It’s so easy to make Turkey Gravy from scratch from the pan drippings of a roasted turkey! Just a handful of ingredients and 5 minutes of time yield the most delicious gravy to serve with your holiday dinner.
I have to admit: I think the gravy is my favorite part of a holiday dinner. Maybe right on par with stuffing. And sweet potato casserole. And green bean casserole… And mashed potatoes? 😉
In short: I live for the sides and the sauces. And this homemade turkey gravy? It’s both quick and easy, and it’s also perfectly delicious!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Drippings: If you don’t have enough drippings (if you only made a small turkey breast, for example), you can add melted butter to reach ¼ cup.
- Liquids: You’ll get the most flavorful gravy with the juices from a roasted turkey. But again, if you’re not getting 2 cups of juices from a roasted turkey, you can just use broth. Turkey broth is obviously the best here, but chicken works just as well.
- Bourbon: This is such a classic addition to a turkey gravy. I prefer stirring in just a little for a hint of flavor at the very end. If you’re serving young kids, you may want to set some gravy aside for them without alcohol before adding it to the rest. You can skip it entirely if it’s not to your taste!
How to make turkey gravy
1. Start by measuring out your pan drippings, then place them in a small saucepan over medium-low heat. Whisk in the flour and cook, whisking constantly, until smooth and bubbly – about 1 minute.
2. Slowly whisk in your liquids, making sure to stick to medium-low heat to keep any lumps from forming.
cook drippings and flour whisk in liquid
3. Bring the gravy to a boil, whisking constantly, then reduce the heat to a simmer. Keep whisking for 3-4 minutes, until thickened.
4. Season the gravy with salt, pepper and bourbon (if using). Serve immediately.
cook until thickened season and serve
Recipe tips
- Make sure you stay on medium-low heat while cooking the fat and flour, and also while adding the liquid. Do not increase the heat until all of the liquid has been whisked into the saucepan and is fully smooth.
- The gravy thickens as it cools, but you can always gently reheat it to thin it out again.
- Adding bourbon will also thin out the gravy a little, so make sure you pace yourself and stir it in gradually until you get a hint of the taste only.
Storage tips
Keep leftover gravy well covered in the refrigerator for up to 2 days. Slowly reheat it in a saucepan on the stove until bubbly and steaming before serving.
More easy sauces and condiments
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram. Sign up for my email list, too!
Easy Turkey Gravy
Recipe details
Ingredients
- 4 tablespoons turkey drippings
- 3 ½ tablespoons flour
- 2 cups liquid juices from roasted turkey OR broth
- salt and ground black pepper to taste
- 1 tablespoon bourbon optional; or less to taste
Instructions
- Make roux: Place turkey drippings in small saucepan over medium-low heat. Whisk in flour and cook over medium-low heat until smooth and bubbly, whisking constantly, about 1 minute.
- Add liquid: Slowly whisk in liquid, making sure no lumps form. Whisk until fully smooth.
- Simmer: Increase heat to medium-high, bring to a boil while slowly whisking. Reduce heat to a simmer and cook, whisking often, until thickened – about 1-2 minutes.
- Season and serve: Take off the heat and season with salt, pepper and bourbon (if using). Serve immediately.
Notes
Ingredient notes
- Drippings: If you don’t have enough drippings (if you only made a small turkey breast, for example), you can add melted butter to reach ¼ cup.
- Liquids: You’ll get the most flavorful gravy with the juices from a roasted turkey. But again, if you’re not getting 2 cups of juices from a roasted turkey, you can just use broth. Turkey broth is obviously the best here, but chicken works just as well.
- Bourbon: This is such a classic addition to a turkey gravy. I prefer stirring in just a little for a hint of flavor at the very end. If you’re serving young kids, you may want to set some gravy aside for them without alcohol before adding it to the rest. You can skip it entirely if it’s not to your taste!
Recipe tips
- The gravy thickens as it cools, but you can always gently reheat it to thin it out again.
- Adding bourbon will also thin out the gravy a little, so make sure you pace yourself and stir it in gradually until you get a hint of the taste only.
Carolyn Boswell says
Nora, please know that you aren’t the only one who enjoys the gravy over my piece of turkey and dressing because it makes everything so very moist. Your recipe will be used in the coming days. Hope you and yours enjoy the holidays.
Nora says
I completely agree, Carolyn! I hope you’ll enjoy the gravy, and I hope you’re having a wonderful holiday.