Looking for a simple, foolproof method for making more than just a good gravy? Try out my easy turkey gravy recipe for your Thanksgiving feast or any other time of the year. Once you've made this perfect turkey gravy, you'll be thrilled with the results.
This gravy comes together quickly with minimal ingredients. The bonus is you can use this recipe as a base for any type of gravy, as long as you have a flavorful liquid to start! That can be something as simple as a premade box of broth.
Read on for all the loving details to make Easy Turkey Gravy.
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Featured Ingredients
Read below about a few of the ingredients used to make Easy Turkey Gravy.
Stock or broth - If you're lucky, you'll be starting this gravy with the drippings of a tasty roasted turkey! Whether or not you have the drippings, you will also need stock or broth. You can use homemade broth, boxed broth, or canned broth. When you don't have turkey broth, chicken broth is the easiest to find and still works great.
Avoid using a broth made from boullion. The flavor is one-note, and you'll risk the possibility of too much sodium.
Butter - Use unsalted butter to control the gravy's salt level.
Flour - This recipe is written for using all-purpose flour.
See recipe card for quantities.
Tools for the job
- Measuring cups and spoons
- Measuring pitcher
- Fine mesh strainer
- Fat separator (optional)
- 2-4 quart pot
- Whisk, spatula
How to make Easy Turkey Gravy
Prepare and measure the broth
- If you use the turkey drippings from the roasting pan, pour everything through a strainer into a measuring pitcher. Then, let it sit for 5 minutes until the fat floats to the top.
- Carefully spoon off as much fat as possible.
- If you don't have any drippings, you can use strictly premade broth or stock.
- Once you've removed as much fat as possible, combine the turkey drippings and premade stock to make a whole quart of liquid (or more if you need more servings).
Make the gravy
- To make easy turkey gravy using 1 quart of stock, warm a 2+ quart pot on the stove over medium heat and melt ½ cup (one 4-ounce stick) of butter.
- When the butter has melted, add ½ cup flour and whisk to combine. It will create a paste-like substance called a roux. Watch carefully and stir often because the longer it cooks, the less thickening power it has.
- Cook the flour and butter mixture for 2-3 minutes. Slowly, at first, start adding the warm stock while whisking. Once you've added about a cup, pour the remaining stock into the pot and turn the heat up to medium-high. Want more roux practice? Try my chicken tortellini soup!
- Continue to whisk as the gravy starts to bubble and thicken.
- Once the gravy has thickened, turn the heat back down to medium-low and let the gravy cook for about 5 minutes more. Taste the gravy and adjust the salt and pepper as needed.
- Pour into a gravy boat or add a ladle to the pot and serve immediately.
Whisk the flour into the melted butter.
Moisture will start to evaporate as the flour cooks.
Whisk the broth into the roux.
Bring to a boil until the turkey gravy thickens. Turn the heat down to medium and simmer for 5-10 minutes.
Hot Tip!
Prevent a lumpy gravy! The temperature of the broth matters when making gravy. Any liquid added to a roux (cooked fat and flour) should be at least room temperature, if not slightly warm.
An easy way to do this is to warm it on the stove on low while getting ready to cook. This is usually enough to take off the chill and warm it up.
Do not add boiling liquid to a roux, but if you need to use a very hot broth, whisk as fast as you can while slowly adding the liquid.
Substitutions for turkey drippings
Depending on how you prepare your bird, you may or may not have drippings to use for the stock. It is inadvisable to use drippings from a brined bird, as they will probably be too salty. Or, if you fry your turkey, you won't have any pan drippings at all. Here are your options.
- Make without the drippings - Strictly use the premade broth or stock.
- Make your own drippings - Use 1-2 turkey wings or 2-4 bone-in skin-on chicken wings or thighs—season with salt, pepper, and a few tablespoons of olive oil. Roast them for 30 minutes at 425°F.
- Pour any liquids from the roasting dish through a strainer into a measuring pitcher. Add a cup of hot water to the sheet pan and scrape off anything stuck to the pan, pouring all of it through the strainer into the measuring pitcher.
- From this point, carry on with step 2 of the recipe.
- Make your own broth - Use the method above to roast turkey or chicken pieces.
- Put the roasted wings or thighs into a large pot with roughly chopped carrots(2-3), celery(2-3), onion(1), whole garlic cloves(5), and a bay leaf.
