This is the easiest recipe for Turkey Gravy! Made with or without drippings, this recipe for turkey gravy comes together quickly but is packed with flavor!
When it comes to eating turkey, my family all agrees that gravy is a must. But not just any old gravy will do. They all want MY homemade gravy, and with good reason.
- No drippings are needed. Most turkey gravy recipes call for drippings, which are the juices and fat remaining in a pan after roasting the turkey, but this recipe can be made with or without the drippings. This is ideal when you want to make gravy from a brined turkey, as the drippings are often WAY too salty for gravy. Or you simply don't want to mess with straining the drippings or separating the fat--which when you are hosting Thanksgiving, that is the last thing you want to be rushing around to do before serving dinner.
- Not at all greasy. Using the rendered fat from the turkey drippings can result in gravy that is oily or greasy. Using butter instead of that rendered fat results in a smooth, rich, buttery gravy.
- Incredibly flavorful. What sets my turkey gravy apart from others is the flavor. Even without using drippings, this is the most flavorful gravy. I use a splash of dry white wine to help cut through the richness and add delicious undertones. This recipe also uses fresh herbs to infuse the gravy with flavor.
- The easiest method for preparing gravy. Seriously, this recipe for turkey comes together in minutes with minimal effort. Which is EXACTLY what you need when entertaining guests.
- Versatile. While this is a recipe for turkey gravy, it is the perfect gravy to use for any variety of poultry or pork.
Seriously, this recipe makes the best turkey gravy. And it couldn't be easier to prepare!
Notes on Ingredients
- Butter: Instead of using fat from drippings, this recipe uses butter. The butter will give a nice buttery, rich finish to the gravy.
- Flour: Use all-purpose flour or an all-purpose gluten-free 1:1 flour blend to form the roux which will thicken the gravy.
- Stock: While turkey stock is an obvious choice for making turkey gravy, a good-quality store-bought or homemade chicken stock works well and is easier to find.
- White Wine: I add a bit of dry white wine, such as a Pinot Grigio or Chardonnay, which helps balance out the gravy and adds dimension to the overall flavor. Feel free to omit if you don't drink or cook with alcohol.
- Worcestershire Sauce: Adding Worcestershire sauce to the gravy adds just the right level of seasoning and helps to duplicate the richness and flavor of using pan drippings, without the need to use the drippings!
- Fresh Herbs: The fresh herbs transform good gravy into a GREAT gravy. I opt for fresh thyme and rosemary as both pair beautifully with turkey. Feel free to add sage as well.
How to Make Turkey Gravy Without Drippings
My preferred method for making turkey gravy is to prepare the gravy without the drippings. Not only does this give me more control over the resulting flavor and consistency of the gravy, but is also an easier method.
- In a heavy-bottomed medium saucepan, melt butter over medium heat.
- Whisk in the flour, to form a roux, which is a thick paste that will help to thicken the gravy.
- If using wine, whisk the wine into the roux and let that mixture bubble and thicken, cooking off the alcohol in the wine.
- Gradually whisk in 1 ½ cups of chicken or turkey stock, whisking to incorporate.
- Add the fresh herbs and pepper at this time and bring the mixture to a boil.
- Reduce the heat to medium-low and simmer until thickened. You may need to add up to an additional 1 ½ cups of stock to get the gravy to the consistency you like. Add ¼ cup at a time, whisking well, adding more as needed. You want the gravy to coat the back of a spoon but still be easy to pour.
- Once thickened, stir in the Worcestershire sauce.
- Strain the gravy over a fine-mesh strainer to remove any lumps and the fresh herbs.
- Give a quick taste of the gravy and add salt and pepper if needed.
- Transfer the strained gravy to a gravy boat and serve immediately or return to the saucepan and keep over low heat, whisking occasionally until ready to serve.
How to Make Turkey Gravy Using Drippings
Pan drippings are the fat and liquid that has been rendered from roasting meat, in this case, turkey. If you want to make turkey gravy using the pan drippings from your roasted turkey, you can follow this recipe with a few modifications, using the rendered fat to replace the butter and the liquid to replace the chicken or turkey stock in this recipe.
- Once your turkey has been roasted, remove it to a platter or cutting board and tent it with foil to rest while you prepare the gravy.
