Turkey Gravy Recipe
This turkey gravy is incredibly flavorful and the best I have ever tried (no exaggeration). The folks at your holiday table will remember it. I must have refilled my plate with mashed potatoes three times just to have more of the gravy. It’s also really easy to achieve if you’re making a Turkey!
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Click here for the turkey recipe/tutorial. After roasting a turkey for several hours, you’ll be left with drippings that encompass all of the wonderful flavors and seasonings you’ve added to your bird. You just can’t replicate this homemade gravy with a store-bought powdered or canned mixture. Those pale in comparison. Once you try this, you’ll never toss those turkey drippings again; liquid gold, my friends. Liquid gold.
Ingredients for the Best Thanksgiving Turkey Gravy:
3 Tbsp flour
3 Tbsp fat drippings from roasted turkey
2 cups turkey drippings, skimmed of fat (add water or broth if needed to make 2 cups)
1/4 to 1/2 cup milk
Salt and pepper to taste
How to make Turkey Gravy:
1. 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 fine mesh sieve into a large measuring cup. Discard anything you catch in the sieve. Let drippings in the measuring cup rest for a minute, the fat will float to the top and broth will sink to the bottom.
2. Skim off 3 Tbsp of fat and transfer into a medium sauce pan (skim off and discard excess fat left in the measuring cup, making sure to keep the broth underneath). Set sauce pan over medium heat. Once oil is starting to sizzle, whisk in 3 Tbsp flour and stir until well combined. Continue whisking until mixture is starting to turn a light golden brown.
3. Gradually pour remaining broth from drippings into your saucepan, whisking constantly. You should have about 2 cups of drippings left in the measuring cup after fat is removed. Add more water or broth if needed to make 2 cups (I had to add 1/3 cup water). Bring to a light boil, whisking constantly.
4. Add 1/4 to 1/2 cup milk, or add it to taste and continue to simmer 5 min. Season with salt and pepper to taste if needed (mine was plenty flavorful without it). Remove from heat, cover with lid and keep warm until ready to serve, then transfer gravy to a gravy boat. It will thicken slightly as it cools. Pour over sliced turkey and mashed potatoes. It’s truly wonderful.
Turkey Gravy Recipe
Ingredients
- 3 Tbsp flour
- 3 Tbsp fat drippings from roasted turkey
- 2 cups turkey drippings, skimmed of fat (add water or broth if needed to make 2 cups)
- 1/4 to 1/2 cup milk
- Salt and pepper to taste
Instructions
-
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 fine mesh sieve into a large measuring cup. Discard anything you catch in the sieve. Let drippings in the measuring cup rest for a minute, the fat will float to the top and broth will sink to the bottom.
-
Skim off 3 Tbsp of fat and transfer into a medium sauce pan (skim off and discard excess fat left in the measuring cup, making sure to keep the broth underneath). Set sauce pan over medium heat. Once oil is starting to sizzle, whisk in 3 Tbsp flour and stir until well combined. Continue whisking until mixture is starting to turn a light golden brown.
-
Gradually pour remaining broth from drippings into your saucepan, whisking constantly. You should have about 2 cups of drippings left in the measuring cup after fat is removed. Add more water or broth if needed to make 2 cups (I had to add 1/3 cup water). Bring to a light boil, whisking constantly.
-
Add 1/4 to 1/2 cup milk, or add it to taste and continue to simmer 5 min. Season with salt and pepper to taste if needed (mine was plenty flavorful without it). Remove from heat, cover with lid and keep warm until ready to serve, then transfer gravy to a gravy boat. It will thicken slightly as it cools. Pour over sliced turkey and mashed potatoes. It's truly wonderful.
P.S. Thanks for stopping by my corner of the web, commenting, keeping in touch on Facebook and Instagram and sharing my recipes with the people you love. I just appreciate you so much. This blog would not be the same without you.
