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Silky smooth and perfectly rich, this really is the BEST Turkey Gravy recipe around! There’s nothing better than topping creamy mashed potatoes with the most amazing turkey gravy and this recipe delivers – every single time.
Complete your holiday feast with this incredibleSlow Cooker Turkey Breast ,Cranberry Sauce,Twice Baked Potato Casserole, and yummy Crescent Rolls!
Best Turkey Gravy
Big claim right? Well the good news is I can totally back it up 🙂 This is a classic turkey gravy recipe with a little twist…but we’ll get to that in a minute.
So last week I shared my slow cooker turkey breast recipe and y’all would have to be crazy if you didn’t think I was going to make some mashed potatoesand gravy to go with it. In doing so I realized that I needed to share this gravy recipe with you all and along with it, my tricks for achieving that perfect turkey gravy.
It all starts with the drippings. Whether you roasted your turkey or slow cooked it, there will be drippings.
Drippings refers to the juices or liquids left in the pan – this stuff is like liquid gold people. Treasure it. Love it. Turn it into gravy.
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What To Serve With This Turkey Gravy Recipe
This easy gravy recipe is so good and it really just makes everything taste better. Here’s what we like to serve it with:
- Air Fryer Turkey Breast
- Roast Turkey Breast Dinner – Sheet Pan Thanksgiving Dinner
- Crockpot Turkey Breast
- Citrus Herb Roast Turkey Breast
- Homemade Mashed Potatoes
- Sausage Stuffing Recipe
- Dinner Rolls
What Do I Need To Make Turkey Gravy?
You’re going to be surprised at how simple this recipe is. As always, you can find the full printable recipe at the end of this post. Let’s take a quick look at what you’re going to need:
Gravy is made with five simple components:
- Fat. This is what combines with the flour and creates the roux. For the best gravy make sure to gather as much of the turkey drippings as possible and place in a container. You an use a gravy fat separator, a bowl, or a glass measuring cup. Let it the fat separate and use this to make your gravy. Any additional fat needed can be made up with butter.
- Flour. This is what thickens the gravy. When mixed in with the fat (see above), it creates a roux which is the base of the turkey gravy.
- Liquid. The liquid is what determines the overall consistency of the gravy; whether it’s thick or thin. This is often the part of each gravy recipe that you need to “eyeball”. You can always add more but you can’t take it away so go easy here. I like to use the turkey dripping so I get the best flavor. If I run out, I supplement with turkey stock.
- Butter or Cream. This is kind of my secret ingredient for the creamiest gravy imaginable. It doesn’t take a lot of butter or cream to get rich, creamy gravy that will have your guests asking what did you do??
- Salt and Pepper. This is possibly the most important component of good gravy – the seasoning. I love a lot of fresh ground black pepper in my gravy. But this is really where your own tastes come into play. Grab a spoon and get to tasting! Do not add salt and pepper before you’ve tasted the gravy. It may already be plenty salty, you won’t know until you try!
How To Make Turkey Gravy
- First remove the turkey from the pan. Pour all the drippings into a container (I use my 4 cup glass Pyrex measuring cup) and let the fat rise to the top. You will see a layer form at the top that appears solid – that’s what you’re going to use to make the roux.
- Skim off the fat and, if you’re not used to eye-balling measurements, make sure to measure it. This recipe is based off of 1/4 cup of fat but I usually double or triple it depending on how much drippings I have.If you require more fat, supplement with butter.
- Transfer the fat to a large saucepan over medium heat. Let the fat melt and then sprinkle on the flour. Using a wooden spoon, stir continuously until the fat and flour have formed a hom*ogeneous mixture. Continue stirring until the flour browns slightly, this takes 4 to 5 minutes.
- Now the next step is really important for avoiding lumps in gravy (and nobody likes lumps!), the drippings (with the fat removed) need to be hot before they are whisked into the roux. If your drippings have cooled down, heat them up in the microwave for thirty seconds or more until they are nice and hot. (If you have less drippings than the recipe calls for, supplement with turkey broth or chicken broth.)
