Are you looking for a foolproof recipe for homemade turkey gravy to make your Thanksgiving feast special? Look no further! This easy tutorial will have you making perfect gravy every time. Whether you're using turkey or chicken stock, this recipe is sure to become a family favorite. So get ready to impress your guests with your fabulous gravy skills! Happy Thanksgiving!
I think it's safe to say that no matter what your favorite part of Thanksgiving is, a really incredible luscious homemade turkey gravy is an imperative part of the meal!
Table of Contents
Why I Love This Recipe
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. You'll be the star of the show with this recipe.
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!
Ingredients & Substitutions
For Turkey Gravy with Drippings:
- Turkey Drippings from the bird
- Chicken or Turkey Stock
- Butter
- Flour
For Turkey Gravy without Drippings:
- Butter
- Shallot finely chopped
- Garlic minced
- Flour
- Fresh Sage
- Fresh Thyme
- Fresh Rosemary
- Chicken or Turkey Stock
*For a full list of ingredients and instructions please see recipe card below.
How to Make Turkey Gravy
Flavor begins with the drippings from the bird - the brine and this herb roasted turkey I've roasted the last few years is the best way to start. The drippings from turkey are extra delicious because of herbs like thyme, sage, parsley and more went onto the turkey. Just think of how incredible a few tablespoons of gravy would be over some mashed potatoes or cornbread stuffing! It's going to be the best Thanksgiving meal yet with this gravy!
Step 1: It starts with the drippings from the bird. Pour off the drippings into a measuring up and add chicken or turkey stock to get 4 cups of liquid total and set aside.
Step 2: Make a roux. Once you've got the liquid measured out and set aside, make a roux with flour and butter in a large skillet.
Step 3: Once the roux is golden brown, carefully pour in the drippings / stock mixture.
Step 4: Whisk everything together while the liquid continues to boil and thicken until desired consistency. Taste and adjust salt and pepper as needed!
How to Store Turkey Gravy
You can store turkey gravy in the fridge in an airtight container for 3-4 days. To reheat, place on the stove in a saucepan and heat on medium low until its warmed through and gets a boil. Add some stock if its thickened too much.
How to Freeze Turkey Gravy
You can freeze turkey gravy in the freezer for 3 months. Store in small batches to allow thawing only as much as you need. Thaw in the fridge overnight. Follow the same re-heating instructions as with refrigeration.
Tips & Tricks
I guarantee nothing beats the flavor of making this with drippings! If you need a little extra help, here's a video I did a few years ago to walk you through gravy making step by step!
FAQs
How to make Turkey Gravy without drippings?
Not to fear! If you didn't make your turkey gravy from drippings or if you bought your turkey pre-cooked, just follow the same steps and forget about the drippings but add in some sautéed shallots and garlic before making the roux if you want to give it an extra boost of flavor. Recipe is printed below!Â
When can I make the turkey gravy?
If you are using the drippings, then I recommend having everything read and whipping it up as soon as you have the turkey drippings.
If you are not using the drippings, you can make the gravy a day in advance or the morning of Thanksgiving and store in the fridge.
Related Recipes
PS – are you thinking of putting this on your Thanksgiving menu? Check out the full What’s Gaby Cooking menu here along with the master prep schedule to keep things organized and on track!
And if you need more Thanksgiving Ideas check out this roundup of 80+ Thanksgiving Recipes and Ideas.
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Homemade Turkey Gravy
Ingredients
Turkey Gravy with Drippings
- Turkey drippings from the bird
- 3 cups chicken or turkey stock
- 3 tablespoons butter
- ¼ cup flour
Turkey Gravy without Drippings
- 3 tablespoons butter
- 1 shallot, finely chopped
- 3 cloves garlic, minced
- ¼ cup flour
- 1 teaspoon fresh sage (or ½ teaspoon dried sage)
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- 1 teaspoon fresh rosemary (or ½ teaspoon dried rosemary)
- 2-3 cups chicken or turkey stock
Instructions
Turkey Gravy with Drippings
- Pour the turkey drippings into a large measuring cup and let it rest until the fat comes to the top. Spoon off most of the fat and discard. Add enough stock to the measuring cup to equal 4 cups of stock/drippings combined.
- Place the roasting pan you used for the turkey on the stove over 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.
- 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. Add the stock/dripping mixture to the roux and whisk to combine.
- 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.
- 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 excess salt.
Turkey Gravy without Drippings
- In a medium saucepan over medium heat, melt butter. Add the shallot and cook until soft, 5 minutes, then stir in garlic and cook until fragrant, 1 minute more. Stir in herbs and cook for 1 minute. Add the flour and cook until golden brown. Then gradually whisk in 2-3 cups of stock. Bring mixture to a boil, then reduce heat slightly and simmer until thickened, about 5 minutes. If the gravy is too thick, add more broth to smooth.
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Prop Styling by Stephanie Hanes // Recipe by What’s Gaby Cooking
Has anyone subbed Gluten agree AP flour with this recipe?
Use corn starch.
I followed the directions and it turned out great! ..I.will use this recipe from now on, Thank You for sharing..
We are doing a belated thanksgiving this weekend and I am looking for a gravy that did not use the liver/heart/etc - this is perfect! However, I am used to having white wine in my gravy. Do you think I could use a cup of wine and the rest stock to make this? Thanks!
yes!! just sub out 1 cup of stock for 1 cup of white wine!! Enjoy
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?
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!!
Bouillon cubes with water will make the stock and a little few drippings will also go in the measure cup for the base of the gravy.
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.
Can you make this vegan using tofu? Also, instead of butter can I use applesauce? Is this gluten free?
This is perfect gravy. My mouth is watering just thinking about it!
Gravy is a must!
The gravy looks perfect!!!
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!!!
Now that's a gorgeous gravy!!!
Only you guys could make gravy look so good!
In all my years this is the very best gravy I have ever made for turkey.
best comment ever! you just made my day!
I want to know do you use self rising or plain flour in gravy?
regular AP Flour!
I like to use cornstarch. The gravy comes out nice and silky.
So do I .I like the shine and the consistency is easy to get with cornstarch. I used flour for years. So matter of preference.
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).
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!