Turkey Gravy Recipe

Hands down, the best turkey gravy. Try this and you'll never toss those turkey drippings again; liquid gold! | natashaskitchen.com

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!

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

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Turkey Gravy Recipe

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.

Turkey Gravy Recipe-3

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.

Turkey Gravy Recipe-5

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.

Turkey Gravy Recipe-6

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-7

Turkey Gravy Recipe-2

Turkey Gravy Recipe

4.82 from 11 votes
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
Hands down, the best turkey gravy. Try this and you'll never toss those turkey drippings again; liquid gold! | natashaskitchen.com
Hands down, the best turkey gravy. Try this and you'll never toss those turkey drippings again!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $1
Servings: 2 1/4 cups gravy; serves 8-10

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

  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.

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Hands down, the best turkey gravy. Try this and you'll never toss those turkey drippings again; liquid gold! | natashaskitchen.com

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 

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Nastia
    November 23, 2017

    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!!! Reply

    • Natasha's Kitchen
      November 24, 2017

      You’re welcome Nastia! I’m happy to hear the recipe is so well liked! Thanks for sharing your excellent review with other readers! Reply

  • Tamara
    November 23, 2017

    How much oil did you use? Reply

    • Natasha
      natashaskitchen
      November 23, 2017

      Tamara I used 3 Tbsp of oil which is fat drippings, skimmed off from the turkey. Reply

  • Darya
    November 23, 2017

    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) Reply

    • Natasha
      natashaskitchen
      November 23, 2017

      Hi Darya, I think that would still work to sauté the mushrooms on the side and then add them to the gravy. Reply

  • Melissa Millikan
    November 15, 2017

    This gravy is AMAZING!!!! It’s the best turkey gravy I have ever had. Reply

    • Natasha's Kitchen
      November 16, 2017

      I’m glad to hear how much you love the recipe Melissa! Thanks for sharing your fantastic review! Reply

  • Shaina
    November 13, 2017

    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! Reply

    • Natasha
      natashaskitchen
      November 13, 2017

      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. Reply

  • Dawn
    November 11, 2017

    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? Reply

    • Natasha
      natashaskitchen
      November 11, 2017

      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. Reply

      • Dawn
        November 11, 2017

        That makes sense. Thanks! Reply

  • ellen
    October 9, 2017

    It was delicious. Best turkey I have ever made, including the gravy. Thank you for the recipe. Reply

    • Natasha's Kitchen
      October 9, 2017

      What a compliment! I’m glad you love the recipe! Thanks for sharing your excellent review Ellen! Reply

  • Callie
    January 12, 2017

    I wanted to try this recipe but I was wondering if you can make it ahead of time? Like a couple days before? Reply

    • Natasha
      natashaskitchen
      January 12, 2017

      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! 🙂 Reply

  • Marla
    November 25, 2016

    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. Reply

    • Marla
      November 25, 2016

      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! Reply

      • Natasha
        natashaskitchen
        November 26, 2016

        Thanks Marla!! I hope you had an awesome Thanksgiving 🙂 Reply

    • Natasha
      natashaskitchen
      November 26, 2016

      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! 🙂 Reply

  • Irina
    November 25, 2016

    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. Reply

    • Natasha
      natashaskitchen
      November 25, 2016

      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! Reply

      • Irina
        November 25, 2016

        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😉 Reply

        • Natasha
          natashaskitchen
          November 25, 2016

          Ha ha, story of my life with kitchen gadgets! lol. 🙂 Reply

  • November 24, 2016

    Is it thick or thin? Thx. Reply

    • Natasha
      natashaskitchen
      November 24, 2016

      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. Reply

  • Bernadette Harris
    November 19, 2016

    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 Reply

    • Natasha
      natashaskitchen
      November 19, 2016

      You are most welcome! I’m so glad you enjoyed the recipe 🙂 Reply

  • Dave
    November 14, 2016

    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. Reply

    • Natasha
      natashaskitchen
      November 14, 2016

      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! Reply

    • susan
      November 16, 2016

      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. Reply

  • Oksana
    November 9, 2016

    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. Reply

    • Natasha
      natashaskitchen
      November 9, 2016

      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. Reply

    • Natasha
      natashaskitchen
      November 9, 2016

      Funny, I just made this turkey gravy so I have gravy on my mind 🙂 Reply

  • Nastya
    November 7, 2016

    hi natasha, am i able to add mushrooms and carrots and onions to this gravy like you did to your other gravy recipe? Reply

    • Natasha
      natashaskitchen
      November 7, 2016

      Hi Nastya, you can if you wish but this gravy is very flavorful without those add-ins 🙂 Reply

  • Richard
    December 26, 2015

    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! Reply

    • Natasha
      natashaskitchen
      December 26, 2015

      I was so happy to read your comment this morning. Thank you so much for a wonderful and thoughtful review 🙂 Reply

    • susan
      November 16, 2016

      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. Reply

  • Cindy
    November 26, 2015

    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. Reply

    • Natasha
      natashaskitchen
      November 26, 2015

      Thank you for such a nice review Cindy, I’m so glad you and the family liked it 😀 . Reply

  • Anastasia
    November 23, 2015

    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 Reply

    • Natasha
      natashaskitchen
      November 23, 2015

      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 :). Reply

  • Yuliya
    November 20, 2015

    This gravy is soooo good. Made it last year and can not wait to make it again 😉 Few more days ! 😉 Reply

    • Natasha
      natashaskitchen
      November 20, 2015

      I can’t wait for it too. I think I look forward to the gravy the most every year 🙂 Happy Thanksgiving to you! Reply

  • Lynne hurst
    November 20, 2015

    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:) Reply

    • Natasha
      natashaskitchen
      November 20, 2015

      A spicy gravy actually sounds pretty amazing! Thanks for sharing that Lynne! 🙂 Reply

  • Natalie
    November 28, 2014

    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. :-))) Reply

    • Natasha
      natashaskitchen
      November 28, 2014

      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 :). Reply

  • November 10, 2014

    Looks perfect! I use the same recipe, except for the turkey fat – I replace it with butter. Reply

    • Natasha
      natashaskitchen
      November 10, 2014

      So much of the fat is butter from the recipe. Isn’t home turkey the best!? 🙂 Reply

      • November 12, 2014

        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! Reply

        • Natasha
          natashaskitchen
          November 12, 2014

          Yeah this one sure had plenty of butter! 🙂 Good thing butter makes everything better 😉 Reply

  • Olya
    November 10, 2014

    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! Reply

    • Natasha
      natashaskitchen
      November 10, 2014

      Ha ha! 🙂 I think I remember one of the nurses saying that in the hospital when I had my son 5 years ago. Reply

  • Natalie
    November 9, 2014

    I just can’t wait for the holidays! Reply

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