There’s something truly special about a homemade turkey gravy recipe that just can’t be beat. It’s the magic that brings your roasted turkey and all the fixings together in perfect harmony. Every time I make this gravy, the rich and savory flavors remind me why I love cooking from scratch — the depth you get from real turkey stock and pan drippings just can’t be matched by store-bought versions.
This turkey gravy recipe is perfect for those cozy holiday dinners or any time you roast a turkey and want a luscious, comforting sauce. You’ll find it’s deceptively simple yet wonderfully flavorful, and I love that it uses fresh herbs and real pan drippings for that authentic taste. Trust me, once you try this approach, you’ll never want to settle for anything less.
Why You’ll Love This Recipe
- Full-bodied flavor: The use of fresh herbs and real turkey stock makes this gravy rich and deeply savory.
- Simple technique: Even if you’re not a seasoned cook, the blending step ensures a smooth, lump-free gravy every time.
- Flexible seasoning: You can easily adjust salt, pepper, and Bells seasoning to match your family’s taste preferences.
- Perfectly paired: This gravy complements not just turkey but also mashed potatoes, stuffing, and roasted veggies seamlessly.
Ingredients You’ll Need
When making this turkey gravy recipe, each ingredient plays a key role in building that comforting, rich flavor we all crave. Using fresh herbs and good-quality turkey stock is especially important to capture that authentic taste.
- Turkey stock: The base of your gravy; homemade is best, but good quality store-bought works too.
- Fresh sage: Adds an earthy, herbal note that’s classic with turkey dishes.
- Fresh thyme: Works alongside sage to deepen the herb flavor without overpowering.
- Bells seasoning: A poultry seasoning blend that gently spices and enhances the gravy.
- Kosher salt: For seasoning — adjust based on how salty your stock already is.
- Black pepper: Adds a little warmth and balance.
- All-purpose flour: The thickening agent that ensures a silky texture.
- Pan drippings: The secret ingredient from your roast turkey; packed with flavor and adds richness.
Variations
I love making this turkey gravy recipe classic and simple, but I’ve also experimented with a few twists over the years — and I encourage you to make it your own. Whether you want to boost the herbs or add a splash of white wine, there’s room for creativity.
- Herb swaps: I sometimes swap rosemary or parsley for thyme to give it a different herbal profile, which my family enjoys.
- Vegetarian option: Use vegetable stock and mushroom pan drippings instead of turkey for a vegetarian twist that’s still rich and earthy.
- Spicy kick: Adding a pinch of red pepper flakes to the simmering stock gives the gravy a subtle heat without overwhelming the flavor.
- Thicker gravy: For a thicker gravy, I increase the flour by a tablespoon, but be sure to whisk well to avoid lumps.
How to Make Turkey Gravy Recipe
Step 1: Simmer Your Stock with Fresh Herbs
Start by bringing 4 cups of your turkey stock to a gentle simmer in a medium or large pot. Toss in the fresh sage and thyme sprigs along with 2 teaspoons of kosher salt (adjust based on your stock’s saltiness) and some black pepper to taste. Let this simmer for about 15 minutes to infuse the flavors. Then strain out and discard the herbs — the aromatic stock is the base of your gravy’s heart.
Step 2: Blend Flour with Cold Broth for Smooth Thickening
Next, in a blender, add 1 cup of cold turkey stock along with the 2/3 cup of all-purpose flour and the Bells poultry seasoning. Blend these together until smooth – this blend prevents flour lumps and guarantees a silky gravy. Then, pour in 2 cups of the simmering hot stock slowly into the blender to temper the mixture while blending again. This tempers the flour mixture and prepares it for thickening without clumping.
Step 3: Combine and Thicken the Gravy
Slowly pour your blended, tempered mixture back into the pot with the simmering stock, whisking constantly. Now it’s time to add those golden pan drippings from your roasted turkey — this is where the magic happens. Simmer everything together over low heat, whisking often, until the gravy thickens beautifully, about 5 to 10 minutes. Once thickened, taste and adjust salt or pepper as needed.
Pro Tips for Making Turkey Gravy Recipe
- Use cold broth to blend flour: This trick prevents lumps by tempering the flour before hitting hot stock.
- Don’t rush the simmer: A slow simmer allows flavors to marry and thickens the gravy perfectly without burning.
- Save those pan drippings: I drain excess fat but keep all the flavorful drippings – it really boosts taste.
- Taste as you go: Salt can build quickly, so season in increments and taste before adding more.
How to Serve Turkey Gravy Recipe
Garnishes
I like to keep the garnishes simple—usually just a sprinkle of fresh chopped parsley or a few thyme leaves. Not only does this add a pop of color, but the fresh herbs brighten the savory richness of the gravy. On special occasions, a few crispy fried sage leaves on top look and taste amazing.
Side Dishes
This turkey gravy recipe shines when poured over fluffy mashed potatoes, stuffing, roasted vegetables, or beside slices of tender turkey breast. My family goes crazy for it when everything is drizzled together on the plate — it just feels like the ultimate comfort meal.
