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This versatile homemade turkey gravy recipe offers a rich, flavorful sauce perfect for pouring over Thanksgiving turkey, mashed potatoes, and all your favorite sides. Whether you use drippings and giblets or not—this recipe provides both ways to do it!
You’ll also love my mushroom gravy. Serve with the best-mashed potatoes recipe.
You’ll fall in love with this comforting turkey gravy recipe! It strikes the perfect balance between rich, savory depth and silky smooth texture, making it an absolute must-have for your Thanksgiving table.
Crafted from the flavorful drippings of your perfectly roasted turkey, this gravy captures the essence of the holiday feast in every luscious spoonful. Whether you choose to include the traditional giblets or keep it simple, this recipe offers flexibility with a flawless finish.
Table of Contents
Simple Ingredients
These ingredients combine to create a rich, flavorful, smooth turkey gravy that perfectly complements your Thanksgiving feast.
- Turkey Drippings: The flavorful juices and fat collected from the roasting pan after cooking the turkey. These drippings add a rich, savory depth to the gravy, capturing the essence of the roasted bird.
- All-Purpose Flour: Used to thicken the gravy, creating a smooth, velvety texture. When cooked with fat, it forms a roux, the base of a traditional gravy.
- Chicken Broth (or Turkey/Vegetable Broth): A liquid base that enhances the flavor of the gravy. It adds moisture and helps achieve the desired consistency while balancing the drippings’ richness.
- Salt and Pepper: Essential seasonings that bring out the gravy flavors, adding a touch of heat and enhancing the savory notes. These can be adjusted to taste, depending on the saltiness of the drippings.
- Giblets and Neck of the Turkey (Optional): The heart, liver, gizzards, and neck of the turkey. When simmered, diced, and incorporated into the final sauce, these add an extra layer of flavor and texture to the gravy. The giblets contribute a rich, meaty taste, while the neck meat adds a tender, subtle note.
See the recipe card for quantities.
How to Make Turkey Gravy
Whichever way you make this easy turkey gravy (with or without giblets), it is super tasty and delicious.
Turkey Gravy without Gibblets
After roasting your turkey, carefully pour the drippings from the roasting pan into a large bowl or measuring cup. Let the drippings sit for a few minutes, allowing the fat to rise to the top. Whisk in the 1/2 cup of flour until you form a smooth paste. Adjust the amount of flour if necessary to achieve a thick, pasty consistency.
Continue to cook, whisking constantly, until the mixture turns a golden brown—this is your roux. Once the roux is golden, gradually whisk in 4 cups of chicken broth or stock and add a cup of dripping liquid.
Keep whisking until the gravy thickens, about 5 to 8 minutes. If using giblets, stir in the diced meat at this stage. See below.
If the gravy is too thick, thin it out with a little giblet broth or more drippings. If it’s too thin, continue cooking for another 10 minutes, or add a cornstarch slurry.
Turkey gravy with Drippings and Gibblets
Prepare the Giblets (Optional):
Place the turkey neck, heart, liver, and gizzards into a medium saucepan. Cover them completely with water and bring to a boil. Once boiling, reduce the heat and let it simmer for about 1 hour, or until the giblets are fully cooked.
Use a slotted spoon to remove the giblets from the pot and set them aside to cool. You can either discard the remaining liquid or save a little to thin the gravy later, if necessary.
Once the giblets have cooled, discard the liver (as it can give the gravy a strong flavor) and use your fingers to pick any meat off the turkey neck. Add this meat to the rest of the giblets. Dice the giblets into small pieces and set them aside for later use in the gravy.
Continue stirring until well combined.
FAQ’s
Giblets are the edible internal organs of a bird, typically including the heart, liver, gizzards, and neck. These parts are often included with a whole turkey and can be used to add rich flavor to gravy, stuffing, or broth.
Drippings are the flavorful juices, fat, and small bits of roasted meat that collect at the bottom of the roasting pan while cooking a turkey. They are commonly used as a base for making gravy, adding a deep, roasted flavor.
You can start making turkey gravy once the turkey is done roasting and you’ve collected the drippings from the roasting pan. If you’re using giblets, they can be prepared in advance while the turkey is roasting.
To make turkey gravy without drippings, start by melting 4 tablespoons of butter in a saucepan and whisking in flour (about 1/2 cup) to create a roux. Gradually add chicken, turkey, or vegetable broth (4-5 cups) while whisking until the mixture thickens. Season with salt, pepper, and herbs like thyme or sage to enhance the flavor.
