Homemade Turkey Gravy: A Rich Homestyle Sauce (Print Version)
Homemade Turkey Gravy transforms holiday meals. Learn my simple, rich recipe, full of flavor and personal touches. Perfect for any roast!
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 25 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains Gluten, Dairy
# Ingredients:
→ Foundation Flavors
01 -
3-4 tbsp turkey drippings (fat skimmed, reserving some fat)
02 -
4 cups chicken or turkey broth (low sodium)
→ Thickening Agents
03 -
1/4 cup unsalted butter
04 -
1/4 cup all-purpose flour
→ Seasoning & Enhancers
05 -
3-4 fresh sage leaves, roughly chopped
06 -
2-3 sprigs fresh thyme
07 -
Salt, to taste
08 -
Freshly ground black pepper, to taste
→ Optional Add-ins
09 -
1 tbsp dry sherry or white wine (optional)
# Instructions:
01 -
Okay, first things first, after your turkey comes out of the oven, pour all those beautiful drippings into a heatproof measuring cup or a fat separator. Let it sit for a few minutes; you'll see the fat rise to the top. I usually skim off most of the fat, leaving about 2-3 tablespoons with the pan juices. Too much fat makes for a greasy gravy, and honestly, nobody wants that. I once left too much and it felt like I was drinking oil, oops!
02 -
Now for the magic! In a medium saucepan over medium heat, melt your unsalted butter. Add the reserved turkey fat and juices. Sprinkle in the flour, and whisk constantly for 2-3 minutes. You're looking for a smooth paste, a lovely golden-brown color. This is your roux! Don't rush this part, hon; cooking out the raw flour taste is key. I didn't cook it long enough once, and the gravy had a weird floury aftertaste, never again!
03 -
Slowly, and I mean slowly, pour in your chicken or turkey broth, whisking continuously. This is where you prevent lumps! I always add a little, whisk it smooth, then add more. It’s like a dance, a gentle, rhythmic whisking. The mixture will thicken as it heats. Keep whisking until it's smooth and gravy-like. Oh, the aroma starts to fill the kitchen here, just divine!
04 -
Bring the gravy to a gentle simmer, still whisking occasionally. Add your fresh sage leaves and thyme sprigs. Let it simmer for about 5-10 minutes, allowing the flavors to meld and the gravy to thicken to your desired consistency. This is where you taste and adjust! Add salt and pepper to your liking. I always taste it with a spoon, then again on a piece of turkey or a potato to get it just right.
05 -
If your gravy gets too thick, just whisk in a little more broth until it's perfect. If it's too thin, you can make a quick slurry of a teaspoon of flour mixed with a tablespoon of cold water, whisk it into the simmering gravy, and let it cook for a minute or two. I've had to do both, honestly, it's all part of the process! Don't fret if it's not perfect on the first try.
06 -
Once your Homemade Turkey Gravy is just right—velvety smooth, rich, and bursting with flavor—remove the herb sprigs. Pour it into a warm gravy boat and serve immediately. It should look glossy and inviting, smelling absolutely incredible. This is the moment when all that kitchen effort pays off, and it feels so good to see everyone ladle it generously over their plates!
# Notes:
01 -
Whisking is your best friend when making gravy, trust me, I learned that the hard way with lumpy messes.
02 -
Leftover gravy keeps beautifully in the fridge for 3-4 days; just reheat gently on the stove, no microwave surprises, please.
03 -
No turkey drippings? Chicken broth and a bit of butter for richness work surprisingly well, it's not the same, but it's close enough in a pinch.
04 -
A splash of sherry or white wine at the end adds a depth that just sings, don't skip it if you have it around.
# Equipment Needed:
01 -
Medium saucepan
02 -
whisk
03 -
fat separator (optional)
04 -
fine-mesh sieve (optional)
# Nutrition (Per Serving):
Calories: 120
Total Fat: 8g
Total Carbohydrate: 7g
Protein: 3g