The Best Homemade Turkey Gravy Recipe (Easy, Rich & Flavorful)
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Recipe: The Best Homemade Turkey Gravy
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: Approximately 8
A beautiful roast turkey deserves an equally incredible gravy, and this Homemade Turkey Gravy is rich, silky, deeply savory, and surprisingly easy to make. It is the kind of gravy you will want to pour over everything on your Thanksgiving plate, from slices of juicy turkey to creamy mashed potatoes, stuffing, and warm dinner rolls.
The secret to truly exceptional turkey gravy is using the flavorful drippings left behind after roasting the turkey.
Those drippings contain concentrated flavor from the turkey itself, along with all the butter, herbs, seasonings, vegetables, and broth that have been roasting underneath it. Instead of letting that liquid gold go to waste, we turn it into an incredibly flavorful homemade gravy.
This recipe uses a traditional roux made from turkey fat or butter and flour, then slowly incorporates turkey drippings and broth. A splash of Worcestershire sauce adds subtle savory depth without making the gravy taste like Worcestershire sauce, while fresh herbs and black pepper round everything out.
The result is a smooth, glossy gravy with a rich turkey flavor that tastes completely different from anything that comes from a packet or jar.
Better yet, it can be made with or without turkey drippings.
If you have just roasted a turkey, use those beautiful pan drippings. If you are making gravy separately, good-quality turkey or chicken broth and butter will still create an excellent homemade gravy.
Once you know this basic method, you may never buy packaged turkey gravy again.
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Why You Will Love This Homemade Turkey Gravy
This gravy is everything Thanksgiving gravy should be.
It is:
Rich and savory
Smooth and silky
Full of real turkey flavor
Ready in about 15 to 20 minutes
Made with simple ingredients
Easy to adjust in thickness
Delicious with turkey and mashed potatoes
Perfect for Thanksgiving or Christmas
Easy to make with or without turkey drippings
Excellent for using up flavorful roasting-pan juices
Perhaps most importantly, this recipe is forgiving.
Gravy can seem intimidating because people worry about lumps, thickness, or seasoning. Once you understand how the roux and liquid work together, however, it becomes one of the easiest parts of preparing a holiday dinner.
What Makes Turkey Gravy Taste So Good?
The difference between an ordinary gravy and an incredible gravy is flavor.
Flour thickens gravy, but flour does not create flavor. The flavor comes from the fat, broth, turkey drippings, browned bits, aromatics, herbs, and seasonings.
If you have roasted your turkey over onion, celery, carrots, garlic, or fresh herbs, those ingredients have already contributed flavor to the pan juices.
Butter adds richness.
Turkey broth intensifies the poultry flavor.
Worcestershire sauce provides a tiny boost of umami.
Fresh thyme and sage complement the turkey without overpowering it.
The combination creates a gravy that tastes like it has been simmering for hours even though it comes together in minutes.
Ingredients
You will need:
¼ cup turkey fat from the pan drippings or unsalted butter
¼ cup all-purpose flour
2 cups strained turkey drippings
1 to 2 cups low-sodium turkey or chicken broth, as needed
½ teaspoon Worcestershire sauce
½ teaspoon finely chopped fresh thyme, optional
¼ teaspoon finely chopped fresh sage, optional
½ teaspoon freshly ground black pepper, or to taste
Salt, to taste
Optional Flavor Boosters
Depending on the flavor of your drippings, you can also add:
1 tablespoon unsalted butter at the end
1 to 2 tablespoons heavy cream
A small splash of dry white wine
A pinch of garlic powder
A pinch of onion powder
You probably will not need all of these. The goal is to enhance the natural turkey flavor rather than disguise it.
How to Make Homemade Turkey Gravy from Drippings
Step 1: Collect the Turkey Drippings
After removing your roasted turkey from the roasting pan, carefully pour the liquid from the pan through a fine-mesh strainer into a large heat-safe measuring cup or bowl.
Press lightly on any roasted vegetables if you want to extract some of their juices, but avoid forcing too many solids through the strainer.
Allow the strained liquid to sit for several minutes.
The fat will naturally rise to the top.
Skim approximately ¼ cup of the turkey fat from the surface.
Do not throw away the remaining liquid underneath. That is the incredibly flavorful turkey stock and roasting juice that will form the base of your gravy.
If you do not have ¼ cup turkey fat, simply supplement it with unsalted butter.
Step 2: Measure the Liquid
Measure approximately 2 cups of the strained pan juices.
Add enough low-sodium turkey or chicken broth to give yourself approximately 3 cups of liquid total.
The exact amount you ultimately use will depend on how thick you prefer your gravy.
Keeping extra broth nearby is useful because gravy continues to thicken slightly as it cools.
