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This versatile homemade turkey gravy recipe teaches you how to make a rich, flavorful sauce perfect that’s 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!
Quick Look at This Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes (does not include cooking the giblets)
- Servings: 12-15 people
- Dietary Info: can be made Gluten Free if made with cornstarch, arrowroot, or GF flour.
- Method: Stovetop
- Technique: Cook a roux with the turkey fat and flour, then whisk in the stock and drippings and simmer until thickened. Season and serve.
- Flavor & Texture: This gravy has the perfect flavor balance and has the right consistency: not too thick, and not too thin! It’s ideal with roasted turkey or mashed potatoes.
Why You’ll Love This 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.
Use up any Thanksgiving turkey leftovers in this best leftover turkey soup and leftover turkey tacos!
Made With Amore,
Table of Contents
Ingredients for Turkey Gravy
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 or Turkey 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 Turkey Neck (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 recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Gluten Free Substitution: Thicken the gravy with cornstarch or arrowroot instead of flour. Get more tips about making GF gravy.
- Herbs & Butter Variation: Season to taste with dried herbs, like thyme or rosemary, and whisk in a tablespoon of butter after cooking the gravy.
- Add Mushrooms: Add sliced mushrooms that have been sautéed in butter to the gravy after it’s thickened. Get more tips in my mushroom gravy recipe!
How to Make Turkey Gravy
Whichever way you make this easy turkey gravy (with or without giblets), it is super tasty and delicious! Scroll to the bottom of the post to see the full recipe and instructions.
- 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.
- Heat the fat from the turkey drippings, then whisk in the flour until a smooth paste forms. 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 the roux. 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.
- 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 add them to the gravy.
- Continue stirring until well combined. 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.
- Serve this turkey gravy with roasted turkey, mashed potatoes, and other Thanksgiving favorites!
Recipe FAQs
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.
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.
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.
Storing: 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.
Reheating: 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.
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.
Serving Suggestions
This easy turkey gravy is the perfect Thanksgiving side dish! It goes wonderfully with roasted Thanksgiving turkey, ciabatta stuffing with sausage and chestnuts, and my best creamy mashed potatoes. Round out your meal with other autumn side dishes like my fresh cranberry relish, hasselback sweet potatoes, and roasted Brussels sprouts with bacon and balsamic.
My Pro Tip
Expert Tips
- If you’re using giblets, cook and chop them ahead of time so they’re ready to add to the gravy as soon as it’s done.
- Focus on getting a smooth roux by whisking the flour and fat thoroughly; this helps you avoid lumps in your gravy.
- Gradually add warm broth to the roux to help the gravy thicken evenly and prevent clumping.
- Adjust the gravy’s thickness to taste. 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.
- For an ultra-smooth gravy, strain it through a fine-mesh sieve before serving.
Other Thanksgiving Recipes You’ll Love
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Turkey Gravy Recipe
Ingredients
- raw turkey giblets and neck, optional
- drippings from roasted turkey
- ½ cup all-purpose flour
- 4 cups low-sodium chicken broth, or turkey or vegetable broth
- salt, to taste
- black pepper, to taste
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.
Notes
- If you’re using giblets, cook and chop them ahead of time so they’re ready to add to the gravy as soon as it’s done.
- Focus on getting a smooth roux by whisking the flour and fat thoroughly; this helps you avoid lumps in your gravy.
- Gradually add warm broth to the roux to help the gravy thicken evenly and prevent clumping.
- Adjust the gravy’s thickness to taste. 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.
- For an ultra-smooth gravy, strain it through a fine-mesh sieve before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We made this with your Thanksgiving turkey recipe and it came together in minutes!! No lumpy gravy here๐ We left out the giblets but it was still fantastic and simple!
So happy you loved this tasty recipe!
It’s the best turkey gravy you will EVER make. Try it with our best herb turkey recipe. Enjoy!