Turkey Gravy

Last Updated January 4th, 2024 at 11:09 pm by Lisa

Make a perfect turkey gravy in just 10 minutes with this step-by-step guide and four simple ingredients.

The rich pan drippings from your Thanksgiving turkey add an incredible depth of flavor and is a simple process. Learn my Chef's secret for velvety smooth results and no lumpy gravy...

Turkey Gravy Recipe

Of all the Thanksgiving recipes, making a delicious gravy can make people a little bit uneasy in the kitchen. Today, we will cover how to make the best homemade turkey gravy! And the easiest way to ensure there are no lumps.

Get my cooking techniques for a silky smooth rich gravy that I learned in professional cooking school. The cooking technique came from my French Chef instructor, and it works every single time flawlessly.

There is a full video in the recipe card below. So go see how I make it with all the stages of cooking a delicious turkey gravy! And you can scale this recipe up and down for your holiday feast right in the recipe as well. Let's make gravy...

Turkey Gravy Ingredients

• soft butter 
• all purpose flour
• turkey pan drippings (try my Roast Turkey recipe!)
• Chicken Stock (Bone Broth) chicken broth, turkey broth, or turkey stock

Make My Homemade Chicken Stock! The flavor of the gravy is deeply enhanced by both the turkey juices and the addition of good chicken stock. Making turkey gravy from stock is the way to go. I have made my own stocks for decades, a skill passed from my Grandmother on down through to my Mom and I carry on the tradition. I use storebought if I don't have any in my freezer.

Have you ever wondered how to make your own stocks at home? Learn how to make Chicken Stock, also known as bone broth. This is a step-by-step guide with cooking tips plus how to freeze it with 15 delicious new recipe ideas. Save money and have some ready to elevate dinner, soups, sauces, and stews.

The Best Turkey Gravy Instructions

1. Start With Good Turkey Pan Drippings

Save those golden drippings from your juicy roast turkey, and whisk together a fantastic brown gravy for your Thanksgiving table. However you season your bird, will enhance the gravy flavor. Fresh herbs like parsley, fresh thyme, sage, and rosemary or a Turkey Dry Brine Rub spice mix, salt, and black pepper all add extra flavor to the gravy!

1. As the turkey starts to cook, the best way to get enough pan drippings is to pour a 32 ounce box of chicken stock into the bottom of the roasting pan. It adds moisture while the bird roasts and creates several cups of drippings you need for good gravy. Use a turkey baster with those pan juices to keep your meat moist, and to help it get golden brown.
2. As the pan juices evaporate, add another 32 ounce box of chicken stock to keep liquid in the pan high enough to keep the brown bits at the bottom of the roasting pan from burning and to create pan drippings.
3. Optional Steps: Once you remove the turkey drippings from the pan, you can drain off the layer of fat using a fat separator. A fat separator is basically a large measuring cup with a special spout that helps the fat rise to the top so it can be poured off. I don't typically do this step, but you can if you wish. I think the fat adds delicious flavor! Another option is to strain the drippings with a fine-mesh sieve. I typically don't do this unless there are a lot of pieces of herbs like rosemary or larger turkey bits in the gravy. These are both a matter of personal preference!

2. Make Flour-Butter Thickener (Beurre Manié)

On a small plate or in a small bowl, press ¼ cup softened butter with ¼ cup flour with a fork until well incorporated into a paste.

The French chefs call this mixture a Beurre Manié, and it is great to thicken soups, stews, and sauces like gravy!

PRO TIP: For the best gravy, some people like a thick gravy, and others like a thin gravy. The consistency is up to you! To thicken gravy, cook it longer and don't add any extra chicken stock. For thinner gravy simply add more chicken stock and don't add as much flour-butter thickener.

3. Now It's Time To Cook Your Perfect Gravy

Pour one cup of turkey drippings into the pan, then one cup of chicken stock, equal portions are what you want. You can use all pan dripping if you prefer, add stock to increase the gravy amount as you desire.

4. And Now Thicken The Gravy

Now whisk 1-2 tablespoons of the flour-butter (Beurre Manié) mixture into the pan over medium heat. Stir with a whisk or wooden spoon constantly until well incorporated. Simmer, don't boil on a medium low heat.

5. Whisk And Simmer For 5 Minutes

It will begin to thicken at about 5 minutes, the gravy will get silky and glossy. The key is to not walk away, keep adding more chicken stock and butter/flour mixture. And keep stirring on a low heat with a whisk for 5 more minutes. If it boils turn your heat down to medium-low heat. You want a nice gentle simmer.

PRO TIP: For the best results, taste your gravy as you go. Resist the urge to add additional salt, there is usually enough salt and seasonings on the roasting turkey, in the stock, and butter.

6. Let's Finish Thickening

It takes about 10 minutes total time to finish cooking gravy, and it will thicken even more when you take it off the heat!

7. Serving Hot Gravy

Serve hot in a gravy boat with sliced turkey, dressing, mashed potatoes, and other Thanksgiving or holiday side dishes.

Leftover turkey gravy should be stored in an airtight container chilled in the refrigerator. Be sure to not keep leftover gravy at room temperature for more than 2 hours, and get it chilled for fridge storage safely. Eat within 3-4 days.

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