Step 3: Make the Roux
Place the ¼ cup turkey fat in a medium saucepan over medium heat.
If necessary, add butter to make a full ¼ cup.
Once the fat is hot, sprinkle in ¼ cup all-purpose flour.
Whisk continuously until the flour and fat combine into a smooth paste.
Continue cooking and whisking for approximately 2 to 3 minutes.
The roux should become lightly golden and smell slightly nutty.
This step is important because cooking the flour eliminates the raw flour taste.
Do not let the roux become very dark. A darker roux has wonderful flavor, but it also has less thickening power and can overwhelm the delicate turkey flavor.
For classic turkey gravy, a pale golden roux is perfect.
Step 4: Slowly Add the Drippings
Begin adding the strained turkey drippings and broth mixture gradually.
Start with approximately ½ cup.
Whisk constantly.
At first, the mixture may become extremely thick. That is completely normal.
Continue slowly adding more liquid while whisking.
Once the mixture becomes smooth, you can add the remaining liquid a little more quickly.
Adding the liquid gradually at the beginning is one of the easiest ways to prevent lumpy gravy.
Step 5: Add the Seasonings
Stir in:
Worcestershire sauce
Fresh thyme
Fresh sage
Black pepper
Bring the gravy to a gentle simmer.
Cook for approximately 5 to 8 minutes, whisking frequently, until it becomes smooth and reaches your preferred consistency.
Step 6: Taste Before Adding Salt
This is extremely important when making gravy from turkey drippings.
Turkey drippings can already contain considerable salt, especially if your turkey was brined, injected, pre-seasoned, or heavily salted before roasting.
Always taste the finished gravy before adding additional salt.
If it needs salt, add a small amount at a time.
Step 7: Finish with Butter
For an especially silky, restaurant-style finish, remove the gravy from the heat and whisk in 1 tablespoon cold unsalted butter.
This is optional, but it gives the gravy a beautiful glossy appearance and adds a final layer of richness.
Serve immediately.
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The Secret to Perfectly Smooth Gravy
The most common concern when making homemade gravy is lumps.
Fortunately, they are easy to prevent.
The key is to add your liquid gradually to the roux while whisking continuously.
Do not dump all the broth into the flour mixture at once.
Start with a relatively small amount.
Whisk until completely smooth.
Then add more.
Once the gravy becomes fluid, you can add the remaining broth more quickly.
A traditional balloon whisk works especially well because it reaches into the corners of the saucepan and breaks apart small clumps.
What If My Gravy Has Lumps?
Do not throw it away.
Lumpy gravy is almost always fixable.
The easiest solution is to pour the gravy through a fine-mesh strainer into another saucepan or serving vessel.
For smaller lumps, vigorous whisking may be enough to smooth them out.
An immersion blender can also rescue badly lumpy gravy, although you should blend carefully to avoid splattering hot liquid.
How Thick Should Turkey Gravy Be?
Perfect gravy should coat the back of a spoon while still pouring easily.
It should not resemble broth, but it should not be thick enough to stand on the plate like pudding.
Remember that gravy thickens as it cools.
If it looks absolutely perfect while bubbling hot in the saucepan, it may become slightly thicker by the time everyone sits down for dinner.
For that reason, I usually prefer gravy to be just slightly thinner than the final desired consistency when I remove it from the heat.
What If My Gravy Is Too Thick?
This is one of the easiest gravy problems to fix.
Simply whisk in additional warm turkey or chicken broth a few tablespoons at a time until the gravy reaches your preferred consistency.
You can also use water in an emergency, but broth maintains more flavor.
What If My Gravy Is Too Thin?
First, give it time.
A flour-thickened gravy needs to simmer for several minutes before reaching its full thickness.
If it remains too thin after simmering, you can make a small slurry.
Combine:
1 tablespoon cornstarch
1 tablespoon cold water
Mix until completely smooth.
Slowly whisk a small amount of the slurry into the simmering gravy.
Wait before adding more because cornstarch thickens quickly.
You may not need the entire slurry.
How to Make Turkey Gravy Without Drippings
No turkey drippings?
You can still make delicious homemade turkey gravy.
Use:
¼ cup unsalted butter
¼ cup all-purpose flour
3 cups good-quality turkey broth
½ teaspoon Worcestershire sauce
½ teaspoon fresh thyme
¼ teaspoon fresh sage
½ teaspoon black pepper
Salt to taste
Melt the butter over medium heat.
Whisk in the flour and cook for 2 to 3 minutes.
Gradually whisk in the warm turkey broth.
Add Worcestershire sauce, herbs, and black pepper.
Simmer for 5 to 8 minutes until thickened.
Taste and season with salt.
For extra richness, finish with another tablespoon of cold butter.
Turkey broth will provide the closest flavor to traditional gravy, but good-quality chicken broth can also be used.
