Turkey Gravy Recipe
This Turkey Gravy Recipe transforms simple drippings into a silky, flavorful sauce that brings holiday memories to life—no fancy gadgets required, just a whisk and a warm kitchen.
I’ve been perfecting a good gravy since my twenties, when I’d help my mother baste the Thanksgiving turkey. Over the years, I’ve tweaked the ratio of fat to flour, coaxed out more turkey flavor with homemade stock, and even created a gluten-free version that Grandma swears tastes better than the original. What makes this gravy special isn’t just the rich aroma or glossy finish—it’s how easy it is to customize for any gathering, from a casual Sunday roast to a festive holiday feast. You know what? It’s the one Recipe I rely on when I want compliments flying faster than mashed potatoes disappear.
Why You’ll Love This Turkey Gravy Recipe
- Perfectly smooth texture without lumps—thanks to a simple roux technique
- Uses pan drippings and homemade stock for deep, authentic turkey flavor
- Flexible for gluten-free eaters (swap in rice flour)
- Ready in about 20 minutes—a lifesaver when the bird’s already carved
- Customizable with fresh herbs, cognac, or a splash of cream for a richer twist
- No heavy cream needed (but still lusciously silky)
- Impresses both traditionalists and adventurous eaters
- Uses everyday kitchen tools—no immersion blender required
Ingredients
• 2 cups turkey drippings (strained; reserve any browned bits)
• 2 cups low-sodium turkey or chicken stock (homemade or store-bought, I like Kitchen Basics)
• 4 tablespoons unsalted butter (or substitute olive oil for dairy-free)
• ¼ cup all-purpose flour (or ¼ cup rice flour for gluten-free)
• 1 small shallot, finely minced (optional but adds oniony roundness)
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
• ½ teaspoon fresh rosemary, finely chopped (or ¼ teaspoon dried)
• Pinch of freshly ground nutmeg
• Salt and pepper to taste (start with ¼ teaspoon each)
• Splash of heavy cream or half-and-half (optional for creamier gravy)
Tips:
– When choosing your stock, go for low-sodium so you can control the salt level more easily.
– If you’re short on drippings, supplement with extra butter and a teaspoon of turkey bouillon.
– Mince shallots ahead of time and keep in an airtight container to speed up prep.
Directions
- Gather your pan drippings and stock. After roasting your turkey (the drippings might be chilling in the fridge), skim off excess fat until you have about 2 cups of liquid and fat combined. Warm it in a saucepan over medium heat.
- Melt butter in a heavy-bottomed skillet or saucepan over medium flame. Add minced shallot and sauté until translucent—about 1–2 minutes (don’t let it brown).
- Sprinkle flour evenly over the melted butter, stirring constantly with a whisk or KitchenAid balloon whisk. Keep whisking for about 2 minutes—this cooks out the raw flour taste and gives you a golden roux.
- Slowly pour in warm turkey drippings and stock while whisking vigorously. This is where most lumps form if you pour too quickly. So pace yourself—think “steady stream.”
- Once combined, add thyme, rosemary, and nutmeg. Bring the mixture to a gentle simmer. You’ll see it thicken—watch for it to coat the back of a spoon. If it’s too thick, whisk in a tablespoon or two of stock.
- Season with salt and pepper. Taste test—this is your chance to adjust. For a deeper flavor, stir in a splash of cognac or that optional half-and-half.
- Reduce heat to low and let it rest for 2–3 minutes, whisking occasionally. The gravy will finish thickening and become glossy. If you spot any small lumps, press them through a fine-mesh sieve back into the pot.
- Transfer to a warmed gravy boat or small pitcher and serve immediately, spooning it over turkey, mashed potatoes, or stuffing.
Servings & Timing
Makes about 2½ cups of gravy (serves 6–8 generously)
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Variations
• Herb-Infused: Stir in chopped sage and parsley instead of rosemary for a brighter note.
• Creamy Dijon: Whisk in 1 tablespoon Dijon mustard and ¼ cup heavy cream for a tangy twist.
• Spicy Kick: Add a pinch of cayenne or a dash of Tabasco for mild heat.
• Vegan Style: Use vegan butter, rice flour, and veggie stock in place of drippings.
