Gravy might just be the unsung hero of every Thanksgiving feast—and when it’s done right, it turns simple turkey and mashed potatoes into unforgettable bites. This article walks you through the most flavorful turkey gravy recipe you’ll ever try, made straight from pan drippings. We’ll show you how to master the roux, fix common mistakes, and even make a gluten-free version, so you can wow guests with a velvety, rich sauce every time.
Looking for inspiration? Try this Perfect Homemade Stuffing Recipe to go with your gravy masterpiece.
JUMP TO
Table of Contents
Why This Turkey Gravy Recipe Deserves a Spot on Your Table
There’s something magical about a gravy that’s made from scratch. Sure, store-bought versions or powder packets might be convenient, but nothing compares to the deep, savory flavor you get when using real turkey drippings.
Homemade turkey gravy has a depth you can’t replicate in a jar. It’s creamy, rich, and instantly elevates everything on your plate—from mashed potatoes to roasted veggies and even stuffing. Plus, it takes just a few minutes to make after your turkey is done roasting. This turkey gravy recipe isn’t just a side dish—it’s the centerpiece that brings the whole holiday meal together.
Don’t miss our comforting Creaminess Baked Mashed Potatoes—they’re the perfect canvas for this rich gravy.
Classic Ingredients for the Best Turkey Gravy
Essential Pantry Staples
The beauty of this turkey gravy recipe is its simplicity. You only need a handful of ingredients, most of which you likely already have in your kitchen.
| Ingredient | Purpose |
|---|---|
| Turkey drippings | Base flavor for deep richness |
| All-purpose flour | Thickens the gravy (can be gluten-free) |
| Fat (from drippings) | Combines with flour to make a roux |
| Milk or broth | Thins the gravy to silky consistency |
| Salt & pepper | Final seasoning to balance flavors |
Optional Flavor Boosters
To take things up a notch, consider adding one or more of the following:
- A splash of white wine for acidity
- Finely diced shallots or garlic sautéed in the fat
- Fresh herbs like thyme, rosemary, or parsley
- A pinch of poultry seasoning or sage
Discover great ideas like our Thanksgiving Appetizer Deviled Eggs to round out your festive spread.
Smart Substitutes
Don’t have drippings or need dietary alternatives? No problem.
- Gluten-free: Use a 1:1 gluten-free flour blend
- No drippings: Use butter and turkey/chicken stock
- Dairy-free: Swap milk with more broth or unsweetened plant milk
- Extra savory: Add a bouillon cube or dash of soy sauce
Check out this Easy Fruit and Cracker Pizzas Recipe for a kid-friendly leftover snack that pairs great with a savory sauce!
Step-by-Step: How to Make Turkey Gravy from Scratch
Start by Collecting and Preparing Drippings
Once your turkey has rested, pour the contents of the roasting pan into a measuring cup through a fine mesh sieve. Let it sit until the fat floats to the top. Skim off about 3 tablespoons of fat for the roux. Then measure 2 cups of the liquid underneath—the base of your gravy. If you come up short, add broth or water to top it off.
Making the Roux
A good roux is what sets amazing gravy apart. Start by heating the fat over medium heat, then whisk in an equal amount of flour. Stir constantly until it becomes a smooth, golden-brown paste that smells slightly nutty—this takes about 2–3 minutes.
The roux acts as your thickening agent, so make sure it’s lump-free and toasted just right.
Whisking the Gravy to Perfection
Now slowly pour in your reserved drippings while whisking continuously to prevent clumps. Bring the mixture to a gentle boil, then reduce to a simmer. If it’s too thick, add a bit of milk or broth. If it’s too thin, let it reduce further or stir in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water).
Keep whisking for about 5 minutes, tasting and seasoning as needed. When done, your gravy should coat the back of a spoon and pour smoothly.
Don’t miss our Cranberry Turkey Stuffing Balls Recipe for the perfect bite-sized pairing.
Make-Ahead Tips and Storage Instructions
How to Prep Turkey Gravy in Advance
You can make this turkey gravy recipe ahead of time by using butter and store-bought stock instead of fresh drippings. Just prepare as usual, let cool, and refrigerate in an airtight container.
- Make-ahead tip: Don’t season it too much if you’re storing it—drippings later can add saltiness.
Reheating and Freezing Without Ruining It
To reheat: Use low heat on the stove while stirring. Avoid boiling to prevent curdling.
To freeze: Store in freezer-safe containers for up to 4 months. Thaw overnight and reheat gently with added broth to loosen it up.
Frequently Asked Questions
What is the best thickener for turkey gravy?
Flour works best for a smooth, reheatable gravy. Cornstarch can thicken in a pinch but may create a glossy or gummy texture.
Can I make turkey gravy without flour?
Yes, you can thicken it with cornstarch, arrowroot powder, or even potato starch if gluten-free is your goal. Just adjust slowly to avoid clumping.
How long will homemade turkey gravy last?
Store in the fridge for 2–3 days in a sealed container. It also freezes beautifully for up to 4 months.
Is it better to use broth or drippings?
Drippings win every time for depth of flavor. However, a high-quality stock makes a great backup. Combine both for the best of both worlds.
Conclusion: Why You’ll Never Go Back to Store-Bought
This turkey gravy recipe proves that homemade doesn’t have to mean hard. With just a few simple ingredients, you can create a rich, velvety sauce that ties your whole holiday meal together. Whether you serve it over classic mashed potatoes or spoon it into leftover sandwiches, this gravy will become your go-to every Thanksgiving and beyond.
Don’t miss our Cranberry Turkey Stuffing Balls Recipe—a perfect bite-size pairing for this luscious gravy!
PrintTurkey Gravy Recipe
This turkey gravy recipe is a rich, creamy, and flavorful homemade sauce made from real pan drippings, flour, and a few pantry staples. Perfect for Thanksgiving or any holiday meal, it’s quick to prepare and elevates every dish on your table.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Total Time: 12 minutes
- Yield: 8 servings
- Category: Condiments, Sauce
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 3 Tbsp all-purpose flour (or gluten-free 1:1 flour)
- 3 Tbsp fat drippings from roasted turkey (or butter)
- 2 cups turkey drippings, skimmed of fat (or broth or water to make 2 cups)
- 1/4 cup milk, broth, or water (optional, to desired consistency)
- Salt and pepper to taste
Instructions
- Strain the drippings from the roasted turkey pan through a fine mesh sieve into a large measuring cup. Let it rest to separate fat from broth.
- Skim off 3 Tbsp of fat and transfer to a saucepan. Add butter if there’s not enough fat.
- Measure 2 cups of the remaining broth. Top up with water or stock if needed.
- Heat the fat in a saucepan over medium heat. Whisk in 3 Tbsp flour and stir until it forms a golden-brown roux (about 2 minutes).
- Slowly whisk in the 2 cups of broth. Continue whisking to prevent lumps and bring to a gentle boil.
- Add milk or more broth to reach desired thickness. Simmer for 5 minutes.
- Season with salt and pepper to taste. Serve warm.
Notes
- To thin gravy, slowly stir in extra broth or water until desired consistency is reached.
- To thicken gravy, add a cornstarch slurry (1 Tbsp cornstarch + 2 Tbsp cold water).
- Make it ahead with butter and stock instead of pan drippings.
- Strain final gravy through a mesh sieve if lumps form.
- Refrigerate for 2–3 days or freeze up to 4 months.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 65
- Sugar: 1g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg
