Classic Homemade Turkey Gravy (from Drippings or Broth)

Homemade turkey gravy starts with drippings from your roasted turkey. Skim off a few tablespoons of fat, whisk it with flour to create a roux, and cook until golden. Then slowly whisk in turkey stock (or chicken broth) and the remaining drippings, stirring until smooth and thickened. Let it simmer for a few minutes, season with salt and pepper, and strain for a silky texture. That's it! Simple ingredients, but the flavor is rich, savory, and far better than anything store-bought or powdered. You can even make it ahead of time and reheat before serving for a stress-free Thanksgiving.

The 3-2-1 rule is an easy way to remember the classic gravy ratio: 3 parts liquid, 2 parts stock or drippings, and 1 part roux (fat + flour). In practical terms, that means about 3 cups of broth or drippings, 2 tablespoons fat, and 1 tablespoon flour for a smooth, medium-thick gravy. You can adjust the ratio depending on how thick or thin you like it. For example, a bit more flour for a thicker gravy, or more liquid for a lighter, pourable consistency. This simple guideline ensures perfect texture every time without measuring stress on a busy holiday.

The secret to truly great turkey gravy is layered flavor. Start with roasted drippings, a flavorful stock, and a properly cooked roux. Don't skip the step of whisking the flour into hot fat, it removes any raw taste and creates that silky, glossy texture. Use fresh herbs like thyme or sage in your stock for depth, and always strain the gravy before serving for a professional finish. The key is patience: cook it low and slow for a few minutes to let it thicken naturally instead of rushing.

A splash of acid - like white wine, Worcestershire sauce, or even a squeeze of lemon - brightens and balances the richness of the gravy. It's subtle but transformative. Other great "secret" ingredients include a small spoonful of soy sauce for umami or a dash of poultry seasoning for depth. These tiny additions don't make the gravy taste different, just more complex and restaurant-worthy. Always taste at the end and adjust salt and pepper to bring everything together.

For deeper flavor, start with roasted turkey drippings and caramelized brown bits from the pan. Use a rich, homemade turkey stock (or a high-quality broth) instead of water. Add aromatics like onion, garlic, or fresh herbs while simmering. A splash of white wine or sherry adds complexity, and whisking the roux well ensures a buttery, nutty base. Don't forget to season in layers - a little salt early, and a final taste at the end. If your gravy still needs a boost, a touch of soy sauce or a pinch of bouillon works wonders.

The basic ratio for gravy is 1 tablespoon flour per 1 cup of broth or liquid. For a medium-thick gravy, that's the sweet spot - rich but pourable. If you prefer thicker gravy, add an extra half-tablespoon of flour for each cup of broth. Always whisk the flour into the fat first to make a roux before adding the liquid. This prevents lumps and creates that smooth, glossy finish. Remember, the gravy will continue to thicken slightly as it cools, so aim for just shy of your perfect consistency while it's hot.

Flour is the most traditional and reliable thickener for turkey gravy. It gives the sauce body, smoothness, and that classic homemade texture. For a gluten-free option, cornstarch or arrowroot powder works beautifully - just whisk 1 tablespoon with 2 tablespoons of cold water to make a slurry, then add it to the simmering broth while stirring constantly. The key is to cook the thickener long enough to remove any starchy taste while keeping the gravy silky, not gummy.

Simmer the gravy uncovered for a few extra minutes to reduce and thicken naturally. You can also whisk together 1 tablespoon flour with 2 tablespoons stock or water, then stir it in and simmer for another 2-3 minutes.

Absolutely. Chicken stock is a great substitute and still gives the gravy a deep, savory flavor. It's ideal if you're making the gravy ahead or don't have turkey parts on hand.

Absolutely! Turkey gravy pairs wonderfully with chicken - the flavor is savory, rich, and perfectly complementary. In fact, this gravy recipe doubles as a fantastic chicken gravy when made with chicken drippings or chicken stock. Pour it over roast chicken, mashed potatoes, or even biscuits for a comforting meal any time of year. The seasonings and texture are versatile enough to work with all kinds of poultry.

Yes, turkey gravy freezes beautifully. Once cooled, transfer it to an airtight container or freezer bag, leaving a little space for expansion. Freeze for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stovetop over medium heat, whisking occasionally until smooth. If it's too thick after thawing, add a splash of broth or water. Freezing gravy is a great way to get ahead for your next roast dinner or holiday meal.