Homemade Turkey Gravy

4.97 from 32 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 Time5

Cook Time10

Total Time15

Course: Side Dish

Cuisine: American

Servings: People

Author: Gaby Dalkin

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