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Let’s be honest, the turkey might get all the glory, but the gravy is the true hero of the holiday table. It’s the silky, savory river that ties everything together, transforming a simple plate of turkey and potatoes into a symphony of comfort. Making it from scratch might seem intimidating, but it’s a surprisingly simple, and deeply rewarding, kitchen ritual.
Why This Gravy is a Game Changer
Homemade turkey gravy, especially when made with the precious drippings from your roasted bird, is an entirely different universe from the jarred stuff. It’s rich, deeply flavorful, and carries the very essence of your holiday feast. This recipe gives you two paths: a rich, traditional giblet gravy or a simpler, yet equally delicious, version without.
It’s all about building layers of flavor, starting from the bottom of your roasting pan. And the best part? You can make it ahead of time, freeing you up to enjoy the big day without a last-minute panic at the stove.
Ingredients Needed for the Recipe
- Drippings from your roasted turkey
- 1/2 cup all-purpose flour
- 4 cups low-sodium chicken, turkey, or vegetable broth
- Salt and freshly ground black pepper, to taste
- Giblets and neck from the uncooked turkey (optional, for giblet gravy)
What’s the Deal with Giblets and Drippings?
Before we dive in, let’s clear up two key terms that are the heart and soul of this recipe. Giblets are the little package of parts—usually the neck, heart, liver, and gizzards—tucked inside the cavity of your turkey. They’re like a secret flavor bomb waiting to be used, or politely discarded if that’s more your style.
Drippings, on the other hand, are the liquid gold left in the bottom of your roasting pan after the turkey is done. This is a mix of rendered fat, meat juices, and all those delicious, caramelized bits that have cooked off. This is the foundation of your gravy’s incredible flavor, so don’t you dare throw it out!
How to make Turkey Gravy?
Preparing the Giblets (The Optional First Step)
If you’re going for the full giblet gravy experience, start here. Retrieve the giblet package from the turkey cavity and give the parts a quick rinse under cold water. Place them all—neck, heart, gizzards, and liver—into a medium saucepan and cover them completely with water.
Bring the water to a lively boil, then reduce the heat and let it simmer gently for about one hour. This slow cooking process tenderizes the tough muscles and infuses the water with a deep, meaty flavor, creating a simple but powerful stock.
Chopping and Preparing the Meat
After an hour, carefully remove the giblets from the hot liquid using a slotted spoon. Set them aside on a cutting board to cool down enough to handle. Now, here’s a pro-tip from Elly: most people find the liver to have an overwhelmingly strong taste, so it’s often best to discard it.
Use your fingers to pick all the tender meat off the turkey neck—it’s surprisingly plentiful! Then, take the remaining giblets and chop them into very small, bite-friendly pieces. Set this meat aside; your gravy’s special guest star is ready for its debut.
Harvesting the Precious Drippings
Once your glorious turkey is out of the oven and resting, it’s time to claim your prize. Carefully pour the entire contents of the roasting pan into a large, heatproof bowl or a fat separator if you have one. Be cautious, the pan and the drippings are extremely hot.
Now, let it sit for just a few minutes. You’ll see a natural separation occur: the fat will rise to the top, forming a clear-ish layer, while the darker, more flavorful juices and bits will settle at the bottom. Use a large spoon to skim off most of this fat from the surface.
Creating the Flavor Base: The Roux
Place a large saucepan over medium heat and add about one cup of your reserved drippings. Sprinkle in the half-cup of flour and immediately start whisking. You’re making a roux, which is the magical paste that will thicken your gravy and give it a wonderful, nutty depth.
Whisk constantly, letting the mixture bubble and cook. You’re looking for a lovely golden-brown color to develop; this usually takes about three to five minutes. The aroma will change from raw flour to a warm, toasty scent—that’s how you know it’s ready.
Building and Thickening the Gravy
Now, for the transformation. Slowly pour in the four cups of broth while whisking continuously to prevent any lumps from forming. Then, add in another cup of your reserved drippings for an extra punch of turkey flavor.
Keep whisking as the gravy comes to a simmer. It will seem thin at first, but have faith. As it cooks for about 5 to 8 minutes, it will gradually thicken into a luxurious, velvety sauce. This is when you stir in your chopped giblet meat, if you’re using it.
The Final Adjustments and Seasoning
This is the moment to make the gravy truly yours. Take a step back and assess the consistency. If it’s too thick for your liking, thin it out with a splash of that reserved giblet cooking water, or a bit more broth.
If it’s a bit too thin, let it simmer a while longer. For a quick fix, you can make a cornstarch slurry by mixing one tablespoon of cornstarch with one tablespoon of cold water, then whisking it into the gravy. Finally, season with salt and pepper, tasting as you go, until it’s absolutely perfect.
