Homemade Gravy

I mean let’s be honest… homemade gravy is the best thing ever invented.

It goes perfectly with EVERYTHING we are planning to put on our plates this Thanksgiving.

Turkey – check.

Stuffing – check.

Mashed Potatoes – check.

Brussels Sprouts – check.

Roasted Carrots – check.

Mac and Cheese (hell yes gravy works on mac and cheese) – check.

Green Beans – check.

I mean, am I wrong? It’s just the perfect thing to drizzle all over our food and go to town. I don’t know why we don’t eat gravy more often.

Here’s quick, and fool proof recipe for you! It just requires the pan drippings from the bird and a few pantry staples. Give it a few minutes and then you’ve got some delectable gravy. I used the pan drippings from my citrus and herb roasted turkey, so this gravy is infused with all the herbs I used on the bird…. sage, thyme and parsley as well as lots of freshly cracked black pepper.

Man I’m hungry! Let’s make some gravy :)

Homemade Turkey Gravy

Homemade Turkey Gravy


  • Turkey drippings from the bird
  • 2-3 cups chicken or turkey stock
  • 3 tablespoons butter
  • 1/4 cup flour


  1. Pour the turkey drippings into a large measuring cup and let it rest until the fat comes to the top.
  2. Spoon off almost all of the fat and set it aside.
  3. Add enough stock to the measuring cup to equal 4 cups of stock/drippings combined.
  4. Place the roasted pan you roasted the turkey in over the stove on medium high heat. Add the butter to the roasting pan and scrape up any brown bits that are stuck to the bottom of the pan.
  5. Add the flour to the pan and whisk everything together until you form a roux. Continue to whisk until the roux is a dark brown color and fragrant.
  6. Add the stock/dripping mixture to the roux and whisk to combine.
  7. Turn the heat to high and bring the liquid to a boil while still stirring. Once the liquid reaches a boil, reduce the heat to medium and stir occasionally until the gravy is as thick as you'd like it.
  8. Once the gravy is thick, serve it immediately or keep it over very low heat until you are ready to serve. If the gravy develops a thin film on the top, just give it a quick whisk. Adjust salt and pepper if needed, but be sure to taste first as the drippings can be salty and you might not need any access salt.

And be sure to check back tomorrow for my all time favorite way to use up any leftover turkey! Let’s just say it involves cheese. Lots and lots of mozzarella cheese. Some pasta and red sauce and well, more cheese. Oh I love the holidays!

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  1. This is the way I make gravy, too, Gaby. I’m curious, though. Why use butter in the roux instead of turkey fat? I use the fat and save the excess. That way I can make more gravy the next day (because we’re a gravy lovin’ bunch).

    1. I use a mixture, that’s why I reserve a tad bit of the turkey fat… but I just like the extra ooomph of flavor that the butter adds :) You could easily do it with the turkey fat too!

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