Loads of Love,
-Natasha
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Merry Christmas just wanted to say your recipes are amazing ! I’m doing 2 turkeys this year so I thought I’d do one this evening and as I’m rubbing just butter on the outside of the bird you came into my head , so I looked you up and thought oh I’m going to do this so I did we will see what happens tomarrow morning making your gravey as well I’m sure it will taste amazing can’t wait
Aww, thank you, Brenda! Merry Christmas to you!
Meant to leave this after Thanksgiving…I’m 75 and been making Thanksgiving dinner for a LONG time. Natasha, this was the BEST turkey I’ve ever had thanks to your recipe. BTW, I’m making it again for Christmas dinner! Thank you for sharing.
D. Morrison/Hoschton, GA
That’s wonderful, Diana! So glad you loved this recipe. Thank you for sharing.
I follow your recipes SO often!! Your instructions are easy to understand & nothing takes too long nor have too many ingredients. Everything turns out perfectly! Thank you!!!
That’s wonderful, Martine! So glad you loved the recipe.
I used your roast Turkey and gravy recipes. Both turned out great! Our wonderful turkey was moist and flavorful. The gravy was the best, next year I will double ( or maybe 2 1/2 times) the recipe. Thank-you!
That’s just awesome! Thank you for sharing your wonderful review, Lynn!
Fifth year of trying to make a juicy Turkey and finely I found my go to receipt .
Thank you so much .
My family was obsessed with this year Turkey .
I’ve cooked 23 pound bird and followed the ingredients from one of the comment Natasha’s mentioned . Worked fantastic .
That’s wonderful, Natalia! I’m so glad to hear that.
This looks so much easier then my mom’s turkey giblet gravy with home made turkey stock that I will make tomorrow . Actually, the gravy is easier to make then yours, it is the stock that takes awhile but it is my mom’s recipe.
No worries, I hope you will love our recipe too!
My sister’s friend had to cook his turkey ahead of time. He decided to place broth(turkey or chicken) in the turkey before cooking it. This helps with creating plenty of extra gravy. She is trying it tomorrow.
I hope it turns our great!
I try my Turkey so I don’t have drippings. One trick is to make ahead some Turkey wings/drumsticks for drippings. Just salt.pepper then, roast on 400 for 1.5 hr in a roasting pan. I use a bit of dry white wine to deglaze and then I refrigerate so it separates. I also make my own Turkey broth and use those two amazing things for the gravy.
Thank you so much for sharing that with us, so helpful!
You have to scape the brown bits from the roasting pan into the drippings!!! If you don’t, you’re missing TONS of flavor!
Thanks for reminding us, Kelly!
I made an absolutely perfect turkey following the recipe. So I had to give the gravy a try. Being only the second time I’ve ever made homemade gravy I half expected to fail. But it seriously was the most delicious part of the meal and really made everything come together. Thank you so much for the awesome and easy recipe!
I’m so happy you loved the gravy! Turkey gravy absolutely makes the meal for me and it’s so easy if you have the drippings.
Excellent gravy recipe to go with your roast turkey recipe. Wow. Really loved the richness of flavor. I only got 1/2 cup of drippings from the turkey and had to get the other 1 and 1/2 cup from chicken broth, which I enriched with turkey giblets and some mushrooms. Flavor was excellent and smoothness was perfect. Thank you!
Thank you so much for sharing that lovely review with me, Denis!.
OMG!!!! I just tried this. First time making proper gravy from drippings. IT IS AMAZING!!! Thank you Natasha.
You’re welcome! I’m so happy you enjoyed it, Joel!
Your turkey recipe was wonderful. I did modify it some because my mom watches her salt consumption and it was still delicious. Under the skin, I only used regular salted butter and only about half as much butter as the recipe called for.
Inside the turkey, I stuffed it with the onion, garlic and parsley. I did salt and pepper the outside. I did not use any lemon at all inside or outside.
The turkey was moist and delicious!
I wanted to write this post just to say this recipe is so good even when you modify the flavors.