Can You Use Chicken Broth for Turkey Gravy?
Absolutely.
Turkey broth is ideal because it reinforces the flavor of the turkey, but chicken broth makes an excellent substitute.
Choose a good-quality low-sodium broth whenever possible.
Low-sodium broth gives you much more control over the final seasoning, particularly when salty turkey drippings are also being used.
Can You Use Cornstarch Instead of Flour?
Yes.
Cornstarch gravy is slightly different from traditional flour gravy. It tends to be more translucent and glossy rather than creamy and opaque.
To make turkey gravy with cornstarch, heat approximately 3 cups turkey drippings and broth until simmering.
Separately combine approximately:
3 tablespoons cornstarch
3 tablespoons cold water
Whisk until completely smooth.
Gradually whisk the slurry into the simmering liquid.
Cook for a few minutes until thickened.
Never add dry cornstarch directly to hot gravy because it will clump.
Can You Make Gluten-Free Turkey Gravy?
Yes.
Use the cornstarch method above or replace the all-purpose flour with a good gluten-free flour blend suitable for sauces.
Cornstarch is generally the simplest option.
Can You Make Turkey Gravy Ahead of Time?
Yes, and this can make Thanksgiving dinner considerably less stressful.
Make the gravy up to approximately 2 days ahead, cool it promptly, and refrigerate it in an airtight container.
When reheating, place it in a saucepan over low to medium-low heat.
Whisk frequently.
The refrigerated gravy will probably be thicker than it was originally.
Add a little turkey or chicken broth until it returns to the desired consistency.
If you make the gravy before roasting your turkey, prepare it with butter and turkey broth. Once your turkey is finished, whisk some freshly strained pan drippings into the reheated gravy for extra flavor.
This gives you the convenience of make-ahead gravy with the flavor of fresh turkey drippings.
How to Make Turkey Gravy Even More Flavorful
If you want truly spectacular Thanksgiving gravy, there are several easy ways to build additional flavor.
Roast Aromatic Vegetables with the Turkey
Onion, celery, carrots, and garlic underneath your turkey contribute incredible flavor to the pan juices.
Those flavors ultimately become part of your gravy.
Use Turkey Stock
Turkey stock has a deeper turkey flavor than chicken broth.
If you have homemade turkey stock, this is an excellent place to use it.
Add Fresh Herbs
Sage, thyme, rosemary, and parsley all pair beautifully with turkey.
For gravy, however, use them with restraint.
You want the gravy to taste primarily like turkey rather than an herb sauce.
Add Worcestershire Sauce
A small amount of Worcestershire sauce provides savory depth and umami.
The key is moderation.
About ½ teaspoon is usually enough.
Add White Wine
For a slightly more sophisticated gravy, deglaze the roasting pan with a small splash of dry white wine before collecting the drippings.
Allow the alcohol to cook for a few minutes.
Sauvignon Blanc, Pinot Grigio, or another dry white wine can work beautifully.
Finish with Butter
Whisking cold butter into the gravy immediately before serving creates a richer, silkier finish.
It is a small step that makes homemade gravy feel particularly luxurious.
What to Serve with Homemade Turkey Gravy
Turkey gravy obviously belongs with roast turkey, but its usefulness does not end there.
Classic Roast Turkey
This gravy was made for a juicy roast turkey.
Pour a little over sliced breast and dark meat immediately before serving, then place the remaining gravy in a warm gravy boat on the table.
Mashed Potatoes
Few Thanksgiving combinations are better than creamy mashed potatoes covered in rich turkey gravy.
Homemade Stuffing
Herb stuffing becomes even more delicious with a spoonful of warm gravy.
Dinner Rolls
Use soft dinner rolls to mop up every last bit of gravy on your plate.
Green Bean Casserole
A little gravy inevitably finds its way onto the green bean casserole during Thanksgiving dinner, and that is certainly not a bad thing.
Roast Chicken
You do not have to wait until Thanksgiving.
The no-drippings version of this gravy is excellent with roast chicken throughout the year.
Hot Turkey Sandwiches
Pile leftover turkey onto bread, add stuffing or mashed potatoes, and pour hot gravy over everything for one of the best post-Thanksgiving meals imaginable.
Substitutions and Variations
Butter Instead of Turkey Fat
If you cannot collect enough turkey fat from the drippings, use unsalted butter.
You can also combine the two.
Turkey Broth Instead of Drippings
Use turkey broth and butter to make gravy when pan drippings are unavailable.
Chicken Broth
Low-sodium chicken broth is an excellent substitute for turkey broth.
Dried Herbs
If fresh herbs are unavailable, use a very small amount of dried thyme or sage.
Because dried herbs are more concentrated, start with approximately one-third of the amount you would use fresh.
