Turkey Gravy From Drippings
This Homemade Turkey Gravy recipe uses the pan drippings from your beautiful roasted turkey to make the most flavorful gravy around! You can make the base ahead of time so you have less work the day you serve your meal. This Homemade Turkey Gravy From Drippings recipe has added butter and stock so you don't have to worry about having enough drippings or having enough gravy. There is added onion and herbs as well which creates a flavorful classic gravy for your Thanksgiving or Holiday Turkey! Once you make this homemade gravy you will never use the packaged version again.
Homemade Turkey Gravy from Drippings
The base of turkey gravy cooking with fresh herbs.
Turkey Gravy in a fat seperator.
Turkey Gravy From Drippings
- 6 tbsp unsalted butter
- 1 large onion, cut into strips
- 4-6 cloves garlic, peeled and halved
- 6 tbsp flour
- 4 cups chicken stock (or vegetable or turkey stock)
- 2 tbsp brandy (optional, but adds depth)
- 10 large fresh sage leaves
- 2 bay leaves
- kosher salt
- fresh ground pepper
- 1 cup dry white wine
- Place the butter in a med-large saucepan and melt over medium heat. Add the onion and garlic and sauté for 15 minutes, until the onion becomes nice and brown. Stir in the flour and continue to cook for one minute.
- Stir in the flour and continue to cook for one minute.
- Add the chicken stock, brandy, sage leaves, bay leaves, and 1 teaspoon of pepper and continue to stir (don't add salt yet because you want to see how salty your drippings are). Bring the mixture to a boil then lower the heat and simmer for 20 minutes, stirring occasionally.
- Remove the gravy base from the heat and allow it to cool for one hour. Strain the cooled mixture through a fine-mesh sieve and set it aside or in the refrigerator if making it ahead of time.
- If you are making ahead of time, cover the surface with plastic wrap to prevent a film from forming.
Dripping and Finishing Steps
- After your turkey has roasted, remove it from the roasting pan and allow it to rest. Pour the drippings from the roasting pan into a large saucepan. Use a spoon to scrape off as much of the cooked-on bits as you can (this is where the flavor is!) and also put them in the saucepan. Add the wine and stir over medium-high heat.
- Pour the prepared base into the saucepan stir until nice and thick. Taste to see if it needs any salt and pepper. Pour the gravy into a fat separator and allow the liquid to separate before putting it into a serving dish. This takes just a few minutes as it cools.
- Place the gravy in a serving bowl or gravy dish and enjoy!
- Store leftover gravy in a sealed container in the fridge for 3-4 days.
- You can make the base of the gravy ahead of time and keep in the fridge until you are ready to go. I found this wasn’t really necessary because I had just the right amount of time to make everything while my turkey was resting.