- Pour the pan drippings into a heat-safe glass measuring cup. Let that mixture rest until the fat separates from the liquid and rises to the top. This takes about 5 minutes.
- Skim off the fat and discard or reserve 4 tablespoons to use in place of butter to form the roux.
- If able, prepare the gravy using the roasting pan used to prepare the turkey. You will likely need 2 burners on the stove to do so. If not, simply use a heavy-bottomed stock pan to prepare the gravy.
- Add the rendered fat, or butter, to the roasting pan and scrape up any browned bits on the bottom of the pan--those browned bits will add tremendous flavor to the gravy.
- Whisk in the flour to form the roux.
- If using wine, whisk the wine into the roux and let that mixture bubble and thicken, cooking off the alcohol in the wine.
- Gradually whisk in 1 ½ cups of turkey drippings, whisking to incorporate.
- Add the fresh herbs and pepper at this time and bring the mixture to a boil.
- Reduce the heat to medium-low and simmer until thickened. You may need to add up to an additional 1 ½ cups of drippings to get the gravy to the consistency you like. Add ¼ cup at a time, whisking well, adding more as needed. Note: If your pan drippings did not produce enough liquid to make gravy, use low-sodium chicken stock or turkey stock as needed.
- Strain the gravy over a fine-mesh strainer to remove any lumps and the fresh herbs.
- Give the gravy a quick taste to see if any seasonings need to be added--likely you will not need any, as pan drippings are typically fairly salty. Do NOT use Worchesterire sauce when preparing turkey gravy with drippings, as it will result in gravy that is overly seasoned and salty.
- Transfer the strained gravy to a gravy boat and serve immediately or transfer the gravy to a saucepan and keep over low heat, whisking occasionally until ready to serve.
Preparing Gravy in Advance
One of the best things about making gravy without pan drippings is that it can be made in advance. This makes entertaining, especially during the holidays, so much easier.
Prepare the gravy as directed and then let it cool slightly. Transfer the gravy to an airtight container and store it in the refrigerator for up to 3 days in advance. When ready to serve, transfer the gravy to a medium saucepan, keeping in mind that it will be thick. Heat over low heat, whisking occasionally until loosened and warmed through. If needed, you can add a splash of stock to further thin the gravy out as needed.
Storage
Leftover gravy can be stored for up to 3 days in an airtight container in the refrigerator or frozen in a freezer-safe container, leaving 1-inch of room for expansion for up to 3 months. Keep in mind if you prepared your gravy in advance, you only want to store it in the refrigerator for a TOTAL of 3 days.
To reheat gravy, defrost it in the refrigerator if frozen, and then transfer it to a medium saucepan. Heat the gravy over low heat, whisking occasionally until loosened and warmed through, adding a splash of stock if needed to thin.
FAQs on Turkey Gravy
I do not recommend using the pan drippings if you have roasted a brined turkey or any brined meat, as the rendered drippings will be incredibly salty. You can the drippings for a roasted turkey that was not brined.
I do not care for the strong flavor giblets add to the homemade gravy. However, if you like giblets, feel free to use them. To use giblets, you will need to place the giblets and the uncooked neck of the turkey in a large pan and cover them with water. Bring a boil, reduce the heat, and simmer for about an hour. Strain off the giblets, discard the liver and remove the meat from the turkey neck. Add the turkey neck meat and cooked giblets to the gravy as it simmers.
Serving Suggestions
This recipe for homemade turkey gravy is obviously perfect when served with turkey, but it also pairs well with chicken or pork and can be used creatively with leftovers.
- Complete your Thanksgiving dinner by serving this homemade turkey gravy (made without drippings) with a Brined Turkey or Instant Pot Turkey Breast.
- Serve this easy gravy with Instant Pot Whole Chicken for a punch of flavor.
- Nothing completes mashed potatoes like homemade gravy! Because this gravy can be prepared without drippings, you can make it whenever you serve classic mashed potatoes or Instant Pot mashed potatoes.
- Don't forget to drizzle this gravy over the stuffing as well. So good!
- Use leftover turkey and stuffy to make Thanksgiving Eggrolls and serve with a side of this gravy for dipping.
