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Looking for a foolproof turkey gravy recipe to elevate your holiday feast? This easy homemade gravy comes together quickly and delivers incredible flavor, especially when made with rich turkey drippings. Whether you’re using drippings or broth, this recipe guarantees a smooth, luscious result that will quickly become a family favorite!
Nikki’s Recipe Rundown
- Taste: Rich, savory, and loaded with flavor from turkey drippings or broth.
- Texture: Smooth and velvety, perfect for pouring over turkey and sides.
- Ease: Ready in about 20 minutes! This recipe is easy to follow, whether you use drippings or broth. A quick whisk is all it takes to get a lump-free gravy.
- Pros: Quick to make, adaptable with or without giblets, and make-ahead friendly.
- Considerations: Constant whisking is key to a smooth texture. Also, taste the gravy before adding salt and the drippings will will be salty from the seasonings from the turkey rub.
- Recipe Repeatability: A holiday must-have, but easy enough to use whenever you want gravy! Easy, flexible, and always a crowd-pleaser. You’ll want to make this gravy every year!
Homemade Turkey Gravy
Gravy is one of those essential elements that brings the whole meal together, especially during the holidays. After more than 30 of Thanksgiving dinners under my belt, I’ve learned that the secret to an unforgettable feast is a homemade gravy that’s rich, smooth, and packed with flavor.
Whether you’re using turkey drippings or a good broth, this recipe is designed to be both foolproof and flexible, so no matter how busy you are, you can create something special. There’s no need to stress over perfecting gravy—it’s simpler than it seems, and with a few easy steps, you’ll have a silky, flavorful sauce to impress your guests
For me, cooking is all about making moments at the table memorable, and nothing feels more like home than a delicious gravy poured over a perfectly seasoned roasted turkey, mashed potatoes, and stuffing. I love that this recipe adapts to the flavors of your turkey—whether you’ve seasoned it with classic herbs like in my homemade turkey rub or a traditional rosemary, thyme, and citrus garlic twist. The drippings capture all those wonderful seasonings, infusing your gravy with layers of flavor that complement every part of the meal.
Gravy may seem like just a side, but trust me, it’s the finishing touch that turns your meal into something truly special.
4 Ingredients Needed for The Best Turkey Gravy
- Turkey Drippings – Provides the rich, savory base for the gravy, packed with flavor from the roasted turkey
- All-Purpose Flour – Helps thicken the gravy, creating a smooth and velvety texture.
- Butter – Adds richness and helps form the roux, the foundation of the gravy. You can also skip the butter and use the fat from the turkey dripping you skim off the top.
- Broth (turkey, chicken, or vegetable) – Adjusts the consistency and deepens the flavor; use depending on your preference or what you have on hand.
- Salt & Pepper – Taste the gravy before adding salt & pepper. This will be to taste and varies based on the seasonig of turkey drippings or the broth.
- OPTIONAL FOR GIBLET GRAVY: Giblets and turkey neck – Adds extra depth and heartiness to the gravy. Us if you are a fan of giblet gravy.
How to Make Giblet Turkey Gravy
Skip to Turkey Gravy Recipe if not using giblets.
Start by placing the turkey neck, heart, liver, and gizzards in a medium saucepan. Add enough water to cover them completely, then bring the pot to a boil. Once boiling, lower the heat and let it simmer for about an hour or until the giblets are fully cooked and tender.
Once done, remove the giblets from the water using a slotted spoon and let them cool. You can either discard the cooking liquid or save it if you need to thin your gravy later—though it’s optional.
Once the giblets are cool, discard the liver, as it tends to have a very strong flavor. Using your hands, pull any meat off the turkey neck, then add that to the remaining giblets. Chop everything into small, bite-sized pieces and set them aside to use when you’re ready to make your gravy.
You will add the giblet meat while the gravy is thickening if using.
How To Make The Best Homemade Turkey Gravy
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Prepare the Drippings
When your turkey has finished roasting, carefully pour the drippings (the liquid and any bits left in the pan) into a large bowl. Be cautious as you tip the pan so you don’t burn yourself. Save these drippings for the base of the gravy.
