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Make this easy turkey gravy recipe with five ingredients in minutes. Includes instructions to make it with turkey drippings or without.
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Why you'll love this turkey gravy
Turkey gravy belongs at every Thanksgiving dinner and this easy recipe allows you to crush the task in minutes, with or without turkey drippings. We use this method every Thanksgiving and always get the best results – rich, savory, silky gravy and all the compliments from guests. Trust me, this simple turkey gravy recipe will become an essential piece of the holiday nostalgia for your beautiful dinner.
Ingredient notes
- Turkey drippings - These are the flavorful fats and juices that collect in your turkey roasting pan. You can make this turkey gravy recipe without them, but if you have any drippings, even a small amount, don't let them go to waste. Instead, make the best turkey gravy you'll ever eat!
- All-purpose flour - This thickening agent creates consistency and body. It's an essential ingredient to make a roux for the gravy base.
- Broth or stock - These cooking liquids build volume and enhance the flavor of turkey gravy. Turkey stock contributes a distinct turkey flavor to turkey gravy.
- Salt and pepper - Use these to adjust the gravy flavor before serving.
Turkey drippings: A little goes a long way
Every Thanksgiving, we make this juicy roast turkey breast. It yields a modest amount of pan drippings, which is all you really need to add notable turkey succulence to gravy. As my recipe suggests, you can supplement any amount of turkey drippings with butter and broth or stock to yield the gravy volume needed. So, save those drippings for this easy recipe! You'll see how to use them in the next section.
How to use turkey drippings
Once you have baked your turkey and you have at least ¼ cup of turkey drippings in the roasting pan, you can strain and separate the fat (for the roux) from the juices (for the broth). If you only have a tablespoon or two of drippings, you can strain and incorporate them directly into the broth without separating.
- Strain - This optional step removes solids. To strain, pour the turkey pan drippings into a fine mesh strainer over a glass measuring cup. Discard the solids.
- Separate - The fat naturally rises to the surface. Collect it with a spoon or ladle, leaving the turkey juices in the cup, as both will be used for the gravy. A fat separator does this for you, but isn't a requirement.
How to make turkey gravy
Heat the butter (or fat skimmed from turkey drippings) in a saucepan over medium heat. Whisk the flour into the fat and cook for a few minutes until it turns golden brown. The longer this cooks, the darker it gets, which indicates how dark the gravy will be.
Work in small amounts to add any juices left behind from the fat-skimmed turkey drippings and supplemental broth or stock, whisking continuously to ensure a smooth texture.
Add more broth as needed to maximize the volume, and continue cooking until the gravy reaches the desired thickness, stirring as needed. Season the gravy with salt and pepper and remove from heat.
Transfer to your favorite gravy boat or ceramic bowl.
It's time to indulge in the best turkey gravy on all the things!
Recipe tips
- If the gravy becomes too thick for your liking, add a few splashes of broth to adjust the consistency.
- If the gravy becomes too thin, whisk one teaspoon of water and one teaspoon of flour to form a paste. Whisk this mixture into the gravy to thicken while heating. Repeat as needed.
- You shouldn't have lumps with this recipe, but if you do, you can always pass the gravy through a fine mesh strainer before serving.
How to serve turkey gravy
Serve this delectable turkey gravy as an essential condiment for a plate of juicy turkey, creamy mashed potatoes, stuffing, cranberry orange sauce, and other favorite holiday sides. It brings savory goodness to anything it touches.
Storage and reheat instructions
Cool gravy completely and refrigerate leftovers in an airtight container for up to five days. To reheat, gently warm the gravy using your stovetop or microwave, adding a splash of broth to restore its consistency if needed. Avoid overheating to prevent a change in texture or flavor.
📖 Recipe
Easy Turkey Gravy Recipe
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Video
Note about scaling
When scaling (2x or 3x), the light gray ingredient amount doesn’t scale. Please adjust those accordingly.
Ingredients
- ¼ cup Butter (or fat skimmed from roast turkey drippings), or both combined to yield ¼ cup
- ¼ cup All-Purpose Flour
- 2 cups Turkey Drippings (or Broth or Stock), or any combination totaling 2 cups
- Salt and Pepper, to taste
Instructions
See recipe footnote for how to strain and skim turkey drippings
- Heat the BUTTER or FAT (from turkey drippings) in a saucepan over medium heat.
