This turkey gravy recipe is easy to make and tastes so much better from scratch. This recipe uses my mom’s homemade turkey stock and pan drippings from our roast turkey to make the best-tasting gravy. It’s my family’s tried-and-true recipe, a staple at our Thanksgiving dinner every year.
The Best Turkey Gravy Recipe
My mom has been making this classic turkey gravy recipe for forever, and I’m so excited to share it with you. A blend of fragrant fresh herbs, poultry seasoning, and homemade turkey stock transforms into a luscious, velvety gravy that will have your guests reaching for seconds. I hope your family enjoys it as much as mine does! And for a gluten-free and low-carb gravy, try flourless gravy.
Why This Turkey Gravy Is a Thanksgiving Staple
You’ll never buy store-bought gravy mix again after you’ve tasted this recipe. Here’s why it’s worth it:
- 100% from scratch: This recipe uses homemade turkey stock and pan drippings to create a luscious, rich gravy for your Thanksgiving turkey.
- Ready in 30 minutes: Once you’ve prepared your stock (which you can absolutely do ahead of time!), this rich turkey gravy comes together quickly on the stovetop.
- Unbeatable flavor: Starting with a homemade base really makes all the difference. This is the best-tasting turkey gravy I’ve tried. I hope you’ll agree!
Turkey Gravy Ingredients
I’ve made this turkey gravy so many times, and the ingredients never change! Here’s what I use. See the recipe card for the complete recipe amounts.
- Turkey stock: My mom’s turkey stock recipe is essential for gravy since it has more flavor than store-bought versions.
- Herbs: A few sprigs of fresh sage and thyme.
- Seasoning: Bell’s poultry seasoning, kosher salt, and black pepper.
- Flour thickens the turkey gravy. You could use cornstarch, though you’ll need about half the amount.
- Pan drippings: The drippings from roasted turkey create the best gravy, a must here!
How to Make Turkey Gravy
Stock is truly the best for gravy, as it has a richer, more complex flavor than turkey broth. You’ll taste the difference! Here’s what you’ll do. See the recipe card at the bottom of the post for printable directions.
- Simmer turkey stock with sage, thyme, salt (use less if your stock is salted), and black pepper for 15 minutes, and then discard the herbs.
- Make a slurry: Blend one cup of cold broth, flour, and Bell’s seasoning until smooth. Pour two cups of hot stock into the blender, remove the plastic cap, and place a dish towel over the opening to let the steam escape. Blend the mixture and transfer it to the pot with the simmering stock.
- Add the pan drippings from the turkey to the pot and simmer on low heat while whisking to prevent it from clumping. Once thickened, taste for salt and adjust as needed.
Avoid a Lumpy Gravy
Blending the flour with stock is the easiest way to avoid lumps in your homemade turkey gravy. If you don’t have a blender, use a fork or whisk, starting with a small amount of flour and cold stock. Mix well to create a paste. Then, gradually whisk in the hot stock to make a smooth, liquid roux. Don’t add the flour directly to the hot stock in the saucepan, or it will clump.
Tips and Variations
- How to thicken turkey gravy: If you find your turkey gravy is a bit loose after adding the roux and letting it simmer, simply cook it longer until it’s thickened to your liking. Most runny gravy is easily fixed with extra time on the stovetop!
- Seasoning: Use any poultry seasoning if you don’t have Bell’s. Or make your own if you have the individual spices: rosemary, oregano, sage, ginger, marjoram, thyme, and pepper.
- Time-saving tip: While I highly recommend using homemade stock for gravy, store-bought will work if you don’t have time to create your own. Buy a high-quality chicken or turkey stock with clean, simple ingredients.
- Gluten-free turkey gravy: Substitute a gluten-free flour like Cup4Cup for all-purpose flour.
- Herbs: If you’re out of thyme or sage, rosemary would also work.
- Gravy without drippings: If you don’t have turkey drippings, add a tablespoon of butter or sautéed shallots and garlic to enhance the flavor.
What to Serve with Turkey Gravy
Turkey and gravy plus cranberry sauce are a must for the holidays. Below are more of my favorite sides for a delicious Thanksgiving or Christmas dinner. Don’t forget the cornbread muffins to soak up the leftovers!
Storage and Reheating
- Refrigerate: Turkey gravy lasts up to 4 days in the refrigerator or 6 months in the freezer in airtight containers. If frozen, thaw the gravy overnight in the fridge before reheating.
- To reheat, warm the gravy gently on the stove over medium-low heat to minimize separation. If it’s thickened during storage, add a splash of water or stock to thin it out.
- Make ahead: If you have turkey drippings before Thanksgiving, you can make this easy gravy up to 2 days before. Store it covered in the fridge and reheat as directed above.
More Turkey Recipes You’ll Love
Turkey Gravy Recipe
Equipment
Ingredients
- 5 cups turkey stock, divided
- few sprigs fresh sage
- few sprigs fresh thyme
- 1 teaspoon Bell's seasoning
- 2 teaspoons kosher salt
- black pepper, to taste
- 2/3 cup all-purpose flour
- All the pan drippings from roasted turkey
Instructions
- In a medium or large pot, combine 4 cups of the turkey stock with a few sprigs of fresh sage, thyme, 2 teaspoons of salt (if using my homemade stock with no salt, use less if your stock is salted), and black pepper to taste. Simmer for 15 minutes. Discard the herbs.
- Once it’s ready, in a blender, add the remaining 1 cup of cold broth with 2/3 cup flour and the Bell's poultry seasoning and blend until smooth.
- Add 2 cups of the boiling turkey stock into the blender to temper and blend again, then pour into the pot with the boiling stock.
- Add the pan drippings from the turkey at this point and simmer, whisking on low heat until thickened, about 5 to 10 minutes. Taste for salt and adjust as needed.