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Making homemade turkey gravy is easier than you think, and you don’t need butter or a packet of gravy mix to make it taste good! This healthier turkey gravy recipe uses turkey drippings, broth, fresh herbs, and a little cornstarch to thicken it. It turns out rich, smooth, and full of flavor without all the extra fat.
I always make homemade gravy when I’m roasting a turkey, especially for Thanksgiving. I love using the turkey drippings because they add so much flavor, and I hate wasting them!
This is my lighter version of traditional turkey gravy, and you really don’t need butter or heavy cream to make it taste delicious. A little garlic, fresh herbs, and turkey drippings are all you need for a flavorful gravy that goes perfectly with healthy mashed potatoes and roasted turkey breast.
Recipe Overview
Ingredients you’ll need
Here are a few things to know before you get started. The full measurements are in the recipe card below.
- Turkey drippings: These add lots of flavor. Be sure to remove the excess fat before using them. You can also make this gravy without drippings.
- Chicken or turkey broth: I prefer unsalted broth so I can control how much salt goes into the gravy.
- Fresh garlic: Adds flavor without needing extra butter.
- Fresh sage and thyme: These herbs give the gravy that classic Thanksgiving flavor.
- Milk: Helps give the gravy a smooth, creamy consistency. Dairy-free milk can also work, but choose a plain, unsweetened variety.
- Cornstarch: Thickens the gravy without making a traditional butter-and-flour roux.
- Salt and pepper: Add to taste once the gravy has thickened.
How to make Turkey Gravy with drippings
Collect the drippings: After roasting your turkey, place the roasting pan over medium heat on the stovetop if your pan is stovetop-safe. Pour in the Broth and scrape up the browned bits from the bottom of the pan.
Remove the fat: Strain the liquid into a bowl and refrigerate for about 15 to 30 minutes, or until the fat rises and firms up enough to remove. Skim off the fat with a spoon.
Add the herbs: Transfer the liquid to a saucepan. Add the minced garlic, fresh sage, and thyme. Bring to a gentle simmer over medium heat.
Reduce the liquid: Let it simmer until slightly reduced and the flavors come together.
Thicken the gravy: In a small bowl, whisk the milk and cornstarch until completely smooth. Slowly pour the mixture into the simmering gravy while whisking.
Finish and serve: Continue stirring for 3 to 5 minutes, or until the gravy thickens. Taste and add salt and pepper as needed. Serve warm.
How to make turkey gravy without drippings
No turkey drippings? No problem! You can still make this gravy using chicken or turkey broth.
- Add 5 cups of unsalted chicken or turkey broth to a saucepan over medium heat.
- Stir in the garlic, sage, and thyme, and bring to a gentle simmer.
- Let the broth simmer until reduced to your preferred amount, following the same method as the original recipe.
- Whisk the milk and cornstarch together in a separate bowl until smooth.
- Slowly pour the cornstarch mixture into the simmering broth, whisking continuously.
- Cook for another 3 to 5 minutes, stirring frequently, until the gravy thickens. Season with salt and pepper to taste.
The gravy may be a little lighter in color without the turkey drippings, but it will still have lots of flavor from the broth, garlic, and fresh herbs.
Tips for the best turkey gravy
- Use unsalted broth: The turkey drippings can already contain salt, so it’s best to season the gravy at the end.
- Remove the excess fat: Letting the drippings cool makes it easier to skim off the fat before making the gravy.
- Mix the cornstarch with cold milk: Whisk them together until smooth before adding them to the hot liquid. This helps prevent lumps.
- Keep whisking: Slowly add the cornstarch mixture while whisking so the gravy thickens evenly.
- Don’t worry if it’s too thick: Add a splash of warm Broth and stir until you get the consistency you like.
- Give it time to thicken: Cornstarch needs to come to a gentle simmer to thicken properly.
- Taste before adding salt: Depending on your turkey seasoning and the broth you’re using, you may not need much additional salt.
Common Questions
Yes! You can make this gravy 1 to 2 days before Thanksgiving and keep it refrigerated in an airtight container. If you’re making it before roasting your turkey, use chicken or turkey broth instead of drippings.
