Why You’ll Love Homemade Turkey Gravy Recipe
This turkey gravy makes excellent use of the flavorful drippings from a roasted turkey, so nothing delicious goes to waste. It has a much deeper, more satisfying flavor than gravy made with broth alone.
It’s also flexible. You can add chopped giblets for a traditional turkey gravy or leave them out for a smoother, simpler version. The consistency is easy to adjust with additional broth or a little extra cooking time.
Best of all, the main gravy takes only minutes to prepare once your turkey is roasted and the drippings are ready.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Turkey drippings: The flavorful liquid collected from the roasting pan forms the foundation of the gravy.
- All-purpose flour: Thickens the drippings and helps create a smooth roux.
- Low-sodium chicken broth: Adds volume and savory flavor without making the gravy overly salty. Turkey or vegetable broth can also be used.
- Salt: Add according to taste after the gravy has thickened.
- Black pepper: Adds gentle warmth and balances the rich turkey flavor.
- Turkey giblets and neck: Optional, but useful for making a traditional giblet-style gravy.
Directions
- If making giblet gravy, place the turkey neck, heart, and gizzards in a medium saucepan and cover them completely with water. Bring to a boil, reduce the heat, and simmer until thoroughly cooked and tender, about 1 hour.
- Remove the cooked giblets from the liquid. Pull the meat from the turkey neck, discard the bones, and finely chop the neck meat and giblets. Reserve them for later. The cooking liquid can also be saved in case you need to thin the gravy.
- After removing the roasted turkey from its pan, carefully transfer the pan drippings to a heat-safe bowl. Allow them to stand briefly so the fat rises to the surface.
- Skim away most of the excess fat while keeping the flavorful liquid underneath.
- Transfer about 1 cup of the turkey drippings to a large saucepan. Gradually whisk in 1/2 cup all-purpose flour until you have a smooth, thick paste.
- Cook the flour and drippings over medium heat while whisking until the roux develops a light golden-brown color.
- Slowly whisk in 4 cups of low-sodium chicken broth, followed by approximately 1 additional cup of turkey drippings.
- Continue cooking and whisking for about 5 to 8 minutes, or until the gravy is smooth and has reached your preferred thickness.
- If using the cooked giblets and neck meat, stir them into the gravy.
- If the gravy becomes too thick, gradually whisk in additional broth, turkey drippings, or reserved giblet cooking liquid. If it’s too thin, continue simmering until it reduces and thickens.
- For gravy that remains thinner than desired, combine 1 tablespoon cornstarch with 1 tablespoon cold water. Slowly whisk the slurry into the simmering gravy and cook until thickened.
- Taste the gravy and season with salt and black pepper as needed. Serve warm.
Servings and timing
Servings: Approximately 15
Prep time: 10 minutes
Cook time: 10 minutes for the main gravy
Total time: Approximately 20 minutes
If preparing the optional giblets from raw, allow roughly 1 additional hour for simmering them until cooked and tender.
Variations
Giblet-free turkey gravy: Skip the neck and giblets completely and prepare the gravy using turkey drippings, flour, and broth.
Traditional giblet gravy: Finely chop the cooked heart, gizzards, and meat from the turkey neck before stirring them into the finished gravy.
Gluten-free turkey gravy: Replace the regular all-purpose flour with a gluten-free 1-to-1 all-purpose flour blend suitable for thickening sauces.
Turkey broth gravy: Use turkey broth instead of chicken broth to intensify the turkey flavor.
Herb gravy: Add a small amount of finely chopped sage, thyme, or rosemary while the gravy simmers. Start with a little so the herbs don’t overpower the roasted turkey flavor.
Extra-rich gravy: Whisk a small amount of butter into the finished gravy for additional richness and a glossy finish.
Smooth gravy: For a completely silky consistency, omit the giblets and strain the finished gravy through a fine-mesh strainer before serving.
Storage/Reheating
Allow leftover turkey gravy to cool before transferring it to an airtight container. Refrigerate it promptly and use it within 2 to 3 days.
For reheating, transfer the gravy to a saucepan and warm it over medium-low heat, stirring or whisking regularly. Refrigerated gravy naturally becomes thicker, so add a tablespoon or two of broth or water at a time until it returns to your preferred consistency.
