If you’ve ever sat at the Thanksgiving table and thought, “This turkey is great, but that gravy? Next level!” then you’re in for a treat. I want to share my absolutely fail-proof Turkey Gravy Recipe that turns those turkey drippings into a silky, flavorful sauce everyone will be asking for seconds of. It’s easy, quick, and honestly one of those recipes that makes your holidays feel truly special.
Why You’ll Love This Recipe
- Simple Ingredients: Just your turkey drippings, flour, and a few pantry staples get you rich, smooth gravy.
- Perfect Day-Of Timing: You make this right after your turkey rests, so the flavors are fresh and vibrant.
- Customizable Consistency: You can easily thin or thicken it to your liking without losing taste.
- Family Favorite: My family goes crazy for this gravy and it’s never leftover!
Ingredients You’ll Need
These ingredients are straightforward and compliment each other perfectly—the turkey fat gives richness, flour thickens without lumps, and a bit of milk or broth rounds out the flavor and texture.
- All-purpose flour (or Gluten-Free 1:1 flour): This is your thickening agent—makes the gravy silky smooth.
- Fat drippings from roasted turkey: The magic flavor base, so don’t skip on collecting every last bit after roasting.
- Turkey drippings: The broth part, strained and skimmed, holds all that beautiful roasted flavor.
- Milk, stock, or water: Used to adjust thickness—milk adds creaminess; stock or water keeps it lighter.
- Salt and pepper: Simple but essential for seasoning and bringing everything together.
Variations
I love making this recipe my own by tweaking just a bit here and there based on what’s in the fridge or who’s coming to dinner. You can easily customize it to suit different tastes and dietary needs.
- Dairy-Free Version: Swap milk for extra turkey stock or water to keep it creamy without dairy—works like a charm.
- Herbed Gravy: Stir in fresh chopped herbs like sage or thyme for an extra pop of flavor that brightens the whole dish.
- Spicy Kick: Add a pinch of cayenne or smoked paprika if you want a subtle warmth to contrast the savory richness.
- Vegetarian Twist: Use vegetable broth in place of drippings, and add a generous splash of soy sauce or miso for that umami depth.
How to Make Turkey Gravy Recipe
Step 1: Collect and Prepare Your Drippings
After your turkey has roasted and is resting (don’t rush this part—resting seals in the juices!), pour all the pan drippings through a fine-mesh sieve into a large measuring cup. You’ll catch bits of herbs or burnt bits, which you’ll want to discard. Let the drippings settle for a minute or two—the fat will float on top, and the broth will sink. Skim off 3 tablespoons of that rich fat and set it aside; this is your gravy’s flavorful base.
Step 2: Start Your Roux
Heat the reserved fat in a medium saucepan over medium heat. If you find you don’t have quite 3 tablespoons, don’t fret—top it up with a bit of butter. Once it’s sizzling and fragrant, whisk in 3 tablespoons of flour. Keep whisking and cooking the mixture until it turns a light golden brown, about 2 minutes. This step is key to avoid that raw flour taste and gives the gravy a lovely nutty undertone.
Step 3: Whisk in The Broth
Slowly pour in the turkey broth from the measuring cup while whisking constantly to avoid lumps. Bring the mixture up to a gentle boil and let it thicken. If it looks too thick, add your 1/4 cup of milk, stock, or water to loosen it up to your desired consistency, then let it simmer for another 5 minutes. Taste it and season with salt and pepper—simple, but essential for balance.
Pro Tips for Making Turkey Gravy Recipe
- Don’t Skip the Rest: Letting the turkey rest before making gravy ensures all those flavorful juices settle and makes it easier to skim fat.
- Constant Whisking: Keeps your gravy silky and lump-free—trust me, no one wants a clumpy pour!
- Adjust Liquids Slowly: It’s much easier to thin out thick gravy by adding liquid a little at a time than trying to thicken a watery gravy.
- Use a Slurry to Thicken: If it ends up too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water and whisk it in—no floury taste, just perfect thickness.
How to Serve Turkey Gravy Recipe
Garnishes
I love sprinkling a little freshly chopped parsley or thyme right on top just before serving—it adds a bright color contrast and a fresh herbal note that cuts through the rich gravy perfectly. Sometimes a dash of cracked black pepper on the surface is all you need for that rustic touch.
Side Dishes
This turkey gravy recipe shines above all when ladled over buttery mashed potatoes, roasted vegetables, or piled thick on stuffing. My family especially loves dipping crusty bread into the leftover gravy—trust me, it’s become a holiday tradition at our house.
Creative Ways to Present
For special occasions, I like serving the gravy in a beautiful ceramic or silver gravy boat for an elegant touch. Sometimes I drizzle it over a platter of sliced turkey like a finishing sauce so guests can help themselves easily. For casual meals, small ramekins with fresh herbs make nice dipping vessels at the table.
