Turkey Gravy (original) (raw)
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This is the Turkey Gravy recipe that converted me. Rich, smooth, complex, and blessedly easy, you’ll want to make sure you save the drippings to make this recipe for your holiday celebration!
Why You’ll Love This Old-Fashioned Turkey Gravy Recipe
- It Has the Perfect Texture. When it comes to gravy, flavor is important, but the texture can make or break it. The secret is to use plenty of flour and really take your time stirring and cooking it in butter before whisking in the drippings and stock. It’s hard to be patient, but this luscious, perfect gravy is WORTH IT.
- The Flavor is Superb. Homemade turkey gravy is SO much better than store-bought! This recipe coaxes every bit of flavor out of butter-cooked onions, brandy, turkey drippings, and sage, giving the gravy a level of depth and richness that far exceeds anything from a store.
- Fail-Proof Recipe. I share ALL the tips and pointers below, and this recipe is tried-and-true—it’s the one I make every Thanksgiving and Friendsgiving. This means that my turkey gravy recipe won’t let you down! (Get the rest of my Thanksgiving menu and helpful prep tips in my FREE downloadable Thanksgiving guide.)
5 Star Review
“I made your turkey and this gravy for Thanksgiving and it is hands down the best gravy I’ve ever had, even 3 days later. My mom said the same thing and she’s made lots of gravy recipes in her lifetime!”
— Julianne —
How to Make Turkey Gravy
Turkey gravy comes together in 4 basic steps. You can remember them as S-S-S-S.
- Separate the fat from the drippings.
- Sauté an onion, butter, and the thickener (flour or cornstarch).
- Slowly whisk in the drippings and stock.
- Simmer until thickened.
Separate Fat from Drippings
If you don’t separate the fat from the drippings, your gravy will be greasy.
By far the easiest way to remove fat is with a fat separator like this. I finally bought one last year and the frustration saved is worth it.
To separate turkey pan drippings without a fat separator, use a turkey baster or a ziptop bag:
- Turkey Baster. Let the drippings rest for several minutes until the fat rises to the top; suck out the fat with a turkey baster.
- Ziptop Bag. Place a gallon-sized ziptop bag in a large bowl. Carefully pour the drippings into the bag and seal. Let stand for several minutes, until the fat rises to the top. Lift the bag over a cup or bowl, cut a small hole in the corner, and strain the de-fatted liquid into a liquid measuring cup with a spout. Stop pouring when the fat almost reaches the bag opening. Discard solids (aka the remaining fat).
Gravy Without Drippings
If you prefer to get the gravy over with by making it ahead of time, you can cook excellent turkey gravy without the drippings. You have two options.
- Option 1: Make Mushroom Gravy, which I cooked for years before getting over my dripping phobia. You can cook it well in advance, then just reheat it.
- Option 2: Make this turkey gravy with stock entirely and omit the drippings. It will not be nearly as flavorful, but it will still be tasty.
- Option 3: Make Vegan Gravy. Don’t let the name fool you! It has intense umami flavor (and you can make it with butter if you like).
Sauté the Onion with Butter and Flour
Gravy is like making a roux, and that starts with cooking butter and flour. I like to add an onion for more complexity.
To make sure your gravy has great flavor:
- Take your time sautéing the onion. Let it get nice and soft. You can do this while the turkey is still in the oven, or even earlier in the day. (If the onions get stuck to the pan, you can loosen them later when you add the drippings.)
- Cook the flour for AT LEAST 1 full minute. Seriously, set a timer. Raw flour taste will ruin your gravy.
SLOWLY Add the Drippings
You’ll need 2 cups of liquid to make turkey gravy.
- Start by measuring the drippings, then top them off with stock until you reach 2 cups.
- Splash in the drippings a little at a time, whisking CONSTANTLY. (Working slowly and whisking constantly ensures a smooth gravy.)
Flour vs. Cornstarch
You can thicken gravy with either flour or cornstarch.
- Flour gravy better holds its consistency as it sits and when it is reheated, making it my preference for turkey gravy. Unless you have a guest who cannot have gluten, use flour to make gravy, not cornstarch.
- Cornstarch does work for gravy, but gravy made with it tends to thin when it cools and is reheated. If this happens, whisk in a cornstarch slurry to thicken it back up.
- If you want to know how to make turkey gravy with cornstarch instead of flour, reduce the amount of cornstarch by 1 tablespoon, as cornstarch thickens more powerfully than flour does, because it is a pure starch.
- Or, you can swap flour for the same amount of a 1:1 gluten free flour blend like this.
Simmer
Let the gravy simmer at a steady pace, but not a rolling boil, adjusting the heat as needed.
Whisk very often to make sure the gravy is smooth (some say to whisk constantly, but I find that I can take little breaks to ready other things in the kitchen while it cooks, as long as I check in frequently to give it a stir).
