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Turkey Gravy on Potatoes

Turkey Gravy from Pan Drippings

This incredibly delicious gravy will leave a lasting impression.
5 from 1 vote


For the Turkey Broth:*

  • Turkey giblets (excluding the liver) (generally found in a pouch inside of the cavity of the turkey)
  • Water
  • 3 dashes salt

* Chicken broth (2-1/4 cups) can be used instead of making the turkey broth if preferred

    For the Turkey Drippings:

    • Pan with the turkey drippings in it
    • 1 cup water

    For the Gravy:

    • 1/2 cup strained turkey drippings
    • 2 cups turkey broth strained with fine mesh strainer
    • 1/2 cup milk
    • 1/4 teaspoon salt or salt to taste
    • 1/4 teaspoon ground black pepper
    • 2-1/2 tablespoons cornstarch
    • 1/4 cup chilled turkey broth (for making the cornstarch slurry)
    • 1/2 teaspoon Kitchen Bouquet (browning and seasoning sauce)
    • 1 tablespoon butter


    For the Turkey Broth:

    • The turkey broth is started right after the turkey is prepared for cooking; at least one hour prior to when the gravy is made.
    • To a medium size pot, add water (about ¾’s full) and salt. Bring to a boil. 
    • To the pot, add the giblets (except for the liver). Turn the heat down to low and let simmer for an hour, until the giblets are fully cooked. As it's cooking keep an eye on the water level. When the water level decreases, add hot water to the pot to fill it back up to about ¾’s full. 
    • After the giblets are cooked, remove them from the pot (discard if desired). 
    • Carefully pour the broth through a fine mesh strainer and into a large heat-proof pouring measuring cup or bowl. 
    • Set aside 1/4 cup broth and chill in the refrigerator (for use when making the cornstarch slurry). 
    • There should be at least 2 cups of broth remaining (if not, add water to the broth to equal 2 cups in total).  Set the remaining broth aside (if making this ahead of time, store in the refrigerator).

    For the Turkey Drippings:

    • In the pan of turkey drippings, add a cup of water and stir until the drippings are mixed in with the water. Pour the drippings through a fine mesh strainer and into a large heat-proof pouring measuring cup or bowl.

    For the Gravy:

    • The gravy is made while the turkey is resting after being cooked, prior to carving the turkey.
    • To a medium size pan, add the strained turkey drippings (1/2 cup), turkey broth (2 cups), milk, salt and pepper. Heat the pan on low heat and stir the ingredients together. Continue to stir as the ingredients cook.
    • For the cornstarch slurry - In a small bowl, add cornstarch and the chilled broth. Stir the cornstarch until it's completely dissolved. Make sure there isn't any dry cornstarch left in the bottom of the bowl. 
    • To the pot, slowly add the cornstarch mixture while continuously whisking or stirring. Continue to whisk or stir. 
    • Add Kitchen Bouquet; start with 1/2 teaspoon and stir, then add a small amount more if needed to get the desired coloring. Continue to stir. 
    • Add butter, stir and salt to taste. Serve right away while warm.




    1. When stirring the cornstarch slurry, move the spoon along the bottom of the bowl to mix cornstarch that may be sticking to the bottom.
    2. When adding Kitchen Bouquet to the gravy mixture be very careful to add only small amounts at a time so that the gravy doesn't turn too dark.  A beige color gravy looks nice alongside turkey meat.
    3. Leftover turkey broth can be used to make the stuffing.