Hello Patti, nice to know that you enjoyed this recipe and thank you for sharing that with us!
Hi Natasha , A trick I use to remove fat – after removing turkey , heat up drippings , add ice cubes and watch the fat cling to the cubes. Works every time. Then just discard ice with fat hanging on.
Great idea! Thank you so much for sharing that with me.
Hi there – love your recipes but just got diagnosed with a gluten sensitivity (groan). Is there anything I could substitute for the flour to make gravy? Thanks
Hi Yvonne, cornstarch may work. Usually, you would use half of the amount of cornstarch instead of flour. I have not tested it in this recipe so let me know how it goes if you try it.
Hi Natasha,
I made this recipe last year and it was phenomenal. This year I need to double this recipe and although Tim sure I’ll have enough fat, I probably won’t have enough broth from the turkey, do you think adding extra broth to be able to double this recipe would work?
Hi Franky, You could add more broth to increase the overall amount but it will dilute the flavor a bit. It would still taste great but not as rich in flavor if you double it.
I had more than enough turkey drippings so did add any water. Very easy to make and very tasty. My only mistake is that I added in salt without first tasting the turkey drippings. The gravy was a bit salty. It advisable to first taste the gravy before adding in salt.
Forgot to rate it in my first comment. I give this recipe a five star.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Hi Natasha – so happy I found you!!! My normal Christmas is extremely busy with kids and grandkids and me wanting to spend time with them when they are with us… I usually just buy a butterball, make stovetop stuffing, and make mashed potatoes from a box, and canned gravy – lol but because of covid It was just my husband, my daughter, and a neighbour who lives alone. Soooo I had lots of time to finally make a GREAT Christmas Dinner – Your juicy roast turkey was absolutely incredible – as was the gravy, and mashed potatoes…… My husband raved and raved about how good everything was – “This is the BEST Christmas Dinner EVER!!!!” They were so full from the dinner there was NO room for his favourite – your pumpkin pie. (Had it later with rum and eggnog lol). I have learned so much from you (and thank you for the videos which helps immensely.) I am a true follower. I am so proud that I can actually cook such incredible meals following your step by step directions!!!! Looking forward to many more!
Awww, that’s the best! Thank you so much for sharing that with me, Debbie! I’m glad your Christmas dinner turned out perfect!
Love your recipes. Thank you. We are deep frying a turkey for Christmas so will not have any turkey drippings, do you have an alternative?
Thank you and great to hear that, Antoinette. You can check out my other gravy recipes here.
Made your Turkey and Gravy this Thanksgiving. It was the best ever!!! Will be doing my Turkey every year this way. BTW I purchased a 15lb brined Natural Turkey from Trader Joe’s. It was excellent!! Not salty at all. The gravy was like desert, l liquid gold as you say. Love your recipes, loads of love, Ken
That’s so great! Thank you for sharing that Trader Joe’s tip with us!
Tried your gravy recipe.
Came out great ..
Thank you 🥰
So great to hear that, Sherry. You are most welcome!
I tried this last year but it didn’t work ☹️ I think all my drippings were mostly butter so no fat floated to the top. I’m going to try again today.
I hope it works out and you love this recipe, Janie!
Will try gravy recipe this year!!
Awesome! This is so yummy, I hope you love it.
I’m sure some of you are here looking for a turkey recipes that will amaze your family, friends, coworkers, or others. Perhaps this is the 50th turkey you’ve made, or maybe its the first ever turkey. In my case, its the latter. I’m 26 and I started my culinary journey about 3 years ago. This was my first attempt at making a bird. My entire life I thought something was wrong with me because I just didn’t like turkey. Like most, if not all, I’ve had turkey at least once a year; and every single year it has been a disappointment. From frying, smoking, or oven baked – I’ve tried it all. Every single time, the bird was dry; akin to a dog finding a crow in the middle of the road, having to choke down its supper.
