Easy Turkey Gravy

Rich, savory, and undeniably comforting, Easy Turkey Gravy is the unsung hero of any Thanksgiving spread or hearty roast dinner. With its silky texture and layers of roasted flavor, this gravy transforms a plate of turkey and mashed potatoes into something truly crave-worthy. Whether you’re working with turkey drippings from a holiday feast or using broth for a quick weeknight fix, this gravy delivers the perfect balance of seasoning and depth in every spoonful.

Homemade gravy often feels like a daunting last-minute task, but this recipe keeps it simple without sacrificing flavor. No lumps, no stress—just a foolproof way to bring everything on your plate together. Once you try it, you’ll never go back to jarred gravy again.

Why You’ll Love This Easy Turkey Gravy

• Quick & Simple: Comes together in under 15 minutes.
• No Fancy Ingredients: Just pantry staples and turkey drippings or broth.
• Velvety Texture: Smooth and luscious every time.
• Customizable: Add herbs or wine for a gourmet twist.
• Perfect for Leftovers: Makes reheated turkey taste just as delicious the next day.

Preparation Phase & Tools to Use

To make the best Easy Turkey Gravy, you’ll need the right tools to ensure a smooth and hassle-free process:

• Medium Saucepan: Even heat distribution is essential to avoid burning or clumping.
• Whisk: Crucial for stirring the roux and preventing lumps.
• Fine Mesh Strainer (optional): For an ultra-smooth finish, especially if using pan drippings.
• Measuring Cups and Spoons: Helps keep the flour-to-fat ratio accurate for perfect thickness.

Each of these tools plays an important role. A good whisk prevents clumps, while the saucepan ensures your gravy cooks evenly. A mesh strainer is a great final step for finesse, but not mandatory.

Preparation Tips

Start by gathering all your ingredients ahead of time—mise en place is key for smooth gravy-making. If you’re using turkey drippings, let them settle so you can skim off some of the fat. Don’t skip the roux step (cooking flour with fat), as it forms the base of your gravy and prevents raw flour taste. Whisk continuously while adding broth to avoid lumps. Let the gravy simmer until it thickens to your desired consistency, and taste as you go—seasoning at the end makes all the difference.

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Ingredients for This Easy Turkey Gravy

• 1/4 cup fat (turkey drippings, unsalted butter, or a combination)
• 1/4 cup all-purpose flour
• 2 to 3 cups turkey stock or low-sodium chicken broth (adjust based on desired thickness)
• 1/2 teaspoon kosher salt (adjust to taste)
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon onion powder (optional)
• 1/2 teaspoon garlic powder (optional)
• 1/2 teaspoon dried thyme or poultry seasoning (optional for depth)
• 1 to 2 teaspoons Worcestershire sauce (optional for umami boost)

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Step 1: Separate and Measure the Turkey Drippings (or Prepare Broth)

If you’re using turkey drippings, pour them from the roasting pan into a measuring cup and allow the fat to rise to the top. Spoon off the fat until you have about 1/4 cup. If you don’t have enough, supplement with unsalted butter. If not using drippings, warm turkey or chicken broth is your best substitute.

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Step 2: Make the Roux

In a medium saucepan over medium heat, add the reserved fat or butter. Once melted and hot, whisk in the flour. Stir constantly for about 2 to 3 minutes, until the mixture is golden and smells slightly nutty. This step is crucial to cook off the raw flour taste and build the flavor foundation.

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Step 3: Gradually Add the Stock

Slowly pour in the stock or broth, one cup at a time, whisking continuously to avoid lumps. The mixture will seize up at first—this is normal. Keep whisking until it becomes smooth and begins to thicken.

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Step 4: Simmer and Season

Once the mixture is smooth, lower the heat and let the gravy simmer for about 5 to 7 minutes. Stir frequently. Add salt, pepper, and any additional seasonings (like garlic powder or herbs). Taste and adjust the seasoning to your liking.

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Step 5: Optional – Strain for Smoothness

If you want a super silky finish, pour the finished gravy through a fine mesh strainer into a serving dish. This step helps remove any bits of flour or turkey skin that may have sneaked in.

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Step 6: Serve Warm

Pour the hot gravy generously over sliced turkey, mashed potatoes, stuffing, or any dish that needs a boost of rich, savory flavor. Stir just before serving to reincorporate any skin that may have formed on top.

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Notes

This Easy Turkey Gravy recipe is versatile and forgiving, which makes it ideal for both beginners and seasoned cooks. Using turkey drippings gives it a rich, authentic flavor, but even a good-quality chicken broth can deliver impressive results. You can add herbs like thyme, rosemary, or sage for a festive twist, or a splash of white wine for more complexity. If the gravy thickens too much as it sits, just whisk in a little more warm broth before serving.

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Watch Out for These Mistakes While Cooking

• Skipping the Roux Step: Don’t rush or skip cooking the flour with fat. It’s essential for removing that raw flour taste.
• Adding Cold Stock: Cold liquid can shock the roux and lead to lumps. Always use warm or room-temperature stock.
• Not Whisking Continuously: This is the biggest cause of lumps. Keep whisking when adding liquid.
• Over-seasoning Early: Wait until the end to season. Turkey drippings can vary in saltiness.
• Boiling Too Vigorously: A rolling boil can break the gravy’s emulsion and cause separation. Simmer gently instead.

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Storage Instructions

Let the gravy cool completely before storing. Transfer to an airtight container and refrigerate for up to 4 days. To reheat, warm it gently on the stovetop over medium-low heat, adding a splash of broth if needed to loosen it up. This gravy also freezes well—store it in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat slowly while stirring.

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Estimated Nutrition (per 1/4 cup serving)

• Calories: 70–90 kcal
• Fat: 6g
• Saturated Fat: 3g
• Carbohydrates: 5g
• Protein: 1g
• Sodium: 200–350mg
• Cholesterol: 10mg
• Fiber: 0g
• Sugar: <1g

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Frequently Asked Questions

How do I make gravy without turkey drippings?

Use unsalted butter as the fat base and low-sodium chicken or turkey broth for flavor. Add extra herbs or a splash of Worcestershire sauce for depth.

Can I make this gravy gluten-free?

Yes! Use a gluten-free all-purpose flour or cornstarch. If using cornstarch, mix it with cold broth to create a slurry before adding to the fat.

My gravy turned out too thick—how can I fix it?

Whisk in a bit of warm broth or water until you reach the desired consistency.

Can I make turkey gravy ahead of time?

Absolutely. You can prepare it a day or two ahead and reheat on the stove. Just stir frequently and add broth if needed.

How long does homemade gravy last in the fridge?

Up to 4 days when stored in an airtight container.

What can I use instead of flour?

Cornstarch or arrowroot powder are great alternatives. Use half the amount if substituting.

Why does my gravy taste bland?

It likely needs more seasoning or a bit of acidity. Try adding a pinch of salt, pepper, herbs, or a splash of vinegar or Worcestershire sauce.

Can I freeze leftover gravy?

Yes! Store in a freezer-safe container and freeze for up to 3 months. Thaw in the fridge before reheating gently.

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Conclusion

Easy Turkey Gravy is one of those foundational recipes that elevates any meal with minimal effort. Whether it’s for a holiday dinner or a simple weeknight roast, this gravy delivers deep, comforting flavor and smooth texture every time. Keep it classic, or customize with your favorite herbs and seasonings. Either way, you’ll have a crowd-pleaser that keeps everyone coming back for seconds.

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