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How to Make Turkey Gravy
Homemade gravy is an essential part of a traditional Thanksgiving dinner. Many people start their gravy
with the pan drippings from the roasting pan after the turkey comes out of the oven. But some people
only roast a turkey breast or grill or deep-fry their turkey and don’t have any pan drippings. Others simply
like to make the gravy ahead of time rather than waiting for the turkey to be done. There are other ways
to make a very flavorful gravy for your turkey. So we are providing you with a variety of methods to choose
from. The first recipe uses the pan drippings, the next recipe uses canned chicken or turkey broth, and
the last recipe uses homemade turkey broth which you make ahead of time. With all of the recipes you
will still get that genuine homey flavor. We have also included some gravy recipes that have other
flavorful ingredients added to them if you feel like trying something different.
with the pan drippings from the roasting pan after the turkey comes out of the oven. But some people
only roast a turkey breast or grill or deep-fry their turkey and don’t have any pan drippings. Others simply
like to make the gravy ahead of time rather than waiting for the turkey to be done. There are other ways
to make a very flavorful gravy for your turkey. So we are providing you with a variety of methods to choose
from. The first recipe uses the pan drippings, the next recipe uses canned chicken or turkey broth, and
the last recipe uses homemade turkey broth which you make ahead of time. With all of the recipes you
will still get that genuine homey flavor. We have also included some gravy recipes that have other
flavorful ingredients added to them if you feel like trying something different.
I use instant flour when making gravy. Instant flour is low protein, finely ground flour that has been treated so that it will dissolve instantly in water. Since it is
very unlikely to form lumps when mixed with water or other liquids, it is used to thicken gravies, sauces, and custards where a smooth texture is desired.
The leading brand for instant flour is Wondra and is produced by Gold Medal. You can find it in a canister-style container in the flour area of your supermarket.
If you don’t make gravy often and don’t want to make a special purchase, you can substitute all-purpose flour.
very unlikely to form lumps when mixed with water or other liquids, it is used to thicken gravies, sauces, and custards where a smooth texture is desired.
The leading brand for instant flour is Wondra and is produced by Gold Medal. You can find it in a canister-style container in the flour area of your supermarket.
If you don’t make gravy often and don’t want to make a special purchase, you can substitute all-purpose flour.
Basic Gravy made with Turkey Pan Drippings
After you have roasted the turkey:
Scrape the pan drippings and browned bits from the roasting pan into a measuring cup.
Skim and reserve the fat.
Pour 1/4 cup of the fat into a medium saucepan. Discard the remaining fat.
Stir in 1/4 cup of flour.
Add enough chicken broth to the drippings in the measuring cup to equal 2 cups.
Add this broth mixture to the saucepan.
Cook and stir over medium heat until thickened and bubbly.
Cook and stir for 1 minute more.
Season to taste with salt and pepper.
After you have roasted the turkey:
Scrape the pan drippings and browned bits from the roasting pan into a measuring cup.
Skim and reserve the fat.
Pour 1/4 cup of the fat into a medium saucepan. Discard the remaining fat.
Stir in 1/4 cup of flour.
Add enough chicken broth to the drippings in the measuring cup to equal 2 cups.
Add this broth mixture to the saucepan.
Cook and stir over medium heat until thickened and bubbly.
Cook and stir for 1 minute more.
Season to taste with salt and pepper.
Simple Gravy with Canned Chicken Broth
(Makes about 2 cups)
Use a low-sodium broth so that the gravy is not too salty.
The Gravy Master adds flavor and color.
3 tablespoons butter
3 tablespoons quick-mixing flour (such as Wondra)
Salt and pepper
1 (14.5 ounce) can low-sodium chicken broth or turkey stock
1/2 teaspoon gravy starter (such as Gravy Master)
Melt butter in a medium saucepan over medium heat.
Stir in the flour. Season with salt and pepper.
Stir the mixture until it begins to turn a light caramel color, about 3 minutes.
Add about half of the chicken broth and the gravy starter. Stir to combine.
Once the mixture begins to simmer it will start to thicken.
Add more chicken broth, a little at a time, until the gravy is the consistency that you desire.
Cook the gravy for 2 minutes and it is ready to serve.
(Makes about 2 cups)
Use a low-sodium broth so that the gravy is not too salty.
The Gravy Master adds flavor and color.
3 tablespoons butter
3 tablespoons quick-mixing flour (such as Wondra)
Salt and pepper
1 (14.5 ounce) can low-sodium chicken broth or turkey stock
1/2 teaspoon gravy starter (such as Gravy Master)
Melt butter in a medium saucepan over medium heat.
Stir in the flour. Season with salt and pepper.
Stir the mixture until it begins to turn a light caramel color, about 3 minutes.
Add about half of the chicken broth and the gravy starter. Stir to combine.
Once the mixture begins to simmer it will start to thicken.
Add more chicken broth, a little at a time, until the gravy is the consistency that you desire.
Cook the gravy for 2 minutes and it is ready to serve.
Turkey Stock for Gravy
(Makes about 3 cups)
This is a simple recipe for making a rich turkey stock that utilizes the giblets found inside
the turkey. Use the neck, gizzard, and heart. Omit the liver as it sometimes gives the
stock a bitter taste. You can then use the stock in either of the gravy recipes above.
