Homemade Turkey Gravy

There’s really no feeling like crafting the most epic Thanksgiving dinner plate and then dousing it in this game changing homemade turkey gravy!

Homemade Turkey Gravy from www.whatsgabycooking.com hands down the best gravy for Thanksgiving! (@whatsgabycookin)

Gravy. It’s the icing on the Thanksgiving cake. The thing that brings it all together. That extra oomph of flavor that you can never get enough of. It’s one of my favorite parts of Thanksgiving and I have a fool proof recipe that’s going to be your new bff.

Growing up my sister and I used to fight about who got to sit next to the gravy boat at Thanksgiving. I mean, is that normal? Someone tell me yes! But we just can’t get enough! It’s that extra salty kick that makes everything better. Potatoes. Stuffing. Turkey! Carrots. I mean, the possibilities are endless!

Flavorful gravy begins with the drippings from the bird – and this herb roasted turkey I’ve roasted the last few years is the best way to start. The drippings from turkey are laced with all sorts of herbs like thyme, sage, parsley and more which makes for the most perfect gravy imaginable. Omg I can’t even wait to drench my mashed potatoes with this Homemade Turkey Gravy! It’s going to be the best Thanksgiving meal ever!

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.

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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!

  2. I am a gravy girl as well!! It is the only time of the year I have it, and this one looks like a sure winner!!! Can’t wait to drown the mashed potatoes!!!

  3. Can you make this vegan using tofu? Also, instead of butter can I use applesauce? Is this gluten free?

  4. I am so excited !!! Just made this gravy tonight had an early thanksgiving. It turned out Can’t believe it. Thanks so much for sharing.

  5. How do you end up with 4 cups of drippings/stock? We always roast a large turkey, but never have more than a little bit of drippings. At most 1/2 cup. Ideas?

    1. my herb roasted turkey recipe has a bunch of lemons in it so they give off a lot of liquid as does the butter herb spread! But – no matter the amount of drippings, you can add stock to make the 4 cups needed for the recipe!!

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