Name: Homemade Turkey Gravy
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: Turkey drippings (from the roasting pan); 2–4 tbsp unsalted butter (if needed for more fat); 1/4 cup all-purpose flour; 2–3 cups low-sodium chicken or turkey broth; Salt and black pepper, to taste; 1 tsp fresh thyme or rosemary (optional); 1–2 tbsp cream or milk (optional)

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This Homemade Turkey Gravy is rich, savory, and made from flavorful turkey drippings for that classic, comforting finish to any holiday meal. I love how it pulls the whole feast together, especially when it’s poured over mashed potatoes, stuffing, or roasted turkey slices.

Why You’ll Love This Recipe

I love making turkey gravy from scratch because it’s so much better than store-bought versions. It’s creamy, deeply flavorful, and made with simple pantry ingredients. I can control the seasoning, adjust the thickness, and it’s the perfect way to use the drippings from a roasted turkey. It’s a must-have on my holiday table and honestly, I could pour it on just about everything. Homemade Turkey Gravy

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Turkey drippings (from the roasting pan)
Unsalted butter (if needed for extra fat)
All-purpose flour
Chicken or turkey broth (low-sodium preferred)
Salt and black pepper, to taste
Fresh herbs like thyme or rosemary (optional, for extra flavor)
A splash of cream or milk (optional, for richness)

Directions

After roasting the turkey, I pour the drippings from the roasting pan into a measuring cup and let the fat rise to the top.
I skim off some of the fat (or leave a few tablespoons, depending on how rich I want it).
In a saucepan over medium heat, I combine the fat and flour to make a roux, whisking constantly until it’s golden brown and smooth.
Slowly, I whisk in the turkey broth and reserved drippings, making sure there are no lumps.
I bring it to a simmer, stirring frequently, until it thickens to my desired consistency—usually about 5–10 minutes.
I season it with salt and pepper and sometimes stir in a little chopped fresh thyme or a splash of cream for a smooth finish.
I serve it warm in a gravy boat or pour it directly over dishes.

Servings and timing

This recipe makes about 2 cups of gravy, which is enough for 6–8 servings. It takes around 15 minutes to prepare after the turkey is roasted.

Variations

If I don’t have enough turkey drippings, I use butter or oil and boost flavor with a splash of white wine or Worcestershire sauce. I sometimes sauté finely chopped onions or garlic before adding the flour for extra depth. For a gluten-free version, I use cornstarch instead of flour. When I want a smoky flavor, I add a dash of smoked paprika or roasted garlic.

Storage/reheating

I store leftover gravy in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a saucepan over low heat, stirring often. If it gets too thick, I thin it out with a little broth or water. I can also freeze it in small portions for up to 3 months and reheat it on the stove when needed. Homemade Turkey Gravy

FAQs

Can I make turkey gravy ahead of time?

Yes, I often make it a day ahead and store it in the fridge. I reheat it on the stovetop and whisk it until smooth before serving.

What if I don’t have turkey drippings?

I use butter as the fat and chicken or turkey broth for the liquid. It still turns out rich and flavorful, especially if I season it well.

How do I fix lumpy gravy?

If my gravy turns out lumpy, I strain it through a fine mesh sieve or blend it for a few seconds. That usually smooths it out quickly.

Can I double the recipe?

Absolutely. I just make sure to keep the same ratio of fat, flour, and liquid so the consistency stays balanced.

How do I make it gluten-free?

Instead of flour, I mix 1 tablespoon of cornstarch with 2 tablespoons of cold broth or water and stir it into the simmering liquid until it thickens.

Conclusion

Homemade Turkey Gravy is the heart of a good holiday meal. It brings warmth, flavor, and comfort to every dish on my plate. Once I started making it from scratch, I never looked back—it’s simple, fast, and so worth it for that silky, savory finish.