- Cover with cold water and bring it to a heavy simmer, then lower to a medium simmer. Cook for 1-3 hours, skimming off foam.
- Use this flavorful stock (with drippings incorporated already) along with the flour/butter roux.
Variations of turkey gravy
This recipe works for any type of gravy you want to make.
- Chicken - Making roasted chicken instead? You can use the same steps for a delicious chicken gravy.
- Beef - Use beef drippings & beef stock, and add a tablespoon or two of Worcestershire sauce for a flavor boost. Adjust the salt after adding the Worcestershire.
- Get herby - Add a few sprigs of thyme or an herb bundle (thyme, parsley, and sage) to the pot as the gravy simmers and thickens. Fish out any stems or the herb bundle before serving.
Storage
Store leftover turkey gravy in a sealed container or zip-top bag in the refrigerator for up to 5 days.
After cooling the gravy completely, you can freeze it for up to 6 months. I find pouring measured amounts into zip-top bags is the easiest. Label the bag with the type and date and freeze it flat on a sheet pan. Once it's solid, you can store it lying flat under other items or file it away on its side.
FAQ
A broth made from boullion will thicken properly into gravy, but it will not have the greatest flavor. For a really good gravy, always use fresh ingredients and real broth or stock, whether it's homemade, from a can, or a box.
For a smooth and creamy gravy, use flour. Cornstarch is great for thickening gravy in a pinch but produces more of a glossy gelatinous sauce that can get gloopy as it cools.
The best thing you can do for great tasting gravy is to start with the drippings from the roasting pan. Think of it like a flavor concentrate that boosts all the milder flavors.
If you do not have pan drippings to start with, you can enhance the premade broth you're using. Pour the premade broth (add extra to make up for evaporation) into a pot and add one roughly chopped onion, one carrot, one celery stick, a clove of garlic, and a bay leaf. Bring to a boil, then simmer for 15-30 minutes. Strain out the vegetables and use that liquid to make the gravy.
Cover the gravy with plastic wrap while it's still in the pot to prevent that pesky skin from forming on top before you serve it.
Pull the pot of gravy off the heat and place a piece of plastic wrap over the top, pressing it into the gravy. Then, seal it by pushing the plastic wrap against the edges and removing any air pockets that form.
Once it's time to serve it, pull the plastic wrap off, and wholla! Perfectly creamy turkey gravy.
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Food safety
- Do not use the same utensils on cooked food that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
Easy Turkey Gravy
- Total Time: 15 minutes
- Yield: 5 cups 1x
Description
Whip up the perfect turkey gravy in no time! Follow the details & recipe card for easy turkey gravy & make your Thanksgiving spread shine. Read on!
Ingredients
- turkey drippings from roasting pan (optional)
- 1 quart turkey, chicken, or vegetable stock or broth
- ½ cup all-purpose flour
- ½ cup unsalted butter
- salt and pepper to taste
Instructions
- If you are using the turkey drippings from the roasting pan, start by pouring everything through a strainer into a measuring pitcher. Let it sit for 5-10 minutes until the fat floats to the top. Carefully spoon off as much fat as possible. If you don't have any drippings, you can use strictly premade broth or stock.
- Once you've removed as much of the fat as you can, combine the turkey drippings and premade stock to make a full quart of liquid or more if you need more servings. (See chart in post for gravy yield to plan for your group)
- To make gravy from one quart of liquid, warm a 2+ quart pot on the stove over medium heat and add ½ cup of butter. When the butter has melted, add ½ cup flour and whisk to combine. Cook the flour and butter mixture for 2-3 minutes. (SEE NOTE)
- Slowly, at first, start adding the (still) warm stock while whisking. Once you've added about a cup, pour the remaining stock into the pot and turn the heat up to high.
- Continue to whisk as it starts to bubble and thicken.
- Once the gravy has thickened, turn the heat back down to medium-low and let the gravy cook for about 5 minutes more. Taste the gravy and adjust the salt and pepper as needed.
- Pour into a gravy boat or add a ladle to the pot and serve immediately.
Notes
NOTE: The gravy instructions are the same no matter how much liquid you're starting out with, as long as you adjust the butter and flour as well. See the chart in the post for yield conversions.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: sauce
- Method: Stove-top
- Cuisine: American
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