There’s nothing quite like the rich, velvety texture of homemade turkey gravy to elevate your holiday feast or weeknight dinner. Made from scratch in just 15 minutes, this recipe delivers a luscious, savory sauce with a perfect balance of buttery richness and deep, meaty flavors. The golden-brown roux creates a silky base, while aromatic herbs and pan drippings infuse every spoonful with warmth and comfort.
This gravy is more than a condiment—it’s the star of the plate, drizzling effortlessly over mashed potatoes, roasted turkey, or stuffing. With its hint of sweetness and a touch of umami, it’s a crowd-pleaser that’s as easy to make as it is delicious. Perfect for busy cooks who crave restaurant-quality results without the fuss!
What You’ll Need to Make Turkey Gravy
- ½ cup butter (unsalted preferred for better control of flavor)
- ½ cup flour (plus 1-2 tablespoons more if needed for thickening)
- ½ teaspoon ground black pepper (adjust to taste)
- 4 cups drippings from cooked turkey (or substitute with chicken stock/broth if needed)
Step-by-Step Instructions for Perfect Gravy
- Prepare the drippings: Remove drippings from the roasting pan and pour them through a strainer into a large bowl. Let sit for 3-5 minutes, then skim off any fat that rises to the top.
- Measure the drippings: You’ll need about 4 cups of drippings. If you don’t have enough, add chicken broth to reach the 4-cup mark.
- Make the roux: In a large saucepan, melt the butter over medium heat. Add the black pepper and stir to combine. Reduce the heat to medium-low and whisk in ½ cup + 2 tablespoons of flour. Stir constantly for 3 minutes to cook out the raw flour taste.
- Add the drippings: Slowly pour in the pan drippings, about 1 cup at a time, whisking constantly to prevent clumps. Continue whisking until all the liquid is incorporated.
- Thicken the gravy: Keep whisking as the gravy begins to bubble and thicken, about 2-3 minutes. If it’s too thin, add an extra tablespoon of flour mixed with a little water to avoid lumps.
- Serve or store: Use the gravy immediately, or keep it warm on the stovetop. Stir well before serving to ensure a smooth consistency.
Perfect Pairings: Serving Suggestions for Your Turkey Gravy
This homemade turkey gravy is a versatile star that pairs beautifully with roasted turkey, mashed potatoes, or stuffing. For a comforting meal, drizzle it over fluffy biscuits or pour it onto a plate of creamy mashed sweet potatoes. Pro tip: Add a splash of gravy to your leftover turkey sandwiches for an extra burst of flavor!
Keep It Fresh: Storage and Reheating Tips
Store leftover gravy in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop over low heat, whisking frequently to prevent lumps. If the gravy thickens too much, add a splash of chicken broth to reach your desired consistency. Avoid microwaving, as it can cause the gravy to separate.
Customize Your Gravy: Recipe Variations to Try
Want to mix things up? Add a splash of white wine or apple cider vinegar for a tangy twist, or stir in a teaspoon of fresh thyme or rosemary for an herby kick. For a richer flavor, swap the butter for turkey fat skimmed from the drippings. Feeling adventurous? Add a pinch of smoked paprika or a dash of Worcestershire sauce for a deeper, savory profile.
Time-Saving Tips for Busy Cooks
If you’re short on time, prepare the roux (butter and flour mixture) ahead of time and store it in the fridge. When ready, simply reheat the roux and whisk in the drippings. Alternatively, use a fine-mesh strainer to quickly separate fat from drippings, saving you precious minutes during the cooking process.
Essential Tools: Equipment Guidance
To make this recipe a breeze, you’ll need a large saucepan for cooking the gravy, a whisk to prevent lumps, and a fine-mesh strainer to filter the drippings. A fat separator can also be a game-changer for easily removing excess fat from the drippings.
How To Make Turkey Gravy from Scratch
Ingredients
- ½ cup butter
- ½ cup flour (plus 1-2 Tablespoons more if needed)
- ½ teaspoon ground black pepper
- 4 cup drippings from cooked turkey (or chicken stock/broth)
Instructions
- Remove drippings from roasting pan and pour through a strainer into a large bowl.
- Let sit for about 3-5 minutes and remove any fat that moves to the top of the drippings.
- To make this gravy, you are going to need about 4 cups of drippings. If you do not have four cups at this point, add enough chicken broth to make 4 cups.
- In a large saucepan, melt butter and add in black pepper over medium heat.
- Lower heat to medium-low and whisk in ½ cup + 2 tablespoons flour, stirring constantly for 3 minutes.
- Slowly add in pan drippings, about 1 cup at a time, whisking constantly to keep the flour from clumping.
- Continue to whisk after adding all the liquid until the gravy starts to bubble and thicken (about 2-3 minutes).
- Use gravy immediately, or keep warm on stove top and stir well before serving.