Let the drippings rest until the fat separates from the rest and floats to the top. You will notice that the drippings and liquid are on the bottom. Use a large spoon or ladle to remove (skim) most of the fat from the top of the drippings (save 3 -4 tablespoons to use in place of butter if desired). Reserve 2 cups of drippings.
Step 2 | Form Roux
To make the gravy, place the roasting pan you used for the turkey on the stove (or use a large saucepan) over medium-high heat. Add the butter to the roasting pan and scrape up any brown bits from the bottom of the pan.
Add the flour to the pan and whisk everything together until you form a roux. Continue to whisk until the roux is a golden brown color and fragrant.
Step 3 | Whisk in Turkey Drippings and Broth
Slowly whisk the drippings into the pan and chicken broth. By doing the slowly you will help prevent lumps from forming.
Step 4 | Bring to a Boil & Simmer Until Thickened
Turn the heat to high and bring the liquid to a boil while still stirring. Once the liquid reaches a boil, reduce the heat to medium and stir occasionally until the gravy is as thick as you’d like. You can add broth until the desired consistency.
Once the gravy is thick, serve it immediately or keep it over very low heat until ready to serve. If the gravy develops a thin film on the top, whisk until smooth again. Adjust salt and pepper if needed, but be sure to taste first, as the drippings can be salty, and you might not need any excess salt.
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Turkey Gravy Recipe Tips
- If your turkey doesn’t produce enough pan drippings, you can use additional broth to replace the drippings.
How to thin gravy?
To thin the gravy, slowly add more liquid, but keep in mind it’s easier to thin than to thicken without risking a floury taste. Add the liquid gradually, whisking as you go, to reach your desired consistency.
How to thicken gravy?
If you have added too much liquid and your gravy turns out too thin, don’t worry! Just stir in a cornstarch slurry (mix 1 tablespoon of cornstarch with 2 tablespoons of cold water). Keep in mind that gravy will naturally thicken as it cools, so factor that in when you’re getting ready to serve.
Variations and Substitutions
- Gluten-Free – Replace the flour with gluten-free 1:1 flour.
- Heavy Cream– If you want your gravy extra creamy substitute a cup of the broth with heavy cream.
Homemade Gravy FAQs
In turkey gravy, a roux is made by whisking together fat and flour, often in the same pan you used to roast the turkey to get the extra flavor from the bits in the pan. The butter or fat melts and combines with the flour to form a thick paste, which helps thicken the gravy. Once the roux is golden and fragrant, you slowly whisk in those flavorful turkey drippings and broth. This creates a smooth, rich gravy that pulls all the flavors of the turkey together!
Nothing beats the flavor you get from drippings, but if you don’t have any, don’t worry! Just melt some butter in a saucepan over medium heat, then stir in 2 to 3 minced garlic cloves for a little extra flavor. You can also toss in 1 teaspoon of parsley, dried sage, thyme, and rosemary (or double up if you’re using fresh herbs). Then follow the recipe as usual, but increase the broth to about 6 cups to make up for the drippings. Season with salt and pepper, and adjust the consistency as needed with more broth.
Make sure you use a whisk instead of a wooden spoon to incorporate the liquid into the flour. The key to smooth, lump-free gravy is adding the pan drippings slowly while whisking to blend in the flour so that it doesn’t clump up. For an extra precaution you could sift your four first.
If you end up with lumpy gravy, don’t worry! Just strain it through a fine mesh sieve before serving and discard the clumps of flour.
Make Ahead Turkey Gravy
Make gravy as directed and allow it to cool. Store covered, in the refrigerator for 2to 3 days. To reheat, pour gravy into a saucepan and add a couple tablespoons of chicken broth or water to thin it to desired consistency. Heat it on medium low heat until warmed through for about 15 minutes.
(If you want to make gravy before turkey use extra broth instead of drippings, although there is so much flavor in the drippings)
How to Store Gravy
Let the gravy cool completely before storing. Transfer it to an airtight container and refrigerate for up to 2 days. When you’re ready to use it, reheat the gravy on the stove over medium-low heat, stirring occasionally. If it has thickened too much, just add a little broth or water to loosen it up.
