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Turkey Gravy

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A lot of people seem to have a love hate relationship with gravy, but I am here to show you how incredibly easy this Turkey Gravy recipe is to make. Not only is is easy, it turns out perfectly every time. Take a deep breath, and you will have delicious Turkey Gravy in about 10 minutes.

For even more delicious gravy recipes, check out the Beef Gravy page!

Rich, brown turkey gravy sprinkled with black pepper in a white gravy boat sitting on a black and white striped napkin.

I make my simple Turkey Gravy with drippings that are left behind in the roasting pan.

Herb Roasted Turkey in a metal roasting pan sitting next to the sink.

Just suck up all of those delicious juices into a baster and pour into a measuring cup until needed. You can also make gravy with a good quality turkey stock, herbs and seasonings.

Free guide opt-in with image of turkeys.

Ingredients needed to make this recipe

  • all-purpose flour
  • butter or fat from pan
  • turkey drippings or good quality turkey stock/broth

How do your thicken turkey gravy?

To make our gravy, first we need to create a roux {roo}. The roux is what thickens our gravy, and consists of equals parts of fat and flour. You can use oil instead of butter, but it will have a different flavor.

How to make Turkey Gravy with drippings:

Start by melting the butter in a medium saucepan over LOW heat.

melted butter simmering in a saucepan.

Next, whisk in the flour.

flour added to the melted butter in a saucepan.

Bring up to a simmer, and allow mixture to continue to barely simmer for 2 minutes until thick and smooth. This will cook out the flour taste, but you don’t want it to boil.

simmering the roux in a saucepan.

Pour in the reserved turkey pan drippings, or warm turkey stock.

stock added to the roux in a saucepan.

Continue to stir occasionally until gravy is thickened. Do not allow to boil, or your gravy will break {separate} and you will need to start over. Season with salt and pepper and serve.

Turkey Gravy poured over sliced turkey and mashed potatoes on a black plate.

By creating the roux first, we are allowing the flour to absorb the moisture ahead of time which helps to prevent lumps and clumping.

Turkey gravy poured over mashed potatoes and sprinkled with black pepper on a black plate that is sitting on a black and white napkin.

No one likes lumpy gravy! Follow these steps and you really will have perfect gravy every time.

Recipe Notes & Tips

  • The flavor of your gravy is enhanced by the flavors that you add to your turkey and roasting pan. That is why I always cook my turkey on top of a layer of onions, carrots and celery. The herbs and garlic butter that are coating the turkey, melt and add to the flavor as well…perfection!
  • The longer that you cook your roux, the darker your gravy will be.

To make turkey gravy without drippings

Substitute a good turkey stock or broth for the drippings. Adjust your seasonings as needed to enhance the flavor.

Recipes to serve with Turkey Gravy:

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Enjoy!!

Rich, brown turkey gravy in a white gravy boat sitting on a black and white napkin.

Turkey Gravy

How to Make the Best Homemade Turkey Gravy with or without drippings This delicious Turkey Gravy is so simple to make, and turns out perfect every time!
5 from 1 vote
Print Rate
Course: Sauce
Cuisine: American
Keyword: butter, turkey, stock, drippings, recipe, flour
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 8 Servings
Calories: 85kcal
Author: Lisa Johnson

Ingredients

  • 4 tablespoons butter or fat from pan
  • 4 tablespoons unbleached all-purpose flour
  • 2 cups pan drippings from turkey or turkey stock

Instructions

  • In a medium sauce pan, melt butter over low heat.
  • Whisk in the flour and heat to a simmer. Continue simmering for 1 minute.
  • Pour in reserved turkey stock from roasting pan, or warm turkey stock.
  • Whisk together and heat until gravy starts to thicken. Do not boil gravy or it will break/separate.
  • Pour into gravy boat and serve.

Notes

  • By creating the roux first, we are allowing the flour to absorb the moisture ahead of time which helps to prevent lumps and clumping
  • The longer that you cook your roux, the darker your gravy will be.
  • Substitute a good turkey stock or broth for the drippings. Adjust your seasonings as needed to enhance the flavor.

Nutrition

Calories: 85kcal | Carbohydrates: 5g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 135mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

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