Homemade Turkey Gravy Recipe

Smooth, savory gravy made from your turkey drippings, perfect for turkey, mashed potatoes, and stuffing.

Course Sauce & Seasoning, Side Dish

Cuisine American

Prep Time 2

Cook Time 13

Total Time 15

Servings cups

Calories 67kcal

Author Julie Kotzbach

Pour the pan drippings from your turkey into a fat separator cup (or a large measuring cup). Let it sit while you start the gravy.
In a medium saucepan or skillet, melt 4 tablespoons unsalted butter over medium heat. Add 3 tablespoons all-purpose flour and 1/2 teaspoon black pepper, and whisk to combine. Cook for 1 to 2 minutes.
Slowly pour 1 cup turkey drippings into the saucepan while whisking, leaving the fat behind. Whisk in 1 cup low-sodium chicken broth. Bring the gravy to a simmer, then cook for 5 to 8 minutes, whisking occasionally, until it coats the back of a spoon.
Once the gravy has thickened, remove from heat and transfer to a gravy boat for serving.

Liquid: You need 2 cups of liquid total. Short on drippings? Make up the difference with more broth. No drippings at all? Use 2 cups of turkey stock or broth instead.
No fat separator: Pour the drippings into a 2-cup glass measuring cup, let the fat rise to the top, and skim it off with a spoon. A little fat sneaking in is fine, but too much makes the gravy greasy.
Thickness: Too thick? Whisk in a splash of broth. Too thin? Let it simmer a few more minutes.
Gluten-free: Skip the roux. Bring the drippings and broth to a simmer, then whisk in 2 tablespoons cornstarch stirred into 2 tablespoons cold water. Cook for 1 to 2 minutes until thickened, then whisk in the butter at the end.
Storage: Refrigerate leftovers in a covered container for 3 to 4 days. Reheat on the stove, whisking, until bubbling and 165 degrees F, and add a splash of broth to loosen it up.