Best 5 Turkey Gravy Recipes


Thanksgiving isn’t Thanksgiving without good gravy. The liquid gold of the holiday season; it can save a dry turkey, cover the  weird taste of that casserole Aunt so-and-so brought over and moreover it is the plate-covering binder that brings together the hodgepodge of holiday dishes. To help you get your gravy on – here are 5 of our favorite recipes.

# 1 – Thanksgiving Turkey Pan Gravy

SpoonFed: Via Saveur



7 tbsp. of the pan drippings from turkey roasting pan
6 tbsp. flour
⅔ cup dry sherry
4 cups Chicken Stock or turkey stock


1. Pour off all but 7 tbsp. of the pan drippings from turkey roasting pan, then set pan on top of stove over medium heat. Add flour and cook, stirring constantly with a wooden spoon, until golden, about 2 minutes.

2. Gradually stir in sherry and stock, scraping browned bits stuck to bottom of pan; then increase heat to medium-high and cook until gravy has thickened slightly, 8–10 minutes. Season to taste with salt and freshly ground black pepper.

# 2 - Gravy Without a Recipe 

SpoonFed: Via FOOD52

If you’re making your gravy ahead of time, skip to step 2 — you’ll do step 1 on Thanksgiving day, immediately before serving. If you’re doing this whole thing last minute like a ninja, place your roasting vessel on the stove, and deglaze with a healthy splash of wine, or stock, or — in a pinch — water. Add aromatics like rosemary for fun. Remove from the heat and strain.

Make a roux. As you have previously learned, this will be the magic that thickens your gravy. Here’s how it works: Melt butter, whisk in flour, cook until it’s a nice, golden brown. If you’re doing this on the day of while the bird rests, feel free to use some of the fat from the drippings as a base for your roux. All in all, for ten to twelve people, go with 1 stick of butter (or a half cup of fat) and a half cup of flour to 4 or 5 cups stock. If you have a cozier Thanksgiving planned, halve that.

When your roux is where you want it to be, whisk in the deliciousness you made in step 1. (If you’re doing this in advance, just use that amazing homemade turkey stock we know you have on hand.) You want your heat around medium-low here, and adjust as necessary.

Keep adding your warm, remaining liquid, and keep whisking — hard. Remember your Aunt’s lumpy gravy? Yeah, you don’t want that. [...] read more 

# 3 - Make-Ahead Gravy 

SpoonFed: Via New York Times

Mark Bittman


5 to 6 cups


  • 1 stick butter
  • 1/2 cup chopped onion
  • 1/2 cup flour
  • Salt and pepper
  • 4 to 5 cups rich stock, warmed
  • Turkey drippings and giblets, optional


  1. Melt butter in a medium saucepan over medium heat, then add onion. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Sprinkle the flour on the onions, stirring constantly, and cook until flour is golden to brown. Adjust heat so mixture does not burn.
  2. Gradually whisk in 4 cups stock until mixture thickens and is smooth. If it is too thick, add liquid. Cool, cover and chill.
  3. When ready to serve, reheat mixture over low heat, stirring. Scrape bottom of turkey pan and add drippings or giblets to gravy. Taste and adjust seasoning, then serve.

# 4 – Quick Turkey Gravy

SpoonFed: Via TheKitchn


1/4 cup turkey fat (substitute: vegetable oil or butter)
1/4 cup all-purpose flour
1 cup pan drippings
1-2 cups broth or water
salt and pepper
Optional Extras: splash of sherry, splash of wine, teaspoon of minced herbs like rosemary, thyme, or sage


a measuring cup
a saucepan
a whisk


Gravy Prep - After you’ve removed the turkey from the oven and set it aside to rest, set the pan over medium-high heat on the stove-top. You may need to span two burners. When the pan drippings are hot and sputtering, pour in a cup of broth and begin scraping all the bits from the bottom of the pan.

Separate the Fat and Drippings - Pour the deglazed pan drippings into a measuring cup and place this in the refrigerator or freezer, wherever there is space. In the 30 minutes it takes to rest the turkey, the fat and drippings will separate and the fat will begin to harden. This makes it easier to skim off just the fat for making the gravy.

You should ideally end up with about a cup of pan drippings and 1/4 cup of fat. If you have less, you can make up the difference with broth or oil, respectively. If you have more, discard a little of the fat and use less broth in the next step. If you have a lot more, you can also double the recipe.

Make a Roux - Skim the fat from the top of the pan drippings (or use a fat separator) and warm it in a saucepan over medium-high heat [...] read more

# 5 – Homemade Turkey Gravy

SpoonFed: Via What’s Gabby Cooking


  • Turkey drippings from the bird
  • 2-3 cups chicken or turkey stock
  • 3 tablespoons butter
  • 1/4 cup flour


  1. Pour the turkey drippings into a large measuring cup and let it rest until the fat comes to the top.
  2. Spoon off almost all of the fat and set it aside.
  3. Add enough stock to the measuring cup to equal 4 cups of stock/drippings combined.
  4. Place the roasted pan you roasted the turkey in over the stove on medium high heat. Add the butter to the roasting pan and scrape up any brown bits that are stuck to the bottom of the pan.
  5. Add the flour to the pan and whisk everything together until you form a roux. Continue to whisk until the roux is a dark brown color and fragrant.
  6. Add the stock/dripping mixture to the roux and whisk to combine.
  7. Turn the heat to high and bring the liquid to a boil while still stirring. Once the liquid reaches a boil, reduce the heat to medium and stir occasionally until the gravy is as thick as you’d like it.
  8. Once the gravy is thick, serve it immediately or keep it over very low heat until you are ready to serve. If the gravy develops a thin film on the top, just give it a quick whisk. Adjust salt and pepper if needed, but be sure to taste first as the drippings can be salty and you might not need any access salt.