Make Ahead and Storage
Storing Leftovers
Store any leftover gravy in an airtight container in the refrigerator for up to 3 days. I always cool it slightly before sealing to prevent any condensation, which can affect texture. When I grab it later, it’s usually just as delicious as day one.
Freezing
Yes, you can freeze turkey gravy! I pour it into freezer-safe containers or heavy-duty bags in portion sizes I’m likely to use later. Make sure to leave a little space for expansion. When thawed, sometimes the texture changes slightly, but a quick whisk or reheat usually fixes it right up.
Reheating
To reheat, warm your gravy gently over low heat, stirring frequently to prevent scorching. If it’s too thick after chilling, add a splash of water or broth as you stir to bring back that perfect pourability.
FAQs
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Can I make turkey gravy without turkey drippings?
Absolutely! If you don’t have drippings, use turkey or chicken broth instead. You can sauté some onions or herbs in butter for added flavor before starting your roux. While it won’t be the exact same as drippings-based gravy, it’ll still be delicious and comforting.
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How do I fix lumps in gravy?
Lumps typically happen if you add flour directly to hot liquid or don’t whisk enough. To fix, you can strain the gravy through a fine sieve or whisk vigorously. Another trick is to mix flour with cold liquid first to form a slurry and then slowly add to the hot liquid while whisking.
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Can I make this gravy ahead of time?
Yes, you can make the gravy a day ahead. Store it in the fridge and reheat gently, adding a bit of liquid if needed. However, I find the freshest gravy right off the turkey always tastes best—so if you can, making it right after the bird rests is ideal.
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What if my gravy is too thin?
If your gravy is too thin, you can thicken it by whisking in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and simmering until thickened. Be careful to add it gradually and stir constantly to avoid lumps or a pasty flavor.
Final Thoughts
Getting a turkey gravy that’s flavorful, smooth, and easy to make—it feels like a small victory every time. This recipe has become my go-to because it’s consistently delicious and perfect for making those holiday meals shine even brighter. I promise once you try this Turkey Gravy Recipe, it’ll be your secret weapon, too. Grab those drippings, warm up your whisk, and enjoy all the compliments you’re about to get!
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Turkey Gravy Recipe
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Total Time: 12 minutes
- Yield: 8 servings
- Category: Sauce/Gravy
- Method: Stovetop
- Cuisine: American
Description
A classic and flavorful turkey gravy recipe made from roasted turkey drippings, perfect for elevating your Thanksgiving meal or any roasted turkey dinner. This easy homemade gravy is thickened with flour, seasoned to taste, and can be adjusted in consistency with milk or stock.
Ingredients
Gravy Ingredients
- 3 Tbsp all-purpose flour, or use Gluten-Free 1:1 flour
- 3 Tbsp fat drippings from roasted turkey
- 2 cups turkey drippings, skimmed of fat (add water or broth if needed to make 2 cups)
- 1/4 cup milk, stock, or water, or added to desired consistency
- Salt and pepper to taste
Instructions
- Prepare the drippings: Once your roasted turkey is transferred from the pan and resting, strain all drippings through a fine mesh sieve into a large measuring cup. Discard solids caught in the sieve. Let the drippings settle for a minute so the fat floats on top and the broth settles below.
- Separate fat from broth: Skim off 3 tablespoons of fat into a medium saucepan (use butter if less than 3 tablespoons). Discard the excess fat from the measuring cup. Ensure you have about 2 cups of broth remaining; add water or broth if necessary to reach this volume.
- Create a roux: Heat the saucepan over medium heat. When the fat begins to sizzle, whisk in 3 tablespoons of flour thoroughly. Stir continuously until the mixture turns a light golden brown, about 2 minutes, to cook out the raw flour taste.
- Combine broth and cook: Gradually pour the turkey broth into the roux while whisking constantly to prevent lumps. Bring the mixture to a gentle boil while continuing to whisk.
- Adjust consistency and season: Add 1/4 cup milk, stock, or water to reach your desired gravy consistency. Simmer for 5 minutes to thicken and meld flavors. Season with salt and pepper to taste.
- Keep warm and serve: Remove from heat, cover with a lid, and keep warm until served. Transfer the gravy to a gravy boat. It will thicken slightly as it cools.
Notes
- To thin the gravy, add more liquid gradually, preferably the same liquid used in the recipe, to avoid thinning too much too quickly.
- To thicken the gravy if too thin, stir in a cornstarch slurry made by mixing 1 tablespoon cornstarch with 2 tablespoons cold water. Add the slurry gradually while simmering until desired thickness is reached.
Nutrition
- Serving Size: 1/8 of recipe (~1/4 cup)
- Calories: 60
- Sugar: 0.5 g
- Sodium: 180 mg
- Fat: 4.5 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 10 mg
