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turkey gravy recipe in gravy boat with spoon inside

Easy Turkey Gravy Recipe

Learn how to make the best turkey gravy with turkey drippings.  Recipe includes instructions using both cornstarch and flour, as well as make ahead tips!
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Ingredients

  • 1 cup turkey drippings if you have less than 1 cup, simply use more turkey stock to make up the difference
  • 2 cups homemade turkey stock
  • Salt and pepper to taste
  • Optional add-ins such as alcohol for deglazing giblets or fresh herbs

Cornstarch Slurry

  • 3 tablespoons cornstarch + 3 tablespoons water

Flour slurry

  • 6 tablespoons flour + 6 tablespoons water

Roux

  • 6 tablespoons flour + 6 tablespoons fat from drippings if you have less than 6 tablespoons of turkey fat, use butter to make up the difference

Instructions 

  • Pour the drippings from the turkey into a measuring cup or gravy separator. Let stand for a few minutes to allow the fat to rise to the top.
  • Deglaze the roasting pan with 1/2 cup turkey stock and scrape up the brown bits from the pan. Pour into the rest of the drippings. *Alternatively, you can use 1/2 cup of alcohol such as white wine, bourbon or sherry, and cook until reduced by half. Bourbon is my personal favorite!

Gravy with Cornstarch (gluten free):

  • Skim the fat from the top of the turkey drippings and discard.
  • Cook the turkey drippings and stock over medium heat.
  • Combine the cornstarch and water in a small bowl and stir until smooth. Slowly whisk the cornstarch slurry into the hot stock mixture, whisking constantly to prevent lumps. Reduce the heat slightly and simmer until the gravy has reached the desired thickness.
  • Remove from heat and season with salt and freshly ground black pepper, to taste.

Gravy with flour (slurry):

  • Skim the fat from the top of the turkey drippings and discard.
  • Cook the turkey drippings and stock over medium heat.
  • Combine the flour and water together in a small bowl until smooth. Slowly add the flour slurry to the drippings and stock, whisking constantly to prevent lumps. Reduce the heat slightly and simmer until the gravy has reached the desired thickness.
  • Remove from heat and season with salt and freshly ground black pepper, to taste.

Gravy with flour (roux):

  • Skim 6 tablespoons of fat from the top of the turkey drippings. If you don't have 6 tablespoons use butter to make up the difference. Cook with the flour for 1-2 minutes until browned and the roux smells like shortbread.
  • Slowly add the turkey stock to the roux while whisking constantly to prevent lumps. Continue whisking until the mixture comes to a boil, then boil for 1-2 minutes. Reduce heat and simmer, whisking occasionally, until the gravy reaches the desired thickness.
  • Remove from heat and season with salt and freshly ground black pepper, to taste.
  • Serve warm and enjoy!

Notes

  • Make your gravy in advance by cooling completely and storing in an air tight container for up to 3 days in the refrigerator or a few weeks in the freezer. If frozen, defrost overnight in the refrigerator. Gently reheat make ahead gravy, thinning out with more turkey stock as needed.
  • Every year, I roast a turkey 1-3 weeks before Thanksgiving to make stock and gravy.  Not only does this make my life easier on Thanksgiving, but my family loves having an early turkey dinner. 
  • The amount of gravy this recipe yields will vary based on how long you reduce it down. You'll end up with 2 1/2 cups for thicker gravy, or 3 cups for a thinner gravy.
  • This recipe does not include the prep and cook time for a turkey or stock as that is included in another recipe.
  • Strain the drippings and brown bits if you'd like a smoother gravy.
  • Boil the giblets (neck, gizzard, heart and liver) in water for about one hour and chop them up if you'd like to include them in your gravy.
  • Add chopped herbs such as rosemary, sage or thyme if desired.

Nutrition

Serving: 1g, Calories: 61kcal, Carbohydrates: 5g, Protein: 6g, Fat: 1g, Polyunsaturated Fat: 1g, Cholesterol: 39mg, Sodium: 35mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Tried this recipe?Mention @flavorthemoments or tag #flavorthemoments!