Turkey Gravy

Yumna Jawad

Updated Sep 29, 2025

5 from 25 votes

This turkey gravy is made with 5 ingredients: turkey drippings, water, salt, pepper, and cornstarch to thicken it. It's ready in 10 minutes!

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Prep Time 5 minutes
Servings 4 servings
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How to Make Gravy.
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LOVE THIS EASY 5-INGREDIENT TURKEY GRAVY RECIPE!

Whenever I roast a turkey, I always make turkey gravy with the drippings. It’s the best part, I end up pouring it over the turkey, the mashed potatoes, even the stuffing. This turkey gravy recipe is as simple as it gets, just a quick cornstarch slurry to thicken things up and some seasoning to taste.

I like that it comes together fast, and I can adjust the thickness and saltiness as I go. It’s one of those little touches that makes the whole meal feel extra comforting.

Happy Cooking!
– Yumna

Turkey Gravy Ingredients

  • Turkey drippings: You should get between ¼ and ½ cup of drippings when roasting a dry-brined turkey breast, or more if you roast a whole turkey. . Make sure to let the turkey rest for at least 15 minutes before collecting the drippings. If you do not have enough, you can supplement with melted butter.
  • Cornstarch: Feel free to add more or less based on how thick or thin you like your turkey gravy. You can swap with arrowroot starch or potato starch.
  • Water: Since drippings can be quite salty, I like to use water to make the gravy so I can control the seasoning. If you want a richer gravy, use a chicken, turkey or vegetable stock.

Tutorial Video

How to Make Easy Gravy

Turkey drippings in sauce pot.
Step 1: Carefully transfer the drippings into a medium saucepan.
Skimmed off fat with a spoon.
Step 2: Let the drippings sit for at least 5 minutes (more is fine, too) skim the fat off with a spoon and discard.
Whisked cornstarch and water in a small bowl.
Step 3: In a small bowl, whisk together the water and the cornstarch until it is a smooth, lump-free mixture.
Spoon adding water to drippings.
Step 4: Bring the drippings to a simmer and taste to determine their saltiness. This is especially important if you brined your turkey. Too salty? Add water until the flavor gets to an acceptable level of saltiness.
Whisk slurry into drippings.
Step 5: Slowly whisk about ⅓ of the slurry into the simmering drippings. Allow the gravy to come back to a boil and check the thickness, adding more slurry if needed. Repeat the process until you reach your desired consistency. You may not need all the slurry.
Thickened gravy in the pot.
Step 6: Adjust for seasonings and keep on very, very low heat until serving.

Turkey Gravy Recipe

Author: Yumna Jawad
5 from 25 votes
This turkey gravy is made with 5 ingredients: turkey drippings, water, salt, pepper, and cornstarch to thicken it. It's ready in 10 minutes!
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Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Servings4 servings

Video

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Ingredients
  

Instructions

  • Carefully pour all drippings into a sauce pot and allow to sit for 5 minutes. Use a spoon to skim off the fat.
  • Whisk together the cornstarch and water in a small bowl to remove lumps.
  • Bring drippings to a simmer, taste to determine if it is too salty. If too salty, add one tablespoon of water at a time until the flavor is where you want it.
  • Slowly whisk in the slurry into the drippings a little at a time and allow for the gravy to come back to a boil and thicken before adding more. You may not need to use all the slurry. Save anything leftover for another use.

Notes

  1. Put the drippings in a cool place to hurry the fat separation. Remember, when your fridge is full, a cold garage or screened-in porch can work, too.
  2. Use the “fond” for more flavorful drippings. Take a moment to scrape all the browned bits off the bottom of the roasting pan. Those nuggets – called fond – add flavor to the gravy. You can use a little water or stock to help them lift off the pan, then strain through a fine mesh strainer.
Storage: This gravy will keep well in the fridge for up to 3 days and can be frozen for up to 6 months.

Nutrition

Calories: 148kcal, Carbohydrates: 4g, Protein: 1g, Fat: 15g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Cholesterol: 14mg, Sodium: 31mg, Potassium: 1mg, Fiber: 1g, Calcium: 1mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

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Recipe Tips

  1. Put the drippings in a cool place to hurry the fat separation from the turkey drippings. Remember, when your fridge is full, a cold garage or screened-in porch can work, too.
  2. Use the fond for more flavorful drippings. Take a moment to scrape all the browned bits off the bottom of the roasting pan. Those nuggets, called fond, add flavor to the gravy. You can use a little water or stock to help them lift off the pan, then strain through a fine mesh strainer.
  3. Add flavor and color. A little dash of reduced sodium soy sauce can add seasoning and give the gravy a nice golden brown color.
  4. Adjust the saltiness. If you wind up with gravy that is too salty, a teaspoon or so of fresh lemon juice will help balance the flavor.
  5. Use different drippings. This method will work with drippings from roasted chicken or beef.

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