For longer storage, you can freeze gravy for up to 3 months. Thaw it overnight in the fridge and reheat on the stove, adding a splash of broth if needed to bring it back to the right consistency.
What to Serve for Thanksgiving Dinner
Our Thanksgiving menu offers many options, traditional sides, and desserts. Below are a few ideas. For more Holiday meal ideas, visit our Thanksgiving or Christmas pages to complete the menu.
Of course this gravy goes perfectly over our Foolproof Seasoned Roasted Turkey , Garlic Herb Turkey Tenderloin, or and Instant Pot Turkey Breast. Looking for other meat options? Our Country Ham and Potatoes is on our Thanksgiving table every year! A Cola Pepper Jelly Ham or a Mustard Glazed Ham is also delicious.
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Homemade Turkey Gravy Recipe
Ingredients
- turkey drippings, about 2 cups
- ½ cup all-purpose flour
- 4 tablespoons butter, (or fat from turkey drippings)
- 4 cups chicken, turkey, or vegetable broth
- salt & pepper to taste
- giblets and neck of uncooked turkey, (Optional – if using) *see notes section for directions
Instructions
- When your turkey is done roasting, carefully pour the drippings (the liquid and any bits left in the pan) into a large bowl. Be cautious as you tip the pan so you don’t burn yourself. Save these drippings for the base of the gravy.
- Let the drippings rest until the fat separates from the rest of the drippings and floats to the top. You will notice that the drippings and liquid will be on the bottom.
- Use a large spoon or ladle to remove (skim) most of the fat (you can also use 3-4 tablespoons of this fat in place of the butter) from the top of the drippings. Then, reserve 2 cups of drippings (liquid).If you do not have enough drippings from your turkey, substitute it with broth.
- To make the gravy, place the roasting pan you used for the turkey on the stove (or use a large saucepan) over medium high heat. Add butter to the roasting pan and scrap up any brown bits from the bottom of the pan.4 tablespoons butter
- Add the flour to the pan and whisk everything together until you form a roux. Continue to whisk until the roux is a dark brown color and fragrant. If you find the roux is too greasy, add a little more flour until it is pasty and not overly greasy.½ cup all-purpose flour
- Slowly whisk in 2 cup of drippings to the pan and 4 cups of chicken broth.turkey drippings, 4 cups chicken, turkey, or vegetable broth
- Turn the heat to high and bring the liquid to a boil while still stirring. Once the liquid reaches a boil, reduce the heat to medium and stir occasionally until the gravy is as thick as you'd like. This will take about 5 to 8 minutes. You can add broth until the desired consistency is reached.
- Once the gravy is thick, serve it immediately or keep it over very low heat until you are ready to serve. If the gravy develops a thin film on the top, whisk until smooth again. Adjust salt and pepper if needed, but be sure to taste first as the drippings can be salty and you might not need any excess salt.salt & pepper to taste
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Notes
How to Store Gravy
Let the gravy cool completely before storing. Transfer it to an airtight container and refrigerate for up to 2 days. When you’re ready to use it, reheat the gravy on the stove over medium-low heat, stirring occasionally. If it has thickened too much, just add a little broth or water to loosen it up.
For longer storage, you can freeze gravy for up to 3 months. Thaw it overnight in the fridge and reheat on the stove, adding a splash of broth if needed to bring it back to the right consistency.
Giblet Turkey Gravy – Start here before Gravy Recipe if you want to use giblets
- Place the turkey neck, heart, liver, and gizzards in a medium saucepan and cover them with water. Bring to a boil, reduce the heat, and simmer for 1 hour until tender.
- Remove the giblets from the water and let them cool. You can discard the cooking liquid or save it to thin your gravy later.
- Discard the liver (it has a strong flavor), pull the meat from the neck, and chop the giblets into small pieces. Set them aside.
- Add the giblets and neck meat to the gravy while it thickens in the above turkey gravy recipe.
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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