Perfect Turkey Gravy Recipe

Introduction

This Perfect Turkey Gravy recipe transforms your turkey drippings into a rich, flavorful sauce that complements your holiday meal beautifully. Whether you have fresh pan drippings or just stock, this easy method guarantees smooth, savory gravy every time.

Ingredients

• ½ cup butter, cut into 8 pieces
• 1 tsp coarse black pepper
• ½ cup all-purpose flour
• 4 cups pan drippings OR 4 cups stock (turkey or chicken)
• 1–2 tsp Better than Bouillon (if using only stock, without pan drippings)

Instructions

1. Step 1: Prepare the drippings (if using): Pour the hot drippings from your roasted turkey or chicken through a fine mesh strainer into a measuring cup. Let cool for a few minutes so the fat rises and starts to solidify.
2. Step 2: Remove the fat by skimming it off with a spoon, leaving mostly liquid. If you have less than 4 cups of drippings, add turkey or chicken stock to reach 4 cups total liquid.
3. Step 3: If not using drippings, simply measure 4 cups of turkey or chicken stock. Add 1–2 teaspoons of Better than Bouillon for extra flavor.
4. Step 4: In a large saucepan, melt the butter over medium-low heat. Stir in the coarse black pepper, then whisk in the flour continuously for 1 to 2 minutes until forming a smooth paste (roux). Avoid browning to prevent bitterness.
5. Step 5: Gradually pour in the drippings or stock, whisking constantly to keep the mixture smooth and prevent lumps.
6. Step 6: Increase heat to medium and keep whisking until the gravy thickens, about 3 to 5 minutes.
7. Step 7: Taste and adjust seasoning with salt and pepper as needed. Serve immediately or keep warm on very low heat, stirring occasionally.

Tips & Variations

• For a richer flavor, use a combination of pan drippings and homemade turkey or chicken stock.
• If your gravy is too thick, whisk in a little more stock or water to reach desired consistency.
• Add a splash of white wine or a teaspoon of fresh herbs like thyme for extra depth.
• Use low-fat drippings or reduce butter slightly for a lighter gravy.

Storage

Store leftover gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, whisking occasionally to restore smoothness. If it thickens too much when cold, whisk in a little stock or water to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make turkey gravy without pan drippings?

Yes, you can use turkey or chicken stock instead of pan drippings. Adding 1–2 teaspoons of Better than Bouillon will help mimic the rich flavor of drippings.

How do I prevent lumps in my gravy?

Whisk continuously while gradually adding liquid to the roux. Slow pouring and constant stirring help keep the mixture smooth and lump-free.

Perfect Turkey Gravy Recipe

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4.8 from 77 reviews

This Perfect Turkey Gravy recipe creates a rich, smooth, and flavorful sauce ideal for complementing roasted turkey or chicken. Made by combining pan drippings or stock with a buttery roux seasoned with coarse black pepper, it delivers classic comfort with an easy stovetop method.

• Author: Rita
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: About 4 cups (serves 8) 1x
• Category: Sauce
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Gravy Ingredients

• ½ cup butter, cut into 8 pieces
• 1 tsp coarse black pepper
• ½ cup all-purpose flour
• 4 cups pan drippings OR 4 cups turkey or chicken stock
• 1–2 tsp Better than Bouillon (optional, if using only stock without pan drippings)

Instructions

1. Prepare the drippings: Strain the hot drippings from your roasted turkey or chicken through a fine mesh strainer into a measuring cup to remove solids.
2. Separate the fat: Allow the strained drippings to cool for a few minutes so the fat rises and begins to solidify on top.
3. Remove the fat: Skim off most of the solidified fat using a spoon, leaving primarily liquid for the gravy base.
4. Measure liquid: If you have less than 4 cups of pan drippings, add turkey or chicken stock until you have a total of 4 cups of liquid. If not using drippings, use 4 cups of turkey or chicken stock.
5. Make the roux: In a large saucepan over medium-low heat, melt ½ cup butter. Add 1 teaspoon coarse black pepper and whisk to combine. Gradually sprinkle in ½ cup all-purpose flour, whisking continuously for 1-2 minutes until a smooth paste forms and the raw flour taste is cooked out, taking care not to brown the roux.
6. Build the gravy: Slowly pour in the hot drippings or stock a little at a time, whisking constantly to prevent lumps from forming.
7. Thicken the gravy: Once all liquid is incorporated, increase heat to medium and continue whisking for 3-5 minutes until the gravy thickens to desired consistency.
8. Adjust seasoning and serve: Taste the gravy and season with salt and more pepper as needed. Serve immediately or keep warm over very low heat, whisking occasionally to maintain smoothness.

Notes

• Using pan drippings adds the richest flavor, but quality stock can be substituted.
• Whisking constantly when adding the liquid prevents lumps for a smooth gravy.
• Do not overbrown the roux to avoid a bitter taste—just cook out the raw flour flavor.
• If gravy becomes too thick, whisk in a bit more stock or water to adjust consistency.
• Keep gravy warm on low heat and stir occasionally to prevent skin forming on top.

Keywords: turkey gravy, homemade gravy, Thanksgiving gravy, turkey sauce, pan drippings gravy