Creamy Turkey Gravy
Add 1 to 2 tablespoons heavy cream toward the end of cooking.
This produces a slightly lighter-colored, extra-rich gravy.
Garlic Turkey Gravy
Add a small amount of roasted garlic or garlic powder.
Use a light hand so the garlic does not overpower the turkey.
Herb-Free Gravy
The herbs are completely optional.
If your turkey drippings are already strongly flavored with rosemary, thyme, or sage, you may not need additional herbs at all.
How to Store Turkey Gravy
Allow leftover gravy to cool promptly and transfer it to an airtight container.
Refrigerate and use within approximately 3 to 4 days.
The gravy will thicken significantly when cold. This is normal.
Reheat it gently on the stovetop, adding a splash of broth as necessary.
Can You Freeze Turkey Gravy?
Yes.
Flour-based turkey gravy generally freezes quite well.
Place cooled gravy in an airtight freezer-safe container, leaving a little room for expansion.
Freeze for up to approximately 3 months for best quality.
Thaw overnight in the refrigerator.
Reheat gently in a saucepan while whisking frequently. Add broth if necessary to restore the original consistency.
Tips for the Absolute Best Turkey Gravy
For consistently delicious homemade gravy, remember these simple rules:
Use the turkey drippings whenever possible.
Separate and save the flavorful turkey fat.
Cook the flour for 2 to 3 minutes so your gravy does not taste floury.
Add the liquid gradually while whisking.
Use low-sodium broth so you control the salt.
Do not add salt until you have tasted the finished gravy.
Let the gravy simmer long enough to thicken.
Keep extra broth nearby in case the gravy becomes too thick.
Strain the gravy if you want an exceptionally smooth finish.
Finish with cold butter for extra richness and shine.
Most importantly, taste your gravy.
Turkey drippings vary considerably from one roast to another. One batch may need extra salt, while another needs none. One may already contain plenty of herbs, while another benefits from additional thyme or sage.
The final taste test is what transforms a basic formula into truly excellent gravy.
Homemade Turkey Gravy Recipe
Recipe: The Best Homemade Turkey Gravy
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: Approximately 8
Course: Sauce
Cuisine: American
Occasion: Thanksgiving, Christmas, Holiday Dinner
Ingredients
¼ cup turkey fat from pan drippings or unsalted butter
¼ cup all-purpose flour
2 cups strained turkey drippings
1 to 2 cups low-sodium turkey or chicken broth, as needed
½ teaspoon Worcestershire sauce
½ teaspoon finely chopped fresh thyme, optional
¼ teaspoon finely chopped fresh sage, optional
½ teaspoon freshly ground black pepper, or to taste
Salt, to taste
1 tablespoon cold unsalted butter, optional, for finishing
Instructions
Pour the turkey pan drippings through a fine-mesh strainer into a heat-safe measuring cup.
Allow the drippings to rest for several minutes so the fat rises to the surface.
Skim ¼ cup turkey fat from the top. If you do not have enough turkey fat, add unsalted butter until you have ¼ cup total.
Measure approximately 2 cups of the remaining strained turkey drippings.
Add enough turkey or chicken broth to give yourself approximately 3 cups of liquid.
Heat the turkey fat in a medium saucepan over medium heat.
Add the flour and whisk continuously for 2 to 3 minutes, until the roux becomes pale golden and smells slightly nutty.
Slowly pour approximately ½ cup of the drippings mixture into the roux while whisking continuously.
Once completely smooth, gradually whisk in the remaining liquid.
Add Worcestershire sauce, thyme, sage, and black pepper.
Bring the gravy to a gentle simmer.
Cook for approximately 5 to 8 minutes, whisking frequently, until smooth and thick enough to coat the back of a spoon.
Taste before adding salt. Add salt only if necessary.
If the gravy is too thick, whisk in additional warm broth.
If desired, remove the saucepan from the heat and whisk in 1 tablespoon cold butter for an extra-rich, glossy finish.
Transfer to a warm gravy boat and serve immediately.
Notes
No turkey drippings: Use ¼ cup unsalted butter and approximately 3 cups turkey broth.
Too thick: Whisk in additional broth a few tablespoons at a time.
Too thin: Simmer for several more minutes. If necessary, add a small amount of cornstarch slurry.
Lumpy gravy: Whisk vigorously or strain through a fine-mesh strainer.
Salt: Always taste before adding salt, especially when using drippings from a brined or pre-seasoned turkey.
Gluten-free: Use a cornstarch slurry instead of a traditional flour roux.
Make ahead: Prepare up to 2 days in advance and refrigerate. Reheat gently with additional broth as necessary.
Storage: Refrigerate leftovers in an airtight container for 3 to 4 days.
Freezing: Freeze for up to approximately 3 months for best quality.
