How to Make the Best Turkey Gravy
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This is simply the most perfect gravy for your Thanksgiving turkey using pan drippings! So rich, so smooth and so easy!
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I promised you a gravy recipe, didn’t I? I always keep my promises. Plus, this isn’t just any ordinary turkey gravy recipe.
Nope. This is the world’s easiest, quickest, less-than-2o-minute recipe conveniently using the pan drippings from your foolproof turkey.
Which means, hello, this is also a foolproof gravy!
You just can’t go wrong here. All you have to do is strain your pan drippings and combine it with some butter, flour and fresh herbs.
Season with salt and pepper, to taste, and boom. You’re done.
Ingredients
Pan drippings
Using pan drippings from your bird is key here! It will add so much flavor to your gravy.
Chicken or turkey stock
Good quality chicken or turkey stock is highly recommended if you do not have (or have enough) pan drippings.
Unsalted butter
This will help create the roux – the combination of flour and fat (butter) – which is the foundation of a lovely gravy.
Flour
All-purpose is best but gluten-free flour can also be substituted in a 1:1 ratio.
Thyme
Herbs – dried or fresh – are great to add flavor. Add as much or as little as desired. Rosemary, sage and oregano can also be added here.
Salt and pepper
Season to taste as your pan drippings will already be seasoned quite a bit.
TIPS AND TRICKS FOR SUCCESS
- Pan drippings. Gravy can be made with or without pan drippings, but we highly recommend using pan drippings for optimal flavor.
- Use good quality stock. If you do not have enough pan drippings from your turkey, you can use chicken or turkey stock to make up for the difference but your gravy is as good as your stock. Use homemade or good quality stock, if using.
- Whisk constantly. Whisking constantly is key here for lump-free gravy.
Tools For This Recipe
Saucepan
How to Make the Best Turkey Gravy: Frequently Asked Questions
You can use all of the pan drippings from the easiest Thanksgiving turkey recipe.
Unsalted butter allows you to add as much salt (or as little) salt in your dish. It allows for more control and consistency.
You can replace unsalted butter with salted butter in a pinch, reducing the amount of salt indicated in the recipe, and adding to taste.
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
Yes! You can follow the recipe below, substituting chicken or turkey stock for the pan drippings, and adding in minced garlic, diced shallots and additional seasonings (ex. sage, rosemary and poultry seasoning), to taste.
Gravy freezes very well (or at least this one does)! Once cooled completely, you can freeze the leftover gravy in individual freezer bags (or ice cube trays), thaw overnight, and reheat on the stovetop. (Gravy recipes with milk or cream will not freeze well as it will tend to separate when frozen.)
How to Make the Best Turkey Gravy
Ingredients
- Pan drippings from Easy Thanksgiving Turkey
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 2 teaspoons chopped fresh thyme
- 1 tablespoon chopped fresh parsley leaves
- Kosher salt and freshly ground black pepper, to taste
Equipment
Instructions
- Strain pan drippings through a fine-mesh sieve; discard solids and reserve 2 1/2 cups pan drippings; set aside.
- Melt butter in a medium saucepan over medium heat. Whisk in flour and thyme until lightly browned, about 1 minute.
- Gradually whisk in reserved pan drippings. Bring to a boil; reduce heat and simmer, whisking constantly, until thickened, about 5-10 minutes. Stir in parsley; season with salt and pepper, to taste.
- Serve warm.
Video
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No more package gravy mixes for me. Tastes just like my Mom use to make. My family loved it !!
Thank you! I have never had luck with turkey gravy. Made this today for a practice Thanksgiving meal and it is soooooo delicious! Will be my go to from now on. Also, I have never written a review before so you can be sure I love it!
It is the best turkey gravy that I had in the last 9 years. I am addicted to it. It is a must to make this gravy every 2 week in my house. Thanks for great recipe.
Made this recipe on the 5th of July for a un-traditional Turkey dinner and it was a big hit with the neighbors. This will definately be my go to gravy from now on. I can’t wait to try out your other recipes!
I added the Thyme when I was melting the butter. This really brought out it’s flavor and aroma!
I have struggled for 20 years to make a good turkey gravy and this recipe nailed!
It truly was the best turkey gravy I have ever had thank you very much I’ll make it over and over again
Damned Delicious,
I have made this recipe twice this year:
1.) Thanksgiving and now
2.) Christmas Dinner
Both times the outcome has been very warmly received.
Thanks
the gravy is excellent and easy, thanks!
I haven’t made it yet but have a question. Do you not separate the fat out of the drippings?
I’ve done it both ways and both ways were delicious. I guess it just depends on wether you’re going for something slightly lighter in calories and/or have the time to cool your drippings enough to separate the fat.
The turkey and gravy were delicious!
The gravy was as advertised… Easy and good! Loved it! I have added it to my Thanksgiving recipe file as well as the turkey (altho we fried ours this year!)
I’m 52 years old and have never attempted to make my own. Your recipe was my first attempt and WOW, am I glad I stumbled on your recipe first!! This turned out amazing, my teenagers and husband were raving over it, and that’s a huge win in my book! Thank you for sharing your cooking talent with the rest of us who have none! That’s a blessing to be thankful for 🙂
This is so foolproof, I’m going to keep it as my go-to gravy recipe for Thanksgiving from now on. I simmered the turkey giblets in water and used some of the broth to reach the 2-1/2 cup mark for the pan drippings. When the gravy was done, I added the diced heart, gizzard, and liver like my mother does. So easy and so good!
Great gravy recipe! I added about 1/2 teaspoon of poultry seasoning to add body to it. Family loved it. Thank you for sharing!
This recipe came out perfect. It was super easy. I made stock from neck and giblets then used the drippings from the turkey.
Melted butter then sifted flour, whisking continuously. After a minute or so started adding liquid in batches. Wonderful!
I finally got it on the third try but it was hard it never really browned and it was creamy I had to struggle for it not to turn into dough I had to keep whisking and lowering the heat at the right time and I think I didn’t put enough drippings but it was yummy I will try again there is still lots of turkey!
You really don’t have to “brown” it. Just constantly whisk while it is almost bubbling. I think brown was the wrong word. Should be more like slightly tanned.
This was…….damn delicious!
(I think the ppl saying it was too thymeie probably used dried and forgot to covert….. 1/3 dried =1 fresh)
I used 1/4 teaspoon dried….. perfect:)
If you don’t have full amount of drippings just add stock or broth to make up the missing amount.
As always, whisk in flour gradually, don’t just dump it in.
Same goes for the drippings. Gradual.
Happy Holidays, everyone!
This is amazing! I made it yesterday and it had an earthy and delicious flavor. I made it exactly the way the recipe instructed. It came out with a smooth and creamy consistency. I used a “little less” than 1 tsp and 1/4 tsp of black pepper at the end. I drizzled it over Stuffing and some over Turkey slice. So good you can sop it up with a biscuit! I only recommend that you make this if you have a wire whisk. You will need it to avoid lumps.
Made this today. Super good and best I’ve had in a long time. Thank you for sharing!
Probably the best gravy I have used. I added a cup of chicken broth to add to the volume a bit. Intense flavor.