Rich, creamy, and ready in minutes, this turkey gravy is pure holiday comfort. Once you pour it over your turkey and mashed potatoes, you’ll never skip making it from scratch again.
The Secret to Perfect Turkey Gravy
- Real Flavor: Made with flavorful pan turkey drippings for that deep, roasted turkey taste you can’t get from a packet.
- Smooth Texture: My classic roux technique makes it perfectly thick and lump-free every time.
- Easy and Customizable: Works with or without drippings. Just use turkey stock for the same cozy, homemade flavor.
Homemade Turkey Gravy Ingredients
- Cornstarch or flour? Substitute cornstarch for your flour if you prefer. Mix equal parts cornstarch and water.
- Customize: This gravy can be customized with fresh minced herbs or a splash of wine.
- No drippings? No problem. Use turkey stock or broth for flavor, then add flour or cornstarch to thicken, and follow the same steps. Your gravy will still taste amazing!
How to Make Turkey Gravy From Scratch
Making homemade gravy couldn’t be easier. Just a couple of ingredients and a few steps to follow before you are drizzling this gravy on top of everything this Thanksgiving! Or make my giblet gravy for a fun flavor-packed twist!
- Deglaze Pan: Add 1 cup chicken broth to the roasting pan with pan drippings. Heat over medium-high heat to deglaze, using a whisk or wooden spoon to scrape up all the browned bits from the pan. Skim off any large pieces of fat.
- Thicken: Whisk in the flour, then continue simmering until the lumps have dissolved and the gravy has thickened. Add an additional ½-1 cup of chicken broth to reach the desired thickness, then salt and pepper your turkey gravy to taste.
Alyssa’s Pro Tip
Smooth gravy: For a smoother gravy, strain the pan drippings. Whisking your gravy is a key step to achieving a smooth texture. If it is lumpy, pour it through a sieve before serving.
Turkey Gravy
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Ingredients
- pan drippings from a 12-14 pound turkey
- 1 ½-2 cups chicken broth
- ¼ cup all-purpose flour
- salt and pepper to taste
Instructions
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Whisk in 1 cup of the 1 ½-2 cups chicken broth to the roasting pan, with the pan drippings from a 12-14 pound turkey, then heat over medium-high heat to deglaze. Use a whisk or wooden spoon to scrape up all the browned bits from the pan, and skim off any large pieces of fat.
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Whisk in ¼ cup all-purpose flour, then continue simmering until the lumps have dissolved and the gravy has thickened. Add an additional ½ – 1 cup of chicken broth to get the desired thickness. Season with salt and pepper to taste.
Notes
Storing & Reheating Leftovers
- Refrigerate: Store in an airtight container for 3–4 days.
- Freeze: Transfer to a freezer-safe container or bag and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Warm on the stove over medium heat, or microwave in 30-second increments until heated through.
Nutrition
More Must-Make Holiday Sides
Getting ready for your holiday dinner? Don’t forget the sides! Try these favorites: Green Bean Casserole, Sweet Potatoes, or this easy Stuffing.
This story originally appeared on TheRecipeCritic