Let me tell you this. Making this bird, and following the instructions, has created the juiciest, most flavorful turkey i have ever had. I made this as a test cook with some of my closest friends and every single one of them was flabbergasted by how delicious this was. They all asked me the recipe, and I sent them here.
I did do some things different. I had a 23lb bird. I went with a full bunch of parsley, 2 qtrd lemons, and 3 sticks of butter. I also added fresh thyme, rosemary, and sage to the butter.
I could not recommend this recipe enough.
10/10, would make and eat again.
Hello Konnet, thank you so much for your wonderful comments and feedback. We really appreciate your comments and your perfect rating. That makes me feel inspired to create more recipes for you all!
this recipe looks promising, i love the milk additive for a thicker texture. Sadly some of my family is lactose intolerant. any milk substitutes you’ve tired or can suggest (soy, almond etc)
Hi Keith, you can omit the milk and add a little extra broth or turkey drippings. That will work great.
The leftover turkey fat can be frozen and used for matzo balls (and added to chicken soup). I freeze in the amt called for in my recipe so easy to use. Beats trying to accumulate enough chicken schmaltz.
Thank you so much for sharing that with me.
This was so easy to make! I almost went with the jar I bought because I’ve never mastered making gravy (always too thin or too oily). I am soooo glad I went with the recipe. I had lots of compliments and my bf practically licked the the gravy boat!
Fantastic! Thanks for sharing your great feedback with us, Ann-Marie!
Have been making it this way for years, but I chop up the heart & liver after simmering it on the stove on low till it is cooked really well and add that as well for more flavour, this was how my mom did it so I continued the tradition. Just had our Canadian Thanksgiving dinner last Sunday.
Thank you for sharing and I hope you had a wonderful Thanksgiving!
Natasha, thank you for this nice recipe. I made it last night for Canadian thanksgiving, everybody loved it and gave very good comments.
That’s just awesome! Thank you for sharing that with me!
Vraiment délicieux
I’m so happy you enjoyed that Liliane!
Hi Natasha,
I have noticed that you don’t have a recipe for Thanksgiving Dressing and if you have I can’t find it. Please can you make a video of one? Thank You so much. I really enjoy your recipes and videos
Hi Norma, thank you for that suggestion! We are adding it to our list!
Easter blessings! Family truly enjoyed delicious gravy. Well written and great pictures.😋😍
Thank you for your compliments, Sandra!
Easter blessings! Thanks for the delicious well written gravy recipe
My family truly enjoyed👨👩👧👦😋
You’re welcome and so happy to hear that your family enjoyed this recipe!
So easy and delicious!
I’m so glad you enjoyed this recipe!
Hi!
We are deep frying our turkey this year. So there won’t be drippings to make gravy. I still need to make gravy for the dressing & potatoes.So how do I make the gravy with no drippings?
Hello Linda, you might want to check out the other Gravy Recipes that I have.
google make-ahead turkey gravy. There are several…Ina Garten, Food Network, Taste of Home, Allrecipes…all have methods that can work for you.
Hello! What if need more gravy than this? Will doubling the recipe work?
Hi, yes it will still work. I would suggest adding more chicken broth and then seasoning to taste. It has more concentrated flavor as a single recipe without the extra broth but will still make a tasty gravy if you make more using extra chicken broth.
This was amazing! And who would have thought that such simple ingredients will make such delicious gravy! Even my nephew loved this (and he never eats any gravies). He said ‘Good job, Natalie’.
That is the best when kids love what we moms (& Aunt’s) make. That’s so great!
Hi Natasha, I made your mini caramel cheesecake and your roasted turkey both turned out delicious ( my sons both said it was the best turkey they’ve ever had.) I tried the turkey gravy recipe and was not successful. I followed the recipe but my gravy separated. Do you have any ideas on what went wrong? I love that your recipes are simple, yet so delicious. Thanks
I’m more than happy to troubleshoot, Elena. Was anything altered in the gravy recipe? Make sure to cook & reheat over low heat so it doesn’t separate and you may need to add a little more liquid if it gets too thick.
