Perfect Turkey Gravy is that rich, flavorful sauce that brings all the best parts of Thanksgiving together. Made from the drippings of your roasted turkey, with just the right balance of herbs and seasoning, it’s smooth, velvety, and full of comforting warmth. This gravy is the finishing touch that makes your meal feel complete.
I love making turkey gravy because it’s so satisfying to transform those pan drippings into something really special. One tip I always follow is to keep an eye on the consistency—adding broth little by little so it’s thick enough but still easy to pour. It’s a simple step that makes all the difference and always impresses guests.
Serving this Perfect Turkey Gravy is my favorite part—it’s wonderful poured over mashed potatoes, turkey slices, or even stuffing. I have so many memories of family meals where the gravy got passed around the table more than once. It truly brings people together, and I find myself looking forward to that moment every holiday season.
Key Ingredients & Substitutions
Turkey Drippings: These are the heart of the gravy and give it a deep, roasted flavor. If you don’t have drippings, use turkey or chicken broth but try to add some cooked bits from the pan for richness.
Butter: Butter adds extra richness and helps form the roux with flour. Use olive oil if you prefer a dairy-free option.
Flour: It thickens the gravy. For a gluten-free version, try cornstarch or a gluten-free flour blend, but add it gradually to avoid lumps.
Broth: I prefer low sodium turkey broth so I can control the salt level. You can use chicken broth or vegetable broth if needed, but turkey broth has the best flavor.
Herbs (Thyme and Rosemary): Fresh herbs add a lovely aroma and flavor. If fresh isn’t available, dried herbs work well but use about half the amount.
How Do I Get My Turkey Gravy Smooth and Lumps-Free?
Making gravy without lumps can be tricky, but following these tips helps:
- Whisk the flour into melted fat slowly and cook it for a couple of minutes to create a smooth roux.
- Add broth gradually while whisking constantly to keep the mixture smooth.
- Use a fine mesh sieve to strain the gravy at the end for the silkiest texture.
- If lumps do form, you can use an immersion blender carefully to smooth out the gravy while it simmers.
Starting with a good roux and taking your time whisking are the most important steps for a creamy, lump-free gravy your family will love.
Equipment You’ll Need
- Measuring cup – I keep it handy to pour and separate pan drippings easily.
- Medium saucepan – perfect for whisking together the gravy ingredients on the stove.
- Whisk – helps smooth out lumps and blend the roux and broth perfectly.
- Fine mesh sieve – essential for straining the gravy to get a silky texture if you want it extra smooth.
- Soup spoon – useful for skimming any fat from the drippings and tasting the gravy.
Flavor Variations & Add-Ins
- Swap herbs: Use sage and parsley for a more traditional Thanksgiving flavor.
- Add a splash of sherry or white wine during deglazing for extra depth and richness.
- For a tangy touch, stir in a teaspoon of Dijon mustard or a splash of balsamic vinegar near the end.
- Include sautéed onions or garlic in the gravy for more flavor complexity.
Perfect Turkey Gravy
Ingredients You’ll Need:
- 1/4 cup turkey drippings (from roasted turkey pan)
- 1/4 cup unsalted butter (optional, if drippings are low)
- 1/4 cup all-purpose flour
- 2 to 2 1/2 cups turkey or chicken broth (preferably low sodium)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried rosemary)
- Salt and freshly ground black pepper, to taste
- Optional: splash of dry white wine or sherry for deglazing pan
How Much Time Will You Need?
This recipe takes about 15 minutes from start to finish, perfect for making right after your turkey is done roasting. It’s quick to prepare and thickens nicely in just a few minutes on the stove.
Step-by-Step Instructions:
1. Collect the Pan Drippings:
Once your turkey is out of the oven, remove it from the roasting pan and keep it warm. Pour the drippings from the pan into a measuring cup or fat separator. Allow it a couple of minutes to let the fat rise and separate from the juices.
2. Prepare the Roux:
If you have less than 1/4 cup of fat, add some unsalted butter to reach that amount. Pour the fat into a medium saucepan over medium heat. Stir in the flour, whisking constantly to combine fully. Cook for 2-3 minutes until the mixture turns a golden brown color and bubbles gently—this forms the roux, which will thicken your gravy.
3. Add Broth and Herbs:
Slowly whisk in the turkey or chicken broth a little at a time, keeping the mixture smooth and lump-free. Add the fresh thyme and rosemary. Season with salt and pepper according to your taste.
4. Simmer and Adjust:
Bring the gravy to a gentle simmer, stirring frequently. Let it cook until thickened to your liking, usually 5-7 minutes. If you like, deglaze the roasting pan with a splash of dry white wine or sherry before adding it to the gravy for more flavor.
5. Finish and Serve:
Strain the gravy through a fine mesh sieve if you want it extra silky, discarding any solids. Serve hot over your turkey, mashed potatoes, or stuffing. Enjoy that rich, comforting taste!
Can I Use Store-Bought Broth Instead of Turkey Drippings?
Yes! If you don’t have enough turkey drippings, use low-sodium turkey or chicken broth. To boost the flavor, sauté some turkey bits or pan juices and add them to the broth before making the gravy.
What If My Gravy Is Too Thin?
Simply mix a small amount of flour or cornstarch with cold water to create a slurry, then whisk it into your simmering gravy a little at a time. Cook until it thickens to your preferred consistency.
Can I Make This Gravy Ahead of Time?
Absolutely! Make the gravy, cool it completely, and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove while stirring, adding a splash of broth if it’s too thick.
How Do I Prevent Lumps in My Gravy?
Whisk the flour into the fat carefully to form a smooth roux before adding liquid. Add broth slowly while whisking constantly. If lumps form, strain the gravy or use an immersion blender to smooth it out.