Add this simple turkey gravy to your Thanksgiving menu! It’s easily made with turkey drippings, broth and a little bit of cornstarch. Enjoy!

Turkey gravy being poured over sliced turkey.

Table of Contents

Every turkey needs a little gravy whether you’re roasting a whole bird, smoking a turkey or just making turkey legs. And this is our go-to turkey gravy recipe — a recipe learned how to make from my mom! It’s super basic, but every Thanksgiving table needs it!

What You Need for Turkey Gravy

This flavorful turkey gravy comes together with just 3 ingredients — one of which you’ll already have on hand from whatever variety of turkey you’re cooking in your kitchen. You’ll need:

Turkey drippings / basting liquid: whether you’re roasting or smoking a turkey, you’ll want to save those flavor-filled drippings for the broth.
Broth: any variety of broth will work! We prefer turkey, but chicken or vegetable broth are also great options.
Cornstarch: a little goes a long way here! We use 2-3 tablespoons, but if you prefer a thicker gravy, feel free to use more.

1 cup of drippings to 3 cups of broth is the magic ratio! We tested this with more drippings and it came out VERY salty.

Variations – Make this Turkey Gravy Your Own!

If you want gravy, but didn’t make a turkey you can use 4 cups of broth instead. We recommend sautéing a few tablespoons of white onion and 2 cloves of minced garlic before adding the broth to the saucepan. Bring the mixture to a gentle boil with a few sprigs of fresh thyme.
Feel free to add any classic gravy seasoning or herbs to this recipe. Fresh sage, fresh thyme, fresh rosemary, or a mixture would work great. A lot of the flavor for this recipe comes from the basting liquid, so keep that in mind! You can also mix in some roasted garlic.
Cornstarch vs. flour: I’ve also seen my mom make her turkey gravy with flour. It works similarly. Simply replace the cornstarch with flour and follow the recipe as written.
For a thicker gravy you can remove 1 cup more of the liquid and add 1 tablespoon of cornstarch to that cup. Whisk and pour back into the saucepan.

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Storage

Store leftover turkey gravy in an airtight container in the fridge for up to 3-5 days.

Can you freeze turkey gravy?

Lucky for you, this turkey gravy freezes really well!

Let it cool completely.
Then, transfer it into a gallon-size plastic bag or freezer-safe container.
Remove as much air as possible and then seal.
Freeze for up to 3 months.

Serving Turkey Gravy

One thing I love about this recipe is that it’s pretty fantastic on any cut of meat. Try it on our baked pork roast or spatchcock chicken if you’ve got leftovers. It’s also wonderful on mashed potatoes.

5 from 2 votes

How to Make Turkey Gravy from Drippings

This super flavorful turkey gravy recipe is easily made with turkey drippings, broth, and a little bit of cornstarch. Enjoy!

Prep:10

Cook:10

Total:20

Fat 0.2

Carbs 2

Protein 1

Yield:

Print Rate

Ingredients

1 cup turkey drippings or turkey basting liquid*
3 cups turkey or chicken broth
2-3 tablespoons cornstarch

Instructions

Place the basting liquid and broth into a saucepan and bring to a gentle boil. Remove 1 cup of the liquid and whisk 2 tablespoons of cornstarch into the liquid. Whisk until there are no lumps.
Pour the mixture back into the saucepan and whisk over medium/low heat until the mixture thickens (about 5 minutes). If you wish for a thicker gravy you can remove 1 cup more of the liquid and add 1 tablespoon of cornstarch to that cup. Whisk and pour back into the saucepan.
Remove from the heat, salt and pepper to taste, and serve with turkey and other sides.

Tips & Notes

Turkey drippings*: If you want gravy, but didn’t make a turkey, you can use 4 cups of broth instead. We recommend sautéing a few tablespoons of white onion and 2 cloves of minced garlic before adding the broth to the saucepan. Bring the mixture to a gentle boil with a few sprigs of fresh thyme.
Feel free to add any classic gravy seasoning or herbs to this recipe. Fresh sage, fresh thyme, fresh rosemary, or a mixture would work great. A lot of the flavor for this recipe comes from the basting liquid, so keep that in mind!