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Ultimate Homemade Turkey Gravy

Close-up of rich, brown turkey gravy served in a small white fluted ramekin on a marble surface.
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A reliable recipe for rich, savory turkey gravy, including methods for using pan drippings or making it entirely with stock for a smooth, lump-free result.

Ingredients

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  • 1/4 cup turkey pan drippings (or unsalted butter if no drippings)
  • 1/4 cup all-purpose flour
  • 3 cups good quality turkey or chicken stock (low sodium preferred)
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (freshly ground preferred)
  • 1/4 teaspoon dried poultry seasoning (optional)

Instructions

  1. If using drippings, pour them into a small saucepan. If you do not have drippings, melt 1/4 cup of unsalted butter in the saucepan over medium heat.
  2. Whisk the flour into the drippings or melted butter. Cook this roux, stirring constantly, for 2 to 3 minutes until it turns a light golden brown color. This step cooks out the raw flour taste.
  3. Slowly pour in the cold stock, whisking continuously to prevent lumps from forming. Start with one cup, whisk until smooth, then add the remaining stock.
  4. Increase the heat to medium-high and bring the mixture to a simmer, still whisking occasionally.
  5. Once simmering, reduce the heat to low and let the gravy cook for 5 to 10 minutes, or until it thickens enough to coat the back of a spoon. Stir frequently during this time.
  6. Remove the gravy from the heat. Stir in the salt, pepper, and poultry seasoning, if using. Taste and adjust seasoning as needed.
  7. For an extra smooth texture, strain the gravy through a fine-mesh sieve before serving.

Notes

  • To make ahead: Prepare the gravy up to step 5. Cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, whisking in a splash of extra stock or water if it becomes too thick.
  • If you have no drippings and skip the butter, you can use 1/4 cup of oil mixed with 1/4 cup of flour to make the roux.
  • For deeper flavor when using stock only, warm the stock before adding it to the roux; this helps prevent lumps.
  • If lumps form, remove the gravy from the heat and vigorously whisk them out, or use an immersion blender for a few seconds.

Nutrition

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