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Easy and tasty turkey gravy recipe

Easy and tasty turkey gravy recipe

  • Recipes
  • Dish type
  • Side dish
  • Sauce
  • Gravy

No turkey roast is complete without lashings of delicious homemade gravy. This is our favourite family recipe and we love how fast it is to make!

11 people made this

IngredientsServes: 16

  • 120ml turkey drippings, or as much as produced
  • 60g plain flour
  • 235ml juices from turkey roasting tin
  • 475g turkey stock
  • ground black pepper, to taste

MethodPrep:5min ›Cook:15min ›Ready in:20min

  1. Heat fat from turkey drippings in a saucepan over medium-low heat until liquefied, 2 to 3 minutes. Whisk flour into turkey fat until golden, about 5 minutes.
  2. Whisk juices from the roasting tin and turkey stock into fat-flour mixture; increase heat to medium and cook, whisking continuously, until gravy is smooth and desired consistency, 5 to 10 minutes. Season gravy with pepper and serve immediately.


Chicken stock can be substituted for turkey stock.

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Reviews & ratingsAverage global rating:(13)

Reviews in English (10)

by Marla Nardo

This gravy was awesome! I cooked my turkey in a bag and when it came out of the oven, I took a ladle and skimmed off the fat and some of the juices into a saucepan. Brought it to a boil and whisked in the half cup of flour. It started to get really thick and clumpy but then I stirred in 3 cups of the turkey drippings (I had added a can of chicken broth to the bird prior to cooking) brought it to a boil, while stirring constantly and it thickened up and tasted fantastic! Loved it and will make it every year from now on!-28 Nov 2018

Easy and tasty turkey gravy recipe - Recipes

Extra Tasty Turkey Gravy With Chestnuts

The ultimate gravy made with the roasted turkey juices.

There’s gravy and there’s amazing gravy. You guessed it, this one is amazing because of all the roasting caramelisation that takes place. A perfect gravy for your Christmas or Thanksgiving turkey


    1 cooked turkey with juices in roasting pan. 1 onion 1 carrot 2 celery sticks 1 cup Marsala or white wine 2 cups chicken stock One dozen blanched chestnuts (optional)


Transfer all the roasting pan leftover turkey juices into a bowl.

Remove any bacon bits from turkey and add to roasting pan.

Remove the onion and lemon bits from cavity and add to roasting pan.

Peel and slice a fresh onion, add to roasting pan.

Add the turkey neck (if available) and any other turkey bits you’re not likely to eat such as wing tips, etc.

Scoop out two large spoons of fat from turkey juice bowl into roasting pan.

Roughly chop celery and carrot and add to roasting pan.

Mix all ingredients well ensuring they are all coated in the fat.

Place in oven and bake for 30 min at 180ºC – 350ºF .

In your turkey juice bowl, scoop away all the fat from the top leaving only the turkey juices. You can also let it cool down and then refrigerate to solidify the fat making it easier to remove.

Once cooked nice and brown, remove the roasting pan from oven and place on stove with low heat.

Sprinkle the flour over the ingredients on roasting tray and mix well.

Using a potato masher, crush all the ingredients to bring out their flavours.

Add the turkey juice (The remains once fat has been removed, if refrigerated it should have turned to jelly.

Simmer all ingredients on very low heat for 15 minutes.

Strain everything using a large fine sieve into a bowl.

Optional, add the chestnuts in the bottom of a saucepan and lightly crush them with a masher.

Add the gravy to chestnuts and simmer for 5 more minutes. Place in sauce boat.

Little Tips

You can add a piece of fresh rosemary in the sauceboat for garnish and flavour.

There are some recipes we all need to have in our back pocket. This gravy is one of them. Use this gravy recipe with homemade stock, store-bought stock, or use pan drippings. You need less than 10 minutes, and you can make it in advance. It keeps in the fridge up to 5 days. Let’s do this!

Our easy method works for all the meats — chicken, turkey, beef, pork, and lamb will all benefit from our gravy recipe. I’ve even made a vegetarian gravy using our ultra-satisfying vegetable broth as a base. Speaking of vegetarian recipes, you might enjoy our amazing mushroom stuffing recipe, which is naturally vegan.

What You Need To Make Gravy

Here’s the basic ingredients for our easy homemade gravy, I’ve also shared some optional ingredients for making it extra tasty.

