Silky smooth and perfectly rich, this really is the BEST Turkey Gravy recipe around! There’s nothing better than topping creamy mashed potatoes with the most amazing turkey gravy and this recipe delivers – every single time.
Complete your holiday feast with this incredible Slow Cooker Turkey Breast , Cranberry Sauce, Twice Baked Potato Casserole, and yummy Crescent Rolls!
Best Turkey Gravy
Big claim right? Well the good news is I can totally back it up 🙂 This is a classic turkey gravy recipe with a little twist…but we’ll get to that in a minute.
So last week I shared my slow cooker turkey breast recipe and y’all would have to be crazy if you didn’t think I was going to make some mashed potatoes and gravy to go with it. In doing so I realized that I needed to share this gravy recipe with you all and along with it, my tricks for achieving that perfect turkey gravy.
It all starts with the drippings. Whether you roasted your turkey or slow cooked it, there will be drippings.
Drippings refers to the juices or liquids left in the pan – this stuff is like liquid gold people. Treasure it. Love it. Turn it into gravy.
What To Serve With This Turkey Gravy Recipe
This easy gravy recipe is so good and it really just makes everything taste better. Here’s what we like to serve it with:
- Air Fryer Turkey Breast
- Roast Turkey Breast Dinner – Sheet Pan Thanksgiving Dinner
- Crockpot Turkey Breast
- Citrus Herb Roast Turkey Breast
- Homemade Mashed Potatoes
- Sausage Stuffing Recipe
- Dinner Rolls
What Do I Need To Make Turkey Gravy?
You’re going to be surprised at how simple this recipe is. As always, you can find the full printable recipe at the end of this post. Let’s take a quick look at what you’re going to need:
Gravy is made with five simple components:
- Fat. This is what combines with the flour and creates the roux. For the best gravy make sure to gather as much of the turkey drippings as possible and place in a container. You an use a gravy fat separator, a bowl, or a glass measuring cup. Let it the fat separate and use this to make your gravy. Any additional fat needed can be made up with butter.
- Flour. This is what thickens the gravy. When mixed in with the fat (see above), it creates a roux which is the base of the turkey gravy.
- Liquid. The liquid is what determines the overall consistency of the gravy; whether it’s thick or thin. This is often the part of each gravy recipe that you need to “eyeball”. You can always add more but you can’t take it away so go easy here. I like to use the turkey dripping so I get the best flavor. If I run out, I supplement with turkey stock.
- Butter or Cream. This is kind of my secret ingredient for the creamiest gravy imaginable. It doesn’t take a lot of butter or cream to get rich, creamy gravy that will have your guests asking what did you do??
- Salt and Pepper. This is possibly the most important component of good gravy – the seasoning. I love a lot of fresh ground black pepper in my gravy. But this is really where your own tastes come into play. Grab a spoon and get to tasting! Do not add salt and pepper before you’ve tasted the gravy. It may already be plenty salty, you won’t know until you try!
How To Make Turkey Gravy
- First remove the turkey from the pan. Pour all the drippings into a container (I use my 4 cup glass Pyrex measuring cup) and let the fat rise to the top. You will see a layer form at the top that appears solid – that’s what you’re going to use to make the roux.
- Skim off the fat and, if you’re not used to eye-balling measurements, make sure to measure it. This recipe is based off of 1/4 cup of fat but I usually double or triple it depending on how much drippings I have. If you require more fat, supplement with butter.
- Transfer the fat to a large saucepan over medium heat. Let the fat melt and then sprinkle on the flour. Using a wooden spoon, stir continuously until the fat and flour have formed a homogeneous mixture. Continue stirring until the flour browns slightly, this takes 4 to 5 minutes.
- Now the next step is really important for avoiding lumps in gravy (and nobody likes lumps!), the drippings (with the fat removed) need to be hot before they are whisked into the roux. If your drippings have cooled down, heat them up in the microwave for thirty seconds or more until they are nice and hot. (If you have less drippings than the recipe calls for, supplement with turkey broth or chicken broth.)
- Whisk in the hot drippings slowly into the roux. Keep whisking until the liquids are fully incorporated. Now bring the gravy to a simmer and continue simmering until it reaches your desired consistency. Season with salt and pepper and for the final step…stir in one tablespoon of butter. Over the top to be sure but it adds a silkiness and richness to the gravy that is phenomenal!
Turkey Gravy Recipe Tips
Remember these quick fixes if you find yourself in a jam:
- too thick – add broth a tablespoon or two at a time.
- too thin – mix one tablespoon melted butter with one tablespoon flour and whisk into the gravy.
- lumps – use your strainer!
Leftover turkey gravy can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the microwave or over medium-low heat on the stovetop.
Make Ahead Information
If you want to make this gravy in advance, simply make as instructed in the recipe card below, let cool completely and then transfer to an airtight container and refrigerate for up to 3 days.
To warm the gravy on serving day, place in a saucepan over low to medium-low heat and stirring frequently, warm to desired temperature. You may need to thin the gravy a little with some additional broth or drippings if you have them.