Simply whisk in a little warm chicken or turkey broth, a tablespoon or two at a time, until the gravy reaches your desired consistency.
Lumps usually form when the cornstarch is added directly to hot liquid. Always whisk it with cold milk first, then slowly add it to the simmering gravy while you stir. If you still have lumps, you can strain the gravy through a fine-mesh sieve.
Flour can thicken gravy, but it behaves differently from cornstarch and generally needs more cooking time. For this particular recipe, I recommend sticking with cornstarch for the most consistent results.
How to store and reheat turkey gravy
Refrigerator: Allow the gravy to cool, then transfer it to an airtight container and refrigerate for up to 3 to 4 days.
Freezer: Freeze in a freezer-safe container for up to 2 months for best quality. The texture may change slightly after thawing because this gravy contains milk.
Reheating: Warm the gravy in a saucepan over medium-low heat, whisking occasionally until hot throughout. If it has thickened in the refrigerator, add a splash of broth to loosen it up. Bring leftovers to 165°F when reheating.
You may also like
- Honey Roasted Butternut Squash
- Garlic Roasted Mushrooms
- One Pot Cheesy Creamed Corn
- Healthy Eggplant and Zucchini Gratin
- Roasted Smoked Sweet Potatoes
Thanks for stopping by and trying one of my recipes. If you enjoyed it, please leave a rating and share your thoughts in the comments. It really helps, and I love hearing from you.
Homemade Turkey Gravy
Ingredients
- 1 Cup Turkey drippings , from Pan
- 4 Cups Unsalted chicken broth, turkey broth
- 2 Garlic Cloves, minced
- 2 tablespoons Fresh Sage, finely chopped
- 2 tablespoons Fresh thyme leaves
- 1 Cup Milk, dairy or non-dairy if necessary
- 3 tablespoons Cornstarch
- Salt and Pepper to taste
Instructions
- After you roast the turkey, set the roasting pan with the turkey drippings on a medium-high heat on the stovetop.
- Add the broth to the pan, then stir and scrape any turkey bits from the bottom of the roasting pan.
- Strain and pour the gravy into a bowl, then refrigerate for 15-30 minutes to let the fat rise and harden on top.
- Remove hardened fat with a spoon and place the chicken broth into a saucepan. Add the garlic, sage, and thyme.
- Bring the broth and turkey drippings to a gentle simmer over medium heat. Continue simmering until the liquid has reduced to about 3 cups. This helps concentrate the flavor before thickening the gravy.
- Meanwhile, in a small bowl, whisk the milk and cornstarch until well combined.
- Pour the milk mixture into the gravy mixture, stirring slowly.
- Continue to simmer and stir frequently until the gravy thickens, about 3 to 5 minutes.
Notes
- Makes about 4-4.5 cups. Serving size is 1/4 cup.
- Turkey drippings: Remove the excess fat before using. If you don’t have drippings, replace the 1 cup of drippings with 1 cup of additional chicken or turkey broth.
- Broth: Use unsalted chicken or turkey broth to control the sodium.
- Milk: Regular milk or plain, unsweetened dairy-free milk can be used.
- Cornstarch: Mix with cold milk before adding to the hot gravy to prevent lumps.
- Consistency: If the gravy is too thick, whisk in a little additional warm broth.
- Make ahead: Prepare 1 to 2 days in advance and refrigerate until ready to reheat.
- Storage: Refrigerate leftovers in an airtight container for up to 3 to 4 days.
- Reheating: Warm gently on the stovetop, whisking in additional broth as needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve never cared to make gravy before, but my husband was wishing he had some for leftover turkey. I found this recipe and it’s so simple! He was happy enough with it to go buy some biscuits (which we never have) for biscuits and gravy breakfast. Not gonna lie, I didn’t eat any gravy or biscuits, but it was easy for me and made him happy, so I call that a win!
That’s so awesome! thanks for the great feedback.
What’s the serving size in the nutritional breakdown? Also, check your 2nd paragraph for typo (turkey grippings).
About 1/4 cup. Ok, thanks for letting me know I will fix that now. Happy Thanksgiving!
Going to try to make this will this be a Healthy Heart type recipe Husband has Heart issues low to nonfat low salt? Thanks Marianne