2 tablespoons vegetable oil
Turkey neck, gizzard, and heart
1 onion, root end trimmed, quartered with peel left on
1 large carrot, cut into large chunks
1 large celery rib, cut into 2-inch lengths
2 sprigs fresh thyme
4 sprigs fresh parsley
1 bay leaf
6 black peppercorns
2 cups low-sodium chicken broth
5 cups cold water
In a large saucepan, heat the oil over medium heat.
Add the giblets and sauté until browned on all sides, 5 to 7 minutes.
Add the remaining ingredients to the saucepan.
Bring to a boil, then reduced heat to low.
Skim off any brown foam that rises to the top.
Simmer the stock until it is reduced by half, about 1 hour.
Pour the stock through a strainer set over a bowl or 4-cup glass measure.
Remove the giblets and reserve, if you will be making giblet gravy.
If not, discard the giblets with the rest of the cooked vegetables.
Let the stock cool completely.
Cover and refrigerate until ready to use.
Remove and discard the fat that has solidified on the top of the stock.
If making giblet gravy, shred the meat from the neck and finely dice the gizzard and heart.
Cover and refrigerate until ready to use.
The turkey stock can be made up to 2 days in advance and kept refrigerated.
To make a larger batch of stock:
Use about 5 pounds of turkey wings, thighs, or drumsticks in place of the giblets in the
above recipe. Double the quantities of all of the remaining ingredients. Brown the turkey
parts in a roasting pan in a preheated 400 degree oven for 1-1/2 hours. Transfer them to
a stockpot and proceed with the recipe after the browning step.
(Makes about 3 cups)
This is a simple recipe for making a rich turkey stock that utilizes the giblets found inside
the turkey. Use the neck, gizzard, and heart. Omit the liver as it sometimes gives the
stock a bitter taste. You can then use the stock in either of the gravy recipes above.
2 tablespoons vegetable oil
Turkey neck, gizzard, and heart
1 onion, root end trimmed, quartered with peel left on
1 large carrot, cut into large chunks
1 large celery rib, cut into 2-inch lengths
2 sprigs fresh thyme
4 sprigs fresh parsley
1 bay leaf
6 black peppercorns
2 cups low-sodium chicken broth
5 cups cold water
In a large saucepan, heat the oil over medium heat.
Add the giblets and sauté until browned on all sides, 5 to 7 minutes.
Add the remaining ingredients to the saucepan.
Bring to a boil, then reduced heat to low.
Skim off any brown foam that rises to the top.
Simmer the stock until it is reduced by half, about 1 hour.
Pour the stock through a strainer set over a bowl or 4-cup glass measure.
Remove the giblets and reserve, if you will be making giblet gravy.
If not, discard the giblets with the rest of the cooked vegetables.
Let the stock cool completely.
Cover and refrigerate until ready to use.
Remove and discard the fat that has solidified on the top of the stock.
If making giblet gravy, shred the meat from the neck and finely dice the gizzard and heart.
Cover and refrigerate until ready to use.
The turkey stock can be made up to 2 days in advance and kept refrigerated.
To make a larger batch of stock:
Use about 5 pounds of turkey wings, thighs, or drumsticks in place of the giblets in the
above recipe. Double the quantities of all of the remaining ingredients. Brown the turkey
parts in a roasting pan in a preheated 400 degree oven for 1-1/2 hours. Transfer them to
a stockpot and proceed with the recipe after the browning step.
Mushroom Gravy
(Makes about 3 cups)
You can make this gravy with button mushrooms or cremini mushrooms.
If you can find a nice mix with chanterelles and oyster mushrooms the mushroom flavor is
outstanding.
4 tablespoons unsalted butter, divided
1 shallot, minced
10 to 12 ounces mushrooms, coarsely chopped
1/4 cup instant flour
3 cups Turkey Stock for Gravy or chicken broth
Salt and pepper
Melt 3 tablespoons of butter in a 2-quart saucepan over medium heat.
Add the shallot and sauté until soft but not browned, about 1 minute.
Add the mushrooms and sauté until softened and lightly browned, about 5 minutes.
Add the remaining tablespoon of butter and allow to melt.
Stir in the flour and combine well with the mushrooms.
Season with salt and pepper.
Cook for 1 minute, stirring constantly.
Add the turkey stock and bring to a simmer.
The gravy should begin to thicken; cook for 5 minutes.
Taste and adjust the seasoning.
Keep warm until ready to serve.
(Makes about 3 cups)
You can make this gravy with button mushrooms or cremini mushrooms.
If you can find a nice mix with chanterelles and oyster mushrooms the mushroom flavor is
outstanding.
4 tablespoons unsalted butter, divided
1 shallot, minced
10 to 12 ounces mushrooms, coarsely chopped
1/4 cup instant flour
3 cups Turkey Stock for Gravy or chicken broth
Salt and pepper
Melt 3 tablespoons of butter in a 2-quart saucepan over medium heat.
Add the shallot and sauté until soft but not browned, about 1 minute.
