Turkey Gravy Recipe

This rich Turkey Gravy is made with pan drippings, a touch of flour, and broth, creating a savory sauce that is perfect for any holiday or weeknight meal. The result is a smooth, classic gravy with a velvety texture and deep flavor. This recipe is a must-have for a Thanksgiving feast and makes enough to generously serve a crowd.

Turkey Gravy Ingredients

• 1/4 cup fat from turkey drippings
• 1/4 cup all-purpose flour
• 2 cups turkey or chicken broth, low-sodium
• Salt and black pepper to taste

How To Make Turkey Gravy

1. Collect the pan drippings: After roasting your turkey, carefully pour all the pan drippings into a fat separator or a heat-proof measuring cup. Allow it to sit for a few minutes so the fat rises to the top. Skim off 1/4 cup of the fat and set it aside. Discard the rest of the fat, but keep the savory liquid underneath.
2. Make the roux: Place the 1/4 cup of turkey fat in a medium saucepan over medium heat. Once it’s shimmering, whisk in the flour. Cook the mixture, stirring constantly, for 1-2 minutes until it turns a light golden color and smells nutty. This step cooks out the raw flour taste.
3. Whisk in the liquid: Slowly and gradually pour the 2 cups of broth into the saucepan while whisking continuously. This is the key to preventing lumps. Continue to whisk until the mixture is smooth.
4. Simmer and thicken: Bring the gravy to a gentle boil, then reduce the heat to a low simmer. Cook for 5-10 minutes, stirring occasionally, until the gravy has thickened to your desired consistency. Keep in mind it will thicken more as it cools.
5. Season and serve: Remove the gravy from the heat and season with salt and pepper to your taste. Serve immediately, or keep warm until you are ready to use it.

Recipe Tips

• For a smooth gravy, whisk constantly. When adding the flour to the fat and the broth to the roux, continuous whisking is essential to prevent lumps from forming.
• Don’t have enough drippings? If your turkey didn’t produce enough fat or liquid, you can supplement with melted butter or store-bought broth to reach the required amounts.
• Strain the drippings. For the smoothest possible gravy, strain your pan drippings through a fine-mesh sieve to remove any large bits or solids before you begin.
• Control the salt. Turkey drippings can be quite salty depending on how you seasoned the bird. Always taste the gravy before adding salt.

What To Serve Turkey Gravy

This classic gravy is a quintessential part of any Thanksgiving or holiday meal. It’s perfect drizzled over slices of roast turkey, creamy mashed potatoes, or savory stuffing. Beyond the holidays, you can enjoy it with chicken, biscuits, or even over a hearty bowl of rice.

How To Store Turkey Gravy Leftovers

• Refrigerate: Allow the gravy to cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
• Freeze: For longer storage, pour the cooled gravy into a freezer-safe container or resealable bag. It will last in the freezer for up to 4 months. To reheat, thaw overnight in the fridge and warm in a saucepan over low heat, adding a splash of broth if it’s too thick.

Turkey Gravy Nutrition Facts

Serving Size: 1/4 cup

• Calories: 75 kcal
• Total Fat: 6g
• Saturated Fat: 3.5g
• Cholesterol: 10mg
• Sodium: 150mg
• Total Carbohydrate: 4g
• Dietary Fiber: 0g
• Sugars: 0g
• Protein: 1g

Frequently Asked Questions

• What is a roux? A roux is a mixture of fat and flour cooked together. It is the thickening agent that gives gravy its rich, smooth texture. Cooking the roux for a minute or two removes the raw, floury taste and adds a subtle nutty flavor.
• Can I make this without pan drippings? Yes, you can. Simply use 1/4 cup of melted butter instead of the turkey fat, and use all turkey or chicken broth for the liquid. For extra flavor, you can sauté some minced shallots or garlic in the butter before adding the flour.
• How can I fix lumpy gravy? If your gravy has lumps, you can try whisking it vigorously over medium-low heat. If that doesn’t work, pour it through a fine-mesh strainer before serving.