Continue heating until the gravy is steaming hot throughout. Avoid using high heat, which can cause the gravy to reduce too quickly or stick to the bottom of the saucepan.
The gravy can also be prepared ahead. Cool it completely, refrigerate it in a covered container, and gently reheat it before serving, adjusting the consistency with additional broth as necessary.
FAQs
Can I make turkey gravy without giblets?
Yes. The giblets are completely optional. Simply use the turkey drippings, flour, broth, salt, and pepper to make a smooth turkey gravy.
What are turkey drippings?
Turkey drippings are the flavorful juices, rendered fat, and browned bits collected in the roasting pan while the turkey cooks. They provide much of the roasted flavor in homemade gravy.
Why do I need to skim the fat from the turkey drippings?
Removing most of the excess fat prevents the finished gravy from becoming greasy. You still retain the intensely flavored liquid underneath for making the gravy.
How can I make turkey gravy thicker?
Allow the gravy to simmer longer so some liquid evaporates naturally. If it still isn’t thick enough, whisk together equal amounts of cornstarch and cold water and gradually add the slurry to the simmering gravy.
How do I thin turkey gravy that is too thick?
Whisk in small amounts of warm chicken broth, turkey broth, reserved giblet cooking liquid, or water until the gravy reaches your desired consistency.
How can I prevent lumps in turkey gravy?
Whisk the flour thoroughly into the drippings to create a smooth roux before gradually adding the broth. Continue whisking as you add the liquid and while the gravy thickens.
Can I make turkey gravy if I don’t have enough drippings?
Yes. Use whatever turkey drippings you have for flavor and supplement the remaining liquid with low-sodium chicken or turkey broth.
Can turkey gravy be made ahead of time?
Yes. You can prepare the gravy ahead, cool it, and refrigerate it in an airtight container. Reheat it gently on the stovetop and add a little broth or water if it has thickened too much.
How much turkey gravy should I make per person?
A batch serving approximately 15 people is suitable for a large holiday meal. If your guests particularly enjoy gravy or you want enough for leftovers, consider making extra.
What should I serve with turkey gravy?
Turkey gravy is perfect with roasted turkey, mashed potatoes, stuffing, biscuits, roasted vegetables, and other holiday side dishes. Leftovers are also delicious on hot turkey sandwiches.
Conclusion
Homemade turkey gravy is one of the simplest ways to make a roasted turkey dinner feel complete. Using the drippings captures all the savory roasted flavor from the turkey and transforms it into a rich, smooth sauce that pairs beautifully with the entire meal.
Whether you prefer traditional giblet gravy or a smooth version made only with drippings and broth, the method is easy to customize. Keep an eye on the consistency, season only after tasting, and serve the gravy warm for a comforting finishing touch to your holiday table.
Homemade Turkey Gravy
A smooth, savory turkey gravy made with flavorful turkey drippings and broth. It is the perfect finishing touch for roast turkey, mashed potatoes, and holiday dinners.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 8 servings
- Category: Sauce
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Ingredients
- Turkey drippings from a roasted turkey
- 1/2 cup all-purpose flour
- 4 cups low-sodium chicken broth or turkey broth
- Salt, to taste
- Black pepper, to taste
Instructions
- Pour the turkey drippings from the roasting pan into a measuring cup and allow the fat to rise to the top.
- Spoon about 1/2 cup of the fat into a saucepan over medium heat.
- Whisk in the flour and cook for 1 to 2 minutes, stirring constantly, until smooth and lightly golden.
- Gradually whisk in the reserved turkey juices and enough broth to make about 4 cups of liquid.
- Bring the gravy to a gentle simmer, whisking frequently, and cook until thickened and smooth.
- Season with salt and black pepper to taste. Add additional broth if needed to reach the desired consistency, then serve warm.
Notes
- Use turkey broth for the richest turkey flavor, or substitute low-sodium chicken broth.
- If the gravy becomes too thick, whisk in additional broth a little at a time.
- For extra-smooth gravy, strain it through a fine-mesh sieve before serving.
- Store leftover gravy covered in the refrigerator and reheat gently, adding a splash of broth if needed.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 145 kcal
- Sugar: 0 g
- Sodium: 260 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0 g
- Protein: 7 g
- Cholesterol: 20 mg