Yes, you can freeze turkey gravy. Let it cool completely, then store it in an airtight container or freezer bag for up to 3 months. Reheat it gently on the stove, adding a little broth if needed to restore the desired consistency.
Make Ahead Instructions
Make Ahead Instructions: You can prepare the gravy up to 2 days in advance. After making the gravy, let it cool completely, then store it in an airtight container in the refrigerator.
Reheat Instructions: To reheat, place the gravy in a saucepan over medium-low heat, stirring occasionally until warmed through. If the gravy is too thick, add a splash of broth or water to reach the desired consistency. Stir well before serving.
How to Store and Reheat
Store the gravy in an airtight container in the refrigerator for up to 3 days. If you need to store it longer, freeze the gravy in a freezer-safe container for up to 3 months. Make sure to cool the gravy completely before storing it.
My Pro Tip
Recipe Tips
- Make a Smooth Roux: Whisk the flour and fat together thoroughly to create a smooth roux. This is key to avoiding lumps in your gravy.
- Use Warm Broth: Gradually add warm broth to the roux to help the gravy thicken evenly and prevent clumping.
- Adjust Consistency: If the gravy is too thick, thin it out with a bit of broth or water. If it’s too thin, cook it a bit longer or add a cornstarch slurry.
- Strain for Smoothness: For an ultra-smooth gravy, strain it through a fine-mesh sieve before serving.
- Prep Giblets Early: If using giblets, cook and chop them ahead of time so they’re ready to add to the gravy as soon as it’s done.
What to Serve with This Recipe
These are my favorite dishes to serve with homemade gravy:
Turkey Gravy Recipe
- Total Time: 15 minutes
- Yield: 12–15 servings 1x
Description
This homemade turkey gravy, made with rich drippings and (optional giblets), will elevate your Thanksgiving meal, adding savory depth and the perfect sauce for your feast. Serve over mashed potatoes and Thanksgiving turkey.
Ingredients
- Drippings from roasted turkey recipe
- 1/2 cup all-purpose flour
- 4 cups low-sodium chicken broth (or turkey or vegetable broth)
- Salt and pepper, to taste
- Giblets and neck of uncooked turkey (optional)
Instructions
- Prepare the Giblets (Optional):
- Place the turkey neck, heart, liver, and gizzards into a medium saucepan. Cover them completely with water and bring to a boil. Once boiling, reduce the heat and let it simmer for about 1 hour, or until the giblets are fully cooked.
- Use a slotted spoon to remove the giblets from the pot and set them aside to cool. You can either discard the remaining liquid or save a little to thin the gravy later, if necessary.
- Once the giblets have cooled, discard the liver (as it can give the gravy a strong flavor) and use your fingers to pick any meat off the turkey neck. Add this meat to the rest of the giblets. Dice the giblets into small pieces and set them aside for later use in the gravy.
- Prepare the Drippings:
- After roasting your turkey, carefully pour the drippings from the roasting pan into a large bowl or measuring cup. Let the drippings sit for a few minutes, allowing the fat to rise to the top. Use a large spoon or ladle to skim off most of the fat (reserve 1 tablespoon of the fat), leaving the flavorful drippings and liquid behind.
- Make the Gravy:
- In a large saucepan over medium heat, add 1 cup of the skimmed drippings plus one tablespoon of the fat from the top. Whisk in the 1/2 cup of flour until you form a smooth paste. Adjust the amount of flour if necessary to achieve a thick, pasty consistency. Continue to cook, whisking constantly, until the mixture turns a golden brown—this is your roux.
- Once the roux is golden, gradually whisk in 4 cups of chicken broth or stock and add a cup of drippings liquid. Keep whisking until the gravy thickens, about 5 to 8 minutes. If using giblets, stir in the diced meat at this stage.
- Adjust the Consistency:
- If the gravy is too thick, thin it out with a little giblet broth or more drippings. If it’s too thin, continue cooking for another 10 minutes, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) and whisk until the gravy reaches your desired consistency.
- Final Touches:
- Taste the gravy and adjust the seasoning with salt and pepper as needed. Serve the gravy warm, either immediately or kept over very low heat until ready to serve.
- Prep Time: 5 min
- Cook Time: 10 minutes
- Category: Savory
- Method: American
- Cuisine: American
