, and pour all liquid and scraped up bits into a large saucepan. Continue to make the gravy from there.
Nutrition is calculated without drippings, salt, or pepper since amounts will vary.
Nutrition Information
Calories: 29 | Carbohydrates: 3g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Cholesterol: 2mg | Sodium: 293mg | Potassium: 34mg | Fiber: 0.02g | Sugar: 0.5g | Vitamin A: 2IU | Calcium: 5mg | Iron: 0.1mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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I could drink this gravy with a straw. Candace’s husband