- Dish type
- Side dish
An incomparably easy turkey gravy recipe. Looking for a last-minute turkey gravy recipe for your Christmas dinner? This recipe is easy to follow, uses the lovely pan drippings from the turkey roasting tin and calls for just a few storecupboard essentials.
Cumbria, England, UK
58 people made this
- drippings from a roast turkey
- 250ml dry white wine, sherry or vermouth
- 900ml turkey or chicken stock (shop-bought is fine)
- 4 tablespoons cornflour
- 125ml water
- salt and pepper to taste
MethodPrep:5min ›Cook:10min ›Ready in:15min
- After roasting your turkey, remove it from the roasting tin and set aside to rest on a platter or cutting board.
- To make the turkey gravy, place the roasting tin over 2 burners on the hob on medium-high heat. Add wine and, using a wooden spoon, stir to loosen brown bits.
- Pass the contents of the tin through a large sieve into a saucepan. Add stock and bring to the boil. Whisk cornflour with water, then gradually whisk into pan juices. Bring to the boil, reduce heat to low and simmer until thickened. Season with salt and pepper to taste. Serve immediately.
Use 60g of plain flour with 250ml water instead.
Watch the salt
It's better to use pure turkey or chicken stock (without added seasonings) rather than stock cubes, as you can control the final product much better by adding your own salt to taste. If using stock cubes, start out with a diluted stock; you can always crumble in another cube to taste.
How to make turkey gravy
For easy step-by-step instructions, see our How to make turkey gravy article.
Reviews & ratingsAverage global rating:(2)
Reviews in English (2)
Used different ingredients.I do this when I roast chicken but I always put some root vegetables and onion in the pan with some water while the chicken's roasting. When making the gravy, I crush the cooked veg down before adding the wine etc. Gives the gravy a much richer taste and you get the added nutrients from the veg in the water.-26 Nov 2010
very easy and flavourful-09 Dec 2013
Easy Turkey Gravy
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This simple gravy turns roasted turkey from good to amazing. To start, you’ll need the roasting pan (with the drippings) of our Easy Roasted Turkey. To make the gravy without the bird, follow the method in our Smoked Turkey recipe, omitting the pan juices.
We also recommend our easy Chicken Gravy recipe. And when you’re ready to graduate to something a bit more complicated, check out our recipe for Bourbon-Cream Gravy.
See our Ultimate Guide to Thanksgiving for everything else you need to know.
Tips for Christmas
- 1 Pour off the drippings from the roasted turkey into a small heatproof bowl. Let sit for a few minutes for the fat to rise to the top, then skim the fat off with a spoon and discard set the drippings aside.
- 2 Place the roasting pan across two burners over medium heat. Put the onion and celery from inside the roasted turkey, along with the roasted turkey neck, in the pan. Scrape up any browned bits from the bottom of the pan with a flat spatula.
- 3 Add the wine or sherry while scraping the bottom of the pan and simmer until reduced by half. Add the reserved drippings back to the pan. Pour the mixture through a strainer set over a medium heatproof bowl and set aside. Discard the solids from the strainer.
- 4 Melt the butter in a medium saucepan over medium heat. When it foams, sprinkle the flour evenly over it.
- 5 Whisk the flour and butter together and cook, stirring occasionally, until the mixture (known as a roux) turns the color of peanut butter, about 5 to 7 minutes.
- 6 While whisking continuously, slowly add the chicken stock or broth and the strained pan juices. Add the fresh herbs, if using. Bring the mixture to a simmer and cook, being sure to whisk at the edges of the pan, until the gravy thickens slightly. Add salt and pepper to taste.
Turkey Gravy Recipe
You&rsquove may have roasted the turkey, but your Thanksgiving spread is not complete without a gravy boat brimming with rich, creamy gravy. Homemade gravy enhances the flavors of every dish on your Thanksgiving menu. Taking a spot right up there with cornbread and mashed potatoes, turkey gravy is a true Thanksgiving staple. And don&rsquot be fooled: There&rsquos a clear difference between gravy made from a packet and gravy made from scratch. Nothing beats plain, old-fashioned turkey gravy made from flavorful pan drippings and seasoned with fragrant herbs. This hearty Thanksgiving turkey gravy recipe features classic poultry seasonings like dried thyme, dried sage, black pepper, and dried fennel seeds. If roasting an entire turkey and preparing the gravy seems daunting, this recipe is for you. Roasting the vegetables for the gravy at the same time you roast the turkey&mdashyou&rsquoll get the slow, savory flavors without doubling your roasting time. Your guests will rave over this rich gravy recipe&mdashand you&rsquoll love how simple it is. The key to making the best turkey gravy is keeping it fresh and simple. Using leftover pan drippings from your roasted turkey give this gravy fresh flavor, and the on-hand ingredients of flour and chicken broth make it simple. Go ahead smother your entire plate of Thanksgiving turkey, ham, mashed potatoes, and dressing with this homemade turkey gravy.
