Homemade Turkey Gravy is easy to make with the drippings from your roast turkey! This gravy is rich and thick with a silky texture, and quick to make on a busy holiday.
Perfect for the big Thanksgiving dinner, this recipe makes at least four cups of delicious gravy that you’ll want to pour over everything on your plate!
It’s not Thanksgiving without the Gravy!
Learning how to make a simple homemade gravy is a skill that will give you years and years of perfect holiday dinners.
For me, homemade turkey gravy is a must to pour over creamy mashed potatoes, turkey breast slices, and stuffing. If there’s any left on my plate, I’ll be soaking it up with a dinner roll, leaving nothing behind!
My favorite turkey gravy starts with the drippings left in the pan after I’ve roasted a whole turkey or slow-cooked a turkey breast. Blended with a simple roux of flour and butter, and expertly seasoned, the best turkey gravy can be ready in just 15 minutes, which is about the amount of time that the roast bird needs to rest before slicing into it.
Your holiday dinners will be better with this gravy on top, I know it!
Ingredient Notes
Complete list of ingredients and amounts can be found in the recipe card below.
- Turkey Drippings: Before you do anything, carefully pour all the liquid from the bottom of your roasting pan into a gravy separator, also known as a fat separator. This fancy kitchen gadget does one thing really well: It allows you to pour out the drippings while leaving the fat in the cup! If you don’t have one of these, remove the fat from the drippings the old-fashioned way, by spooning it off the top.
- Butter and Flour: To thicken up the gravy, we’ll start with a roux made from unsalted butter and all-purpose flour. I typically discard the fat from the turkey drippings, but if you prefer, you can use that fat in place of the butter for extra turkey flavor.
- Chicken or Turkey Stock: You will need a total of 4 cups of liquid for this recipe, including the turkey drippings. Most birds won’t give you 4 whole cups of drippings, so use a good-quality chicken stock or turkey stock to make up the rest.
- Seasonings: Add salt and pepper to taste, just before serving. Your drippings may already be very well-seasoned because of how you seasoned your turkey, so be careful not to add too much salt. I don’t usually add any other herbs or seasonings to my gravy, because I want the flavor of the meat to shine through.
Before you make this homemade turkey gravy recipe, you’ll need to cook a turkey! Try one of these tried and tested holiday turkey recipes:
Ways to Cook a Turkey for Thanksgiving
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Turkey Gravy
Equipment
- Medium saucepan
- Fat Separator
- Large Glass Measuring Cup
Ingredients
- 3-4 cups (720-960 ml) turkey drippings or stock see step 1
- 3 tablespoons (43 g) unsalted butter
- ½ cup (60 g) all-purpose flour
- Salt to taste
- Ground black pepper to taste
Instructions
- Separate and measure drippings: Pour the drippings into a fat separator and let the fat rise, then pour off the defatted juices into a measuring jug. If you do not have a separator, pour drippings into a heatproof jug or bowl, let the fat rise for 5 minutes, and skim most of it off with a large spoon or ladle. Top up the defatted juices with turkey or chicken stock to make 4 cups (960 ml) total.
- Add butter to a large skillet and place over medium-high heat. When the butter is melted, whisk in a little bit of flour, then slowly add in a small amount of the drippings or stock.
- Alternate adding flour and stock, whisking vigorously to remove any lumps.
- Continue whisking and cooking until the mixture thickens and becomes smooth and glossy, about 5 minutes.
- Taste and season with salt and ground black pepper.
Notes:
- If you don’t have turkey drippings, use a good-quality turkey or chicken stock instead.
- Instead of butter, you can choose to use 3 tablespoons of the separated turkey fat.
- For thinner gravy, whisk in more stock. For thicker gravy, simmer longer or add an extra teaspoon of flour blended with a little liquid.
- Serving Size: A serving of turkey gravy for a holiday like Thanksgiving will be ⅓ to ½ cup per person. This recipe makes 4 cups of gravy, so will be enough for at least 8 people.
- Storage: Leftover gravy can be stored in an airtight container in the fridge for up to 4 days. You can also freeze homemade gravy for up to 3 months. It will thicken up in the fridge. Reheat gently, whisking to restore the smooth texture, adding a splash of broth if needed to loosen it up again.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Recipe Tips
- You can make turkey gravy without any turkey drippings! Use all stock, but be sure it’s a good-quality stock with a lot of flavor. Homemade chicken stock or store-bought bone broth are both good options. You can also make a broth from the giblets of the turkey, which can add rich flavor to the gravy.
- Make this gravy dairy-free by skipping the butter. Use 3 tablespoons of the turkey drippings instead.
- The salt level of your gravy will depend on how much salt ends up in your turkey drippings. Don’t add any extra salt to the gravy until you’ve tasted it.
- The key to making smooth, roux-based gravy that won’t split is to add the flour and broth slowly to the pan, alternating them, and whisking vigorously to emulsify the mixture and remove any potential lumps.
- If you’d like to make the gravy ahead of time on Thanksgiving, you can! Store it in the fridge for up to 4 days. To reheat, add it to a saucepan over low heat, and whisk as it heats to restore the silky texture. If needed, whisk in a small amount of broth or stock.
My Favorite Thanksgiving Dishes
If you’re here for the turkey gravy recipe, I’ll bet you’ll love these other Thanksgiving recipes. I have everything here from Thanksgiving sides to Thanksgiving desserts!
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