Thanksgiving just isn’t the same without the most perfect turkey gravy to pair with your turkey and creamy mashed potatoes, am I right?!
This year I made the most incredible turkey with pure maple syrup and an herb butter and I’m telling you the drippings made all the difference. It was like a perfect salted gravy with a hint of savory herbs and maple. TOO GOOD!
I cannot wait to make my turkey gravy recipe this year and I hope you’ll do the same, it’s super simple — all you need is turkey or chicken drippings. So let’s get to it…
REMINDER: if you haven’t gotten your Thanksgiving turkey yet, skip the chaos of finding on from the store and simply order one ahead of time! Head to the Belcampo website and use the code ‘AMBITIOUSKITCHEN’ to get 20% off your order sitewide if you’re a first-time customer. Remember to order now through 11/16 at 12pm PST to get your turkey in time (just a couple of days before Thanksgiving).
Ingredients in homemade turkey gravy
You’ll need just four simple ingredients to make this easy turkey gravy recipe. It comes together quickly and will be a favorite on your Thanksgiving table! Here’s what you need to make it:
- Butter: you’ll add some butter to a skillet to help create a roux with the flour as the base for the turkey gravy.
- All purpose flour: a bit of all purpose flour will help thicken the gravy to the right consistency. Feel free to use whole wheat or all purpose gluten free flour if you’d like.
- Turkey drippings: the key to a good turkey gravy is to use drippings from the turkey you cook. You can also use turkey stock and/or additional chicken broth if necessary.
- Salt & pepper: to perfectly season the turkey gravy.
- Extras: feel free to add in some herbs like rosemary + thyme.
How to make turkey gravy
Start with my amazing herb butter maple roasted turkey and go from there! This is how to make turkey gravy with drippings:
- First make sure you have enough turkey drippings + stock to equal about 4 cups. If you don’t have enough turkey drippings, you can always make up the difference by adding chicken broth to equal 4 cups total.
- Add butter to a large skillet and place over medium high heat. Once butter is melted, whisk in a little bit of flour and then slowly add in the drippings/stock, a little bit at a time, alternating with the flour and vigorously whisking away any lumps. I add in around 3-3 ½ cups to start, then see if I need to add more to make the gravy the perfect consistency.
- Bring the gravy to a simmer (not a boil) and allow it to thicken up for a few minutes, stirring occasionally. Add more stock to thin if necessary. Taste and add freshly ground salt and pepper if needed. Sometimes I like to add an extra teaspoon or two of chopped herbs such as rosemary or thyme to add more flavor, it just depends what kind of gravy you like! Serves 4-6. Double if you want to serve more.
How to make turkey gravy without drippings
If you have a pre-cooked turkey (or are skipping turkey altogether) feel free to just use turkey or chicken stock to make the gravy. However, I do really recommend using real drippings or even a little bacon grease as the flavor is a GAME changer. Easy!
How to store homemade turkey gravy
Store this simple homemade turkey gravy in the refrigerator for up to 3-4 days. Simply reheat the gravy on the stovetop or in the microwave before serving.
Can you freeze turkey gravy?
Yes! To freeze this homemade turkey gravy just let it cool completely before transferring it to a freezer-safe container, bag or even ice tray. When you’re ready to use it, thaw the gravy in the refrigerator before reheating it in the microwave or on the stovetop.
What to serve with homemade turkey gravy
Check out all of my Thanksgiving recipes here, plus a few suggestions for what to serve with (and pour this gravy onto):
The Best Creamy Garlic Slow Cooker Mashed Potatoes
Parmesan Bacon Sourdough Mushroom Stuffing
The Best Homemade Healthy Green Bean Casserole
Dad’s Creamy & Cheesy Au Gratin Potatoes
Lightened Up Healthy Sweet Potato Casserole with Pecan Oat Streusel
Cheddar Broccoli Cauliflower Gratin
Cranberry Pecan Quinoa Stuffed Acorn Squash
And remember, learn exactly how to host Thanksgiving here!
I hope you love this easy homemade turkey gravy recipe! If you make it be sure to leave a comment & a rating so I know how you liked it. Enjoy, xo!
Delicious homemade turkey gravy made with just four simple ingredients! This wonderful, simple turkey gravy recipe is easy to make and full of flavor. Perfect for adding to your favorite mains and side dishes on Thanksgiving!
-
2
tablespoons
butter -
¼
cup
all purpose flour (or use whole wheat or all purpose gluten free flour) -
3-4
cups
turkey drippings/stock (plus additional chicken broth if necessary) - Freshly ground salt and pepper, to taste
- Extra herbs (rosemary + thyme), if desired
First make sure you have enough turkey drippings + stock to equal about 4 cups. If you don’t have enough turkey drippings, you can always make up the difference by adding chicken broth to equal 4 cups total.
Add butter to a large skillet and place over medium high heat. Once butter is melted, whisk in a little bit of flour and then slowly add in the drippings/stock, a little bit at a time, alternating with the flour and vigorously whisking away any lumps. I add in around 3-3 ½ cups to start, then see if I need to add more to make the gravy the perfect consistency.
Bring the gravy to a simmer (not a boil) and allow it to thicken up for a minute or two, stirring occasionally. Add more stock to thin if necessary. Taste and add freshly ground salt and pepper, if needed. Sometimes I like to add an extra teaspoon or two of chopped herbs such as rosemary or thyme to add more flavor, it just depends what kind of gravy you like! Serves 4-6. Double if you want to serve more.
To store: store this turkey gravy in the refrigerator for up to 3-4 days. Simply reheat the gravy on the stovetop or in the microwave before serving.
To freeze: let the turkey gravy cool completely before transferring it to a freezer-safe container, bag or even ice tray. When you’re ready to use it, thaw the gravy in the refrigerator before reheating it in the microwave or on the stovetop.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