So easy for my first-time turkey and host of Thanksgiving!
It’s much easier after you try it the first time around isn’t it! Thank you for that great review, Tara!
This gravy is AMAZING!!!! It’s the best turkey gravy I have ever had
I’m so happy to hear it, Vera! Thank you for that great review!
Excellent recipe! I even messed up by mixing in the milk first (not a good idea). Really delicious all the same!
I’m so glad that still worked out for you, Annie! Thank you for the awesome review!
Hi Natasha. We love your recipes especially your turkey recipes and the gravy that indeed liquid platinum. Here’s my dilemma. Nothing like last minute advice Huh? We are frying the turkey outside and so we’re not going to be able to get the goodness from the turkey to make the gravy. So I was thinking about roasting a chicken in the instant pot and using the dripping as the Gravy. Would that be OK? Would I need to make any adaptations to the recipe? Thank you so much for sharing your delicious recipes.
Ohh, One more question. LOL. I want to make pumpkin custard in ramekins instead of a pumpkin pie. Do you have any recipes for that or any advice? I think that’s all for now. Thanks so much.
Hi Vel, yes that would work great to use drippings form instant pot chicken (I actually just filmed a recipe for that but won’t be putting it up until next month). I don’t have a recipe for pumpkin custard in ramekins but I have made pumpkin creme brulee and it was so yummy! Your idea sounds yummy!
Natasha, thanks for the encouragement! Cross fingers it will be as tasty as your gravy.
I think we’e making a pumpkin mousse. Never had it before.
Happy Thanksgiving!
Vel
Happy Thanksgiving, Vel! Thank you for that great review.
Regular pumpkin pie filling can be baked in ramekins. I have done that and it turned out great.
We do a 12 lb. turkey in a deep roaster filled with 3 inches of chicken stock cavity is stuffed with herbs onion, carrots cooked 1 hr. 500 degrees, turned over breast side up
cooked 400 degrees last hr. partial covered with foil last 15 min. No drippings for gravy What can I add to broth for flavor? LOVE LOVE YOUR BLOG
Hi Francy, if you are looking to make a gravy from scratch, we have some tasty options and they are quick and easy to whip up. We have a mushroom gravy that takes a little more time with slightly more ingredients (but worth the effort). And then we have a super fast mushroom gravy if you are in a time crunch.
I made the turkey las year and plan to use the same recipe. I want to use the gravy recipe, but I can’t use milk. Is there another substitute you would recommend?
Hi Shani, The milk is optional but I do like that it gives it a creamier consistency. Thank you for all the great tips!
can you please make a videos turkey gravy
Hi Marie! I’m not sure if we will be able to sneak that in before Thanksgiving but will try. Thanks for the suggestion!
Hi Marie, thank you for that suggestion! Have you tried our Leftover Turkey Gravy?
The best turkey ever!!!
I’m so glad you enjoyed that.
My first time making gravy from scratch. It was delicious!
I’m so happy you enjoyed that, Bex. Thank you for sharing that with us!
Hi! Your ingredient list does not call for ‘oil’… Do you mean the skimmed fat?
Hi Shannon, I had about 3 Tbsp of oil which is fat drippings, skimmed off from the turkey. The turkey recipe did have oil in the recipe 🙂
The gravy turned out absolutely delicious 😋. You are the best! Thanks!
Awww that’s the best! Thank you so much for sharing that with me :). I’m all smiles!
Your turkey recipe is great. I made it for Thanksgiving last year and again this year. So moist and delicious. The gravy is good too but I had the same problem this year as last. First, there’s not much fat and it doesn’t ever “set” so it’s difficult to skim it off the top. Second, I only get about 1/2 cup of usable drippings so most of what I’m using is broth. Not sure what I’m doing wrong. It’s still really good.