- Whisk in the hot drippings slowly into the roux. Keep whisking until the liquids are fully incorporated. Now bring the gravy to a simmer and continue simmering until it reaches your desired consistency. Season with salt and pepper and for the final step…stir in one tablespoon of butter. Over the top to be sure but it adds a silkiness and richness to the gravy that is phenomenal!
That little bit of butter is what turns this gravy from great to phenomenal.
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Turkey Gravy Recipe Tips
Remember these quick fixes if you find yourself in a jam:
- too thick – add broth a tablespoon or two at a time.
- too thin – mix one tablespoon melted butter with one tablespoon flour and whisk into the gravy.
- lumps – use your strainer!
Storage Information
Leftover turkey gravy can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the microwave or over medium-low heat on the stovetop.
Make Ahead Information
If you want to make this gravy in advance, simply make as instructed in the recipe card below, let cool completely and then transfer to an airtight container and refrigerate for up to 3 days.
To warm the gravy on serving day, place in a saucepan over low to medium-low heat and stirring frequently, warm to desired temperature. You may need to thin the gravy a little with some additional broth or drippings if you have them.
More Side Dish Favorites
Side dishes make the meal! I’ve said it a million times and that’s because it’s true. A few awesome side dishes can take any meal –holiday or otherwise– to the next level. Don’t miss out on these favorites:
- Cheesy Potatoes
- Sweet Potato Casserole
- Green Bean Recipe
- Mashed Potatoes
- Dinner Rolls
- Cornbread Dressing
- Cranberry Sauce
- Candied Yams
How To Make Turkey Gravy
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4.68 from 43 votes
The Best Turkey Gravy Recipe
Silky smooth and perfectly rich, this really is the BEST Turkey Gravy recipe around!There's nothing better than topping creamy mashed potatoes with the most amazing turkey gravy and this recipe delivers – every single time.
Course Side Dish
Cuisine American
Keyword turkey gravy, turkey gravy recipe
Prep Time 5 minutes minutes
Cook Time 15 minutes minutes
Total Time 20 minutes minutes
Servings 16 servings
Calories 174kcal
Author Trish – Mom On Timeout
Ingredients
- ¼ cup fat skimmed from drippings supplement with butter if you don't have enough
- ¼ cup all-purpose flour
- 2 cups drippings
- 1 tablespoon butter or heavy cream
- salt and pepper to taste
Instructions
Transfer the fat to a large saucepan over medium heat. Let the fat melt and then sprinkle on the flour. Using a wooden spoon, stir continuously until the fat and flour have formed a hom*ogeneous mixture. Continue stirring until the flour browns slightly, this takes 4 to 5 minutes.
¼ cup fat skimmed from drippings, ¼ cup all-purpose flour
If your drippings have cooled down, heat them up in the microwave for thirty seconds or more until they are nice and hot. (If you have less drippings than the recipe calls for, supplement with turkey broth or chicken broth.)
Whisk in the hot drippings slowly into the roux. Keep whisking until the liquids are fully incorporated.
2 cups drippings
Bring the gravy to a simmer and continue simmering until it reaches your desired consistency.
1 tablespoon butter or heavy cream, salt and pepper to taste
Season with salt and pepper and for the final step…stir in one tablespoon of butter or heavy cream.
Serve hot in a gravy boat.
Video
Notes
Tips and FAQs
- Too thick – add broth.
- Too thin – mix 1 tablespoon of melted butter with 1 tablespoon of flour and whisk in.
- Lumps – use your strainer.
- Fat from drippings can be supplemented with butter if you need more.
- Drippings can be supplemented with turkey or chicken broth if you need more.
- Recipe can easily be doubled or tripled.
Storage Information
Leftover turkey gravy can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the microwave or over medium-low heat on the stovetop.
Make Ahead Information
If you want to make this gravy in advance, simply make as instructed in the recipe card below, let cool completely and then transfer to an airtight container and refrigerate for up to 3 days.
To warm the gravy on serving day, place in a saucepan over low to medium-low heat and stirring frequently, warm to desired temperature. You may need to thin the gravy a little with some additional broth or drippings if you have them.
Nutrition
Calories: 174kcal | Carbohydrates: 1g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 19mg | Sodium: 28mg | Vitamin A: 20IU | Iron: 0.1mg
Originally published November 16, 2014.
