Turkey Gravy
Turkey Gravy is probably the thing people remember most about your Thanksgiving dinner, and this recipe shows you how ridiculously easy it is to make from scratch.
Butter, flour, and turkey drippings straight from your roasting pan turn into perfect gravy in about 15 minutes while your turkey rests.
Here’s the thing about gravy, everyone acts like it’s some mysterious art but it’s literally just making a sauce with the stuff already in your pan. Once you make it from scratch, you’ll wonder why anyone buys those weird packets. Plus you get to be the person who casually mentions you made the gravy from scratch while everyone’s complimenting it.
Recipe Highlights
- Made from the good stuff already in your roasting pan
- Takes 15 minutes while your turkey rests
- No lumps if you follow the simple steps
- Easy to double when you need more
- Tastes just as good reheated the next day
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
BUTTER – Use real butter, not margarine, because it helps keep the flour from clumping when you make your roux. That’s also why butter smells so good when it cooks with flour. Go with unsalted so you can control how salty your gravy ends up, since some turkeys are way saltier than others depending on if they were brined or how much salt you used.
FLOUR – Regular all-purpose flour is perfect here. You cook it with the butter just long enough to get rid of that raw flour taste (about 2 minutes until it smells toasted). Don’t use cake flour or bread flour, they’ll mess up the texture. The flour is what thickens your gravy without making it gloppy.
TURKEY DRIPPINGS – This is all the good stuff that collects in your roasting pan while the turkey cooks. It’s got concentrated turkey flavor, the herbs and spices you used, plus those brown crusty bits stuck to the pan (that’s pure flavor). Strain out any burnt pieces or whole herbs so your gravy stays smooth. You need about 3 cups for the right consistency.
SALT AND PEPPER – Taste your drippings before adding any salt because your turkey might already be plenty salty, especially if you brined it. White pepper is what fancy restaurants use because you can’t see it, but regular black pepper tastes great and gives little specks of flavor. Always season at the very end so you don’t overdo it.
How To Make Turkey Gravy from Scratch
Please check the printable recipe card below for more detailed instructions.
- Add neck and giblets to roasting pan with chicken broth while turkey cooks.
- Strain pan drippings through fine mesh sieve after removing turkey.
- Melt butter in saucepan. Whisk in flour. Gradually whisk in strained drippings.
- Bring to simmer. Simmer and whisk until thickened. Season and serve.
Leftovers and Storage
STORE – Keep your Turkey Gravy in an airtight container in the fridge for up to 4 days. That fat layer on top actually protects it, so don’t skim it until you reheat.
FREEZE – Turkey Gravy freezes great for up to 4 months. Pour it into ice cube trays first, then pop the frozen cubes into freezer bags. Each cube is about 2 tablespoons, perfect for single servings.
REHEAT – Warm it slowly in a saucepan over low heat, stirring constantly. Add a splash of chicken broth if it’s too thick. Microwave works too but stir every 20 seconds or it gets weird hot spots.
MAKE AHEAD – You can make the gravy base with chicken stock a couple days before, then just whisk in the turkey drippings on Thanksgiving. Takes the pressure off and honestly tastes better when the flavors have time to hang out together.
More Thanksgiving Recipes
Serving Suggestions
TRADITIONAL TURKEY PLATE – Ladle generously over sliced turkey breast and thighs, letting it pool around the stuffing and mashed potatoes for the classic Thanksgiving experience.
OPEN-FACED SANDWICHES – Transform leftover turkey into hot sandwiches by layering meat on toast and smothering with warm gravy for a comfort food favorite.
POUTINE STYLE – Pour hot gravy over crispy roasted potatoes or french fries and top with cheese curds or shredded cheese for an indulgent side dish.
GRAVY BOATS AND BEYOND – Serve in a warmed gravy boat for formal dining or keep it in a slow cooker on warm for buffet-style meals where guests can help themselves.
Recipe Success Tips
STRAIN EVERYTHING – Run those drippings through a fine mesh strainer to catch any burnt bits or herb stems. Clean gravy is smooth gravy, and nobody wants to bite into a bay leaf.
THE MAGIC RATIO – Three tablespoons each of butter and flour for every 3 cups of liquid gives you perfect consistency. Too much flour makes paste, too little makes brown water. This ratio never fails.
WHISK LIKE YOU MEAN IT – Add your drippings slowly while whisking constantly. This is how you avoid lumps. If you dump it all in at once, you’ll get gravy with flour balls and nobody wants that.
EXPERT TIP – If your gravy breaks (you’ll see oil separating), take it off the heat and whisk in a cold butter pat. The butter brings everything back together like magic.
TEMPERATURE MATTERS – Let your drippings cool a bit before adding to the roux, or keep your roux warm but not screaming hot. Big temperature differences cause lumps. Medium heat is your friend here.
Commonly Asked Questions
Can I Make Gravy Without Turkey Drippings?
Absolutely. Use 3 cups of chicken broth instead and add a splash of soy sauce or Worcestershire for depth. While it won’t have the same turkey flavor, it still makes a delicious gravy that nobody will complain about.
Why Is My Gravy Lumpy?
Lumps usually form when flour hits hot liquid too quickly or isn’t whisked enough. Prevent them by whisking constantly while adding liquid gradually. If lumps appear, strain the finished gravy through a fine-mesh sieve.
How Do I Fix Gravy That’s Too Thin?
Simmer it longer to reduce and thicken naturally, or stir in a cornstarch slurry. Mix 1 tablespoon cornstarch with 1 tablespoon cold water, then whisk into simmering gravy until it reaches your desired thickness.
What If I Don’t Have Enough Drippings?
Supplement with chicken broth to reach 3 cups total liquid. You can also add the turkey neck and giblets to your roasting pan with extra broth while cooking to create more flavorful drippings.
How Much Gravy Should I Make Per Person?
Plan on about ⅓ to ½ cup per person, but make extra because good gravy disappears fast. This recipe yields about 3 cups, serving 6 to 8 people, but doubling it is always a safe bet.
More Holiday Side Dish Recipes
Stuffing Recipe soaks up gravy like a sponge and gets crispy on top.
Rosemary Roasted Potatoes – get golden and crispy with that hit of fresh herbs.
Mashed Sweet Potatoes – might not seem like a gravy candidate, but trust me on this. The sweet and savory combo is next-level good.
Roasted Potatoes – an incredible sweet and savory combo.
Crockpot Mac and Cheese – brings creamy comfort to your holiday spread.
Turkey Gravy
Ingredients
- 3 tablespoons butter unsalted
- 3 tablespoons flour
- 3 cups turkey drippings
- salt and pepper to taste
Instructions
- While roasting the turkey, add the neck and giblets to the roasting pan along with chicken broth to build flavor in the drippings.
- After roasting, remove the turkey and set aside the pan drippings. Strain the liquid through a fine mesh sieve and discard any solids.
- In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1 to 2 minutes until the mixture turns golden and smooth.
- Gradually whisk in the strained turkey drippings and bring the mixture to a gentle simmer.
- Continue simmering for 7 to 10 minutes, whisking occasionally, until the gravy thickens to your desired consistency. Remove from heat and serve warm.
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.