Homemade Turkey Gravy Recipe

Pouring homemade gravy on top of a plate of sliced turkey with mashed potatoes and green beans.

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Homemade Turkey Gravy Recipe

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!

Author: Nikki Lee

Servings: servings

Prep Time 10

Cook Time 20

Total Time 30

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

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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

Notes

See the above post for detailed tips, FAQs, and Troubleshooting

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.

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