  • Butter and all-purpose flour combine to make a paste (also called a roux), which helps to thicken broth into a velvety gravy. For gravy without butter or for gluten-free gravy, see my tips below.
  • Warm stock or broth is the base of gravy. As I mentioned above, you can use poultry, beef or even vegetable stock. You can also use pan drippings.
  • Salt and fresh ground black pepper are essential for making sure the gravy isn’t bland or under seasoned.

Optional Ingredients (Flavor Enhancers)

  • Fresh or dried herbs like sage, thyme or rosemary add so much extra flavor to gravy. I especially love adding sage when making turkey gravy.
  • Half and half or cream added just before serving makes the gravy extra creamy and luscious.
  • Mushroom powder, Worcestershire sauce or fish sauce might sound odd to add to gravy, but they all add a savory, umami element. We use mushroom powder quite a bit in our recipes, it is easy to make yourself and can even be purchased in specialty stores or online. Fish sauce and Worcestershire are seasonings we use quite a bit in our own kitchen. Just a dash makes dishes that seem as though they are lacking in flavor really sing.

The Steps For Making Perfect, Creamy Gravy

If you’ve never made gravy before, don’t worry! Gravy is simple to make. You’ll be an expert in no time! The process takes less than 10 minutes so let’s do this!

Step 1: Make a smooth paste from melted butter and flour. This paste (also called a roux) thickens the stock, so the gravy becomes silky and smooth. To do it, I melt butter over medium heat in a skillet then I whisk in the flour. I like to cook the butter and flour for a minute or two. You will actually see the paste darken slightly in color. We are looking for a blonde color.

Step 2: Whisk in stock, broth or liquid left in a roasting pan. I like to add the liquid warm since it seems to incorporate better into the butter and flour. As the liquid heats up and begins to simmer, the gravy thickens. After a minute of simmering, you have gravy!

Adding warm stock/broth to a paste made from melted butter and flour makes creamy, thickened gravy.

Step 3: Season with salt and pepper and optional ingredients. Before serving the gravy, taste it. If it doesn’t sing, adjust the seasoning by adding some salt, herbs, or umami flavor enhancers like mushroom powder, fish sauce, or Worcestershire sauce.

Step 4: Add a splash of half-and-half or cream. This is optional, but it does make the gravy extra creamy and decadent.

How To Make Gravy With Pan Drippings

As I’ve already mentioned, you can use our recipe to make gravy with or without pan drippings. In the photo below, we show the dish used when following our whole roasted chicken recipe. The chicken roasts on a bed of onions, which makes the chicken and the pan drippings ultra-flavorful. I’d hate to lose all that flavor so I like to make a gravy from it, here’s how I do it:

First, I separate the fat and broth left in the bottom of the roasting pan. I typically use a spoon to scoop off the fat from what’s left in the bottom of the pan. Then I strain the remaining liquid. The fat I saved can be used in place of the butter called for in the recipe and the liquid I saved can be used as the broth. If you don’t want to use a spoon to separate the fat from the liquid, there are gravy fat separators you can buy (OXO makes one).

If you used a roasting pan or Dutch oven that is safe to place over the stovetop, you can make the gravy right in it. This is ideal since there will be lots of flavor stuck to the bottom of the pan/dish. If you used a baking dish like we did for our chicken, you will need to make the gravy in a skillet.

PHere’s the dish used when I roasted a chicken. The pan drippings at the bottom are ultra-flavorful so I use them to make gravy.

Making Gravy Without Butter

Butter can be substituted with other animal fats like chicken fat or lard. You can also use fat separated from pan drippings. For vegan gravy, use vegan butter or follow our method for gluten-free gravy shared below (made with cornstarch starch).

Making Gluten-Free Gravy (Without Flour)

For gluten-free gravy, we switch up the method a bit. It’s still extra easy to make, though. Here are the steps I follow for making the gravy gluten-free:

  1. Warm the broth in a skillet until a low simmer.
  2. Mix 2 tablespoons of cornstarch with 2 tablespoons of water.
  3. While whisking the simmering broth, slowly add the cornstarch mixture.
  4. Continue to whisk until the gravy is thickened, lower the heat, and then season with salt, pepper, and optional flavor enhancers like herbs.

How To Make Extra Creamy Gravy With Milk

You can use milk to make creamier gravies. Simply substitute half or more of the broth called for in our recipe with milk.

