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Turkey Gravy being poured from a white gravy boat over thick slices of roasted turkey breast and a side of green beans.

Turkey Gravy

This rich, velvety Turkey Gravy is made from flavorful pan drippings and a simple roux. Perfectly smooth and savory, it’s the ultimate finishing touch for your Thanksgiving turkey and mashed potatoes.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Sauce
Cuisine: American
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

Gravy Base
  • 1/4 cup unsalted butter or turkey fat from pan drippings if available
  • 1/4 cup all-purpose flour
  • 2 cups turkey drippings or broth warm
  • 1 cup chicken or turkey stock as needed to adjust consistency
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper freshly ground
  • 1 tsp fresh thyme or sage chopped (optional)

Equipment

  • Saucepan
  • Whisk
  • Fine Mesh Strainer

Method
 

  1. Pour pan drippings through a fine mesh strainer to remove solids. Let sit, then skim excess fat from the top (save if using instead of butter).
  2. In a medium saucepan over medium heat, melt butter or turkey fat.
  3. Whisk in the flour and cook for 1–2 minutes, stirring constantly, until golden and fragrant to form a roux.
  4. Gradually whisk in warm turkey drippings or broth, about ½ cup at a time, to prevent lumps.
  5. Continue cooking, whisking constantly, until the gravy thickens, about 5–7 minutes.
  6. Season with salt, pepper, and herbs to taste. Add additional stock to thin if needed.
  7. Serve hot over turkey, mashed potatoes, or stuffing.

Notes

If you don’t have enough pan drippings, supplement with chicken or turkey stock. For a richer flavor, add a splash of white wine or a few drops of soy sauce.