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 drippings from your herb roasted thanksgiving 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!
Homemade Turkey Gravy at a Glance
- 🕒 Total Time: 15 minutes (5 min prep + 10 min cook)
- 👪 Servings: 6 people
- 🍝 Cuisine Type: American / Thanksgiving holiday classic
- 🧂 Flavor Profile: Rich, savory, buttery roux with deep turkey or chicken stock flavor; herbal notes if using aromatics in the no-drippings version.
- 📖 Dietary Info: Contains poultry drippings (if using), dairy (butter), gluten (flour) – for a vegetarian-style version omit drippings and use vegetable stock plus herbs.
- 📦 Storage Notes: Refrigerate covered for 3-4 days. Freeze in batches for up to 3 months. Reheat on the stove, add stock if it thickens too much.
- ⭐ Why You’ll Love It: This gravy elevates the feast – whether you use drippings from your turkey or go the no-drippings route, it’s a make-ahead winner that brings comforting depth and ties together all the holiday sides.
Summarize and save this content on
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 (if you used my easy turkey brine, then you're already sitting pretty here)
- 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 easy turkey 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 delicious 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 roasted turkey. 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
🧈 Start With a Good Roux
- Melt butter and whisk in flour until smooth and golden
- Cook roux long enough to remove raw flour taste (2–3 minutes)
- For deeper flavor, cook until nutty brown (careful not to burn)
🥣 Drippings = Flavor Gold
- Use turkey drippings if you have them they add rich, roasted flavor
- Skim excess fat before using (or your gravy can get greasy)
- No drippings? Use high-quality stock or broth instead
- If gravy tastes flat, stir in a spoonful of drippings at the end
🧂 Season Gradually
- Turkey + brine = salty already don’t over-salt the gravy
- Taste after adding drippings before seasoning
- Start with pepper and herbs, add salt last
🥄 Whisk Consistently
- Add liquid slowly while whisking to avoid lumps
- If lumps happen, strain through a fine-mesh sieve
💧 Thin or Thicken as Needed
- Too thick? Add more stock gradually
- Too thin? Simmer longer or whisk in a slurry (1 teaspoon flour + 2 teaspoon broth)
🧄 Boost Flavor (Optional but Great)
- Stir in fresh herbs (thyme, sage, parsley) at the end
- A splash of white wine, sherry, or lemon juice brightens flavor
- Add a knob of butter at the end for silkiness
- A pinch of pepper flakes = subtle heat
🥶 Make-Ahead Friendly
- Make roux and stock base 1–2 days ahead
- Reheat gently and whisk to revive texture
- Add drippings on Thanksgiving day if you have them
📦 Storage Tips
- Refrigerator: 3–4 days
- Freezer: up to 3 months (cool fully first)
- Freeze in small portions for easy reheating
👩🍳 Texture & Finish Tricks
- Stir continuously to avoid scorching on the bottom
- Rested turkey → more drippings for gravy, be patient
- If gravy looks dull, whisk in butter
🚫 Common Mistakes to Avoid
- Using cold stock (causes lumps, warm it first)
- Adding all liquid at once
- Not skimming fat off drippings
- Over-salting before tasting
✨ Pro Chef Moves
- Add roasted garlic to gravy for depth
- Keep an immersion blender handy to smooth last-minute lumps
- Garnish turkey platter with extra gravy on top for sheen
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!
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
🧈 Start With a Good Roux
- Melt butter and whisk in flour until smooth and golden
- Cook roux long enough to remove raw flour taste (2–3 minutes)
- For deeper flavor, cook until nutty brown (careful not to burn)
🥣 Drippings = Flavor Gold
- Use turkey drippings if you have them they add rich, roasted flavor
- Skim excess fat before using (or your gravy can get greasy)
- No drippings? Use high-quality stock or broth instead
- If gravy tastes flat, stir in a spoonful of drippings at the end
🧂 Season Gradually
- Turkey + brine = salty already don’t over-salt the gravy
- Taste after adding drippings before seasoning
- Start with pepper and herbs, add salt last
🥄 Whisk Consistently
- Add liquid slowly while whisking to avoid lumps
- If lumps happen, strain through a fine-mesh sieve
💧 Thin or Thicken as Needed
- Too thick? Add more stock gradually
- Too thin? Simmer longer or whisk in a slurry (1 teaspoon flour + 2 teaspoon broth)
🧄 Boost Flavor (Optional but Great)
- Stir in fresh herbs (thyme, sage, parsley) at the end
- A splash of white wine, sherry, or lemon juice brightens flavor
- Add a knob of butter at the end for silkiness
- A pinch of pepper flakes = subtle heat
🥶 Make-Ahead Friendly
- Make roux and stock base 1–2 days ahead
- Reheat gently and whisk to revive texture
- Add drippings on Thanksgiving day if you have them
👩🍳 Texture & Finish Tricks
- Stir continuously to avoid scorching on the bottom
- Rested turkey → more drippings for gravy, be patient
- If gravy looks dull, whisk in butter
🚫 Common Mistakes to Avoid
- Using cold stock (causes lumps, warm it first)
- Adding all liquid at once
- Not skimming fat off drippings
- Over-salting before tasting
✨ Pro Chef Moves
- Add roasted garlic to gravy for depth
- Keep an immersion blender handy to smooth last-minute lumps
- Garnish turkey platter with extra gravy on top for sheen
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Prop Styling by Stephanie Hanes // Recipe by What’s Gaby Cooking
I made an enriched stock with the roasted backbone and neck from the turkey, and I'm making the make-ahead gravy as we speak. Question: Should I still add the drippings from my spatchcocked turkey on Thanksgiving day and if so how much?
sure! add a cup and reduce if it needs to thicken up
Wild question, but do you use salted or unsalted butter in this recipe? I'll be using this along with your brined turkey, which I know has quite a bit of salt. Thanks!
unsalted!
These are great tips! Really looking forward to trying making gravy with drippings this year! I seem to always have a lot of gravy leftover. Any ideas what else I can use it on? Thank you!
I use it on sandwiches to keep them moist for leftovers!
Delicious
I hope it turns out OK… I will be making it with both drippings and the veggie/herbs. Hope it’s not too flavorful for everyone.
This gravy came out like silk. Thanks!
I made this gravy tonight so I would not have to be bothered with it tomorrow besides re heating it up. I did only use the fat on top in place of the butter and then all drippings. Tastes great!
Made this gravy for a vegetarian coming to Thanksgiving dinner this year. It is so delicious I made a second batch for everyone.. used the no dripping version with vegetable better than bouillon..... It's a keeper!
Do you use rubbed or ground sage
I’ve made your recipe twice and will be making again. I’ve made it without drippings and it truly is the best gravy!! So delicious and so easy!