This homemade turkey gravy recipe turns your turkey drippings and just a few pantry staples into a rich, flavorful gravy. It’s the best I have ever tried (no exaggeration), and it’s also so easy to make. Getting the proportions right is what makes this gravy so silky and smooth, the perfect side to round out your Thanksgiving menu.
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Helpful Reader Review
“Excellent recipe! I struggle making gravy but this recipe was easy and worked great. The taste and consistency were perfect! Best gravy at my house in years. Am printing this to keep for next year!” – Margie ★★★★★
Turkey Gravy Video
Watch how easy it is to whisk together this gravy using turkey drippings. My foolproof recipe comes together in just minutes.
Homemade Turkey Gravy
If you’re making my Roast Turkey or Spatchcock Turkey for your Thanksgiving menu, you’ll be left with drippings that hold all of the wonderful flavors and seasonings you’ve added to your bird.
There’s a funny thing about homemade gravy: the folks at your holiday table remember it, because store-bought packets and canned gravy can’t compete. I must have refilled my plate with Mashed Potatoes three times just to have more of the gravy.
After seasoning a turkey and cooking for hours, you’ll only need about 12 more minutes to whip up this gravy recipe. Once you try this, you’ll never toss those turkey drippings again. Liquid gold, my friends. Liquid gold.
Ingredients for Turkey Gravy
You only need a few pantry staples to turn those precious drippings into gravy.
- Drippings from turkey – the juices and fat left in the roasting pan (scrape up the browned bits, they’re full of flavor). Separate the fat with a fat separator or a spoon. Short on fat? Add butter. Short on drippings? Add chicken stock or turkey stock.
- Flour – all-purpose works best.
- Milk – optional, but I love the creamier texture it gives. Broth or water work too.
- Salt and pepper – taste first, since the drippings are already seasoned.
Substitutions and Variations
- Gluten-free – Replace the flour with gluten-free 1:1 flour.
- No drippings – Use butter for the fat and chicken or turkey broth for the drippings, and sauté a little minced shallot and garlic before making the roux. Or try my Easy Mushroom Gravy.
- Dairy-free – Skip the milk and add a little extra broth or drippings.
- Add seasonings – Try thyme, parsley, poultry seasoning, sage, or rosemary.
- Giblet gravy – Boil giblets in water for an hour, strain, and add the broth to the drippings. Mince the giblets (except the liver) and stir them in if desired.
How to Make Turkey Gravy
Here’s a quick overview of the method. You’ll find the full measurements in the recipe card below.
- Strain the Drippings – Pour the pan drippings through a fine mesh sieve into a large measuring cup. Let them rest for a minute so the fat floats to the top. You can also use a gravy fat separator.
- Skim the Fat – Spoon the fat into a medium saucepan (add butter if you’re short), then top up the remaining drippings with broth or water if needed.
- Make the Roux – Heat the fat over medium heat until it sizzles, then whisk in the flour. Keep whisking until it turns light golden brown and smells nutty, like cereal.
- Whisk in the Drippings – Gradually pour in the drippings, whisking constantly to avoid lumps, and bring to a light boil.
- Simmer and Season – Whisk in the milk, simmer for 5 minutes, and season with salt and pepper. Cover to keep warm until you’re ready to serve.
Natasha’s Pro Tip:
For my gravy ratio, I start with a classic roux, equal parts fat and flour, then whisk in plenty of drippings. That’s what makes this gravy silky and pourable. You may have heard of the 3:2:1 rule (3 Tbsp flour, 2 Tbsp fat, 1 cup liquid), which makes a thicker, spoonable gravy.
Gravy Troubleshooting
- Too thick – Whisk in more liquid a little at a time. It’s easy to thin gravy but harder to thicken it without a floury taste, and it thickens as it cools.
- Too thin – Stir in a cornstarch slurry (see the recipe notes). I still prefer flour for the roux itself because it reheats better than cornstarch and doesn’t leave an aftertaste.
- Lumpy – Use a whisk instead of a wooden spoon and add the drippings slowly. If lumps do happen, pour the gravy through a fine mesh sieve before serving.
- Too salty – Very concentrated drippings (especially from a brined turkey) can make the gravy salty. Whisk in a little milk, stock, or water to mellow it out.
Make-Ahead and Storage
If you have leftovers, try the gravy with my Leftover Turkey in Gravy, or poured over Homemade Biscuits. To make gravy ahead, use butter and broth since you won’t have drippings available (see Substitutions and Variations above). Store cooled gravy in the fridge for 1 to 2 days or freeze it for 2 to 3 months, then reheat it gently. You’ll find all the details in the recipe card notes.
What to Serve with Turkey Gravy
Gravy is a staple on most Thanksgiving menus, and I serve it warm in a gravy boat for easy pouring. Of course, it goes on the turkey and mashed potatoes, but if a few drips (or more) end up on my Stuffing, Dinner Rolls, and Brussels sprouts, I won’t be at all upset.
Once you see how easy it is to make gravy from your own pan drippings, I don’t think you’ll go back to the packets or powder mixes. If you make it this year, let me know in the comments what you pour it over first.
Turkey Gravy
Ingredients
- 3 Tbsp all-purpose flour, or use Gluten-Free 1:1 flour
- 3 Tbsp fat drippings from roasted turkey, or butter to make up the difference
- 2 cups turkey drippings, skimmed of fat (add water or broth if you don't have enough drippings)
- 1/4 cup milk, stock, or water, or added to desired consistency
- salt and pepper to taste
Instructions
- Strain the Drippings: Once your Thanksgiving turkey has been transferred from the roasting pan and is resting, make your turkey gravy. Strain all drippings from the turkey pan through a fat separator or fine mesh sieve into a large measuring cup. Discard any solids you catch in the sieve. The fat floats to the top as it sits for a few minutes.
- Skim the Fat: Skim off 3 Tbsp of fat and transfer into a medium saucepan (add butter if you don't have 3 Tbsp). Skim off and discard excess fat left in the measuring cup. You should have about 2 cups of drippings left in the measuring cup after the fat is removed. Add more water or broth if needed to make 2 cups.
- Make the Roux: Set the saucepan over medium heat. Once the fat is starting to sizzle, whisk in 3 Tbsp flour and stir until well combined. Continue whisking until the mixture is starting to turn a light golden brown and smells nutty, about 2 minutes.
- Whisk in the Drippings: Gradually pour the remaining broth from drippings into your saucepan, whisking constantly. Bring to a light boil while continuing to whisk.
- Simmer and Season: Add 1/4 cup milk, stock, or water to your desired consistency and taste, and simmer for 5 min. Season with salt and pepper to taste if needed. Remove from heat, cover with a lid, and keep warm until ready to serve, then transfer gravy to a gravy boat to serve. It will thicken slightly as it cools.
Notes
- To Refrigerate: Store cooled gravy in an airtight container in the refrigerator for 1-2 days.
- Freezing: Freeze in an airtight, freezer-safe container for 2-3 months.
- To Reheat: Thaw overnight in the refrigerator, then reheat in a saucepan over low heat so it won't curdle, or microwave in 15-second intervals until warm. Add a splash of stock or water to thin, if needed.
Nutrition Per Serving
More Thanksgiving Recipes
Easiest Turkey Brine
Cranberry Sauce Recipe
Sweet Potato Casserole
Pumpkin Pie
