No Thanksgiving table is complete without a generous drizzle of rich, velvety turkey gravy. It’s the golden finishing touch that brings your turkey, mashed potatoes, and stuffing to life. Whether you’re cooking for a crowd or preparing a cozy holiday meal, learning how to make turkey gravy from scratch is a simple yet essential skill that elevates every bite.
A Bit of Background
Turkey gravy is deeply rooted in American holiday tradition. The idea began centuries ago, when cooks refused to waste any part of a roasted bird. The flavorful pan drippings—infused with butter, herbs, and roasted turkey juices—were transformed into a luscious sauce by whisking them with flour and stock. Today, that same humble method continues to define what makes a holiday meal truly comforting.
Ingredients for Classic Turkey Gravy
Here’s what you’ll need to make about 3 cups of homemade turkey gravy:
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Pan drippings from your roasted turkey (about ¼ cup of fat and juices)
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3 tablespoons all-purpose flour
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2–3 cups turkey stock (or chicken broth)
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Salt and freshly ground black pepper, to taste
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Optional flavor boosters:
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½ teaspoon poultry seasoning or fresh thyme
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A splash of white wine or sherry
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1 tablespoon butter (for extra richness)
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Step-by-Step Instructions
Step 1: Collect the Drippings
After roasting your turkey, carefully pour the drippings from the roasting pan into a heatproof measuring cup. Let the liquid sit for a few minutes so the fat rises to the top. Skim off and reserve about 3 tablespoons of fat—that’s the flavorful base for your gravy.
Step 2: Make the Roux
Place the roasting pan (or a saucepan) over medium heat. Add the reserved fat and whisk in the flour. Stir constantly for 1–2 minutes, until the mixture turns a light golden brown. This roux will thicken your gravy and add a nutty depth of flavor.
Step 3: Add the Stock
Gradually pour in the turkey stock (start with 2 cups), whisking constantly to avoid lumps. Scrape up any browned bits from the bottom of the pan—these are pure flavor gold. Continue whisking as the mixture simmers and thickens for 4–5 minutes.
If you prefer thinner gravy, add a bit more stock until you reach your desired consistency.
Step 4: Season and Enrich
Stir in a pinch of salt, pepper, and herbs. For extra depth, add a splash of wine or a pat of butter. Taste and adjust the seasoning as needed—every gravy is unique, depending on your turkey and drippings.
Step 5: Strain (Optional)
For a smooth, restaurant-quality finish, strain the gravy through a fine-mesh sieve before serving. Keep it warm until you’re ready to ladle it over turkey slices, mashed potatoes, or stuffing.
Pro Tips for Perfect Turkey Gravy
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Make it ahead: Prepare gravy the day before using turkey or chicken stock, then reheat and enrich it with fresh drippings on Thanksgiving Day.
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No drippings? No problem: Roast turkey wings or necks with onions and herbs to create flavorful pan juices for your gravy base.
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Avoid lumps: Always add the liquid gradually while whisking continuously.