This gravy is made from scratch, so it’s fresher and more flavorful than store-bought versions. Using pan drippings ensures a deep, savory taste, and it comes together quickly while your turkey rests. It’s smooth, perfectly seasoned, and versatile.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Turkey drippings Unsalted butter All-purpose flour Chicken or turkey broth Salt Black pepper Fresh herbs (thyme, sage, or rosemary, optional)
Directions
After roasting the turkey, pour the drippings from the pan into a measuring cup and skim off excess fat, reserving about 2 tablespoons.
In a saucepan over medium heat, melt 2 tablespoons of butter with the reserved fat.
Whisk in the flour to make a roux and cook for 1–2 minutes until golden and fragrant.
Gradually whisk in the turkey or chicken broth until smooth and slightly thickened.
Add the turkey drippings, salt, and pepper to taste.
Bring to a gentle simmer, stirring frequently, until the gravy reaches the desired consistency.
If desired, strain the gravy for an extra smooth texture.
Serve warm over turkey, mashed potatoes, or stuffing.
Servings and timing
This recipe makes about 2 cups of gravy. Preparation time: approximately 5 minutes Cooking time: 10–15 minutes Total time: about 20 minutes
Variations
Add a splash of white wine or sherry for depth of flavor. For a richer gravy, stir in a small amount of heavy cream. Fresh herbs can be chopped and added at the end for a bright, aromatic finish.
Storage/Reheating
Store leftover gravy in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, whisking occasionally. If the gravy is too thick after refrigeration, whisk in a little additional broth to reach the desired consistency.
FAQs
Can I make turkey gravy without drippings?
Yes, you can use turkey or chicken broth and add butter and seasonings to mimic the flavor.
How do I prevent lumps in gravy?
Whisk the flour into melted butter to form a smooth roux before adding liquids gradually.
Can I freeze turkey gravy?
Yes, freeze in an airtight container for up to 2 months. Thaw in the refrigerator and reheat gently.
Can I make gravy ahead of time?
Yes, make it while the turkey rests, or prepare it entirely ahead and reheat before serving.
How thick should turkey gravy be?
It should be pourable but thick enough to coat the back of a spoon. Adjust with more liquid if too thick.
Can I use cornstarch instead of flour?
Yes, mix cornstarch with cold water and stir into simmering broth for a gluten-free option.
How do I enhance the flavor of the gravy?
Use pan drippings, fresh herbs, and a splash of wine or cream for depth and richness.
Do I need to strain the gravy?
Straining is optional but results in a smooth, lump-free gravy.
How long can I keep leftover gravy at room temperature?
No longer than 2 hours; refrigerate promptly to prevent bacterial growth.
Can I make gravy vegetarian?
Yes, substitute the drippings and broth with vegetable broth and a touch of soy sauce or mushrooms for umami flavor.
Conclusion
Homemade Turkey Gravy transforms your meal from good to exceptional. With simple ingredients, rich flavor, and smooth texture, it’s an essential accompaniment to roasted turkey, mashed potatoes, and stuffing, making every bite comforting and delicious.
Homemade Turkey Gravy is a rich, smooth sauce made from turkey drippings, broth, and seasonings, perfect for pouring over roasted turkey, mashed potatoes, or stuffing.
Author:Catherine
Prep Time:5 minutes
Cook Time:10–15 minutes
Total Time:20 minutes
Yield:About 2 cups
Category:Sauce
Method:Stovetop
Cuisine:American
Diet:Halal
Ingredients
Pan drippings from roasted turkey
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1–1 1/2 cups chicken or turkey broth
Salt, to taste
Black pepper, to taste
Fresh herbs such as thyme, sage, or rosemary (optional)
Instructions
After roasting the turkey, pour the drippings into a measuring cup and skim off excess fat, reserving about 2 tablespoons.
In a saucepan over medium heat, melt the 2 tablespoons of butter with the reserved fat.
Whisk in the flour to form a roux and cook for 1–2 minutes until golden and fragrant.
Gradually whisk in the chicken or turkey broth until smooth and slightly thickened.
Add the reserved turkey drippings, salt, and black pepper to taste.
Bring to a gentle simmer, stirring frequently, until the gravy reaches the desired consistency.
If desired, strain the gravy for an extra smooth texture.
Serve warm over turkey, mashed potatoes, or stuffing.
Notes
Add a splash of white wine or sherry for additional depth.For richer gravy, stir in a small amount of heavy cream.Chop fresh herbs and add at the end for a bright, aromatic finish.Gravy can be prepared ahead and reheated gently on the stovetop.Adjust thickness by adding more broth if necessary.
