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.
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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.
How to make Turkey Gravy without drippings?
No drippings, no problem. You can make excellent turkey gravy with butter, stock and a few aromatics, and you can make it a day ahead, which is the real reason to know this version. This is what I do when the turkey is a breast, or the bird was roasted somewhere else.
Build the flavor the drippings would have given you. Melt 3 tablespoons butter in a saucepan over medium heat. Add a finely chopped shallot and cook until soft, about 5 minutes, then 3 minced garlic cloves for a minute more. Stir in a teaspoon each of fresh sage, thyme and rosemary (half that if dried) and let them sizzle for a minute.
Roux, then stock. Add ¼ cup flour and cook, stirring, until it turns golden brown. Don't rush this, the color of the roux is the color of your gravy. Gradually whisk in 2 to 3 cups of chicken or turkey stock, bring to a boil, then simmer until thickened, about 5 minutes. Too thick? More stock. Too pale? A little longer on the roux next time, or a spoonful of the browned bits from any roasted vegetables you have going.
Make it ahead. Cool, refrigerate up to 2 days, and reheat gently with a splash of stock, whisking until glossy. If you end up with drippings after all, stir a spoonful in at the end. That's the best of both.
Make Ahead and Reheat
Yes, you can make turkey gravy ahead. The trick is to make the base up to 3 days early and add the drippings on Thanksgiving Day. You get a real, from-scratch gravy without doing anything at the stove during the twenty minutes when everything else needs you.
The base, up to 3 days ahead. Follow the no-drippings method below in the FAQs. Shallot, garlic, herbs, a golden roux, 3 cups of stock and cook it a little thinner than you'd serve it, since gravy thickens as it chills. Cool it, then refrigerate it in a jar or a container with a lid. It will set into a soft gel in the fridge; that's the roux doing its job, not a mistake.
Thanksgiving Day. While the turkey rests, pour the drippings into a measuring cup, skim the fat, and warm the base over low heat. Whisk in the drippings a few tablespoons at a time until the gravy tastes like the bird. It usually takes ½ to 1 cup and thin with a splash of stock if it's gone too thick. Taste before you add any salt; brined drippings bring plenty.
Reheating, any day. Low heat, a splash of stock, and a whisk. It goes from gel to glossy in about five minutes. Don't boil it hard or the butter can separate; if it does, a tablespoon of cold stock whisked in brings it back.
Keeping it hot through dinner. Pour it into a small slow cooker on Warm or a preheated thermos and it will hold for two hours. Whisk once before it hits the table.
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?
Sauté a shallot and garlic in butter with fresh herbs, make a golden roux with ¼ cup flour, and whisk in 2 to 3 cups of stock. The full method is in the section above, and it can be made a day ahead.
When can I make the turkey gravy?
With drippings, make it while the turkey rests. Without drippings, make it up to two days ahead and reheat with a splash of stock.
How can you fix lumpy gravy?
To fix lumpy gravy, whisk it vigorously to break up the lumps. If lumps persist, strain the gravy through a fine-mesh sieve or cheesecloth. Alternatively, blend it using an immersion blender until smooth.
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 (estimated)
Photo by Matt Armendariz / Food Styling by Adam Pearson / Prop Styling by Stephanie Hanes // Recipe by What’s Gaby Cooking
To add to my previous comment, I used drippings and it turned out a little thin but tasted amazing.
Turned out great! Next time I might use a little more flour.
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?
yes adjust the flour and butter and stock
Can this be made gluten free? Would 1:1 gluten free flour be the substitute or corn startch?
YES a GF flour with a 1:1 sub is perfect
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.
I could skip the bird and just have the gravy!!
OMG my favorite gravy recipe.
Easy to make, and reheats beautify.
It is a keeper for sure.
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?
that would totally work
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
Made version without pan drippings a day ahead and reheated. It was excellent! My new go to. Thanks Gaby!
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!
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.
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?
I've done it 4 days ahead no prob. just froze and then thawed with a little extra stock over low heat
Have 10 coming for dinner. Can I double recipe to make more? Or would that mess up the balance? What do you recommend?
doubling is no problem! I did x4 this weekend and it was perfection
Do you have a gluten free alternative gravy recipe? Please!
Thank you K
you can use gluten free flour