Perfect Turkey Gravy is the must-have finishing touch for any turkey dinner. It’s rich, smooth, and packed with the deep flavors that come from turkey drippings. Just the right balance of savory and buttery, this gravy turns a simple meal into something really special.
I love making this gravy because it feels like putting a warm hug on the plate. Using those pan drippings means it’s full of real flavor, and it thickens up perfectly without any lumps. My secret is to whisk constantly and add broth slowly—it makes a huge difference. Every time I serve it, people ask for extra gravy, and I’m always happy to pour some more!
For me, no holiday or Sunday dinner is complete without a generous ladle of this gravy over turkey, mashed potatoes, and stuffing. It’s like the glue that brings all the flavors together. Sometimes I even make extra just so I can have leftovers on sandwiches the next day. Trust me, after tasting this, you’ll wonder how you ever had turkey without it!
Key Ingredients & Substitutions
Pan drippings: These are the star of turkey gravy. They add rich, natural flavor. If you don’t have enough, you can supplement with turkey or chicken broth. Just remember, drippings also provide fat for thickening, so don’t skip this step.
Butter: Used to add richness and help create the roux. If you want a dairy-free option, use a quality oil like olive or avocado oil, but butter gives the best flavor for gravy.
Flour: This thickens the gravy. All-purpose flour works best, but if you need gluten-free, try cornstarch or a gluten-free flour blend—just mix with cold water first to avoid lumps.
Broth: Turkey or chicken broth adds body and more flavor. Low-sodium is my choice so you can control the saltiness. You can also use vegetable broth if you want a lighter taste.
Fresh thyme: This herb adds a subtle earthiness that complements turkey well. If you don’t have fresh thyme, dried thyme works fine—use about half the amount.
How Do You Make Smooth, Lump-Free Gravy Every Time?
Making gravy with no lumps can feel tricky, but this simple method helps:
- Make a roux first by whisking flour into hot fat. Cook until golden; this removes raw flour taste.
- Add broth slowly, a little at a time, and whisk constantly to combine smoothly.
- Keep the heat medium so the gravy thickens gently without burning or clumping.
- Use a whisk, not a spoon—it blends flour and liquid best.
- If lumps form, strain the gravy or whisk vigorously to break them up.
Patience while whisking and adding broth slowly is key. This way, you get a silky, evenly thickened gravy perfect for pouring over your turkey and sides!
Equipment You’ll Need
- Fine mesh strainer – I use this to strain the pan drippings and remove any bits, leaving a smooth gravy.
- Medium saucepan – perfect for whisking the roux and broth together without splatters.
- Whisk – essential for mixing the flour into the fat and preventing lumps in the gravy.
- Measuring cups and spoons – help you get the right amounts for the drippings, butter, and broth.
Flavor Variations & Add-Ins
- Add sautéed onions or garlic for extra depth—stir in after the roux cooks for a savory boost.
- Stir in a splash of white wine or sherry near the end for a subtle tang and richer flavor.
- Use fresh herbs like rosemary or sage for a different aromatic touch—add during simmering.
- For a spicy kick, a pinch of crushed red pepper flakes can brighten the gravy—perfect for those who like a little heat.
Perfect Turkey Gravy
Ingredients You’ll Need:
- 1/4 cup pan drippings from roasted turkey
- 1/4 cup unsalted butter (if drippings are low in fat)
- 1/4 cup all-purpose flour
- 3 cups turkey or chicken broth (preferably low sodium)
- 1 teaspoon fresh thyme leaves (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
How Much Time Will You Need?
This gravy takes about 10-15 minutes to prepare. You’ll start right after your turkey is done roasting. It’s mostly whisking and simmering, so it’s quick to make and ready to serve warm with your meal.
Step-by-Step Instructions:
1. Collecting the Pan Drippings:
Once your turkey is roasted, carefully pour the pan drippings through a fine mesh strainer into a heatproof bowl or measuring cup. Let it sit for a few minutes so the fat rises to the top. Then scoop out 1/4 cup of the fat and set it aside, saving any remaining drippings for extra flavor if you like.
2. Making the Roux:
Put the reserved fat into a medium saucepan and heat it over medium heat. If you don’t have enough, add unsalted butter until you have 1/4 cup total fat. Whisk in the flour until smooth. Keep whisking and cooking for about 3-5 minutes, until the mixture turns golden and smells nutty. This step helps remove the raw taste of the flour.
3. Whisking in the Broth:
Slowly pour in the turkey or chicken broth bit by bit while whisking constantly. This keeps lumps from forming. Add the fresh thyme leaves if you’re using them. Keep whisking as the gravy thickens and comes to a gentle simmer, 5 to 7 minutes.
4. Finishing Touches:
Taste your gravy and add salt and freshly ground black pepper as you like. If it feels too thick, whisk in a little more broth or water to get the perfect pourable texture. When it’s just right, remove from heat, and serve warm over your turkey, mashed potatoes, or stuffing.
Can I Use Store-Bought Broth Instead of Pan Drippings?
Yes, you can use store-bought turkey or chicken broth if you don’t have enough pan drippings. Just remember, the drippings add rich flavor and fat, so you might want to add butter for a richer taste.
How Can I Thicken Gravy If It’s Too Thin?
Mix a little extra flour or cornstarch with cold water to create a slurry, then whisk it into the simmering gravy. Cook a few minutes until it thickens to your desired consistency.
Can I Make Turkey Gravy Ahead of Time?
Definitely! Prepare the gravy, then cool and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, whisking well and adding a splash of broth if it’s too thick.
What’s the Best Way to Reheat Leftover Gravy?
Warm it slowly over low heat on the stove, stirring frequently to prevent sticking or burning. If it thickens too much, add a little broth or water to loosen it up.
