How do you make homemade turkey gravy?

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.

What is the 3-2-1 rule for gravy?

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.

What is the secret to great turkey gravy?

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.

What is the secret ingredient for good gravy?

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.

How do I make my gravy more flavorful?

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.

What is the ratio of flour to broth for gravy?

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.

What is the best thickener for turkey gravy?

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.

How do I thicken turkey gravy?

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.

Can I use chicken stock instead of turkey stock?

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.

Can turkey gravy be used with chicken?

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.

Can turkey gravy be frozen?

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.

Classic Homemade Turkey Gravy (from Drippings or Broth)

Description

Classic Homemade Turkey Gravy is rich, smooth, and delicious, made from leftover drippings and turkey stock. The perfect easy Thanksgiving gravy recipe.

Ingredients

Scale

For the turkey stock:

turkey neck and giblets (or turkey neck only)
2 carrots, coarsely chopped
2 ribs of celery, coarsely chopped
1 onion, quartered
2 cloves garlic, whole
2 sprigs of fresh rosemary
2 sprigs of fresh thyme
2-3 fresh sage leaves
6 cups water

For the turkey gravy:

4 tablespoons fat from turkey drippings
6 tablespoons all-purpose flour
juice from turkey drippings
homemade turkey stock (or 4 cups store-bought)
salt and pepper (to taste)

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Instructions

Make the turkey stock:

In a large pot, add the turkey neck, giblets (optional), carrots, celery, onion, garlic, rosemary, thyme, sage, and water. Bring to a boil over medium-high heat, then reduce the heat and maintain a gentle simmer. Cover and simmer for about 2 hours until the stock is fragrant and golden.
Carefully strain the turkey stock through a fine mesh sieve into a large bowl or container. Discard the solids and set the strained stock aside.

Make the turkey gravy:

After roasting your turkey, remove it from the pan and pour the drippings (including the brown bits) into a clear measuring cup. Let it sit for a few minutes to allow the fat and juices to separate.
Tilt the measuring cup slightly and use a spoon to skim the fat from the top. Transfer 4 tablespoons of the fat to a small bowl and set aside.
Add enough turkey stock to the remaining juices to make a total of 4 cups of liquid for your gravy base.
In a medium saucepan, heat the reserved fat over medium-high heat. Add the flour and whisk continuously for about 2 minutes until a smooth roux forms and turns light golden in color.
Gradually pour in the liquid mixture while whisking constantly to prevent lumps. As the gravy thickens, add more liquid until smooth and velvety.
Bring the mixture to a gentle simmer and cook uncovered for about 5 minutes, stirring occasionally. For a thicker gravy, continue simmering until it reaches your desired consistency. Season with salt and pepper to taste.
For an ultra-smooth texture, strain the gravy through a fine mesh sieve before serving. Serve warm over roasted turkey, mashed potatoes, or stuffing.

Notes

How to store: Cool completely, then transfer to an airtight container. Refrigerate for up to 4 days.

How to reheat: Freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator and reheat slowly, whisking to restore smoothness.

How to freeze: Freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator and reheat slowly, whisking to restore smoothness.

Prep Time: 10 minutes
Cook Time: 2 hours 20 minutes
Category: Sauce
Method: Stovetop
Cuisine: American