Turkey Gravy Is Easier Than You Think!
I mean, honestly, if you’re already going to the trouble of roasting a whole turkey, you might as well put those flavorful pan drippings to good use and whisk together a quick homemade turkey gravy. ♡
It only takes about 15 minutes (a perfect job for the 30-minute window while your turkey rests before carving). And with just a few simple ingredients, you can make a richly flavored gravy to spoon over your turkey, mashed potatoes, stuffing, all of it.
I’ve made this turkey gravy recipe for years, and it’s the one I trust because it’s simple, dependable, and easy to customize with herbs or a splash of wine. Totally worth the effort. You’re going to love it!
Recipe Tips
Here are a few of my favorite tricks to guarantee smooth, flavorful gravy every time:
- Skim the fat while the pan is still warm. Warm drippings separate more easily, making it simpler to measure out the fat and juices.
- Use a fat separator if you have one. It’s not essential, but if you own a fat separator, it makes the skimming process nearly foolproof. (I use this one.)
- Warm your stock before adding it. Warm liquid blends into the roux more easily, helping prevent lumps.
- Add the liquid gradually. Pouring it in slowly — whisking as you go — makes the gravy silky and smooth.
- Adjust consistency at the end. Too thick? Add more warm stock. Too thin? Let it simmer for a few minutes.
- Taste and season last. Turkey drippings are naturally salty, so always season at the very end once everything has come together.
- Strain for ultra-smooth gravy. Optional, but lovely if you want a perfectly velvety finish.
- Pre-warm the gravy boat. If you want to make sure the gravy stays nice and warm, fill your gravy boat with hot (not boiling) water first. Then empty the water and add the gravy and serve!
Recipe Variations
This classic gravy is wonderfully adaptable. Here are a few fun ways to change things up:
- Add garlic. Stir in finely minced garlic or a pinch of garlic powder while making the roux.
- Add herbs. Fresh rosemary, thyme, sage, or a combination all work beautifully.
- Add umami. A splash of soy sauce, Worcestershire, or even a tiny dab of miso deepens the flavor.
- Add cream. Whisk in a tablespoon of cream or half-and-half at the end to make a more creamy gravy.
- Add wine or sherry. Dry white wine or dry sherry brings a lovely depth and brightness.
- Make it gluten-free. Swap the flour for a gluten-free all-purpose blend.
FAQ
Sure! (Well, assuming your turkey is already cooked and the pan drippings are ready to go!) You can make this gravy up to 2–3 days ahead, then just cool and store it in the fridge. Rewarm gently and thin with a splash of stock as needed.
No problem — just use more warm chicken stock to reach 4 cups total liquid.
Whisk vigorously or blend with an immersion blender. Or simply strain it for a perfectly smooth finish.
Yes! Butter works beautifully here and gives a classic, rich flavor.
If the gravy seems too thin, let it simmer for a few minutes to reduce and thicken. If needed, whisk in a small slurry (1 teaspoon flour + 1 tablespoon water).
If the gravy is too thick, just add more warm stock or water until it loosens to your liking.
Turkey Gravy
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: About 8–10 servings (roughly 4 cups of gravy) 1x
Description
This easy turkey gravy recipe uses pan drippings, a simple roux, and warm stock to create a rich, silky, foolproof gravy perfect for Thanksgiving or any roasted turkey dinner.
Ingredients
- 1/3 cup fat skimmed from the turkey pan drippings (or butter)
- 1/3 cup all-purpose flour
- 1 to 2 cups turkey juices (whatever you have, after the fat has been skimmed off)
- 3 to 4 cups warm chicken stock
- fine sea salt and freshly-ground black pepper, to taste
- 1 teaspoon chopped fresh rosemary or thyme, optional
- 1 tablespoons dry sherry or dry white wine, optional
Instructions
- Separate fat and juices: After roasting your turkey, pour the pan drippings into a heatproof measuring cup or fat separator. Skim off most of the fat and measure the dark juices (you’ll usually have 1–2 cups). Add enough warm chicken stock to total 4 cups combined liquid (start with less stock if you have plenty of juices).
- Make the roux: In a large skillet or saucepan over medium heat, melt the skimmed turkey fat (or butter). Sprinkle in the flour and whisk constantly for 3-4 minutes, until lightly golden and nutty.
- Add liquids gradually: Slowly whisk in about 3 cups of the juices/stock mixture, a little at a time, whisking out any lumps. Once smooth and thickened slightly, add more liquid as needed to reach your preferred gravy consistency.
- Optional wine and herbs: Stir in the sherry or white wine if using, and simmer gently for 2–3 minutes. Taste and season with salt and pepper. Stir in fresh herbs if desired.
- Finish and serve: If you prefer a perfectly smooth gravy, strain through a fine-mesh strainer. Transfer to a warm gravy boat and serve right away.
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