Homemade Turkey Gravy

So earlier today I said my husband thinks the Turkey is the most important part of Thanksgiving. I on the other hand am ALL about the Homemade Turkey Gravy.

Homemade Turkey Gravy from www.whatsgabycooking.com (@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. 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!

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 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! It’s going to be the best Thanksgiving meal yet with this gravy!

AND if you need a little extra help – here’s a video I did a few days ago to walk you through gravy making step by step!

Homemade Turkey Gravy

Yield: Depends on how much you like gravy - but this feeds roughly 6-8 people

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. Spoon off most of the fat and discard. Add enough stock to the measuring cup to equal 4 cups of stock/drippings combined.
  2. Place the roasted pan you roast 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.
  3. 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.
  4. Add the stock/dripping mixture to the roux and whisk to combine.
  5. 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.
  6. 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.

Photo by Matt Armendariz / Food Styling by Adam Pearson / Prop Styling by Gena Sigala // Recipe by What’s Gaby Cooking

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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!

      1. 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.

  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!!

  6. 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!

  7. I followed the directions and it turned out great! ..I.will use this recipe from now on, Thank You for sharing..

  8. This looks amazing! Any recipes for gravy when you fry your turkey and don’t have drippings? Thanks!

  9. Hi Gaby.
    I’ll be using an oven bag and won’t have any of the goodies that get stuck to the bottom of roasting pans. 🙁
    What would you suggest in place of?

    1. Hi Beth!

      I haven’t done a turkey in an oven bag before – so I would say if you don’t have dripping, you could saute some garlic, butter, shallots and dried herbs in place of that!

      1. I used an oven bag today and had plenty of dripping to mix with the stock! We just got done cleaning up and all of our family and friends commented on how good the gravy was!

  10. I Iove to make gravy every holiday or dinner night its called for and i cant wait to try your recipe! I will keep you updated later and let you know my outcome. Happy thanksgiving and thank you much so for sharing.

  11. My daughter googled homemade turkey gravy at the last minute yesterday and this is what she found. We gave it a try and it was awesome! It definitely will be used time and time again in my house!

  12. Gaby….you say to skim off the turkey fat and reserve but then you make the roux with butter. When do you use the turkey fat???? Thanks!!! Happy Thanksgiving!!!

  13. This is the best gravy recipe! I used it last year and this year for Thanksgiving and I always get compliments. Even my Mom asked me for the recipe and she’s been making her own for 50 years! Next year I think I’ll have to try your whole Thanksgiving day menu.

  14. I made this last night. It was amazing. I truly have to say this is the best recipe for making gravy delicious and easy. Thank you so much. I will never use another recipe but this one.


  15. This will be my first time ever in my 30 years of cooking turkey that I don’t use my mother’s gravy recipe – leave all the drippings in the pan, add in the giblet & vegetable water, followed by adding in flour & water (shaken together in a jar!) However, it never seems to come out right, in that it’s either too greasy or flavorless, with more time being spent trying to improve the consistancy &/or taste! For the first time ever I’m breaking tradition & will try your recipe as clearly, others have made it with great success, I’m really excited about trying something new & will let you know how it turns out! Happy New Year, Gaby!

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