How to Make the Best Turkey Gravy From Scratch
This homemade turkey gravy from scratch combines flavorful pan drippings, turkey stock, butter, flour, and herbs to create a rich, smooth gravy. It is ready in about 25 minutes and perfect for Thanksgiving, Christmas, or any roasted turkey dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6-8 servings (4 cups) 1x
- Category: CONDIMENT
- Method: STOVETOP
- Cuisine: American, Holiday Recipes
Ingredients
Scale
- ½ cup reserved turkey fat or unsalted butter
- ½ cup all-purpose flour
- Reserved turkey pan juices
- 3 to 4 cups low-sodium turkey or chicken stock, as needed
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon poultry seasoning
- ½ teaspoon finely chopped fresh thyme or ¼ teaspoon dried thyme
- ¼ teaspoon rubbed sage
- Salt, to taste
Instructions
- Pour the turkey drippings through a fine-mesh strainer into a fat separator or heat-safe measuring cup. Let the drippings rest for about five minutes, allowing the golden fat to rise above the darker turkey juices.
- Separate and reserve ½ cup of turkey fat. If you do not have enough turkey fat, add unsalted butter until you have ½ cup total.
- Pour the darker turkey juices into a separate measuring cup. Add enough low-sodium turkey or chicken stock to equal four cups of liquid.
- Place the reserved turkey fat or butter in a large saucepan over medium heat.
- Add the flour and whisk until completely smooth. Cook the roux for two to three minutes, whisking constantly, until it turns lightly golden and no longer smells like raw flour.
- Slowly pour the turkey juice and stock mixture into the roux while whisking continuously. Begin with a small amount of liquid and whisk until smooth before gradually adding the remainder.
- Add the black pepper, poultry seasoning, thyme, and sage. Whisk to combine.
- Bring the gravy to a gentle simmer. Cook for five to eight minutes, whisking frequently, until the gravy is smooth and thick enough to coat the back of a spoon.
- Taste the gravy before adding salt. Turkey drippings and stock may already contain enough seasoning.
- Remove the gravy from the heat and serve warm over roasted turkey, mashed potatoes, stuffing, or biscuits.
Notes
- Use low-sodium or unsalted stock because turkey drippings can already contain a significant amount of salt.
- If the gravy is too thick, whisk in additional turkey stock a few tablespoons at a time.
- If the gravy is too thin, let it simmer for several additional minutes.
- For very thin gravy, combine one tablespoon of cornstarch with one tablespoon of cold water. Slowly whisk the slurry into the simmering gravy.
- If the gravy becomes lumpy, pour it through a fine-mesh strainer or carefully blend it with an immersion blender.
- Gravy continues to thicken as it cools, so remove it from the heat when it is slightly thinner than your preferred consistency.
- Refrigerate leftover gravy in an airtight container for up to four days.
- Freeze the cooled gravy in a freezer-safe container for up to three months.
- Nutritional information will vary depending on the amount of turkey fat, pan drippings, and sodium in the stock.
Find it online: https://www.firsthomelovelife.com/turkey-gravy-from-scratch/