I’m happy you enjoyed that Katherine. Did you alter anything in the recipe? Was there anything else in the pan absorbing the drippings? Also, how big was your turkey?
do you have a video of the turkey gravy? I’m not seeing it. Excited to use your turkey recipe. I can read the gravy recipe, but I’d rather watch video first. Thanks! Loving your videos.
Hi Elizabeth, I do not have a video of our Turkey Gravy, We do have a turkey recipe here that also links you to leftover turkey sauce here. I hope that helps.
I always add 1 cup of water to the pan when cooking my turkey and that ensures I have enough drippings. I hope this helps!
Thank you for sharing that with me, Petunia!
Love all your receipts. Thank you for making it look so fun.
Thank you for that wonderful feedback! I hope you love the turkey gravy recipe and have a happy Thanksgiving!
SAVE 1-2 cups of the potato water and add to the gravy (instead of regular tap water or broth!!). The Potato water is filled with goodness!
Thank you for sharing that with us!
Can you use low fat milk or does whole milk work better?
Hi Kathy, lowfat milk will work 🙂
Great recipe – thanks for sharing!
My pleasure!! Thank you for the great review!
I Love gravy, just gimme a big bowl, this looks so yummy, but i have never heard of anyone using milk in their Turkey Gravy. when i was a kid, my Grams always just took the turkey out of the pan and she would bring the juices up to a boil on the stove and just added the flour/water slurry straight to the pan, and it was always good, the first time i made a turkey i did it her way, but then each time after that it never turned out right. this year i want to make my gravy the proper way, i even just bought a fat seperater just for this reason. i always add some water with butter to the pan that my turkey will cook in, so i can have enough juices for extra gravy. i think i will try this recipe this year. every year i try to make it better than the year before. now i am guessing using the milk in this gravy as opposed to water, the milk makes it richer? am i right?
Yes! It makes it rich and creamy! I hope you love it!!
Never made gravy or turkey before. Used both of your recipes and they turned out beautiful. My father in law who is American said that he has been eating gravy all his life but never had a better tasting one. He did end up having more potatoes just to have more gravy. 😁 thank you for the awesome recipe!!!! Вкуснятина!!!
You’re welcome Nastia! I’m happy to hear the recipe is so well liked! Thanks for sharing your excellent review with other readers!
How much oil did you use?
Tamara I used 3 Tbsp of oil which is fat drippings, skimmed off from the turkey.
Hello Natasha, I was planning on making a mushroom gravy for turkey and the mashed potatoes until i saw this recipe, and now I’m thinking of doing this, but can I still add mushrooms? have you tried that before? (I’ve never made gravy before)
Hi Darya, I think that would still work to sauté the mushrooms on the side and then add them to the gravy.
This gravy is AMAZING!!!! It’s the best turkey gravy I have ever had.
I’m glad to hear how much you love the recipe Melissa! Thanks for sharing your fantastic review!
I would love to make this gravy for Thanksgiving but have many family members that are gluten free. Could I use cornstarch instead of flour and if so, how much would you recommend?
Thanks!
Normally you would use half of the amount of cornstarch instead of flour. I have not tested it in this recipe so let me know how it goes.
I’m planning to make this gravy for Thanksgiving this year. It sounds wonderful. My question is, can you double the recipe if you’re feeding a larger crowd?
Hi Dawn you can increase it only as much as you have pan drippings. You could add more broth to increase the overall amount but it will dilute the flavor a bit. It would still taste great but not as rich in flavor if you double it.
That makes sense. Thanks!
It was delicious. Best turkey I have ever made, including the gravy. Thank you for the recipe.
What a compliment! I’m glad you love the recipe! Thanks for sharing your excellent review Ellen!
I wanted to try this recipe but I was wondering if you can make it ahead of time? Like a couple days before?
