Turkey Gravy

5 from 1 vote

This Turkey Gravy recipe is the ultimate finishing touch for your holiday feast—no bland, run-of-the-mill stuff here! Starting with turkey drippings and built on a perfect roux, this gravy is lush, velvety, and packed with robust flavors. One taste and you'll never go back to store-bought. Trust me, you'll be the Thanksgiving hero!

Prep Time10

Cook Time30

Total Time40

Course: Sauce, Side Dish

Cuisine: American

Keyword: gravy recipe, turkey gravy

Servings:

Calories: 149kcal

Author: Joanna Cismaru

Equipment

Ingredients

1 cup turkey drippings from roast turkey
4 cups chicken broth low sodium, or turkey broth
½ cup all-purpose flour
½ cup unsalted butter
salt and pepper to taste
fresh herbs like thyme, rosemary or sage

US Customary - Metric

Instructions

Place a large bowl under a sieve and set aside. This will be used to strain the gravy for a smoother texture.
After roasting your turkey, collect the drippings and separate the fat from the liquid. You'll be using the liquid as the base for a flavorful gravy.
In a saucepan, warm the chicken or turkey broth over low heat. This will be added to your roux later.
In a separate large saucepan or skillet, melt the butter over medium heat. Gradually whisk in the flour to form a roux. Stir constantly for about 2-3 minutes to cook out the raw flour taste but be cautious not to let it brown.
Slowly add the warmed broth to the roux, stirring constantly to avoid lumps. Add in the turkey drippings you collected earlier. If you're using fresh herbs, add them now.
Bring the mixture to a boil, then reduce the heat to low and simmer until the gravy has thickened. Season with salt and pepper to taste. For a smoother texture, strain the gravy through a sieve into the bowl you prepared earlier.
Serve the gravy hot, alongside your delicious turkey and other Thanksgiving dishes.

Notes

Turkey Drippings: This is your flavor goldmine! Don't skip this ingredient, as it gives the gravy that authentic, rich taste.
Broth: You can use either chicken or turkey broth. Low-sodium is best for controlling the salt level.
Flour & Butter: These two form the roux, which thickens your gravy. If you're gluten-free, you can use cornstarch as a thickening agent.
Fresh Herbs: Thyme, rosemary, or sage add an aromatic touch. Feel free to use your favorite or a combination.
Straining: This step is optional but it makes for a smoother gravy. Don't skip it if you're after that velvety texture!

Nutrition