Grandma’s Turkey Gravy With Drippings

Made from real turkey drippings, just like Gran’s. Rich, cozy, and perfect on everything!

My mother-in-law makes the turkey gravy every year, and I swear it’s magic!

She uses the drippings right from the roasting pan, stirs in some flour, adds that gravy browning, and swaps in chicken stock instead of plain water.

My oldest always helps her by whisking the gravy.

The whole kitchen smells so good, and somehow the gravy always comes out smooth and rich even though it looks chaotic for a minute there.

I’ve watched them do it for years, and now I want to share the recipe with you!

What You Need to Make Gran’s Turkey Gravy

This is that rich, cozy gravy that tastes like every Thanksgiving memory rolled into one.

You just need a few simple things:

• Turkey drippings – the good stuff left in the pan that gives all the flavor.
• Flour – helps thicken everything up into that silky, spoon-coating texture.
• Chicken stock – my MIL swears by this instead of water, makes it extra savory.
• Gravy browning – adds color and depth.
• Salt and pepper – just enough to bring it all together.

How to Make Gran’s Turkey Gravy

1. Collect the Drippings

Once the turkey’s out of the oven, pour the drippings into a measuring cup and let it sit a few minutes so the fat rises to the top.

Scoop out most of the fat but keep just enough to make the gravy rich.

Use a mesh strainer if there’s little crispy bits.

2. Make the Roux

Add the reserved fat to a saucepan and whisk in the flour over medium heat.

It’ll start to bubble and smell toasty after a minute or two, and that’s when you know it’s ready.

Keep whisking because burnt roux ruins everything fast!

3. Add the Stock

Pour in the chicken stock slowly while whisking nonstop so you don’t get lumps.

The mix will look thin at first but starts thickening once it heats up again.

If it clumps, just keep whisking, it’ll smooth out.

4. Stir in the Drippings

Once the gravy starts to come together, stir in those strained turkey drippings and a splash of gravy browning.

This is where the flavor really kicks in and the color deepens.

But go easy on the browning because it’s strong stuff.

5. Season and Serve

Taste before you add salt since those drippings can already be salty enough.

Add pepper to finish and serve it hot over turkey, potatoes, or honestly, anything.

Grandma’s Turkey Gravy Recipe

Rich, classic gravy made right from the turkey pan drippings, thickened with flour and chicken stock for a smooth, flavorful finish.

Ingredients

• 1/4 cup turkey drippings (strained)
• 1/4 cup all-purpose flour
• 2 cups chicken stock
• 1–2 teaspoons gravy browning (optional)
• Salt and pepper to taste

Instructions

1. After roasting the turkey, pour the drippings into a measuring cup and let the fat rise to the top.
2. Skim off excess fat, reserving about 1/4 cup.
3. Place the reserved fat in a saucepan over medium heat.
4. Whisk in the flour and cook for 1–2 minutes until golden brown.
5. Slowly add the chicken stock while whisking to avoid lumps.
6. Stir in the strained drippings and gravy browning, if using.
7. Continue whisking until the gravy thickens to your liking.
8. Season with salt and pepper to taste.

Passing Down the Pour!

And that’s it! Grandma’s gravy, made the old-fashioned way and worth every bit of whisking.

It’s the kind that makes mashed potatoes disappear fast and has everyone asking who made it (even though it’s really Gran’s recipe).