Go Back
–+ servings
turkey gravy on a spoon with fresh parsley over a gravy boat
Print

Homemade Turkey Gravy

Learn how to make turkey gravy using drippings following this homemade turkey gravy recipe! Herby, beautiful gravy perfect for pairing with all your holiday meals.
Course Sauce
Cuisine American
Keyword easy turkey gravy, Homemade Turkey Gravy, How to make turkey gravy, turkey gravy recipe
Cook Time 10 minutes
Total Time 10 minutes
Servings 32 ounces
Calories 29kcal
Author Isabel Laessig

Equipment

Ingredients

  • 4 Cups Turkey Stock
  • ¼ Cup Turkey Drippings
  • ¼ Cup All Purpose Flour
  • Salt & Pepper to taste
  • Fresh Parsley to taste, optional

Instructions

  • Set a medium saucepan over medium-low heat on the stove and add turkey drippings. Heat until heated through, but not boiling.
    ¼ Cup Turkey Drippings
    pouring turkey drippings into a pot
  • Once the drippings are heated, add flour. Mix until combined and thick.
    ¼ Cup All Purpose Flour
    flour and drippings mixed in a pot
  • Pour in the stock while stirring. Let the mixture heat for a couple more minutes until it starts to thicken, continuing to stir.
    4 Cups Turkey Stock
    pouring stock into turkey gravy mixture
  • Turn off the heat and remove from the burner once combined and nearly thickened. Taste and carefully adjust with salt and pepper, if necessary. Sprinkle with parsley (optional) when serving, and enjoy!
    Salt & Pepper, Fresh Parsley
    pouring turkey gravy with fresh parsley over stuffing on a plate

Video

Notes

  • You can make turkey gravy without pan drippings - just replace the drippings with 4 Tablespoons butter (unsalted or salted).
  • For gluten-free turkey gravy, you can use cornstarch in place of flour.
  • For added flavor, you can mix in thyme, parsley, or any other fresh herbs you enjoy. But if your drippings are especially flavorful, you may prefer it without any added herbs.
  • Your turkey drippings will already be seasoned and the stock will already have salt, unless you use low sodium stock. Don't season until after you taste the gravy!
  • If you’re having trouble getting rid of flour clumps, use the back of a spoon to flatten and mix them in.
  • For the best results, it’s important the flour completely dissolves in the drippings before adding stock.
  • It’s important to remove the gravy before it fully thickens as it will continue to cook a bit once removed from the stove.
  • It’s important to keep stirring once you add the stock or it will begin congealing on the top.

Nutrition

Serving: 1ounce | Calories: 29kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 42mg | Potassium: 32mg | Fiber: 0.03g | Sugar: 0.5g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 1mg | Iron: 0.1mg