- Whisk the FLOUR into the fat and cook for a few minutes until it becomes golden brown. The longer this cooks, the darker the gravy will be.
- Gradually add the liquid from the TURKEY DRIPPINGS (or broth) in small amounts, whisking continuously to ensure a smooth texture.
- Continue cooking for about 5 minutes, or until the gravy reaches desired thickness, stirring as needed.
- Season with SALT and PEPPER to your liking and remove from heat.
- Serve warm.
- Store turkey gravy in an airtight container up to 5 days in the refrigerator and up to 90 days in the freezer (or longer if vacuum sealed).
Recipe Notes
- Strain - This optional step removes solids. To strain, pour the turkey pan drippings into a fine mesh strainer over a glass measuring cup. Discard the solids.
- Separate - The fat naturally rises to the surface. Collect it with a spoon or ladle, leaving the turkey juices in the cup, as both will be used for the gravy. A fat separator does this for you. Proceed with step 1 of the gravy recipe.
- If the gravy becomes too thick for your liking, add a few splashes of broth to adjust the consistency.
- If the gravy becomes too thin, whisk one teaspoon of water and one teaspoon of flour to form a paste. Whisk this mixture into the gravy to thicken. Repeat as needed.
- You shouldn't have lumps with this recipe, but if you do, you can always strain the finished gravy through a fine mesh strainer to remove them.
Equipment
- 9-inch fine mesh sieve optional for straining turkey drippings
- measuring cup and spoon
- 2 quart saucepan
M.R. says
Very good basic gravy recipe made with ingredients most people will have on hand.Also ,the gravy has a nice mild flavor that won't be objectionable to most.
Traci says
Yayyy!! I'm so glad you enjoyed it! Thanks for choosing my recipe for your occasion and thank you for this feedback. xoxo
Pam says
Winner!! I used this recipe to make gravy for a community dinner- 300 dinners. Everyone raved about this gravy. It will be used again and again. Hint: Using the turkey fat makes a much more flavorful gravy. Thanks for the recipe!
Traci says
Yayyy!! I am honored that my turkey gravy was part of your special occasion–and for so many people! Wow!! Thank you for choosing it and many thanks for taking the time to leave this feedback. Happy Thanksgiving and enjoy! xoxo
Carol says
My gravy turned out perfectly using this recipe. Thanks!
Traci says
You are so welcome!! I'm so happy to inspire it and thanks for taking the time to let me know. Happy Thanksgiving!
Julia says
Loved how easy it was, I now make it with broth and it tastes incredible on anything!
Traci says
Yay! Glad to hear you love it on everything like we do LOL. Thanks so much and Happy Thanksgiving to you and yours!
Kelley says
This is my go to recipe for making gravy! Thank you for this easy and delicious recipe!
Traci says
You are so welcome! Thank you for saying so. Happy Thanksgiving!
Vicky says
Love this easy turkey gravy recipe! 5 ingredients and ready in minutes. It's now my go-to for a delicious and stress-free gravy every time.
Traci says
Yes!! We are twinning! Thanks for the feedback and Happy Thanksgiving to you and yours!
Chenee says
I swear I could skip all the foods on Thanksgiving except the gravy. I'm a gravy fanatic! I always make extra just so I can freeze it and use it in other recipes for the next few months. Usually I just make a turkey breast so there aren't many drippings, so I appreciate that you added the tips. Thanks so much!
Traci says
You're so welcome! I'm glad you can appreciate the tips for use with a turkey breast, especially since there are less drippings compared to a whole turkey. It's still plenty to impact the flavor. Happy Thanksgiving to you and yours!
JB says
I’m the person who always gets tasked with the job of making the turkey gravy with the pan drippings. I use this method every time and it works perfectly every time! I’ve also used your tips for thinning and thickening. Both work great! Love this turkey gravy. Thank you!
Traci says
Yay! I'm glad you are enjoying the thickening and thinning tips because they are essential for all gravy making LOL. Thanks for sharing your experience! Happy Thanksgiving!!