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Classic Homemade Turkey Gravy

This rich and savory turkey gravy recipe transforms your roast turkey drippings into a silky, flavorful sauce, perfect for holiday meals or any turkey dinner. It's the ultimate accompaniment to your roasted turkey.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 10 servings
Course: Sauce, Side Dish
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

For the Gravy Base
  • 1/4 cup turkey fat skimmed from pan drippings
  • 1/4 cup unsalted butter melted
  • 1/2 cup all-purpose flour
  • 4 cups turkey or chicken stock low-sodium
  • 2 cups pan drippings from roasted turkey, degreased and strained
  • 1/2 tsp dried thyme optional
  • 1/4 tsp black pepper freshly ground
  • to taste salt
  • 1 tsp fresh sage finely chopped, optional
  • 1 tbsp fresh parsley chopped, optional, for garnish

Equipment

  • Fat separator
  • Medium saucepan
  • Whisk
  • Fine-mesh Sieve (optional)

Method
 

Prepare the Turkey Drippings
  1. After removing your turkey from the roasting pan, carefully pour all the pan drippings into a fat separator. Allow the fat to separate and rise to the top (this usually takes about 5-10 minutes).
  2. Pour the defatted turkey juices (about 2 cups) into a separate bowl, leaving the fat in the separator. If you don't have enough defatted drippings, supplement with additional turkey or chicken stock to reach 2 cups. Skim 1/4 cup of the turkey fat from the separator and set aside.
  3. For an extra smooth gravy, strain the defatted pan drippings through a fine-mesh sieve into the bowl to remove any small solids.
Make the Roux
  1. In a medium saucepan, melt the 1/4 cup of reserved turkey fat and 1/4 cup of unsalted butter over medium heat.
  2. Once melted and shimmering, whisk in the all-purpose flour continuously for 2-3 minutes until a light golden-brown paste (roux) forms. Cook out the raw flour taste, stirring constantly.
Build the Gravy
  1. Gradually whisk in the 4 cups of turkey or chicken stock into the roux, a little at a time, ensuring no lumps form. Continue whisking until the mixture is smooth.
  2. Slowly whisk in the 2 cups of strained, defatted turkey pan drippings. Bring the mixture to a simmer, whisking occasionally.
  3. Let the gravy simmer gently for 5-10 minutes, or until it thickens to your desired consistency. It should coat the back of a spoon.
Season and Finish
  1. Stir in the dried thyme (if using) and freshly ground black pepper. Taste the gravy and add salt as needed. Remember that drippings can be salty, so season carefully.
  2. If using, stir in the fresh sage and parsley just before serving. Serve hot and enjoy over your turkey, mashed potatoes, or stuffing!

Notes

For a thicker gravy, you can make a slurry of 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water and whisk it into the simmering gravy at the end. Cook for another minute until thickened. To thin, add a splash more stock or water. Gravy can be stored in an airtight container in the refrigerator for up to 3-4 days and reheated gently on the stovetop.