How to Fix Common Gravy Disasters
Even the best cooks run into gravy troubles sometimes. The good news is, almost everything is fixable. If you find your gravy is too thin, a cornstarch slurry is your best friend—just remember to simmer it for a minute after adding to activate the thickening power.
If it’s too thick, that’s an easy one: just whisk in more broth or drippings liquid, a little at a time, until it reaches your desired consistency. And if you end up with a few lumps, don’t despair. A fine-mesh strainer can work wonders, or a quick blitz with an immersion blender will make it perfectly smooth again.
Tips
For the absolute best flavor, use a low-sodium broth. This gives you complete control over the saltiness, allowing the natural taste of the turkey to shine through without being overwhelmed. You can always add more salt, but you can’t take it out.
Don’t rush the roux. Letting it cook to a nice golden brown is crucial for ditching the raw flour taste and developing a deep, complex flavor base for your entire gravy. This simple patience pays off in every single spoonful.
If you’re new to this, or just want a stress-free Thanksgiving day, you can make your gravy completely ahead of time. Just follow all the steps, let it cool to room temperature, and store it in the fridge for up to two days. Reheat it gently in a saucepan, adding a splash of broth to loosen it up.
What to Serve With Your Homemade Gravy
The obvious answers are, of course, roasted turkey and a mountain of fluffy mashed potatoes. But don’t stop there! This gravy is a superstar that deserves to be drizzled over everything on your plate. It’s fantastic over stuffing or dressing, adding a wonderful moisture.
It even makes a surprising and delicious companion to sweet potato casserole, creating a delightful sweet and savory contrast. And let’s not forget the day-after turkey sandwich, where a generous smear of cold gravy is nothing short of a revelation.
Turkey Gravy Recipe
Description
Rich, savory, and incredibly easy to make, this Homemade Turkey Gravy uses the flavorful drippings from your roasted Thanksgiving turkey. Whether you include the giblets for a classic giblet gravy or skip them for a simpler version, this recipe delivers smooth, velvety gravy that perfectly complements mashed potatoes, stuffing, and turkey. A true Thanksgiving essential!
ingredients
Base Gravy Ingredients
Optional Giblets (for Giblet Gravy)
Instructions
For Giblet Gravy (Optional)
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Place the turkey neck, heart, gizzard, and liver in a medium saucepan. Cover completely with water and bring to a boil. Reduce heat and simmer for 1 hour until fully cooked.
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Remove giblets with a slotted spoon. Discard the liver (it can be bitter). Remove meat from the neck, chop all giblets finely, and set aside.
Make the Gravy
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After roasting your turkey, pour the drippings into a bowl. Let sit 5 minutes so fat rises to the top. Skim off and reserve about 1 cup of the fat-free or low-fat drippings (or use a fat separator).
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In a large saucepan, heat 1 cup of the turkey drippings (or use 1/2 cup drippings + 1/2 cup butter if short). Whisk in 1/2 cup flour to form a smooth paste (roux).
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Cook the roux over medium heat, whisking constantly, until golden brown (about 2–3 minutes).
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Gradually whisk in 4 cups of broth and 1 additional cup of reserved drippings. Bring to a gentle simmer.
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Cook for 5–8 minutes, whisking frequently, until thickened. If using, stir in the chopped giblets.
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Adjust consistency: if too thick, add broth or giblet cooking liquid; if too thin, simmer longer or add a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water).
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Season with salt and pepper to taste. Serve warm over turkey, mashed potatoes, or stuffing.
Nutrition Facts
Servings 15
Serving Size 1/4 cup
- Amount Per Serving
- Calories 45kcal
- % Daily Value *
- Total Fat 2g4%
- Saturated Fat 0.5g3%
- Cholesterol 5mg2%
- Sodium 180mg8%
- Potassium 65mg2%
- Total Carbohydrate 4g2%
- Protein 2g4%
- Calcium 10 mg
- Iron 0.3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make ahead: Prepare gravy up to 2 days in advance. Reheat gently with a splash of broth to restore consistency.
- No drippings? Use 1/2 cup butter + 4 cups broth + 1 tsp poultry seasoning as a substitute base.
- Gluten-free option: Replace flour with 1/4 cup cornstarch mixed with 1/4 cup cold water (add after broth simmers).
- Storage: Keep in an airtight container in the fridge for 3–4 days or freeze for up to 3 months.
Frequently Asked Questions
Can I make turkey gravy without giblets?
Yes! Simply skip the giblet step and use only turkey drippings, flour, broth, and seasonings. The gravy will still be rich and flavorful.
Why is my gravy lumpy?
Lumps form when flour isn’t fully incorporated. Always whisk constantly when adding flour to fat, and keep whisking while adding liquid. If lumps form, strain the gravy through a fine-mesh sieve.
Can I use store-bought broth?
Absolutely. Low-sodium chicken, turkey, or vegetable broth works well. Avoid high-sodium versions to control the salt level in your gravy.