• Wine-Boosted: Deglaze your roasting pan with ¼ cup white wine before adding stock for extra depth.
• Cornstarch Slurry: Swap flour for a cornstarch-water slurry (1 tablespoon cornstarch + 1 tablespoon cold water) for gluten-free thickening.
Storage & Reheating
Refrigerate gravy in an airtight container for up to 4 days. The fat may solidify on top—just warm gently over low heat, whisking until smooth. To freeze, pour into freezer-safe bags or containers, leaving ½-inch headspace; freeze up to 2 months. Thaw overnight in the fridge, then reheat on the stove, adding a splash of stock or water if it’s too stiff.
Make-Ahead Tip: You can prepare the roux and store it chilled in the fridge for up to 2 days; when ready to serve, whisk in warmed drippings and stock, then season.
Notes
• I learned the hard way that whisk speed matters—too slow, you get lumps; too fast, you risk splashbacks.
• If your drippings are extremely fatty, spoon off excess fat after chilling, then melt remaining fat with butter for the roux.
• My grandmother always added a pinch of sugar—crazy as it sounds, it rounds out acidity if you use wine.
• For ultimate gloss, finish with a tiny knob of cold butter right before serving.
• If your herbs clump, sprinkle them evenly over the pan and stir; fresh herbs pop more flavor than dried.
FAQs
Q: Can I make this Turkey Gravy Recipe gluten-free?
A: Absolutely—just swap the all-purpose flour for rice flour or cornstarch. Whisk slurry into drippings and stock instead of making a roux.
Q: My gravy is lumpy—what went wrong?
A: Most lumps come from adding liquid too fast or not whisking constantly. Next time, pour in a thin stream and whisk midstream.
Q: How do I deepen the flavor if I didn’t roast a turkey?
A: Use a splash of turkey bouillon or concentrate, plus a little soy sauce or Worcestershire for umami depth.
Q: Can I freeze leftover gravy?
A: Yes, freeze in portions up to 2 months; thaw overnight and reheat gently, whisking in a bit of stock if needed.
Q: Why is my gravy too thin?
A: Let it simmer a bit longer—the heat will reduce and thicken it. Or whisk in a cornstarch slurry ½ teaspoon at a time.
Q: Is it okay to skip the shallot?
A: Sure—gravy will still taste great. Shallots add depth but aren’t mandatory.
Q: How can I make this vegan?
A: Use vegan butter or oil, veggie stock, and skip drippings—taste may differ but stays comforting.
Q: Any tips for reheating without burning?
A: Warm over low heat with a splash of stock, stirring frequently to prevent scorching.
Conclusion
This Turkey Gravy Recipe is your trusty sidekick for every roast, holiday turkey, or even a simple Sunday chicken—rich, silky, and endlessly tweakable. Give it a try, and let me know how you make it your own! If you loved this gravy, check out my recipes for Classic Mashed Potatoes or Herb-Roasted Turkey Breast next. Your dinner table will thank you.
Turkey Gravy Recipe
Ingredients
- 2 cups turkey drippings strained; reserve any browned bits
- 2 cups low-sodium turkey or chicken stock homemade or store-bought
- 4 tablespoons unsalted butter or substitute olive oil for dairy-free
- 1/4 cup all-purpose flour or 1/4 cup rice flour for gluten-free
- 1 small shallot shallot finely minced (optional but adds oniony roundness)
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
- 1/2 teaspoon fresh rosemary finely chopped (or 1/4 teaspoon dried)
- Pinch freshly ground nutmeg
- Salt and pepper to taste (start with 1/4 teaspoon each)
- Splash of heavy cream or half-and-half optional for creamier gravy
Instructions
- Warm 2 cups of turkey drippings (strained) and 2 cups of low-sodium turkey or chicken stock in a saucepan over medium heat.
- Melt butter in a skillet, add minced shallot, and sauté until translucent.
- Sprinkle flour over melted butter, stirring constantly until a golden roux forms.
- Slowly pour in warm drippings and stock, whisking vigorously to prevent lumps.
- Add thyme, rosemary, nutmeg, and simmer until thickened. Adjust seasoning as needed.
- Whisk in optional cream, let it thicken, and strain out any lumps if necessary.
- Transfer to a gravy boat and serve over turkey, mashed potatoes, or stuffing.
