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This homemade turkey gravy can be made with or without drippings using a handful of basic ingredients. It comes together in about 15 minutes and can be prepared ahead of Thanksgiving dinner.
If you’re still putting the meal together, my Thanksgiving Food Guide covers the turkey, gravy, side dishes, appetizers, desserts and planning details.
Why You’ll Love This Recipe
- It can be made with turkey drippings or without them.
- It takes about 15 minutes from start to finish.
- You can make it up to three days before serving.
- The consistency is easy to adjust with a little more broth or additional simmering time.
- It works with roasted, smoked and sous vide turkey as well as mashed potatoes, stuffing and dinner rolls.
Ingredients
To make turkey gravy without drippings, you’ll need the following ingredients:
- Unsalted butter: Butter replaces the fat from the turkey drippings. Use unsalted butter so you can control the final seasoning.
- All-purpose flour: Flour combines with the butter to create the roux that thickens the gravy.
- Turkey broth: Turkey broth provides the strongest flavor, but low-sodium chicken broth also works. Vegetable broth can be used in a pinch, although the gravy will have a lighter flavor.
- Garlic: Use one finely minced garlic clove or a small amount of garlic paste.
- Poultry seasoning: Poultry Seasoning adds the familiar sage, thyme and rosemary flavors associated with Thanksgiving. Ground thyme or rosemary can be used instead. Here are other poultry seasoning substitutes you can use as well.
- Salt and black pepper: Wait until the gravy is finished before adding salt. The drippings and broth may already contain enough.
To make turkey gravy with drippings, replace the butter with an equal amount of fat from the drippings. If you don’t have enough liquid from the turkey, make up the difference with low-sodium turkey or chicken broth.
How To Make Turkey Gravy
Here’s a quick overview. The complete measurements and instructions are in the recipe card below.
Make the roux: Melt the butter or turkey fat in a saucepan over medium heat. Add the garlic, followed by the flour, and whisk until the mixture is smooth and lightly golden.
Add the broth: Slowly pour the broth into the roux while whisking constantly. Adding it gradually helps prevent lumps.
Season and simmer: Add the poultry seasoning and black pepper. Bring the gravy to a gentle simmer and cook until it reaches your preferred consistency. Taste before adding salt.
What To Serve With Turkey Gravy
Serve turkey gravy with Roasted Boneless Turkey Breast, Smoked Turkey or Sous Vide Turkey Breast.
Gravy is just as important on the rest of the plate. Spoon it over Garlic Mashed Potatoes, stuffing or dinner rolls.
For more options, browse all of my Thanksgiving Side Dishes, including a separate collection of Thanksgiving Potato Recipes.
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Tips
- Watch the sodium: Use unsalted butter and low-sodium broth, especially if the turkey was brined, injected or coated with a salt-heavy rub.
- Add more flavor: Sauté finely chopped shallot, onion or celery in the butter before adding the flour. Fresh sage, thyme or rosemary can also be added.
- Adjust the consistency: If the gravy is too thick, whisk in additional broth one tablespoon at a time. If it is too thin, let it simmer longer.
- Fix lumpy gravy: Whisk vigorously or pour the finished gravy through a fine-mesh strainer before transferring it to the gravy boat.
Make Ahead and Storage
Turkey gravy can be made up to three days in advance. Let it cool, transfer it to an airtight container and refrigerate it until needed.
Reheat the gravy gently in a saucepan, whisking as it warms. Add a splash of broth if it has thickened too much in the refrigerator.
Leftover gravy can be refrigerated for up to three days or frozen for up to three months. Let frozen gravy thaw in the refrigerator before reheating.
More Thanksgiving Recipes
Browse my complete collection of Thanksgiving Recipes for more turkey, gravy, potatoes, vegetables, appetizers and desserts.
Turkey Gravy (With or Without Drippings)
Ingredients
Gravy Without Drippings
- ¼ cup unsalted butter (*Note 1)
- 1 garlic clove, finely minced
- ¼ cup all-purpose flour
- 2 cups low sodium turkey broth or chicken broth (*Note 1)
- ½ tsp poultry seasoning
- ½ tsp black pepper
- ¼-½ tsp sea salt (*Note 2)
Gravy With Drippings
- ¼ cup turkey drippings
- 1 garlic clove, finely minced
- ¼ cup all-purpose flour
- 2 cups low sodium turkey broth or chicken broth (*Note 1)
- ½ tsp poultry seasoning
- ½ tsp black pepper
- ¼-½ tsp sea salt (*Note 2)
Instructions
- Pre-heat a medium sized saucepan or skillet over medium heat and add the butter (or turkey drippings, if using). Once melted, add the garlic and saute until aromatic (approx. 30-60 seconds).
- Vigorously whisk in the flour and cook for 3-4 minutes until golden in color.
- Slowly add the stock to the roux while vigorously whisking. Add the stock slowly as this is where the lumps can happen! Keep whisking until there are no lumps.
- Add the poultry seasoning, 1/4 tsp of sea salt and black pepper and bring to a gentle boil, before lowering the heat to a simmer.
- Simmer and whisk constantly, until it begins to thicken, approx. 3-4 minutes.
- Transfer to a gravy boat and serve.