45 Best Gravy Recipes Your Thanksgiving Feast Needs

The days of you making packaged gravy are long over. These easy gravy recipes are so amazing, you'll be making homemade gravy for the rest of your life&mdashtrust us on this one. Gravy tastes incredible no matter what you're ladling it over, whether it's a pile of mashed potatoes, a plate full of tender turkey, or a serving of stuffing. And because the dish can literally be poured on just about every other side dish on your Thanksgiving menu, you want to make sure it's absolutely delicious in every way.

Although these gravy recipes are made from scratch, the majority of them are ridiculously easy to make. In fact, a few can be prepared in as little as five minutes. (Yes, really!) Most of these ideas, including a handful of turkey gravy recipes, use drippings as the base, so make sure you don't throw them away after you cook your bird. For those who don't eat meat, don't worry&mdashthere are both vegan and vegetarian options on this list, so everybody at your dinner table can enjoy a helping (or two. or three. ) of these savory, delicious gravy recipes. In fact, even carnivores will like the meatless versions&mdashthey're that good. But don't worry, traditionalists&mdashthere are tons of classic gravy options for you too!

Recipe Summary

  • 5 cups turkey stock with pan drippings
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 teaspoon poultry seasoning
  • ½ teaspoon black pepper
  • 1 teaspoon seasoned salt
  • ¼ teaspoon garlic powder
  • 1 cup milk
  • ⅓ cup all-purpose flour

Bring the turkey stock to a boil in a large saucepan. Stir in soup, and season with poultry seasoning, pepper, seasoned salt, and garlic powder. Reduce heat to low, and let simmer.

Warm the milk in the microwave, and whisk in the flour with a fork until there are no lumps. Return the gravy to a boil, and gradually stir in the milk mixture. Continue to cook, stirring constantly, for 1 minute, or until thickened. Be careful not to let the bottom scorch.

How to Make the Best Turkey Gravy

Yield: 8 servings

prep time: 5 minutes

cook time: 15 minutes

total time: 20 minutes

This is simply the most perfect gravy for your Thanksgiving turkey using pan drippings! So rich, so smooth and so easy!


  • Pan drippings from Easy Thanksgiving Turkey
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 2 teaspoons chopped fresh thyme
  • 1 tablespoon chopped fresh parsley leaves
  • Kosher salt and freshly ground black pepper, to taste


  1. Strain pan drippings through a fine-mesh sieve discard solids and reserve 2 1/2 cups pan drippings set aside.
  2. Melt butter in a medium saucepan over medium heat. Whisk in flour and thyme until lightly browned, about 1 minute.
  3. Gradually whisk in reserved pan drippings. Bring to a boil reduce heat and simmer, whisking constantly, until thickened, about 5-10 minutes. Stir in parsley season with salt and pepper, to taste.
  4. Serve warm.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

Tips for the Best Turkey Gravy

  • First remove the turkey from the pan. Pour all the drippings into a container (I use my 4 cup glass Pyrex measuring cup) and let the fat rise to the top. You will see a layer form at the top that appears solid – that’s what you’re going to use to make the roux.
  • Skim off the fat and, if you’re not used to eye-balling measurements, make sure to measure it. This recipe is based off of 1/4 cup of fat but I usually double or triple it depending on how much drippings I have. If you require more fat, supplement with butter.
  • Transfer the fat to a large saucepan over medium heat. Let the fat melt and then sprinkle on the flour. Using a wooden spoon, stir continuously until the fat and flour have formed a homogeneous mixture. Continue stirring until the flour browns slightly, this takes 4-5 minutes.

Perfect Gravy

Your Thanksgiving only deserves the best, which is why perfecting gravy is worth it&mdashand so easy!

What is gravy?

At its most basic, gravy is a thickened sauce made of meat drippings + stock + seasonings.

What does the flour do?

Gravy starts off with a classic roux: equal parts fat (in this case butter) and flour are cooked in a skillet until it becomes golden and bubbly. This creates a base for your sauce&rsquos texture. Without the flour, it will lack thickness and body.

How do I save turkey drippings?

The essential ingredient to perfect gravy? Fat! As your turkey bakes, it renders a ton of fat that'll be left over in the roasting pan. Don&rsquot&mdashwe repeat, don&rsquot&mdashpour that fat into the garbage! Those drippings are packed with flavor, all of which you want in your Thanksgiving gravy. After you take the turkey out of the roasting pan, set a colander or sieve over a large bowl or another pan. Pour the contents of the roasting pan through the colander&mdashthe drippings you want to keep will end up in the large bowl. You can discard the bits left in the colander.

Do I need to use fresh herbs?