- 1 large onion, chopped
- 2 carrots, chopped
- 2 ribs celery, chopped
- 2 teaspoons vegetable oil
- 2 large turkey wings
- 2 tablespoons cold water
- 10 cups cold water
- 4 sprigs fresh thyme
- 2 cloves garlic (Optional)
- 3 tablespoons butter
- ½ cup all-purpose flour
- salt and ground black pepper to taste
- 1 pinch cayenne pepper
Preheat oven to 400 degrees F (200 degrees C).
Combine onion, carrots, celery, and vegetable oil in a large roasting pan and toss to coat. Place turkey wings on top of vegetables
Place roasting pan in the preheated oven and cook until the turkey wings are browned and vegetables are caramelized and softened, 45 to 60 minutes.
Transfer turkey wings and vegetables to a large stockpot. Place the roasting pan over a stovetop burner on medium heat. Pour 2 tablespoons cold water into the pan and bring to a boil, scraping up any browned bits. Transfer mixture to the stockpot and add 10 cups cold water, thyme, and garlic.
Bring turkey wing mixture to a boil. Reduce heat to low and simmer, uncovered, until meat falls off the bone, about 3 hours. Skim off turkey fat throughout the process and set aside 2 tablespoons.
Strain turkey stock and reserve 6 cups of stock discard all the solids.
Heat butter and 2 tablespoons reserved turkey fat in a large saucepan over medium heat. Sprinkle in flour and cook, whisking continuously, until it begins to smell like cooked pie crust, 2 to 3 minutes. Slowly pour in turkey stock, whisking continuously. Increase heat to high and simmer until thick and warmed through, about 5 minutes. Season with salt, black pepper, and cayenne pepper to taste.
Cream gives this gravy, which is straightforward to prepare, a velvety lushness that your guests won't soon forget.
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Easy Peasy Turkey Gravy
Want to make delicious Easy Peasy Turkey Gravy made from scratch – including making the stock from the turkey giblets? Then you will love this recipe! The turkey stock can also be made ahead and frozen – meaning one less job to do on Christmas day!
Don’t throw away the turkey giblets!
So you know that little white packet of turkey innards that you get inside the cavity of your Christmas turkey that most people throw away? DON’T THROW IT AWAY. There is amazing flavour to be had from inside that magic packet. And the good news is that it can be turned into a delicious easy peasy turkey gravy in just a couple of simple steps.
How to make turkey stock from the giblets
When you get your turkey home (or when you’ve defrosted it, if it’s a frozen one), have a feel around inside the cavity and you should find a small plastic packet containing the innards of the turkey plus the neck. (N.B. the neck might be separate.)
Fish it all out and pop it into a saucepan, along with some carrots, onions, peppercorns and herbs (for quantities see the recipe below).
Simmer, strain and freeze (unless it’s Christmas Day, or very nearly, in which case pop it in the fridge).
Using turkey giblet stock to make delicious turkey gravy
On Christmas day all you need to do is defrost your lovely tasty turkey stock (in the microwave, in a pan or overnight in the fridge – if you can find space!) and add it to the turkey roasting tray with a couple of tablespoons of flour, and you will have the most amazing turkey gravy, basically for free!
Note, these days it is entirely possible to get a turkey without any giblets- so do check. If you want to make this recipe – you really do need some turkey giblets!
What if you don’t have any turkey giblets?
If you don’t have any giblets you can make stock from the carcass of a roast chicken instead. Follow the recipe below, but use a chicken carcass instead of turkey giblets.
If making turkey stock is just too much effort…
Making the stock for this recipe is super easy and involves hardly any work but if that is just one job too many for you in the busy run up to Christmas you can make the gravy in the recipe below using shop turkey stock, instead.