Hi Callie, I like it best fresh but yes you could make it ahead of time, but when you reheat, be sure to reheat over low heat so it doesn’t separate and you may need to add a little more liquid if it gets too thick. Enjoy! 🙂
My husband and I tried your recipe this year instead of our traditional one and it turned out wonderful! I was nervous about trying something new but was really glad we did it had a lot more flavor and was very moist. Thanks for a great recipe!! I’m trying to give this a 5 star rating but its not letting me.
Sorry my comment was suppose to be about the roasted turkey and not the gravy. One note I found in making the gravy DO not add any additional salt there is enough in the drippings! Thanks again Natasha!
Thanks Marla!! I hope you had an awesome Thanksgiving 🙂
Thank you so much for the wonderful review!! I’m so happy you liked it! 🙂 What device are you using (iPhone, desktop, etc) – I’d like to try and figure out why it wouldn’t let you rate the recipe. Thanks again for the awesome review! 🙂
This turkey gravy was super easy to make and it was delicious! I did realize that it would’ve been a lot easier to make it if I had a fat separator. I ended up buying one for next time.
Hi Irina, it does help with a fat separator, but I usually just let it sit in a large measuring cup until the fat floats to the top, then I skim the excess fat off the top with a large spoon or small ladle. 🙂 I’m so happy you enjoyed the gravy!
I did use a small ladle to skim the fat off and that’s not hard to do. I just thought that using the fat separator would make it even quicker and easier. Plus, I love buying/using different kitchen gadgets😉
Ha ha, story of my life with kitchen gadgets! lol. 🙂
Is it thick or thin? Thx.
I would say it is in the middle, not too thick not too thin. If you wish for it to be thinner, it is easy to thin it out with adding more milk or broth.
I want to say thank you for the your recipe to making turkey gravy. I have tried and had no luck. The pictures exact measurements is what I neededed. I made two bowls of gravy 1with gibbets and 1 without. Thank you
You are most welcome! I’m so glad you enjoyed the recipe 🙂
In my cooking experiences…If you want all the goodness of your efforts, do not discard any of the occupants of the roast pan, whisk them right in. Simply a sad waste of superb flavours, especially if you roasted vegetables with the turkey/ chicken, add a bit of water, simmer, scraping off the hardened bits on bottom and don’t forget to scrape off the brown dried luscious coating on the sides of roasting pan (loaded with flavour). Makes a fantastic gravy every time. Milk? Never heard of using dairy in a gravy. I’ll try it just to see.
Sometimes when I roast a bird and don’t need gravy, I drain all liquids, separate the grease/oils in small containers or ice cube trays and freeze separately to use later for gravy (using above method), stir frys or add to my stock pot when simmering saved bones/carcasses for stocks or soup base. Save your foul greases in freezer especially DUCK fat, excellent to use to make hash browns with.
That’s a great idea to store the extra grease in ice cube trays! I love that and thank you for sharing!! The milk is optional but I do like that it gives it a creamier consistency :). Thank you for all the great tips!
I used a silicone spatula/scraper to carefully slide under the turkey skin. I saw it on another website and used. It worked great to separate the skin.
Also, I simmer the giblets in water w vegetables. I use that flavorful broth to add to all of the pan drippings. I’ve never used milk either.
Natasha, do you ever make gravy after roasting a chicken? I am considering roasted chicken for Thanksgiving, but am not sure if there will be enough drippings to make a gravy. Thank you.
Hi Oksana, I haven’t made a gravy out of chicken drippings but I think it could work. Get all you can from the chicken and add some chicken broth to make a good amount of gravy. So if you only get 1/4 cup of drippings, add 1 3/4 cups chicken broth then add salt and pepper to taste 🙂 I would use the same method listed for this turkey gravy. If you want it to have a creamier look and texture, you might use a little less broth and add a splash of cream or milk.
Funny, I just made this turkey gravy so I have gravy on my mind 🙂
hi natasha, am i able to add mushrooms and carrots and onions to this gravy like you did to your other gravy recipe?