Add the mushrooms and sauté until softened and lightly browned, about 5 minutes.
Add the remaining tablespoon of butter and allow to melt.
Stir in the flour and combine well with the mushrooms.
Season with salt and pepper.
Cook for 1 minute, stirring constantly.
Add the turkey stock and bring to a simmer.
The gravy should begin to thicken; cook for 5 minutes.
Taste and adjust the seasoning.
Keep warm until ready to serve.
Applejack Giblet Gravy
(Makes about 3-1/2 cups)
You can substitute apple cider for the apple brandy.
2 tablespoons unsalted butter
Cooked giblets from Turkey Stock for Gravy, finely minced
1/4 cup instant flour
2-1/2 cups Turkey Stock for Gravy
1/4 cup Applejack brandy, or more to taste
Salt and pepper
Melt the butter in a saucepan over medium heat.
Add the minced giblets and sauté just to heat through, about 1 minute.
Add the flour and stir to combine it well with the giblets.
Cook for 1 minute, stirring constantly.
Add the turkey stock and bring to a simmer.
The gravy should begin to thicken; cook for 5 minutes.
Stir in the applejack.
Season with salt and pepper.
Add more applejack, if desired.
Keep warm until ready to serve.
(Makes about 3-1/2 cups)
You can substitute apple cider for the apple brandy.
2 tablespoons unsalted butter
Cooked giblets from Turkey Stock for Gravy, finely minced
1/4 cup instant flour
2-1/2 cups Turkey Stock for Gravy
1/4 cup Applejack brandy, or more to taste
Salt and pepper
Melt the butter in a saucepan over medium heat.
Add the minced giblets and sauté just to heat through, about 1 minute.
Add the flour and stir to combine it well with the giblets.
Cook for 1 minute, stirring constantly.
Add the turkey stock and bring to a simmer.
The gravy should begin to thicken; cook for 5 minutes.
Stir in the applejack.
Season with salt and pepper.
Add more applejack, if desired.
Keep warm until ready to serve.
Vidalia Cream Gravy
(Makes about 3-1/2 cups)
4 tablespoons unsalted butter, divided
1 Vidalia or other sweet onion, finely chopped
1/4 cup instant flour
2-1/2 cups Turkey Stock for Gravy or chicken broth
1/2 cup heavy cream
Salt and pepper
Melt 3 tablespoons of butter in a 2-quart saucepan over medium heat.
Add the onion, cover, and cook until soft but not browed, about 5 minutes.
Add the remaining tablespoon of butter and allow to melt.
Add the flour and stir to combine it well with the onionc.
Add the turkey stock and cream and bring to a simmer.
The gravy should begin to thicken; cook for 5 minutes.
Season with salt and pepper.
Keep warm until ready to serve.
(Makes about 3-1/2 cups)
4 tablespoons unsalted butter, divided
1 Vidalia or other sweet onion, finely chopped
1/4 cup instant flour
2-1/2 cups Turkey Stock for Gravy or chicken broth
1/2 cup heavy cream
Salt and pepper
Melt 3 tablespoons of butter in a 2-quart saucepan over medium heat.
Add the onion, cover, and cook until soft but not browed, about 5 minutes.
Add the remaining tablespoon of butter and allow to melt.
Add the flour and stir to combine it well with the onionc.
Add the turkey stock and cream and bring to a simmer.
The gravy should begin to thicken; cook for 5 minutes.
Season with salt and pepper.
Keep warm until ready to serve.
Herb Gravy
(Makes about 3 cups)
3 cups turkey stock or low-sodium chicken broth
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 tablespoons chopped parsley
1 tablespoon finely chopped sage
1 teaspoon chopped thyme
Salt and pepper
Skim the fat from the drippings in the turkey roasting pan.
Set the roasting pan over high heat and bring to a boil.
Add the turkey stock and cook for 2 minutes, scraping up the browned bits from the bottom of the pan.
In a medium saucepan, melt the butter.
Add the flour and cook over moderate heat until smooth, about 2 minutes.
Strain 3 1/2 cups of the liquid in the roasting pan into the saucepan and whisk to blend.
Bring the gravy to a simmer and cook over moderately low heat.
Whisk occasionally, until slightly thickened, about 5 minutes.
Stir in the parsley, sage and thyme and season with salt and pepper. Serve.
(Makes about 3 cups)
3 cups turkey stock or low-sodium chicken broth
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 tablespoons chopped parsley
1 tablespoon finely chopped sage
1 teaspoon chopped thyme
Salt and pepper
Skim the fat from the drippings in the turkey roasting pan.
Set the roasting pan over high heat and bring to a boil.
Add the turkey stock and cook for 2 minutes, scraping up the browned bits from the bottom of the pan.
In a medium saucepan, melt the butter.
Add the flour and cook over moderate heat until smooth, about 2 minutes.
Strain 3 1/2 cups of the liquid in the roasting pan into the saucepan and whisk to blend.
Bring the gravy to a simmer and cook over moderately low heat.
Whisk occasionally, until slightly thickened, about 5 minutes.
Stir in the parsley, sage and thyme and season with salt and pepper. Serve.
