A rich, savory gravy made from turkey drippings (with or without the giblets), thickened with a roux, and seasoned simply with salt and pepper. This classic sauce ties together all the comforting elements of a holiday plate, adding moisture and depth to turkey, mashed potatoes, and stuffing.
Why You’ll Love This Recipe
I love this turkey gravy because it’s not only delicious, but it’s also simple to make using what’s already in the roasting pan. I can control the consistency, make it ahead, and customize it with or without giblets. The flavors are deeply satisfying and nostalgic—just what I want for a holiday meal. Plus, it’s forgiving and adaptable, even when I’m working with a variety of turkey drippings.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Turkey drippings from roasted turkey (about 1 cup fat + juices)
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½ cup all‑purpose flour
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3‑4 cups turkey or chicken stock
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Giblets & neck of turkey, optional
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Salt and ground black pepper, to taste
Directions
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After roasting the turkey, I pour the drippings into a bowl or measuring cup and let them sit so the fat rises to the top. I skim off most of the fat but leave some for flavor. If I’m using the giblets, I rinse and simmer them in water until cooked, then dice them.
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In a saucepan over medium heat, I add about 1 cup of the drippings (with fat) and whisk in the flour to form a smooth roux. I cook it while stirring, until the roux turns golden brown.
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Gradually, I whisk in the stock and any extra drippings, stirring constantly to prevent lumps. I raise the heat to bring the gravy to a simmer.
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I continue cooking, stirring frequently, until the gravy reaches my desired thickness. If it thickens too much, I just thin it with a little more stock or water.
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I taste and season with salt and pepper, then stir in the diced giblets if I want that extra texture and flavor.
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I serve it hot over turkey, mashed potatoes, stuffing, or any of my holiday favorites.
Servings and timing
This recipe yields about 3 to 4 cups of gravy, which serves around 12 to 16 people (based on ¼ cup per serving). It takes about 10 minutes to prep and another 10–15 minutes to cook, bringing the total time to just 20–25 minutes.
Variations
When I want to deepen the flavor, I sauté finely chopped onions or shallots in the fat before adding the flour. For a herbaceous note, I stir in fresh thyme or rosemary. If I prefer a smoother gravy, I skip the giblets or strain the finished gravy through a fine-mesh sieve. And if I need a gluten-free version, I replace the flour with cornstarch or gluten-free flour.
storage/reheating
I store leftover gravy in an airtight container in the fridge for up to 3 days. When reheating, I do so gently on the stovetop, adding a splash of stock if it thickens too much. It also freezes well for up to 3 months. I let it thaw overnight in the fridge before reheating and whisking to restore its smooth texture.
FAQs
Can I make turkey gravy without giblets?
Yes, I often skip the giblets if I prefer a smoother texture or don’t want the extra step. The gravy is still rich and flavorful with just the drippings and stock.
What if I don’t have enough turkey drippings?
If I’m short on drippings, I top off with turkey or chicken stock. The flavor is still excellent, especially if I season it well and add a little butter or herbs.
How can I prevent lumps in my gravy?
To avoid lumps, I always whisk constantly when adding the liquid to the roux, and I add it gradually. If lumps still form, I strain the gravy or use an immersion blender.
Can I make this gravy ahead of time?
Absolutely. I make it up to 2 days in advance, store it in the fridge, and reheat it gently with a splash of stock if needed. It saves time during holiday prep.
Why does the gravy taste bitter?
Bitterness can come from including the liver in the giblets. I usually leave the liver out to avoid that. A touch of cream or butter can also help balance the flavor if it’s too strong.
Conclusion
This turkey gravy is a timeless staple that brings a homemade, hearty touch to every holiday plate. I love how easy it is to prepare with simple ingredients, and how it enhances every bite with rich, savory depth. Whether I’m hosting a big dinner or just making leftovers shine, this gravy never disappoints.
Print
Turkey Gravy
- Prep Time: 10 minutes
- Cook Time: 10‑15 minutes
- Total Time: 20‑25 minutes
- Yield: about 3‑4 cups
- Category: Sauce / Gravy
- Method: Roux and simmer
- Cuisine: American
- Diet: Halal
Description
A rich, savory gravy made from turkey drippings (with or without the giblets), thickened with a roux, and seasoned simply with salt and pepper.
Ingredients
- Turkey drippings from roasted turkey (about 1 cup fat + juices)
- ½ cup all‑purpose flour
- 3‑4 cups turkey or chicken stock
- Giblets & neck of turkey, optional
- Salt and ground black pepper, to taste
Instructions
- After roasting the turkey, pour the drippings into a bowl or measuring cup. Let it sit so the fat rises to the top; skim off most of the fat, reserving some for flavor. (If using giblets, rinse them and simmer in water until cooked, then dice.)
- In a saucepan over medium heat, add about 1 cup of the drippings (with fat) and whisk in the flour to form a smooth roux. Cook, stirring, until the roux is golden brown.
- Gradually whisk in the stock (and additional drippings if available), stirring constantly to avoid lumps. Increase heat enough to bring gravy to a simmer.
- Continue cooking, stirring, until gravy reaches your desired thickness. If it becomes too thick, thin with extra stock or water.
- Taste and season with salt and pepper. Optionally, add diced giblets.
- Serve hot over turkey, mashed potatoes, stuffing, etc.
Notes
- If you don’t have sufficient turkey drippings, supplement with turkey or chicken stock.
- Skipping the liver from the giblets helps avoid bitter flavor.
- Make ahead: Gravy can be made ahead and reheated; add a bit of stock when reheating if it has thickened too much. Store refrigerated for 2‑3 days. freezer‑safe too.
- To avoid lumps, add liquid gradually while whisking.
Nutrition
- Serving Size: ¼ cup
- Calories: ≈ 60‑80
- Sugar: 0 g
- Sodium: depends on stock & drippings
- Fat: ≈ 5‑7 g
- Saturated Fat: ≈ 1.5‑2 g
- Unsaturated Fat: ≈ 3‑5 g
- Trans Fat: 0 g
- Carbohydrates: ≈ 4‑6 g
- Fiber: 0 g
- Protein: ≈ 1 g
- Cholesterol: ≈ 5 mg
