Turkey Gravy recipe for Thanksgiving dinner is made easy with these simple instructions and troubleshooting tips for making sure your gravy isn’t too thick, runny, or bland! This makes the best gravy.
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HOMEMADE TURKEY GRAVY RECIPE
Many people gravy with turkey giblets. I make it with drippings because I just don’t do giblet gravy. Trust me this is a flavorful gravy without giblets.
For years gravy has been my white whale. The thing I could never master. Finally, I’ve perfected it enough to share with you.
WHAT DO I NEED TO MAKE TURKEY GRAVY?
This easy turkey gravy recipe uses simple ingredients.
- Fat (liquid drippings, butter, oil)
- all-purpose flour
- liquid (turkey stock, chicken stock)
- butter
- salt and black pepper
WHAT ARE DRIPPINGS
Turkey “drippings” are browned bits, juices, and fat at the bottom of the roasting pan. Drippings are “gold” when it comes to a delicious gravy. They are full of flavor and color!
WHAT IS A ROUX?
A roux is a combination of fat (drippings, butter, or oil) and flour cooked together to thicken our gravy. A roux is usually equal parts fat and flour to which liquid is added and whisked to form our gravy.
TIPS FOR A ROUX:
- When you cook the flour and butter for your roux, the longer you cook it the darker in color your gravy will be. You want it to be a golden brown. The flour mixture will start to smell nutty and looks dry.
- Always start with less liquid than you think. It’s a lot hard to thicken a gravy then to thin it out by simply adding more broth.
- Remember gravy will thicken more as it cools.
HOW TO MAKE TURKEY GRAVY FROM TURKEY DRIPPINGS
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After turkey has cooked, pour the drippings from the pan through a fine mesh strainer and allow to cool. The fat rises and will solidify at the top and the bottom will be turkey broth you will use later. The easiest way to do this is with a fat separator. You will need 8 tablespoons of fat for your roux. Spoon off as much as you can and if you need more fat, use additional butter to equal 8 tablespoons. For example if you have 4 tablespoons of fat from the drippings you will need 4 more tablespoons of butter to equal 8 tablespoons.
In a medium saucepan, heat the fat you have reserved and melt butter (8 tablespoons total) over medium-low heat.
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Sprinkle 1/2 cup flour in the pan whisking to combine. Cook mixture until it smells nutty and is dry.
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Slowly whisk in your 4-6 cups of reserved turkey stock from the drippings. If you only have 2 cups of turkey stock add 2 or more cups of chicken broth into the pan, constantly whisking.
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Cook gravy over medium heat until it thickens. Add pepper. Add salt to taste. Remember gravy will thicken as it cools. Add more chicken broth to make it thinner if desired. Store leftover gravy in the fridge.
GRAVY FIXES:
- TOO RUNNY: Roux-thickened gravies continue to thicken as they cool, so keep that in mind. If really runny, make a cold water slurry with cornstarch or flour, and whisk into gravy.
- TOO LUMPY: To fix lumpy gravy, pour it into a blender and blend for 30 seconds.
- TOO THICK: Whisk in some turkey or chicken stock until you get the desired consistency.
- TOO BLAND: For extra flavor, season with thyme, sage, bay leaves, poultry seasoning, Worcestershire, a little bit of salt, or pepper.
HOW TO STORE GRAVY
MAKE AHEAD
If you want to make this ahead of time, store leftover turkey gravy in the fridge in an airtight container. To use, heat over medium heat and add chicken stock to thin it out as needed. Serve in a gravy boat. 
OTHER THANKSGIVING RECIPES:
Turkey Gravy
Turkey Gravy recipe for Thanksgiving is made easy with these simple instructions and troubleshooting tips for making sure your gravy isn’t too thick, runny, or bland!
- 1/2 cup total fat (fat from turkey plus butter to equal 8 tablespoons) , (you can use all butter if you want)
- 1/2 cup all-purpose flour
- 4-6 cups total turkey stock plus chicken broth or stock
- 1/2 teaspoon pepper
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After turkey has cooked, pour the drippings from the pan through a fine mesh strainer and allow to cool. The fat will solidify at the top and the bottom will be turkey stock you will use later. The easiest way to do this is with a fat separator. You will need 8 tablespoons of fat for your roux. Spoon off as much as you can and if you need more fat, use additional butter to equal 8 tablespoons. For example if you have 4 tablespoons of fat from the drippings you will need 4 more tablespoons of butter to equal 8 tablespoons.
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In a large saucepan, heat the fat you have reserved and butter (8 tablespoons total) over low heat. I like to use half reserved fat and half butter.
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Sprinkle 1/2 cup flour in the pan whisking to combine. Cook mixture for a five minutes until it smells nutty. The longer you cook it, the deeper the color and the more flavor.
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Slowly whisk in your 4 cups of reserved turkey stock from the drippings. If you only have 2 cups of turkey stock, add 2 cups of chicken broth into the pan, constantly whisking.
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Cook gravy over medium heat until it thickens. Add pepper. Add salt to taste. Remember gravy will thicken as it cools. Add more chicken broth to make it thinner if desired. Store in the fridge.
GRAVY FIXES:
- TOO RUNNY: Roux-thickened gravies continue to thicken as they cool, so keep that in mind. If really runny, make a slurry with cornstarch or flour, and whisk into gravy.
- TOO LUMPY: To fix lumpy gravy, pour it into a blender and blend for 30 seconds.
- TOO THICK: Whisk in some turkey or chicken stock until you get the desired consistency.
- TOO BLAND: For extra flavor, season with thyme, sage, bay leaves, poultry seasoning, Worcestershire, a little bit of salt, or pepper.
HOW TO STORE GRAVY/MAKE AHEAD
If you want to make this ahead of time, store in the fridge. To use, heat over medium heat and add chicken stock to thin it out as needed.
