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Homemade Thanksgiving Turkey Gravy Easy Best Recipe

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This homemade turkey gravy is rich, silky, and deeply savory, made from scratch with turkey drippings, butter, flour, and stock. It’s forgiving, foolproof, and perfect for Thanksgiving or any roasted turkey meal.

Ingredients

Scale
  • Turkey drippings (about 1/4 cup fat and 1/4 cup browned bits)
  • 4 tablespoons (56 grams) unsalted butter
  • 1/4 cup (30 grams) all-purpose flour
  • 3 cups (710 ml) turkey or chicken stock, low-sodium, divided
  • Salt and black pepper to taste
  • 1 teaspoon fresh thyme or sage, chopped (optional)

Instructions

  1. Prepare the drippings: Once your turkey is out of the oven and resting, pour the drippings from the roasting pan through a fine-mesh strainer into a fat separator or a glass measuring cup. Let it sit for 5 minutes to allow the fat to rise to the top. You should have about 1/2 cup of fat and 1/2 cup of juices. Set aside the juices. Measure out 1/4 cup of the fat (discard the rest or save it for roasting potatoes).
  2. Deglaze the pan: Place the roasting pan over two burners on medium heat. Add 1/2 cup of the turkey or chicken stock to the pan. Using a wooden spoon, scrape up all the browned bits from the bottom. Pour this mixture into a bowl and set aside.
  3. Make the roux: In the same roasting pan (or a medium saucepan), melt the 4 tablespoons of butter over medium heat. Once it’s fully melted and bubbling, whisk in the 1/4 cup of flour. Cook, whisking constantly, for 1 to 2 minutes. The roux should turn a light golden brown—like the color of a sandy beach.
  4. Add the stock and drippings: Slowly pour in the remaining 2 1/2 cups of stock while whisking vigorously. Then add the reserved deglazing liquid and the reserved turkey juices from the drippings. Whisk until the mixture is smooth and no lumps remain. Increase the heat to medium-high and bring the gravy to a gentle simmer, about 3 to 4 minutes.
  5. Simmer and thicken: Reduce the heat to low and let the gravy simmer for 5 to 7 minutes, stirring occasionally with the whisk. It will thicken as it cooks. The texture should coat the back of a spoon—like heavy cream.
  6. Season and finish: Taste the gravy and add salt and pepper as needed. If using fresh herbs, stir in the chopped thyme or sage at the end. Strain the gravy through a fine-mesh strainer one more time if you want it extra smooth. Serve immediately.

Notes

For a gluten-free version, use a 1:1 gluten-free flour blend or 2 tablespoons cornstarch mixed with 1/4 cup cold water as a slurry. For a dairy-free version, replace butter with vegan butter or olive oil. The gravy can be made up to 3 days ahead and reheated gently. If too salty, add a splash of unsalted stock or a peeled raw potato to absorb excess salt.

Nutrition

Keywords: turkey gravy, homemade gravy, Thanksgiving gravy, easy gravy, from scratch, pan gravy

Find it online: https://breezybake.com/homemade-thanksgiving-turkey-gravy-easy-best-recipe/