The Best Easy & Perfect Turkey Gravy (From Drippings!)

Are you ready to learn the secrets to making a truly perfect, show-stopping, and unbelievably flavorful homemade turkey gravy? The kind of rich, savory, and silky-smooth gravy that is the absolute crowning glory of any holiday feast? This classic, from-scratch recipe, inspired by the legendary Chef John, is your ultimate guide to transforming those precious turkey drippings into pure “liquid gold.”

Forget the packets, the jars, and the stress. This is a masterclass in building deep, layered flavor from the ground up, and it’s surprisingly simple. We’ll show you how to create a rich, homemade broth using the turkey neck and giblets while your turkey roasts. Then, we’ll walk you through the foolproof, classic method of using the pan drippings to create a perfect, lump-free roux-based gravy. This is the recipe that will make you a Thanksgiving legend.

Table of Contents

Table of Contents

Recipe Overview: The Crowning Glory of the Holiday Feast

What makes this Classic Turkey Gravy recipe the absolute best is its brilliant, two-part approach to building flavor. First, a simple, homemade broth simmers on the stovetop, extracting every bit of goodness from the turkey neck and giblets. Second, we capture all the intensely flavorful, caramelized drippings—the “fond”—from the bottom of your roasting pan. These two flavor powerhouses are then combined using a classic roux to create a gravy that is deeply savory, perfectly thick, and unbelievably delicious.

Metric	Time / Level
Total Time	2 hours 30 minutes
Active Prep Time	20 minutes
Difficulty Level	Easy
Servings	8-10 (makes about 4 cups)

The Essential Ingredients for the Best Gravy

This recipe uses simple, classic ingredients to create a truly spectacular, from-scratch result.

• The Turkey Trimmings (Neck & Giblets): Do not throw these away! The turkey neck and giblets (usually found in a small packet inside the turkey’s cavity) are a treasure trove of flavor. We simmer them with aromatics to transform a standard chicken broth into a rich, homemade turkey broth. Important: Be sure to discard the liver, as it can make your broth taste bitter.
• The Pan Drippings: This is the most important “ingredient” for any pan gravy. After you roast your turkey, the pan will contain two magical things:
  • Rendered Turkey Fat: The golden, liquid fat that we will skim off and use to make our roux.
  • The “Jus” and “Fond”: The dark, concentrated, meaty juices (jus) and the delicious, caramelized brown bits stuck to the bottom of the pan (fond). This is pure, unadulterated flavor.
• The Roux (Reserved Fat & Flour): A simple paste made from an equal amount of reserved turkey fat and all-purpose flour is the classic, foolproof thickener for a perfectly smooth and stable gravy.
• Chicken Broth: We use a low-sodium chicken broth as a base and then fortify it with the turkey trimmings to create a deep, homemade flavor.
• Aromatics: A simple blend of onion, shallots, or leeks, along with classic poultry herbs like thyme, parsley, rosemary, or sage, and a bay leaf build the aromatic foundation of our broth.

Step-by-Step to Perfect, Lump-Free Turkey Gravy

This recipe is a rewarding project that you can do right alongside your roasting turkey.

Part 1: The Rich, Homemade Turkey Broth

This part can be done on the stovetop while your main turkey is roasting in the oven.

Step 1: In a large saucepan, melt the 2 tablespoons of unsalted butter over medium-low heat. Add the sliced onion (or leek/shallots) and the turkey neck and giblets (remember to discard the liver!).

Step 2: Cook, stirring, for about 15 minutes, until the giblets are nicely browned.

Step 3: Add the 8 cups of low-sodium chicken broth, the fresh herb sprigs, and the bay leaf. Bring the mixture to a boil, then cover the pan, reduce the heat to low, and let it simmer gently for about 2 hours while your turkey roasts.

Step 4: Strain the finished broth through a fine-mesh sieve into a clean pot or a large bowl. Keep this broth warm. You can chop up the reserved giblets and neck meat to add to the finished gravy later, if you desire.