How thick or thin you’d like your gravy is up to you.
For a rich, creamy gravy that is still easy to spoon, simmer for 4 to 5 minutes.
Bonus Ingredients
While you need little beyond onion, flour, butter, and turkey drippings to make stellar gravy, I like to add two bonus ingredients to take my gravy over the top.
- Sage. A classic Thanksgiving herb that tastes yummy with everything at the table.
- Brandy. A splash or two gives the gravy a well-rounded complexity.
Meal Prep Tip
Love the idea of having perfectly-portioned gravy on demand? Freeze your leftover gravy in the wells of an ice cube tray or mini muffin pan (if you have silicon liners). Pop out the cubes of frozen gravy, and store them in an airtight storage container or ziptop bag. Then, you can thaw and enjoy the gravy as desired.
What to Serve With Turkey Gravy
- Turkey. Of course! Thanksgiving Turkey, Air Fryer Turkey Breast, Crockpot Turkey Breast and Spatchcock Turkey are my favorites.
- Mashed Potatoes. You can’t go wrong with my Best Mashed Potatoes Recipe, but these Instant Pot Mashed Potatoes and Crockpot Mashed Potatoes are great time-savers. For something different, try my Garlic Mashed Potatoes Recipe.
- Mashed Cauliflower. Cauliflower Mashed Potatoes are even better when topped with turkey gravy!
Troubleshooting Gravy
- Your Gravy Is Lumpy. To fix lumpy gravy, puree it with an immersion blender in the pan or in a regular blender until smooth.
- Your Gravy Is too Thin. If your gravy is thin, slowly whisk in a cornstarch slurry (2 tablespoons water mixed with 1 tablespoon cornstarch). Heat, whisking constantly, until thickened. If it’s still too thin, add another cornstarch slurry. DO NOT add dry cornstarch directly to hot gravy or it will seize.
- Your Gravy Is too Salty. If your gravy is too salty, add more liquid. Unsalted stock is ideal, but if you don’t have it, water will work in a pinch (do not use regular stock/broth, which will make it even more salty). This will thin out your gravy, so if needed, whisk in a cornstarch slurry (see “My Gravy is Too Thin” above for guidance). You can also add some acid, such as a squeeze of lemon juice or a teaspoon of white wine vinegar, to help rebalance flavors. Add slowly so you don’t accidentally overpower the gravy.
Turkey gravy with drippings is a classic for holidays and this recipe is fail-proof! I share how to make it smooth (no lumps!) and flavorful.
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- 2 cups de-fatted turkey drippings* add chicken or turkey stock if you don’t have enough drippings to make the full 2 cups
- ½ cup (1 stick) unsalted butter
- 1 large yellow onion finely chopped
- ¼ cup all-purpose flour use 1:1 GF AP flour substitute to make gluten free
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons brandy optional
- 1 to 2 teaspoons chopped fresh sage optional
In a large (10 to 12-inch), deep saute pan, cook the butter and onion over medium-low heat for 10 to 12 minutes, until the onions are lightly browned—don't shortcut this step as it gives the gravy phenomenal flavor.
Sprinkle the flour over the top, then stir in the salt and pepper. Cook, stirring continuously, for 1 full minute.
Gradually add the turkey drippings, whisking the entire time so that no lumps form.
Add the brandy and sage.
Bring to a simmer and let bubble gently, stirring often, until the gravy thickens to your liking, about 4 to 5 minutes. Carefully taste (it's hot!) and adjust seasoning as desired. Enjoy hot with everything.
*To de-fat turkey drippings (separate the fat), the easiest way is to use a fat separator like this. That said, it isn’t the only option! You can let the drippings rest for several minutes until the fat rises to the top, then suck out the fat with a turkey baster. Or, place a gallon-sized ziptop bag in a large bowl. Carefully pour the drippings into the bag and seal. Let stand for several minutes, until the fat rises to the top. Lift the bag over a cup or bowl, cut a small hole in the corner, and strain the de-fatted liquid into a liquid measuring cup with a spout. Stop pouring when the fat almost reaches the bag opening.
TO STORE: Refrigerate gravy in an airtight storage container for up to 3 days.
TO REHEAT: Gently rewarm leftovers in a saucepan on the stovetop over medium-low heat, stirring frequently. You can also reheat gravy in the microwave.
TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving: 1(of 6), about 1/3 cupCalories: 203kcalCarbohydrates: 9gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 43mgPotassium: 124mgFiber: 1gSugar: 2gVitamin A: 476IUVitamin C: 2mgCalcium: 15mgIron: 1mg
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Hi, I’m Erin Clarke, cookbook author and the home cook behind Well Plated. I’ve helped millions of people cook healthier meals that actually taste amazing and sold over 200,000 books! I’m here to help you save time, dirty fewer dishes, and feel great about what you’re eating, without overthinking it. Welcome!