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Foolproof Homemade Turkey Gravy: Rich Flavor With or Without Drippings

Close-up of thick, rich turkey gravy being poured from a spoon onto a white plate.
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Make rich, smooth, and savory turkey gravy every time, whether you have pan drippings or need a stock-based alternative. This easy recipe is perfect for Thanksgiving, Christmas, or any meal needing a classic comfort food sauce.

Ingredients

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  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 2 cups turkey or chicken stock (low sodium preferred)
  • 1/2 cup reserved turkey pan drippings (optional)
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1/4 teaspoon poultry seasoning (optional)

Instructions

  1. If using drippings, skim off excess fat from the pan drippings, reserving 1/2 cup of the liquid fat/drippings mixture. If not using drippings, set aside 4 tablespoons of butter for the roux.
  2. In a medium saucepan over medium heat, melt the butter. If you have drippings, add the reserved 4 tablespoons of fat/drippings to the pan and melt with the butter until you have 4 tablespoons of total fat.
  3. Whisk the flour into the melted fat to create a roux. Cook, whisking constantly, for 1 to 2 minutes until the roux is light golden brown. Do not let it burn.
  4. Slowly whisk in the stock, ensuring no lumps form. If you are using pan drippings, add them now.
  5. Bring the mixture to a simmer, whisking frequently. Continue to simmer for 5 to 8 minutes, or until the gravy thickens enough to coat the back of a spoon.
  6. Remove from heat. Stir in the salt, pepper, and poultry seasoning, if using. Taste and adjust seasoning as needed.
  7. For the smoothest gravy, strain the finished gravy through a fine-mesh sieve before serving over mashed potatoes, turkey, or stuffing.

Notes

  • To make ahead: Prepare the gravy completely, cool it, and store it in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently on the stovetop, whisking in a splash of extra stock or water if it becomes too thick.
  • If you do not have drippings and need a stock-based gravy, use 8 tablespoons of butter total for the roux (4 tablespoons melted, 4 tablespoons added with the stock if needed for thickening).
  • To fix a lumpy gravy, remove it from the heat and vigorously whisk in a tablespoon of cold water or stock until smooth, or strain it through a fine-mesh sieve.

Nutrition

Find it online: https://cookingbyjade.com/foolproof-homemade-turkey-gravy-recipe/