HOW TO MAKE A SIMPLE TURKEY GRAVY
Making a gravy begins with a roux, which kind of sounds like one of those scary and technical cooking terms, but in reality, there is nothing complicated about it.
PART 1: THE BUTTER
The first part of this roux is unsalted butter. Butter has a fairly low smoke point, so it is important that you don’t get overzealous when it comes to cranking up the heat. Melt the butter over medium heat, and as soon as the butter has melted, it’s time to add in the flour.
PART 2: THE FLOUR
Flour is the second part of a simple turkey gravy roux. There is no need to go out and purchase a special type of flour for gravy. We will be working with all-purpose flour, and this will do just fine.
Sprinkle the flour over the melted butter, grab your whisk and get to work. Once the flour is mixed in, let it cook for about 1-2 minutes. See how easy that was? You just made a roux. Now, we move on to the broth.
PART 3: THE BROTH
Remember how I said this was going to be a recipe for simple turkey gravy? Well, I meant it. We aren’t chopping up turkey innards or boiling gizzards, or whatever else crazy black kitchen magic my mom used to concoct on Thanksgiving day. No, we don’t need it. Instead, we will be going with plain Jane, unsalted (or low-sodium) chicken broth. Between a high-quality broth, the salt, and pepper, I promise you, this is all that is needed for a delicious and flavorful turkey gravy.
PART 4: THE SECRET WEAPON, NO LUMP GRAVY METHOD
This, folks, is where my special, secret weapon technique for no-lump gravy comes in. Rather than slowly and continually streaming in the broth like almost all other recipes I’ve seen, we will rather add the broth a splash at a time, whisk until smooth after each splash and then, do it again and again.
You repeat this process until the mixture begins to resemble pudding, at which time, it is safe to start slowly streaming in the broth, whisking all the while.
PART 5: THE SIMMER
All that’s left now is to season and simmer. Allow the gravy to simmer and thicken up, giving it a loving whisk just every so often. It should take about 5-7 minutes for the gravy to thicken.
Homemade Turkey Gravy Recipe
- ¼ cup of butter
- ¼ cup of flour
- 2 cups of turkey drippings
- a cup of mixed vegetables
- After roasting the turkey, collect the drippings that were left in the oven.
- Get a sieve with fine mesh and strain the fat drippings and the vegetables into it. Press the vegetables well to make sure that you have gotten all the juice out of it. Once you have gotten all the juice that you need, you can discard the vegetables. You will not be needing it later.
- Set the fat aside for a few minutes. This will allow the fat to rise to the top. For those with a gravy separator, you can use this. If not, manually remove the fat on top.
- Place the fat into the small saucepan. This must be about ¼ cup. If it did not amount to about ¼ cup, you can add more butter.
- The turkey broth must be 2 cups. If not, you can add more and you can also try adding some white wine to boost the flavor of the gravy.
- Place pot over medium heat. Pour the fat into it and heat it up until it simmers.
- Add the flour to the pot then whisk in order to combine properly.
- Cook this for a few minutes in order to remove the raw flour taste of the mixture.
- Pour the turkey broth small amounts at a time, whisk it as you do so.
- Bring the mixture to simmer as you continue to add and whisk the mixture.
- Continue simmering until the broth becomes thicker. This will take about 5 minutes. Set the mixture aside.
- Serve it warm together with turkey and potatoes.
Tip: You can substitute the ¼ cup of butter with ¼ cup of turkey fat.
Don’t forget to download, save, or share this handy recipe card for reference:
That’s all folks. A turkey dish is a mainstay in the table during the holidays and at Thanksgiving parties. If you are planning to cook a delicious turkey dish, you have to try our homemade turkey gravy recipe!
Did you enjoy our homemade turkey gravy recipe? Let us know in the comments section below what you thought of our homemade turkey gravy recipe. Do you have a favorite homemade turkey gravy recipe that’s been in your family for ages? Share it with us and we’ll give it a shot.
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Editor’s Note – This post was originally published on Dec 6, 2019, and has been updated for quality and relevancy.
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.
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- How To Cook a Thanksgiving Turkey
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- Grandma’s Thanksgiving Stuffing
- Green Bean Casserole
- Slow Cooker Creamy Mashed Potatoes
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