Hi Nastya, you can if you wish but this gravy is very flavorful without those add-ins 🙂
For the first time in 27 years (when our daughter was born three days before Christmas) I took over cooking the turkey from my wife. In fact, I really haven’t cooked much. My wife is a great cook and I’ve been content to wash the dishes and occasionally assist.
This year, retired in Mexico, I volunteered to cook the Christmas turkey. I was a bit nervous but decided to follow your recipe, which I found online under “cooking a moist turkey.” Here in Mexico, many ingredients are hard to find but yours’ were very simple and the instructions were so straightforward…only had a little problem getting so much of the butter seasoning under the skin!
I cooked a 15 lb. bird for 10 of us. Wow! It was the best, most moist roast turkey any of us had tasted. I mean, I got resounding applause. There was heavy competition for the leftovers! I used your gravy recipe as well, but only added a drop of milk beacuse it was rich enough without it. Equally fantastic!
I guess I’m just not washing dishes any more!
I was so happy to read your comment this morning. Thank you so much for a wonderful and thoughtful review 🙂
I used a silicone spatula/scraper to carefully slide under the turkey skin. I saw it on another website and used. It worked great to separate the skin.
I made my turkey this way and was it ever GOOD. I will be doing this butter mixture from now on. I think it will be good on baked chicken, pork roast, chops etc. It was simply yummy! Going to use the drippings tomorrow for gravy on the leftovers. Sorry I did not take pictures but the bird was the most beautiful brown and the skin was crispy just like my husband likes it.
Thank you for such a nice review Cindy, I’m so glad you and the family liked it 😀 .
how long does this take to make?
and how do you keep your turkey warm while making the gravy?
my family wants to eat the turkey the minute it comes out of the oven. lol
Hi Anastasia, I’ve done tons of research on turkey making and all of the good sources say to rest your turkey after it comes out of the oven. Your turkey stays hot if you cover it with foil as I describe here: https://natashaskitchen.com/2014/11/06/juicy-roast-turkey-recipe/
The gravy only takes 10-15 minutes – it’s quick to make and so so delicious; definitely worth making :).
This gravy is soooo good. Made it last year and can not wait to make it again 😉 Few more days ! 😉
I can’t wait for it too. I think I look forward to the gravy the most every year 🙂 Happy Thanksgiving to you!
I FINALLY learned a fail proof way to make gravy!!! However I use a lot of creole spices in my marinade for the turkey, so I had to add a lot of milk n more flour to tone my spicy gravy down ha ha. So if you’re from the south n inject n rub your roasted turkey with spices add 2 more cups of milk and 3 more tbsp of flour:) NO SALT WAS NEEDED! Thank you again so much!!!! Happy holidays:)
A spicy gravy actually sounds pretty amazing! Thanks for sharing that Lynne! 🙂
Yes, I made it. Delicious.
Put it in a microwave to keep it warm and remembered about it after we were done with dinner and started to serve dessert. 🙁
Used Black Friday today to buy some vitamins for memory. :-)))
Oh no! What a bummer :(. I’ve done that before with side dishes and dessert where I just forgot to take them out of the fridge, plus there’s so much to think about on Thanksgiving, you just have to give yourself some slack :).
Looks perfect! I use the same recipe, except for the turkey fat – I replace it with butter.
So much of the fat is butter from the recipe. Isn’t home turkey the best!? 🙂
Hey, I didn’t even think about that lol For my turkey I don’t use much of the butter so that’s why I didn’t use it, but for this recipe, it totally makes sense!
Yeah this one sure had plenty of butter! 🙂 Good thing butter makes everything better 😉
Amazzzing Natasha! Your a great cook 🙂 liquid gold.. You made me laugh cuz the only other liquid gold I know is breastmilk lol! Sorry totally off topic!
Ha ha! 🙂 I think I remember one of the nurses saying that in the hospital when I had my son 5 years ago.
I just can’t wait for the holidays!