The Best Turkey Gravy
The best turkey gravy is silky smooth, rich and so flavorful. It’s also one the easiest things you will can make for a holiday meal.
I don’t throw the word “best’ out lightly, but this is seriously the best turkey gravy that I’ve ever tasted. You’ll just want to ladle yourself a bowl full of gravy and just eat it like soup. It’s luscious, delicate and has so many dimensions of flavor.
Since the turkey drippings have so much flavor from the turkey and all the aromatic vegetables and herbs and then are paired with homemade chicken or vegetable broth, this gravy can’t even compare to anything that comes out of a packet. It is also so easy to make, especially if you are already roasting a turkey for the holidays. Serve it on top of some fluffy and creamy mashed potatoes and people won’t be able to resist getting seconds:).
I make this gravy simultaneously with my favorite brined roast turkey, so it’s best if it’s made together. However, you can certainly replicate it using butter and chicken broth. If you would like to make Turkey Gravy without roasting a whole turkey, I have a recipe for that as well.
How To Make the Best Turkey Gravy Video
Ingredients
- turkey fat or butter
- all purpose flour
- turkey drippings and/or chicken broth or vegetable broth
This recipe is made together with Roast Turkey, and the turkey fat and drippings that render out while the turkey is roasting in the oven
How To Make the Best Turkey Gravy
- Strain the turkey liquid and the vegetables through a fine mesh sieve, pressing on the vegetables to get out as much juice out of them as possible. Discard the vegetables. They did their job.
- Separate the turkey fat from the drippings.
- Set the turkey drippings aside for about 5 minutes. The fat will rise to the top. If you have a gravy separator, this would be the time to use it. You know me and unitaskers:). I think my measuring cup and a spoon does the job perfectly well.
- Anyway, carefully spoon the fat into a measuring cup. You should have at least 1/4 cup of the turkey fat. If your turkey is on the leaner side, or you’re cooking a wild turkey, add additional butter or oil, to have 1/4 cup. (If you’re roasting a large turkey, you will most likely have double that)
- You should also have about 2 cups of turkey liquid, if not, add more broth, to equal 2 cups. You can also add a splash of white wine. I normally add wine to most of my gravies and sauces, but in this case, the gravy is SO flavorful, I don’t think it needs it.
- Pour the turkey fat into a medium saucepan and heat up until it’s simmering.
- Next, add the flour and whisk to combine. Cook for about a minute, whisking the whole time, to cook off the raw flour taste. It should be very smooth.
- Slowly pour in the turkey drippings/broth, whisking the whole time again. Bring it to a simmer and keep slowly adding more turkey liquid, whisking the whole time. Simmer the gravy until it thickens, about 5 minutes. Set aside.
- Serve with mashed potatoes and turkey.
Helpful Tips and Frequently Asked Questions
Yes. Gravy reheats really well, so you can make it a few hours ahead of time or even 1-2 days ahead of time. It will thicken significantly with time, so if you’re serving it the next day, you may wish to add more chicken broth to thin it out.
Yes. Gravy also freezes really well, so if you have any left over, place it into an airtight container and freeze for up to 3 months.
I have just the recipe for you! Turkey Gravy without roasting a whole turkey recipe
Make sure to whisk the entire time when you are adding the flour to the turkey fat, until the flour is completely incorporated and smooth. Cook it for another minutes, then slowly pour in the turkey liquid/broth, also whisking the whole time. Do this over medium heat, not high heat. This should prevent any lumps from forming in the first place.
If you do get any lumps, you can pour the gravy through a fine mesh sieve and get rid of any lumps.
The Best Turkey Gravy
The best turkey gravy is silky smooth, rich and so flavorful. It’s also one the easiest things you will can make for a holiday meal.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- Yield: 2 1/2 cups 1x
- Category: Miscellaneous
Ingredients
- 1/4 cup turkey fat or butter
- 1/4 cup all purpose flour
- 2 cups turkey dripping and/or broth (chicken broth or vegetable broth)
Instructions
- This recipe is made together with Roast Turkey, and the turkey fat and drippings that render out while the turkey is roasting in the oven.
- Strain the turkey liquid and the vegetables through a fine mesh sieve, pressing on the vegetables to get out as much juice out of them as possible. Discard the vegetables. They did their job.
- Set the turkey drippings aside for about 5 minutes. The fat will rise to the top. If you have a gravy separator, this would be the time to use it.
- Carefully spoon the fat into a measuring cup. You should have at least 1/4 cup of the turkey fat. If your turkey is on the leaner side, or you’re cooking a wild turkey, add additional butter or oil, to have 1/4 cup.
- You should also have about 2 cups of turkey liquid, if not, add more broth, to equal 2 cups.
- Heat up the turkey fat until it’s simmering in a medium saucepan.
- Add the flour and whisk to combine until the flour is completely incorporated and the mixture is smooth.
- Cook for about a minute, to cook off the raw flour taste, whisking the whole time.
- Gradually pour in the turkey liquid (or chicken broth), whisking the whole time again.
- Bring it to a simmer and keep slowly adding more turkey liquid or chicken broth, whisking the whole time.
- Simmer the gravy until it thickens, about 5 minutes. Set aside.
- Serve with mashed potatoes and turkey.
- You can easily reheat the gravy, if you make it ahead of time. It will thicken significantly with time, so if you’re serving it the next day, you may wish to add more chicken broth to thin it out.
Notes
This will make a small amount of gravy. If you are serving a large group of people, I highly recommend doubling the recipe. (If you’re roasting a larger turkey, you should have plenty of dripping to make a double batch of gravy.)
8 Comments
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Iryna
Thank you for posting this. Similar to my recipe. It does come out very flavorful. I also add minced mushrooms to add a bit of earthy flavor.
Buck Weber
Sometimes we add a can of cream soup to thicken our gravies, but this recipe looks like it thickens well over a short time.
marie
Looks good!! Hope to try it. Beacause my family absolutely loves mashed potatoes with gravy.
olgak7
I agree. Mashed potatoes and gravy are a hit every time:).
Natasha (@NatashasKitchen)
This turkey recipe looks so good. I love how you cut it up in to pieces, which makes it so much easier to serve later :).
olgak7
Absolutely! I try to make things as easy as possible for big celebrations, and I love that the turkey is already carved and ready to go. There’s usually so much bustle and a flurry of activity right before we bring all the food to the table anyway:).
Beth
Is it possible to somehow switch out the flour for corn starch? My son is allergic to wheat, and I would love for him to be able to enjoy this.
olgak7
It’s possible, but I’ve never made it before, so I don’t how what the measurements would be and the method of making the gravy. I’m sure you could google “gluten free gravy” or “gravy made with cornstarch”, etc.