Not necessarily. We love the flavor of fresh thyme and sage, but dried herbs totally work. You can swap out the thyme and sage for the same amount of poultry seasoning, rosemary, even Italian seasoning.

How long does gravy take to make?

Only 15 minutes. And since you absolutely need your leftover turkey drippings for traditional gravy, you can't start on it until your turkey is done roasting. Let the bird cool in the roasting pan for 20 minutes, then remove it to a cutting board to cool completely. That way, you can get to work on gravy ASAP.

How long does gravy last?

Gravy is perishable, so it will only last 2 days in the refrigerator. However, you can freeze leftover gravy up to 3 months in an airtight container or plastic bag. Thaw the mixture in the fridge the day before you plan to use it.

Can I halve this recipe?

Absolutely. If you're serving a smaller crowd, feel free to scale down the measurements. But know that leftover gravy tastes amazing on sandwiches the next day. It also freezes well when stored in an airtight container.

Have you made this recipe? Let us know you liked it in the comments below.

Low Calorie and Very Tasty Turkey Gravy with 1 Weight Watchers POINTS PLUS

When it comes to Thanksgiving dinner, the gravy seems to enhance the flavor of every item on your plate. It really pulls the turkey, stuffing and potatoes together nicely. This year don’t use one of those store bought jars of gravy, make this simple, skinny recipe. It’s easier than you think…Most of the flavor comes from the stock. I’ve thickened it with a little flour and added some simple seasonings. The skinny for each serving, 36 calories, 2 grams of fat and 1 Weight Watchers POINTS PLUS.

Prep Time: 10 minutes
Cook Time: 20 minutes


⅓ cup reduced-fat butter or Smart Balance Light

3 cups reduced-sodium chicken broth or turkey stock

1 tablespoon dry sherry or any cooking sherry

Fresh ground pepper, to taste

1 cup skinless cooked turkey meat, chopped fine


1. In a saucepan over medium heat, melt the butter. Whisk in flour and cook for 1-2 minutes.
Gradually whisk in broth and water until well mixed. Bring to a boil, reduce heat to low and simmer for 10 minutes.

2. Stir in sherry, pepper and turkey bits. Serve warm in a gravy boat, creamer or small tea pot.

3. The gravy can be made a day in advance and heated before serving.

Makes 4 cups (each serving, ¼ cup)

Food Fact

A gravy boat is an elongated, boat-shaped pitcher used to serve gravy. It usually sits on a matching plate.

Weight Watchers
(old points) 1
Weight Watchers POINTS PLUS

How to Make Gluten-Free Gravy You'll Want to Pour Over Everything

Who says you need flour to make a killer Thanksgiving gravy?

Food Network Kitchen’s Gluten-Free Gravy.

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I'm going to say something controversial, and with reckless abandon: Gravy is the best part of Thanksgiving dinner. Most years, I could take or leave the turkey. Green bean casserole just isn't my thing. And I'll happily pass on the cranberries. But a generous drizzle of smooth and creamy gravy all over everything on my plate? Yes, please. It ties the entire Thanksgiving feast together.

Unfortunately, unlike most other Thanksgiving staples, gravy is a gluten bomb (it's classically made with a roux, a combination of fat and flour that thickens the gravy into rich, pourable goodness). Nowadays, the odds are that someone in your family is either allergic to or avoiding gluten, whether it's your brother-in-law (like mine) or your mom (like Megan Mitchell's). What's a gravy-lover to do? Forgo the gravy? (Never!) Make two? (Who has time for that?) Lucky for all of us, Megan recently shared her recipe and tips for a delicious, gluten-free turkey gravy that will satisfy everyone in an upcoming live class on the Food Network Kitchen app.

Made with real turkey dripping, Megan's gravy combines turkey stock with a whole head of slow-roasted garlic and tons of herbs for maximum flavor. Her secret weapon is cornstarch: an easy gluten-free alternative to flour that — unlike tapioca starch, xanthan gum or rice flour — you probably already have in your pantry. Instead of making a roux as you'd do with flour, Megan combines equal parts cornstarch and water to create what's called a slurry. Dissolving the cornstarch in room-temperature water first helps prevent the cornstarch from forming clumps in the hot gravy. (And we can all agree that nobody likes lumpy gravy!) The result is a thick, rich and smooth gravy that no one will ever guess is gluten-free (and dairy-free!). Her recipe makes six to seven cups of gravy, perfect for a small family feast, or even a Thanksgiving meal plus leftovers for two (post-Turkey day poutine, anyone?).