Homemade Turkey Gravy

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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!  

A grey bowl with turkey gravy garnished with freshly ground black pepper with a spoon in it, along with a bowl of mashed potatoes, and some kosher salt and black pepper on the side, all placed on a brown cloth on a wooden table.


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

A mise-en-place of all the ingredients required to make turkey gravy.
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!

A pan with turkey drippings and butter.

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.

A pan with turkey drippings turned into a roux with butter and flour and a whisk in the pan.

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.

A pan with a roux made with turkey drippings, and stock being poured in while a hand whisking as the stock is poured in.

Step 3: Once the roux is golden brown, carefully pour in the drippings / stock mixture.

A pan with turkey gravy with a whisk in it.

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!

A close-up shot of a grey bowl with turkey gravy garnished with freshly ground black pepper with a spoon in it, with a bowl of mashed potatoes on the side.


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.

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

Author: Gaby Dalkin
5 from 25 votes
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!  
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Side Dish
Cuisine American
Servings 6 People


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


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.


I guarantee nothing beats the flavor of making this with drippings!

Nutrition Information

Calories: 215kcal | Carbohydrates: 16g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 36mg | Sodium: 373mg | Potassium: 245mg | Fiber: 1g | Sugar: 3g | Vitamin A: 372IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

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


  1. I'm looking forward to making the gravy with drippings on Thanksgiving (my first attempt at gravy). If I want to increase or decrease the amount of gravy produced (e.g., 2 cups, or 6 cops), should I adjust the amounts of flour and butter accordingly, or leave those amounts unchanged?

  2. Correction of link -- I viewed the Turkey breast recipe and wanted to make the turkey gravy but just could not get to it. Finally found a way. The link below the Turkey Gravy picture is pointing to the "Turkey Breast" recipe. It's only when I clicked on the Gravy picture that I was able to see the gravy recipe. We are very much looking forward to making the turkey breast and gravy. We made the cranberry sauce and it was great.

  3. Hi Gaby!

    I'm making a turkey breast and don't usually get much drippings. Could you make the turkey gravy without drippings ahead of time, then when reheating the gravy add whatever drippings you do get that day?

  4. 5 stars
    Yummmmm did not have drippings, but followed your recipe exactly as written (without turkey drippings) and made it a day ahead, and it was perfect! On my turkey dinner menu from here on out

  5. 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!

  6. 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.

  7. 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?

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

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

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