Homemade Turkey Gravy

This Homemade Turkey Gravy recipe tutorial helps you make the most delicious turkey gravy from scratch! It’s savory, the perfect consistency (thickened with all-purpose flour), herb-infused with sage, rosemary and thyme (optional) and has a splash of sherry or white wine (optional).

Why this recipe works

Knowing how to make homemade turkey gravy is a life skill that comes in incredibly handy on Thanksgiving and Christmas or whenever a whole roasted turkey is served for a meal.

You can make this gravy ahead of time and freeze it for the holidays like Thanksgiving or Christmas and the same method can be used for whole roasted chicken. (makes 3 1/2-4 cups or more gravy). You can also infuse fresh herbs (or dried) like sage, rosemary, and thyme – all of which are complementary to turkey and chicken.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

DRIPPINGS – I love using a fat separator when making gravy. It makes the process a lot easier, but if you don’t have one then you can simply skim the fat off the top of the drippings with a spoon.

BROTH – You can use chicken or vegetable broth, it’s up to you. If your gravy is too thick, simply add more broth to thin it out.

HERBS – Use this rule of thumb ratio if you do not have any fresh herbs on hand: 3 parts fresh herbs to 1 part dried herbs.

How to Make Homemade Turkey Gravy

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. This recipe starts when you remove the whole roasted turkey from the oven. Remove the turkey to a platter or rimmed sheet pan.
2. Span the large roasting pan over 2 burners and turn the heat onto medium-high. The liquid will start to sputter.
3. Add 1 cup of broth to the pan and using a spatula, scrape the bits from the bottom of the pan.
4. Pour the drippings into a large wet measure or other container and refrigerate for 30 minutes (or if making ahead, you can refrigerate overnight).
5. After the fat has become solid on the top, scrape the fat off the top and into another container.
6. Measure 1/4 cup of fat and reserve 1 cup of the pan drippings for the gravy. You can refrigerate or freeze the remaining fat and pan drippings for more future gravy.

Make the Roux

1. Measure 1/4 cup of the fat and put it into a medium saucepan over medium-high heat. Add 1/4 cup of all-purpose flour and using a metal whisk, mix until you get an even consistency.
2. Add the pan drippings to the roux. Whisk together until combined. 
3. Add 1/2 cup of the broth and whisk together until combined. If you want it thicker, simmer for longer. If you want it thinner, add more broth.
4. If you want very smooth gravy, filter the gravy through a sieve before adding to the gravy boat/container. 

Frequently Asked Questions & Expert Tips

Serving Suggestions

Pair this homemade turkey gravy up with a delicious turkey for any holiday meal! And with the leftovers, use it on top of these amazing crockpot mashed potatoes or creamy traditional mashed potatoes.

More Thanksgiving Recipes

• Crockpot Green Bean Casserole
• Sweet Potato Casserole
• Mini Pumpkin Pies
• Crockpot Stuffing
• Pumpkin Deviled Eggs

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