Part 2: Capturing the “Liquid Gold” Pan Drippings

Step 1: When your main turkey is done roasting, transfer it from the roasting pan to a cutting board to rest.

Step 2: Pour all the drippings from the roasting pan into a degreasing cup or a large, clear measuring cup.

Step 3: Now, let’s deglaze the pan. Add 1/2 cup of your prepared warm broth to the hot roasting pan. Use a wooden spoon or a flat-edged spatula to scrape up all the precious, caramelized browned bits from the bottom of the pan.

Pro Tip: If the bits are really stuck on, you can place the roasting pan safely over a low burner on your stovetop to help loosen them with the heat.

Step 4: Add this incredibly flavorful liquid to the degreasing cup with the rest of the drippings. Let the cup sit for a few minutes. The fat will naturally rise to the top.

Part 3: Making the Perfect Roux and Gravy

Step 1: Carefully spoon off 1/2 cup of the pure, rendered turkey fat from the top of the degreasing cup and transfer it to a large, heavy-bottomed saucepan over medium heat.

Step 2: Make the roux. Sprinkle the 1/2 cup of all-purpose flour into the hot fat in the pan. Cook, stirring or whisking constantly with a wooden spoon, for about 4 minutes. The roux should be smooth and should turn a light, golden-brown color. This step is crucial for cooking out the raw flour taste.

Step 3: Now, gradually and slowly, add the warm, homemade turkey broth to the roux, about one cup at a time, whisking constantly and vigorously to prevent any lumps from forming.

Step 4: Bring the gravy to a boil, then immediately reduce the heat to medium-low.

Step 5: Pour the dark, concentrated roasting juices (the jus) from the bottom of the degreasing cup into the gravy, leaving behind any remaining fat.

Step 6: Let the gravy simmer, whisking it occasionally, for about 10 minutes, until it has thickened to a perfect, luscious consistency that beautifully coats the back of a spoon.

Step 7: Stir in the dash of Worcestershire sauce and season the gravy with salt and pepper to your taste. For an extra rich, glossy finish, you can stir in the optional 2 tablespoons of cold flavored butter at the very end, off the heat.

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Storage and Make-Ahead Tips

Making the gravy is often the last, most stressful step of a holiday meal. The great news is that this gravy can be almost entirely made in advance!

• Make-Ahead: You can make the homemade turkey broth up to 3 days in advance and store it in the refrigerator. You can even make the entire gravy (through Part 3, Step 7) a day or two before the big meal.
• Storing & Reheating: Store the finished gravy in an airtight container in the refrigerator for up to 5 days. Reheat it gently in a saucepan over low heat, whisking, until it is hot. You can whisk in the final pan drippings from your turkey on the day of serving for that final, fresh-roasted flavor.
• Freezing: This gravy freezes beautifully for up to 3 months.

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Creative Recipe Variations

This classic gravy is a perfect base for your own delicious twists.

1. Rich Mushroom-Turkey Gravy: For a deep, earthy flavor, you can finely chop 8 ounces of cremini mushrooms and sauté them along with the onion and giblets at the beginning of the broth-making process.
2. Add a Splash of Wine or Sherry: For an even deeper, more complex flavor, you can deglaze your roasting pan with a generous splash (about 1/2 cup) of a dry white wine or a dry sherry. Let it bubble and reduce by half before adding the broth.
3. Make it Gluten-Free: For a simple gluten-free version, you can skip the roux. Instead, thicken your finished, simmering gravy at the end by whisking in a “slurry” made from 2 tablespoons of cornstarch mixed with 1/4 cup of cold water.

Enjoy The Crowning Glory of Your Feast!

You’ve just created the most important and most delicious component of any classic turkey dinner. This rich, savory, and perfectly smooth homemade Turkey Gravy is a testament to the incredible flavor you can create from simple, traditional techniques. It’s the finishing touch that brings the entire meal together and will have your guests singing your praises.

We hope you enjoy this taste of a true holiday classic!

If you enjoyed making this recipe, please leave a comment below or share it with a friend who is ready to master homemade gravy!

Frequently Asked Questions (FAQs)