How to Make the Best Turkey Gravy from Scratch
There’s something magical about homemade turkey gravy — the rich, savory flavor ties the entire Thanksgiving meal together. Whether you pour it over tender slices of turkey, creamy mashed potatoes, or stuffing, this silky sauce is pure comfort in a bowl. The best part? It’s easy to make once you know a few simple tricks.
Store-bought gravy might do in a pinch, but homemade gravy made from your turkey drippings captures all the deep roasted flavor that makes a holiday meal unforgettable. Plus, you can control the seasoning, texture, and thickness — so it’s just the way you like it.
We always had a big Thanksgiving meal growing up with so much food. Mom was a fabulous cook except for her turkey gravy. She used the giblets to make it YUCK!!! I love gravy but with delicious flavor as you drizzle it over your plate of mashed potatoes, turkey, and stuffing.
Of course the best gravy for is made with pan drippings from your roasted turkey. You have to practice to make a flavorful gravy that everyone will enjoy. (believe me it took me a while) But with a few instructions you can master it.
🧂 Ingredients
- Pan drippings from your roasted turkey
- Fat… (butter or the fat skimmed from your drippings)
- Flour
- Turkey or chicken stock
- Salt and black pepper
- Optional….a splash cream, a pinch of herbs (thyme, sage, or parsley)
Homemade turkey gravy is the finishing touch that turns a good Thanksgiving dinner into a great one. With just a few ingredients and about 15 minutes, you’ll have a rich, flavorful sauce that everyone will ask for seconds of — and maybe even the recipe.
So take a deep breath, grab your whisk, and let your kitchen fill with the warmth of the holidays.
Happy Thanksgiving, and may your gravy boat always be full! 🧡
Ingredients
- Pan drippings from your roasted turkey (the flavorful juices left in the roasting pan)
- 4 tbsps fat (skimmed from the drippings or use butter)
- 4 tbsps flour (for thickening)
- 2–3 cups turkey or chicken stock
- Salt and black pepper, to taste
Instructions
- Once your turkey is done roasting, pour all the drippings from the pan into a heatproof measuring cup or bowl. Let them rest for a few minutes — the fat will float to the top. Skim off about 4 tablespoons of that golden fat and set it aside (that’s flavor gold right there!).
- In a saucepan, warm the turkey fat (or butter) over medium heat. Sprinkle in the flour and whisk constantly for 2–3 minutes, until it turns light golden and smells toasty.
- Slowly pour in your stock while whisking to keep it silky and lump-free. If you want even more flavor, deglaze your roasting pan first — pour a little broth into the pan, scrape up all those caramelized brown bits, and add that liquid gold to your gravy pot.
- Let your gravy bubble gently for about 5–10 minutes, whisking now and then, until it’s beautifully thick and glossy. Taste and season with salt and pepper. Add a splash of cream or a pinch of herbs if you’re feeling fancy.
- Pour it into a warm gravy boat, set it on the table, and watch it disappear.