Turkey Gravy

A gravy boat filled with gravy positioned in front of sliced roast turkey, garnished with orange slices, pomegranate seeds, and fresh herbs.

This homemade turkey gravy is smooth, glossy, and packed with roast turkey flavor. Made from pan drippings, a golden butter and flour roux, and fresh thyme and parsley, it's ready in 20 minutes and pairs with every Thanksgiving side.

Course sauce, Side Dish

Cuisine American

Keyword Thanksgiving gravy, turkey gravy, turkey gravy from drippings

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 74kcal

Author Julia

Ingredients

2½ cups turkey pan drippings fat removed, or a combination of turkey drippings and low-sodium chicken or turkey stock
¼ cup unsalted butter
¼ cup all-purpose flour
2 teaspoons fresh thyme finely chopped
1 tablespoon fresh parsley finely chopped
kosher salt to taste
black pepper freshly ground, to taste

US Customary - Metric

Instructions

Strain and skim the drippings: Pour the drippings from your roasted turkey through a fine-mesh sieve into a heatproof bowl or measuring jug to remove any pieces of meat, vegetables, or herbs. Allow the liquid to settle briefly, then use a large spoon or ladle to skim the excess fat from the surface.
Measure the remaining juices, adding enough low-sodium chicken or turkey stock to make 2½ cups if necessary.
Make the roux: Melt the butter in a medium saucepan over medium heat. Add the flour and whisk continuously for 2 to 3 minutes, until the mixture is smooth, bubbling, and lightly golden. The flour should lose its raw smell and develop a slightly nutty aroma.
Add the liquid: Slowly pour a small amount of the prepared drippings into the roux, whisking constantly until smooth. Gradually add the remaining liquid, continuing to whisk to prevent lumps from forming.
Simmer: Bring the mixture to a gentle simmer, stirring occasionally. Cook for 5 to 8 minutes, until the gravy has thickened and is smooth and glossy. It should coat the back of a spoon while remaining easy to pour.
If the gravy becomes too thick, whisk in a little additional stock or boiling water until it reaches your preferred consistency.
Add the herbs and season: Stir in the chopped thyme and parsley until evenly distributed. Taste the gravy before adding salt, as the turkey drippings may already contain plenty of seasoning. Add kosher salt and freshly ground black pepper as needed.
Transfer to a warmed gravy boat and serve immediately with roasted turkey and your favorite Thanksgiving sides.

Notes

Thicker Gravy: Simmer a few minutes longer. Or whisk 1 tablespoon of flour into 2 tablespoons of cold stock and stir it into the simmering gravy.
Thinner Gravy: Whisk in warm stock or boiling water, a little at a time.
Lumpy Gravy: Pour it through a fine-mesh sieve, or blend it for a few seconds with an immersion blender.
Skimming tip: Chill the drippings in the freezer for 10 to 15 minutes so the fat rises and firms up on top.
Don't rush the roux: Cooking the butter and flour until lightly golden takes away the raw flour taste and gives the gravy its nutty flavor.
Salt Check: Drippings from a brined or dry-brined turkey can be very salty. Always taste before you season.
Richer Flavor: Use ¼ cup of the skimmed turkey fat in place of the butter.
No Drippings: Use 2½ cups of low-sodium turkey or chicken stock. Cook the roux an extra minute for a deeper color and flavor.
Gluten-Free Option: Skip the butter and flour. Bring the drippings to a simmer, then whisk in a slurry of 2 tablespoons cornstarch mixed with 3 tablespoons cold water. Simmer for 1 to 2 minutes, until thickened.
Warm the gravy boat: Fill it with hot water while the gravy simmers, or warm it in a 200°F (95°C) oven for 10 minutes, so the gravy stays hot longer at the table.
For more tips, read my Top Tips and FAQ sections. Check my Ingredients & Substitutions section for helpful info. To see step-by-step photos, go here. For serving suggestions, see my Thanksgiving Sides section.
Special Tools: Fine-Mesh Sieve | Heatproof Measuring Jug or Fat Separator | Medium Saucepan | Whisk | Large Spoon or Ladle | Gravy Boat

Storage, Reheating, & Make-Ahead Tips

Refrigerator: Cool slightly, then refrigerate in an airtight container within 2 hours of cooking. It keeps for 3 to 4 days, counting any time the drippings were stored before you made the gravy. It firms up as it chills, which is normal.
Freezer: Freeze in a freezer-safe container or bag for up to 3 months. Leave a little room for expansion, and freeze in smaller portions if you like. Thaw overnight in the refrigerator.
Reheating: Warm in a saucepan over medium-low heat, whisking often, until piping hot throughout. Thin with a little chicken stock, turkey stock, or boiling water if needed. You can also microwave small portions, stirring at regular intervals.
Make ahead: Make the gravy 2 to 3 days early using store-bought low-sodium turkey stock in place of the drippings. Refrigerate it, then reheat gently on the stove on Thanksgiving. Once the turkey comes out of the oven, strain and skim the fresh drippings and whisk a few spoonfuls into the warm gravy for extra roasted flavor.

Nutrition