Turkey Gravy
It wouldn’t be Thanksgiving without this homemade Turkey Gravy! Making it with the drippings from the turkey roasting pan makes this gravy so rich and flavorful.
Turkey Gravy couldn’t be easier to make
The first time I made turkey gravy, I couldn’t believe how simple it is to make. You only need a handful of ingredients and it comes together in just 20 minutes. This easy gravy recipe starts with the pan drippings from a roast turkey. Making turkey gravy from drippings gives the gravy incredible flavor, especially if you start with my herb butter Thanksgiving Turkey Recipe.
This turkey gravy is the perfect finishing touch for a holiday meal, served alongside the roasted turkey, Mashed Potatoes, Cranberry Sauce and Stuffing.
Turkey Gravy Ingredients
- Drippings from Roasted Turkey: The drippings are the liquid left in the pan after cooking your turkey. They include any juices and fat that the meat releases as it cooks.
- Butter and Flour: We’ll use these to make a roux, which will thicken the gravy. The butter also adds richness and flavor to the gravy.
- Fresh Thyme (Optional): I use fresh thyme in the herb butter that I rub on the turkey before baking, so I usually set a little chopped fresh thyme aside to add to the gravy for extra flavor.
- Chicken Broth: Forms the base of the gravy, along with the drippings.
- Salt and Pepper: To season the gravy. Don’t be shy with the seasonings! Add enough salt, to taste, to really bring out the flavors.
How to Make Turkey Gravy
Remove fat from drippings. Pour the drippings from the roasting pan into a large liquid measuring cup (or a fat separator if you have one). Let it sit for about 5 minutes. The fat will rise to the top. Spoon off the fat and discard.
Make roux. In a large saucepan on the stove, melt the butter. Then whisk in the flour (and fresh thyme if you’re adding it). Cook, whisking constantly, until the mixture is golden brown in color. This will take about 2 minutes.
Finish gravy. Slowly whisk in 2 cups of the turkey drippings, or drippings plus enough broth to equal 2 cups. Then whisk in 1 cup of chicken broth. Bring to a boil and simmer the gravy for 5-6 minutes until it reaches your desired thickness. Season to taste with salt and pepper.
Make Ahead and Storage Instructions
Gravy can be made ahead and stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, warm the gravy in a saucepan on the stove over medium-low heat until simmering. If it’s too thick, whisk in a little bit of broth to thin it out.
To Freeze
You can freeze gravy in an airtight container for up to 2-3 months. Freeze it in portion sizes that are enough for one meal. Thaw overnight in the refrigerator, then reheat as directed above.
More Thanksgiving Recipes
- Roasted Green Beans
- Sweet Potato Casserole
- Green Bean Casserole
- Broccoli Casserole
- Wild Rice Salad
- Crockpot Mashed Potatoes
- Corn Casserole
- Dinner Rolls
- Pumpkin Pie
- Apple Pie
Turkey Gravy
Ingredients
- drippings from roasted turkey
- 3 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 1 teaspoon chopped fresh thyme, optional
- 1-2 cups low sodium chicken broth
- salt and pepper, to taste
Instructions
- After you have finished roasting your turkey and removed it from the roasting pan, carefully pour the turkey drippings (accumulated liquid) from the roasting pan into a large liquid measuring cup. (Or a gravy fat separator if you have one.) Let sit for about 5 minutes; the fat will rise to the top. Spoon off fat and discard.
- In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour (and fresh thyme, if using). Cook, whisking constantly, until the mixture is golden brown in color.
- Slowly whisk in 2 cups of the turkey drippings (If you do not have 2 cups of drippings, add enough broth to make 2 cups of liquid). Then whisk in 1 cup of chicken broth. Bring to a boil, whisking often.
- Simmer for 5-6 minutes, whisking often, until gravy reaches your desired thickness. If it is too thick, whisk in more chicken broth until gravy reaches your desired consistency, being careful to add just a little at a time so that the gravy doesn't become too thin.
- Season with salt and pepper to taste. Serve.
Notes
- Make Ahead/Storage Instructions: Gravy can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, warm the gravy in a saucepan on the stove over medium-low heat until simmering. If it’s too thick, whisk in a little bit of broth to thin it out.
- To Freeze: You can freeze gravy in an airtight container for up to 2-3 months. Freeze it in portion sizes that are enough for one meal. Thaw overnight in the refrigerator, then reheat as directed above.
