The Best Turkey Gravy Recipe

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Golden, velvety, and packed with deep savory flavor, this turkey gravy is the crown jewel of any holiday table. Made with rich turkey drippings, a touch of fresh herbs, and the perfect balance of seasoning, it turns simple roasted meat and mashed potatoes into a soul-warming feast. Its silky texture and layered flavor make it unforgettable — and it’s shockingly easy to make.

Whether you’re preparing Thanksgiving dinner or simply roasting a turkey for Sunday supper, this gravy delivers restaurant-quality results without the stress. It’s designed to be fail-proof — even if it’s your first time — and can be made in advance or just after the turkey comes out of the oven. Say goodbye to bland, lumpy gravies and hello to a smooth, deeply flavorful sauce that’s worthy of your best meals.

Why You’ll Love This Turkey Gravy Recipe

• Made from real turkey drippings for authentic flavor
• Customizable with fresh herbs and optional add-ins
• No packet or mix needed — everything from scratch
• Smooth, silky, lump-free texture
• Ready in under 20 minutes
• Perfect for holiday dinners and special meals

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Preparation Phase & Tools to Use (In this headline mention the essential Tools and Equipment, also the importance of Each Tool)

To make this turkey gravy recipe effortlessly, you’ll need a few essential kitchen tools:

• Roasting pan with drippings: The base of great gravy. The caramelized bits (fond) left behind after roasting the turkey are where all the deep flavor lives.
• Fat separator: Useful for separating turkey fat from the juices; helps you control richness.
• Medium saucepan: Where the gravy magic happens — you’ll build the sauce here.
• Whisk: Absolutely essential for creating a smooth, lump-free texture as you mix the roux and add the liquids.
• Fine mesh strainer (optional): Great if you want a super smooth, elegant gravy without bits of herbs or solids.
• Measuring cups & spoons: Precision matters with flour and liquid ratios for perfect thickness.

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Preparation Tips

Before starting, make sure your turkey has rested so the drippings have collected at the bottom of the roasting pan. Skim off some fat (but save a bit — it adds flavor) and strain the drippings for easier use. Warm your broth or stock slightly before adding to the roux to prevent clumping. Always whisk vigorously while adding liquid to the roux to maintain that smooth, luxurious consistency. And don’t forget to taste and adjust seasoning at the end — turkey drippings vary in saltiness, so this step ensures balance.

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Ingredients for This Turkey Gravy Recipe

• 1/4 cup turkey fat (from pan drippings)
• 1/4 cup all-purpose flour
• 2 cups turkey drippings (liquid portion, separated from fat)
• 1–2 cups low-sodium turkey or chicken stock (as needed for consistency)
• 1 teaspoon fresh thyme leaves (optional)
• 1/2 teaspoon finely chopped sage (optional)
• Salt, to taste
• Freshly ground black pepper, to taste
• Optional: dash of heavy cream or a splash of white wine for richness

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Step 1: Gather and Separate the Drippings

Once your turkey has finished roasting and rested, pour all the drippings into a fat separator or a large measuring cup. Let it sit for a few minutes so the fat rises to the top. Skim off 1/4 cup of fat for the roux, and reserve about 2 cups of the flavorful liquid below. If you don’t have quite enough liquid, supplement with stock.

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Step 2: Create a Roux

In a medium saucepan over medium heat, add the reserved 1/4 cup of turkey fat. Once hot, whisk in the flour to form a roux. Continue whisking constantly for about 2–3 minutes, or until the mixture turns golden and smells slightly nutty. This step ensures your gravy doesn’t taste like raw flour.

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Step 3: Add the Drippings and Stock

Slowly pour the turkey drippings into the roux while whisking vigorously. Once incorporated, add 1 cup of stock. Continue whisking until the mixture is smooth. If the gravy feels too thick, gradually add more stock, a little at a time, until you reach your desired consistency.

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Step 4: Add Herbs and Seasonings

Stir in fresh thyme and sage if using. Season with salt and freshly ground black pepper. Be cautious with the salt — turkey drippings can already be quite salty depending on how the turkey was seasoned. Taste and adjust accordingly.

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Step 5: Simmer and Finish

Lower the heat and let the gravy simmer gently for about 5–10 minutes, stirring occasionally. The flavors will meld and the texture will become even silkier. For added richness, you can stir in a tablespoon of heavy cream or a splash of dry white wine at the end.

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Step 6: Strain (Optional)

If you prefer an ultra-smooth gravy, strain it through a fine mesh sieve into a serving dish or gravy boat. This removes herb bits and any remaining solids, leaving behind a beautifully refined sauce.

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Step 7: Serve Warm

Serve your turkey gravy hot alongside roasted turkey, mashed potatoes, stuffing, or even vegetables. Keep it warm in a thermos or covered saucepan until ready to use.

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Notes

This turkey gravy recipe is extremely adaptable. If you have less turkey fat or drippings, you can supplement with butter and store-bought stock. Fresh herbs like thyme and sage add a lovely aromatic layer, but the gravy will still be delicious if you skip them. For an ultra-rich result, stir in a splash of heavy cream at the end. This gravy can also be made vegetarian using roasted veggie drippings and plant-based stock, with butter or oil in place of the turkey fat.

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Watch Out for These Mistakes While Cooking

• Using raw flour flavor: Don’t rush the roux — undercooked flour gives a pasty taste.
• Skipping the whisking: You must whisk constantly when adding liquid to prevent lumps.
• Over-salting: Turkey drippings can be very salty depending on your bird. Always taste before seasoning.
• Adding cold stock: Use warm or room-temperature stock to help it blend more smoothly.
• Not straining: If your drippings contain solids or herbs, straining helps refine the texture.

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Storage Instructions

Let the gravy cool completely, then transfer it to an airtight container and refrigerate for up to 4 days. It can also be frozen for up to 3 months. Reheat slowly on the stovetop, whisking to revive its texture. If it thickens too much, just add a splash of warm broth while reheating.

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Estimated Nutrition (per 1/4 cup serving)

• Calories: ~90
• Fat: 6g
• Saturated Fat: 2g
• Carbohydrates: 5g
• Protein: 2g
• Sodium: 180mg
• Sugar: <1g
• Fiber: 0g

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Frequently Asked Questions

How do I fix lumpy gravy?

Whisk vigorously while it’s still hot or use an immersion blender. Straining through a fine mesh sieve also helps.

Can I make this gravy without turkey drippings?

Yes, substitute butter for turkey fat and use high-quality chicken or turkey stock. A bit of roasted garlic or sautéed shallots can add depth.

What if I don’t have a fat separator?

Let the drippings sit in a measuring cup and spoon off the fat layer. It’s not as fast, but works just fine.

How can I make this gluten-free?

Use a gluten-free all-purpose flour blend or cornstarch slurry (mix cornstarch with cold water before adding).

Can I make it ahead of time?

Absolutely. Make it up to 3 days in advance and reheat gently on the stove.

My gravy is too thick. What now?

Just add more warm broth or water, a little at a time, until you reach your desired consistency.

Can I freeze leftover gravy?

Yes! Freeze in small portions in airtight containers or silicone molds for easy use later.

Is this gravy suitable for vegetarians?

Not as written, but you can easily adapt it with veggie drippings, vegetable broth, and oil or plant-based butter.

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Conclusion

This classic turkey gravy is more than just a side — it’s the finishing touch that brings the whole meal together. With rich, layered flavors from roasted drippings and a smooth, luscious texture, it’s a sauce everyone will remember. Whether you’re dressing up your holiday turkey or using it to elevate leftovers, this recipe will never let you down. Once you master it, you’ll never go back to store-bought or packet versions again.

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