Creative Ways to Present
For holiday dinners, I’ve tried serving this gravy in a beautiful gravy boat adorned with fresh herbs around the base. Another fun trick is to drizzle a bit over roasted root vegetables arranged in a rustic cast-iron dish — it adds a restaurant-style touch that’s easy to do at home.
Make Ahead and Storage
Storing Leftovers
I usually store leftover turkey gravy in an airtight container in the fridge for up to 3 days. When I reheat it, I always whisk it gently as it warms to restore that smooth texture that can sometimes separate overnight.
Freezing
Freezing works great with this gravy! I pour it into freezer-safe containers or bags in portions so I can thaw exactly what I need. Just be aware the texture may slightly change once frozen, so stirring well upon reheating is key.
Reheating
To reheat, I warm the gravy gently on the stovetop over low heat, whisking frequently. If it’s too thick, adding a splash of extra turkey stock or water helps loosen it without losing flavor or richness.
FAQs
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Can I make this turkey gravy recipe without pan drippings?
Yes! While the pan drippings add incredible flavor, you can still make a tasty gravy using just turkey stock and the herbs. To boost richness, consider adding a bit of butter or olive oil during the thickening step.
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How do I avoid lumps in my turkey gravy?
The key is blending the flour with cold stock before adding it to hot stock, as described in the recipe. This tempers the flour and prevents clumping. Whisking continuously while adding the mixture back to the pot also helps keep it smooth.
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Can I prepare turkey gravy recipe ahead of time?
Absolutely! You can make the gravy a day ahead and refrigerate it. Reheat gently on the stove, whisking as it warms. If it thickens too much, thin with extra stock or water to reach your desired consistency.
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What if I don’t have Bells seasoning?
If you don’t have Bells seasoning on hand, you can substitute with your favorite poultry seasoning blend or a mix of sage, thyme, and a tiny pinch of nutmeg and black pepper. The goal is to enhance the turkey flavor subtly without overpowering.
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How thick should turkey gravy recipe be?
It should be thick enough to coat the back of a spoon but still pour easily. If it’s too thick, simply whisk in more warm turkey stock or water until you get the perfect pourable consistency you love.
Final Thoughts
This turkey gravy recipe holds a special place in my kitchen because it never fails to bring comfort and connection to the table. Whether it’s Thanksgiving or a cozy Sunday dinner, making your own gravy adds a personal touch that everyone notices and appreciates. I hope you’ll give it a try and discover just how satisfying and delicious homemade turkey gravy can be — your turkey and taste buds will thank you!
Print
Turkey Gravy Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 18 servings
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Description
This classic Turkey Gravy recipe brings rich, savory flavor to your meal by combining homemade turkey stock, fresh herbs, and pan drippings from roasted turkey. It’s thickened with a smooth flour mixture blended into the stock for a velvety texture that perfectly complements your turkey and sides.
Ingredients
Stock and Herbs
- 5 cups turkey stock (divided)
- Few sprigs fresh sage
- Few sprigs fresh thyme
- 2 teaspoons kosher salt
- Black pepper, to taste
Seasoning and Thickener
- 1 teaspoon Bells poultry seasoning
- 2/3 cup all-purpose flour
Additional
- All the pan drippings from roasted turkey
Instructions
- Simmer the Stock: In a medium or large pot, combine 4 cups of turkey stock with fresh sage, thyme, 2 teaspoons kosher salt, and black pepper to taste. Bring to a simmer and cook for 15 minutes to infuse the flavors. Then, discard the herb sprigs.
- Prepare the Flour Mixture: In a blender, add the remaining 1 cup of cold turkey stock, 2/3 cup all-purpose flour, and 1 teaspoon Bells poultry seasoning. Blend until smooth to create a slurry that will thicken the gravy evenly.
- Temper and Blend: Slowly add 2 cups of the hot turkey stock from the pot into the blender with the flour mixture to temper it, then blend again until combined.
- Combine and Simmer: Pour the tempered flour mixture back into the pot with the simmering stock. Add the pan drippings from the roasted turkey. Whisk continuously over low heat until the gravy thickens, about 5 to 10 minutes.
- Adjust Seasonings and Serve: Taste the gravy and adjust salt or pepper as needed. Remove from heat and serve warm alongside your turkey and favorite sides.
Notes
- Makes about 4 1/2 cups of gravy, perfect for approximately 18 servings.
- Use homemade turkey stock with no or low salt to better control seasoning.
- Whisk continuously while thickening to avoid lumps.
- Gravy can be made ahead and reheated gently before serving.
Nutrition
- Serving Size: 1/4 cup (about 60 ml)
- Calories: 45
- Sugar: 0.1 g
- Sodium: 350 mg
- Fat: 1.2 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 0.7 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.2 g
- Protein: 1 g
- Cholesterol: 5 mg
