Homemade Turkey Gravy

Rating:

Total Time:

15 minutes

Difficulty:

Easy

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 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!

How to make Homemade Turkey Gravy:

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!

Homemade Turkey Gravy Key Steps:

  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.
  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. Once the roux is golden brown, carefully pour in the drippings / stock mixture. 
  3. Whisk everything together while the liquid continues to boil and thicken until desired consistency. Taste and adjust salt and pepper as needed! 

How to make Turkey Gravy without drippings?

Not to fear! If you didn’t get any 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! 

AND if you need a little extra help to make homemade gravy:

here’s a video I did a few years ago to walk you through gravy making step by step! 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!

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
Homemade Turkey Gravy from www.whatsgabycooking.com (@whatsgabycookin)

Homemade Turkey Gravy

Gaby
I think it's safe to say that no matter what your favorite part of Thanksgiving is, a really incredible luscious homemade gravy is an imperative part of the meal!  
5 from 11 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Side Dish
Cuisine American
Servings 6 People

Ingredients
  

Turkey Gravy with Drippings

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

Turkey Gravy without Drippings

  • 3 tablespoons butter
  • 1 shallot, finely chopped
  • 3 cloves garlic, minced
  • 1/4 cup flour
  • 1 teaspoon fresh sage (or 1/2 teaspoon dried sage)
  • 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
  • 1 teaspoon fresh rosemary (or 1/2 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.

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

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Recipe Rating




95 comments

  1. Lynn

    Can I make this gravy without drippings from the bird? If so how would you do it, thanks?

  2. Reina

    Hello!

    I plan on making without the drippings. I’m going to follow the recipe from hour all clad partnership live the Other night. Can I make this gravy on Wednesday?!

  3. Emily

    I’ll be making this using stock only since we’re frying the turkey. For the spices: I see both fresh spice and dried spice measurements. These amounts are either fresh/or dried, correct? I don’t want to over spice!

  4. Taylor

    I have to use one of those throwaway aluminum pans to cook my turkey! Is there a way to do this without using the same pan over the stove? I don’t believe those can go on the stove!

  5. Jen

    5 stars
    SO GOOD. I made the gravy without the drippings because I am just not a fan of turkey dripping gravy. WOW this recipe is amazing. Even the turkey dripping gravy “snobs” in my family preferred Gaby’s recpie.

  6. Liz

    5 stars
    We made steak for Thanksgiving instead of turkey, but still wanted gravy for mashed potatoes and stuffing, so we did the no drippings version. It was incredible and so easy to make. It added the right balance of flavors to these dishes, and we’ll definitely use this recipe again and again. A Gaby recipe never disappoints!

  7. Megan

    5 stars
    I used this simple recipe for on Thanksgiving and it came out amazing! Thanks so much!

  8. DM

    5 stars
    Made this without drippings and it was incredible. I added a bit of corn starch for thickness. The herbs really pull it together. Loved it!!

  9. ruth

    5 stars
    Every year my dad complains about gravy. So last year I made Gaby’s gravy and for ONCE IN MY LIFE he didnt complain! I had to make a second batch for leftovers 🙂

  10. TERRY FEST

    GRAVY is the center of our dinner at Thanksgiving. Our family on both sides are crazy fabulous cooks. My mother made the best gravy ever between all the cooks. She taught me. The same steps you take with a thickening agent, stock, added to drippings. ADDITIONAL STEPS: (This method works also the next day when you want more gravy ) add some bones, turkey dark and light parts (scraps) into the pan and some stock like you do. FRESH ground pepper of course. One thing I do is take the legs off the turkey skin and all and they go in my gravy pan the whole time, releasing more flavor. My gravy is finished when my husband has boned the turkey – so everything is cooked except the finishing touch of gravy – for 20 minutes or so the gravy is simmering waiting for my legs and some stuffing and more skin if possible – it sits in the gravy while it thickens and simmers collecting all that extra flavor. Yes, I put stuffing like 1/2 cup or more, mash it down into the liquid gravy, and just keep stirring. At. the very end just when it is ready to serve – I ADD ANOTHER 2 TB of butter to give it a silky smooth shiny texture. YUM. MIND YOU THE OTHER LADIES ARE TENDING THE LAST MINUTES VEGETABLES AND DISHES reading them for serving. I hope this makes sense – and I hope you have a beautiful holiday with that sweet baby and loving hubby. Adore you and wish you get 1/2 as much back as you give to the cooking community.

  11. Lauren Crawford

    Have 10 coming for dinner. Can I double recipe to make more? Or would that mess up the balance? What do you recommend?

    • Gaby

      doubling is no problem! I did x4 this weekend and it was perfection

  12. Lisa

    Just what I was looking for! How many days ahead can I make this? For reheating, just bring to a simmer and maybe add stock if too thick?

    • Gaby

      I’ve done it 4 days ahead no prob. just froze and then thawed with a little extra stock over low heat

  13. Lois Stentz

    5 stars
    Great gravy for the occasion that you have no turkey drippings! I made the Turkey Gravy Without Drippings version yesterday and it was a hit. I made one change to it- we were making an appetizer that called for mushrooms. I added all the mushroom stems to the gravy while it was simmering. They cooked down and added good flavor. I strained the gravy so it had no lumps of mushroom in it.

  14. Rachel

    5 stars
    I made this gravy for Thanksgiving this year, and it was perfect!! We ordered the turkey, so I used the non-drippings recipe. So easy and delicious!