If you make this homemade gravy recipe, be sure to leave a comment and review below.
Turkey Gravy
Ingredients
- ¼ cup unsalted butter or fat from pan drippings
- ¼ cup all-purpose flour
- ½ cup dry white wine
- 1 ½ to 3 cups chicken or turkey stock or pan drippings
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- ½ teaspoon black pepper
- 2 teaspoons Worcestershire sauce
Instructions
Turkey Gravy Without Pan Drippings
- In a heavy-bottomed medium saucepan, melt butter over medium heat.
- Whisk in the flour to form a thick paste and cook for 1-2 minutes to remove the raw taste of flour.
- If using wine, whisk the wine into the roux and let that mixture bubble and thicken, cooking off the alcohol in the wine.
- Gradually whisk in 1 ½ cups of stock, whisking to incorporate. Add the thyme, rosemary, and pepper and bring the mixture to a boil.
- Reduce the heat to medium-low and simmer until thickened. You may need to add up to an additional 1 to 1 ½ cups of stock to get the gravy to the consistency you like. Add ¼ cup at a time, whisking well, adding more as needed. Once thickened, stir in the Worcestershire sauce.
- Strain the gravy over a fine-mesh strainer to remove any lumps and the fresh herbs.
- Give a quick taste of the gravy and add salt and additional pepper if needed.
- Transfer the strained gravy to a gravy boat and serve immediately or return to the saucepan and keep over low heat, whisking occasionally until ready to serve.
Turkey Gravy Using Pan Drippings
- Once your turkey has been roasted, remove it to a platter or cutting board and tent with foil to rest while you prepare the gravy.
- Pour the pan drippings into a heat-safe glass measuring cup. Let that mixture rest until the fat separates from the liquid and rises to the top. Skim off the fat and discard or reserve 4 tablespoons to use in place of butter to form the roux.
- Place the roasting pan over medium heat over 2 burners. If this is not possible, use a heavy-bottomed stock pan to prepare the gravy. Add the rendered fat, or butter, to the roasting pan and scrape up any browned bits on the bottom of the pan.
- Whisk in the flour to form the roux and cook for 1-2 minutes to cook off the raw flour taste.
- If using wine, whisk the wine into the roux and let that mixture bubble and thicken, cooking off the alcohol in the wine.
- Gradually whisk in 1 ½ cups of turkey drippings, whisking to incorporate. Add the fresh herbs and pepper at this time and bring the mixture to a boil.
- Reduce the heat to medium-low and simmer until thickened. You may need to add up to an additional 1 ½ cups of drippings to get the gravy to the consistency you like. Add ¼ cup at a time, whisking well, adding more as needed.
- Strain the gravy over a fine-mesh strainer to remove any lumps and the fresh herbs.
- Give the gravy a quick taste to see if any seasonings need to be added. Do NOT add Worchesterire sauce when preparing turkey gravy with drippings, as it will result in gravy that is overly seasoned and salty.
- Transfer the strained gravy to a gravy boat and serve immediately or transfer the gravy to a saucepan and keep over low heat, whisking occasionally until ready to serve.
Equipment Needed
Notes
White Wine: Use a dry white wine, such as a Chardonnay or Pinot Grigio. Feel free to omit if you don’t care for wine, and use additional stock in place of the wine. Prepare in Advance: Prepare the gravy as directed and then let cool slightly. Transfer the gravy to an airtight container and store it in the refrigerator for up to 3 days in advance. When ready to serve, transfer the gravy to a medium saucepan, keeping in mind that it will be thick. Heat over low heat, whisking occasionally until loosened and warmed through. If needed, you can add a splash of stock to further thin the gravy out as needed. Storage: Leftover gravy can be stored for up to 3 days in an airtight container in the refrigerator or frozen in a freezer-safe container, leaving 1-inch of room for expansion for up to 3 months. To reheat gravy, defrost in the refrigerator if frozen and then transfer to a medium saucepan. Heat the gravy over low heat, whisking occasionally until loosened and warmed through, adding a splash of stock if needed to thin.
Lisalia
I omitted the alcohol because we don't have it at our home. But this was such a great gravy anyhow. And so easy to make. Thank you for this recipe!
rocky
I love how flavorful this gravy is! so tasty!