Turkey Gravy Recipe for Thanksgiving or Anytime
Thanksgiving is incomplete without turkey gravy. It’s the perfect finishing touch to your meal, bringing everything together.
This rich, flavorful sauce enhances the turkey, mashed potatoes, and even stuffing. Making gravy from scratch is surprisingly easy, and it adds a homemade touch that store-bought versions just can’t match.
In this post, I’ll walk you through how to make the perfect turkey gravy. You’ll need a few basic ingredients: turkey drippings, stock, butter, and flour. The key is to balance the flavors, so it’s savory and smooth.
First, we’ll start by using the turkey drippings, which pack all the flavors from your roast. Then, we’ll thicken it with a simple roux—flour and butter—that’ll give the gravy a velvety texture. Finally, we’ll adjust the seasoning, and your gravy will be ready to pour over everything.
Whether you’re a seasoned cook or new to making gravy, this recipe is foolproof. You’ll be able to create a delicious, crowd-pleasing gravy in no time. So, let’s dive in and make your Thanksgiving meal even more memorable!
Jump On the Gravy Train
What better way to showcase your Thanksgiving turkey than with a rich, flavorful gravy?
I love gravy, but it’s not something I make often at home. Usually, I opt for a quick pan sauce or a reduction instead of making a big batch of gravy—except at Thanksgiving. Then, I make plenty—enough for the meal and leftovers for the next day. And the next.
For me, the highlight of Thanksgiving is perfect mashed potatoes topped with thick, rich turkey gravy. If there are seconds (and there always are), I’m heading straight back to the potatoes.
While the turkey makes great leftovers, mashed potatoes have a short shelf life. So, I jump on the mashed potato gravy train. “All aboard!”
And if you want to make your own turkey stock to create the most delicious gravy for Thanksgiving or any time you roast a big turkey, be sure to check out my turkey stock recipe.
Turkey Gravy Recipe
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 carrot
- 1 rib celery
- ½ yellow onion
- 2 cloves garlic
- neck and giblets except the liver from the turkey
- ½ cup apple juice
- 2 Tablespoons Calvados apple brandy or brandy
- 4 cups homemade chicken stock or turkey stock
- 4 cups mixed cooking liquids from your Thanksgiving side dishes - potatoes, peas, green beans, etc
- 1 teaspoon black peppercorns whole
- 4 sprigs fresh parsley
- 4 sprigs fresh thyme
- 2 teaspoons poultry seasoning
- 2 bay leaves
- ½ cup dry white wine
- turkey pan drippings all but 2-3 tablespoons of fat skimmed off
- ½ cup all purpose flour
- salt and pepper to taste
Instructions
- Peel and chop the carrot, celery, onion, and garlic.
- Measure out the 8 cups of liquid (stock plus cooking liquids).
- Heat the butter and oil in a saucepan over medium heat. Add the neck and giblets and cook until the meats are cooked through and have taken on a bit of color.
- Add the chopped vegetables and garlic, and sauté until the vegetables are caramelized for about 15 minutes. Stir occasionally to prevent sticking and burning. You may need to turn the heat down to low or medium-low.
- Mix the apple juice and brandy, and turn the heat to medium-high. Add the juice mixture to the pan to deglaze, scraping up the brown bits on the bottom of the pan. Reduce until the juice evaporates to an essence. (Approx. 5 minutes)
- Add the 8 cups of liquid, peppercorns, parsley, thyme, poultry seasoning, and bay leaf. Reduce heat to low and simmer, uncovered for one hour. Season lightly with salt and pepper. Strain this "quick stock" and set it aside.
- Remove the turkey from the roasting pan. Pour off pan drippings and reserve. Place roasting pan over high heat (straddling two burners, if necessary) and deglaze with white wine.
- Skim all but 2-3 tablespoons of the fat from the reserved pan drippings and return the drippings to the pan.
- Sprinkle the flour into the pan and cook over medium-high heat, scraping and constantly stirring, for 2-3 minutes.
- Pour in the quick stock and bring the liquid to a boil over medium heat to thicken.
- Taste and adjust seasonings.
- Strain through a fine mesh strainer before serving.
Turkey Gravy in a Hurry
Need a fast but delicious turkey gravy recipe…
Who says you have to roast a turkey to have turkey gravy? Maybe you want some turkey gravy for leftovers or open-faced turkey sandwiches.
We don’t roast a big turkey that often except for Thanksgiving, but I have many friends who enjoy roasting the big bird several times a year. It is an inexpensive way to put protein into your diet and can be used for soups, fajitas, sandwiches, and many other recipes.
Here’s a quick and easy recipe that should do the job.
Turkey Gravy
Ingredients
- ½ cup melted butter
- ½ cup flour
- 4 cups chicken or turkey stock
- 2 sprigs fresh thyme sprig
- Pan drippings from roast turkey
- salt & ground black pepper to taste
Instructions
- Assemble all the ingredients that you will need to prepare this gravy.
- Start by making a roux with the melted butter and flour and hold to the side.
- In a saucepan bring chicken stock or turkey stock, thyme sprig and pan drippings to a boil. Reduce heat and simmer.
- Whisk the reserved roux to simmering stock being careful to get rid of any lumps.
- Over low heat, cook the gravy for about 10 minutes until it has reached the desired thickness.
- Season with salt and pepper to taste, strain to remove the thyme sprig and any unsightly "stuff" from the pan drippings and serve.