More Side Dish Favorites
Side dishes make the meal! I’ve said it a million times and that’s because it’s true. A few awesome side dishes can take any meal – holiday or otherwise – to the next level. Don’t miss out on these favorites:
- Cheesy Potatoes
- Sweet Potato Casserole
- Green Bean Recipe
- Mashed Potatoes
- Dinner Rolls
- Cornbread Dressing
- Cranberry Sauce
- Candied Yams
How To Make Turkey Gravy
The Best Turkey Gravy Recipe
- ¼ cup fat skimmed from drippings supplement with butter if you don't have enough
- ¼ cup all-purpose flour
- 2 cups drippings
- 1 tablespoon butter or heavy cream
- salt and pepper to taste
- Transfer the fat to a large saucepan over medium heat. Let the fat melt and then sprinkle on the flour. Using a wooden spoon, stir continuously until the fat and flour have formed a homogeneous mixture. Continue stirring until the flour browns slightly, this takes 4 to 5 minutes.¼ cup fat skimmed from drippings, ¼ cup all-purpose flour
- If your drippings have cooled down, heat them up in the microwave for thirty seconds or more until they are nice and hot. (If you have less drippings than the recipe calls for, supplement with turkey broth or chicken broth.)
- Whisk in the hot drippings slowly into the roux. Keep whisking until the liquids are fully incorporated.2 cups drippings
- Bring the gravy to a simmer and continue simmering until it reaches your desired consistency.1 tablespoon butter or heavy cream, salt and pepper to taste
- Season with salt and pepper and for the final step…stir in one tablespoon of butter or heavy cream.
- Serve hot in a gravy boat.
Tips and FAQs
- Too thick – add broth.
- Too thin – mix 1 tablespoon of melted butter with 1 tablespoon of flour and whisk in.
- Lumps – use your strainer.
- Fat from drippings can be supplemented with butter if you need more.
- Drippings can be supplemented with turkey or chicken broth if you need more.
- Recipe can easily be doubled or tripled.
Storage InformationLeftover turkey gravy can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the microwave or over medium-low heat on the stovetop.
Make Ahead InformationIf you want to make this gravy in advance, simply make as instructed in the recipe card below, let cool completely and then transfer to an airtight container and refrigerate for up to 3 days. To warm the gravy on serving day, place in a saucepan over low to medium-low heat and stirring frequently, warm to desired temperature. You may need to thin the gravy a little with some additional broth or drippings if you have them.
Originally published November 16, 2014.
I must have to say that I was not a big fan of gravy, but this recipe changed it all! I love it! Thank you!
This was much easier to put together than I thought it would be. Gravy was a hit. Thanks!
I made this for our early thanksgiving dinner and multiple people told me it was the best gravy they’d ever had! I made it gluten and dairy free, with Bob’s Red Mill flour and Earth Balance butter. It was amazing, even for friends who aren’t gluten free! Thanks!
I’ve made this for the second Thanksgiving and It’s so easy and delicious. I added fresh mushrooms and used homemade turkey broth. I like that I can double the recipe and have plenty for leftovers. You can never have too much gravy!
LOVED it! Thank you for posting! My son, who NEVER has gravy ate some on his mashed potatoes!
I did make this. Used 3/4 cup of fat and flour. Added turkey stock. Made Roux. Add d steaming hot stock and drippings slowly to Roux. Best gravy ever. Didn’t use milk but did use butter.
I made this last year and added mushrooms to it and used turkey broth that I made. So good. Just an FYI, but Pinterest is acting up at a bad time. I couldn’t access the recipe from my pin, the address.com won’t open to take you right to the pin. It will take you to the blogger’s Pinterest page, but who has time right now to go through the recipes. Have a great Thanksgiving!
Patricia Snider says
I’ve been making turkey & gravy for over 60 yrs but never heard of using the FAT to make the roux. I pour my drippings into a large measuring cup….after fat rises to the top I use a turkey baster to remove the fat layer off into a jar or container. This leaves the drippings/broth from the roaster which I now pour into my saucepan to make my gravy. I do add back *some* of the fat into the drippings to add extra flavor to the gravy but definitely not all of it. Add additional water if your drippings are well flavored (or canned chicken/turkey broth if drippings seem weak in flavor)…and salt/pepper… till it tastes like you want. (don’t add too much extra liquid though since you will mix a flour/water mixture to add to the drippings/broth to thicken your gravy. Bring the liquid drippings/broth to a boil and slowly pour in your ‘roux’ mixture while continuing to stir, turning heat down to simmer at this time. If gravy is still too thin…make additional flour/water mixture and add to the gravy till thickened to your liking. ((For this type of roux….I add about 1/4 cup flour in the bottom of a glass jar or measuring cup….adding cold water while stirring together well or if in a jar, put lid on and shake WELL so as to get flour/water well mixed…….(about twice as much water as the amount of flour)). **Note**…Because there is usually a good amount of broth in your roaster when roasting a large turkey, it may take several mixes of the flour/water roux to get the gravy as thick as you want it.
easy and also delicious
Pinning now – I can’t wait to try this recipe!