Homemade Turkey Gravy

The Best Homemade Turkey Gravy Recipe

My kids know that their grandma is the best gravy maker ever. It’s not a joke – it’s actually her title. Well, given to her by them, but nonetheless, it’s a title well earned. Her mom taught her and she taught me, and while I make pretty damn good gravy, hers will always take the win. That’s why I’m sharing it with you!

Making turkey gravy from scratch for a big holiday dinner can seem like a daunting task, but I promise you it’s really simple. It requires just a few ingredients and a few steps.

The ingredients will depend on how much drippings you get from the pan – a larger turkey will give you as much as 4 cups of drippings, while a simple Instant Pot Turkey Breast or Oven Roasted Turkey Breast will yield much less. The recipe below makes about 4 cups of gravy using about 2 ½ cups of liquid but also has a note to use store-bought turkey stock if you’re not able to get enough pan drippings.

How To Make Turkey Gravy

Homemade gravy is a must-have Thanksgiving recipe. You can make it completely from scratch using the dripping from your turkey, or use turkey stock. My gravy recipe is infused with herbs that add incredible flavor. Learn how to make it in just a few simple steps.

How To Make Gravy from Pan Drippings

Get a detailed list of ingredients & instructions in the recipe card below.

1. When your turkey is finished cooking and ready to rest, you want to move it to a cutting board, then pour all the pan drippings into a large glass measuring cup. For a nice, smooth turkey gravy, I suggest using a fine-mesh strainer to strain out any large pieces.
2. Once you’ve got about 3 cups of liquid, you can pour the rest into another container to save for soup or just pour it out. If you don’t have enough drippings, just add turkey stock until you reach 3-4 cups.
3. Melt some butter in a skillet or saucepan. Add and saute some garlic and herbs (totally optional but really kicks up the flavor of your gravy).
4. Whisk in flour and cook for several minutes. It should be bubbly and golden in color. Pour in about 2 ½ cups of the pan drippings and whisk until it’s completely combined. Bring it to a boil, then let it simmer at a medium-low heat (small bubbles, not a rolling boil). The gravy will thicken as it simmers in about 5 minutes. Add more of the liquid if it gets too thick.

Variations

Simple – The herbs do add flavor, but you can leave them out and just keep it simple with butter, flour, and the drippings/stock. Those three ingredients will make a beautiful gravy.

Using the giblets – Make your own turkey stock by boiling the turkey neck and giblets and some vegetables, like carrots, celery, and onion. This is a great way to use up scraps, and it adds a ton of flavor.

Chicken, Pork, or Beef – It’s true! This simple method can be used to make any kind of gravy you may need. Just take the juices from the meat and add enough broth to make 3 cups.

Creamy gravy – For an extra rich and creamy gravy, use some milk or heavy cream in place of part of the stock. Make sure it’s at least room temperature before you add it.

Storage

Refrigerate: Store leftover gravy in an airtight container in the refrigerator and it will be good for up to 2 days. It will last up to 5 days longer if you bring it to a boil again before serving.

Freeze: If you don’t plan on eating the gravy within 5 days, freeze it! Pour into a freezer container or bag and freeze for up to 4 months. Thaw in the fridge overnight and heat to boiling before serving.