Turkey Gravy Recipe

I absolutely love sharing this Turkey Gravy Recipe because it’s the kind of gravy that feels like a hug on a plate. Whenever I serve this at family dinners or Thanksgiving, it’s always the star alongside the turkey. What I really adore is how the fresh herbs and homemade turkey stock come together for a rich, deeply flavorful gravy that elevates every bite.

You’ll find that this recipe works beautifully anytime you have pan drippings from a roasted turkey or even chicken, and it’s so much better than store-bought gravy blends. Plus, it’s straightforward to make — and if you follow my tips, you’ll avoid the usual lumps or blandness that can plague gravy attempts.

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Ingredients You’ll Need

The magic of this Turkey Gravy Recipe comes down to simple, wholesome ingredients that build layers of flavor. Selecting good-quality turkey stock and fresh herbs really makes a difference.

• Turkey stock: Using homemade is best since it has a richer taste, but good quality store-bought works too.
• Fresh sage: Adds that earthy aroma that screams “fall” and pairs perfectly with turkey.
• Fresh thyme: Balances the sage with subtle, floral notes.
• Bells seasoning: This poultry seasoning is a secret weapon for adding complex flavors without overpowering.
• Kosher salt: Essential for seasoning—you’ll want to taste and add little by little.
• Black pepper: Adds just enough kick to balance the richness.
• All-purpose flour: Used to thicken the gravy; blending it with cold broth prevents lumps.
• Pan drippings from roasted turkey: The star ingredient that brings all the savory goodness into the gravy.

Variations

I like to tweak this Turkey Gravy Recipe depending on what I have on hand or who I’m cooking for. Don’t hesitate to personalize it to your taste or dietary needs — you’ll find the core method very forgiving.

• Herb swap: If you don’t have fresh sage or thyme, dried versions work in a pinch—just reduce the quantity since dried herbs are more potent.
• Gluten-free: Swap the all-purpose flour for cornstarch or a gluten-free flour blend; just whisk it into cold broth the same way.
• Extra richness: Add a splash of cream or melted butter at the end for a silkier texture and deeper flavor.
• Vegetarian version: Use vegetable stock and omit the pan drippings while following the rest of the steps for a tasty vegetarian gravy.

How to Make Turkey Gravy Recipe

Step 1: Simmer the Stock and Herbs

Start by simmering 4 cups of your turkey stock with fresh sage and thyme sprigs, kosher salt, and black pepper. I like to keep the heat low so the flavors infuse slowly, about 15 minutes. This step builds the foundational flavor, so don’t rush it—then discard the herbs.

Step 2: Blend the Flour and Seasoning

Put the remaining 1 cup of cold broth in a blender with the all-purpose flour and Bells seasoning, then blend until you get a smooth batter. This blending step is what keeps your gravy lump-free, a trick I discovered after many frustrating attempts.

Step 3: Temper and Combine

Slowly add 2 cups of the hot turkey stock into the blender with the flour mixture to temper it, then blend quickly again. Pour this smooth mixture back into your pot with the remaining simmering stock. This prevents the flour from clumping when it hits the heat.

Step 4: Add Pan Drippings and Thicken

Finally, stir in all the pan drippings from your roasted turkey. Let the gravy simmer gently on low, whisking continuously, until thickened—usually about 5 to 10 minutes. Taste and adjust salt and pepper as needed. This is where the gravy really gains its incredible savory richness.

How to Serve Turkey Gravy Recipe

Garnishes

I usually keep garnishes simple—fresh chopped parsley or a sprinkle of thyme leaves right before serving adds a nice pop of color and freshness. Sometimes a little cracked black pepper on top brings the whole dish to life.

Side Dishes

This turkey gravy shines poured over classic mashed potatoes, stuffing, or roasted vegetables. Personally, my family and I love pairing it with buttery mashed Yukon Golds and cranberry sauce to balance the savory richness.

Creative Ways to Present

For special occasions, I sometimes make a little gravy boat centerpiece or serve it family-style in a rustic ceramic bowl. Drizzling gravy trails artistically over a turkey platter also makes a simple meal feel festive and extra inviting.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover turkey gravy in an airtight container in the fridge. It usually holds up beautifully for 3 to 4 days—just give it a good stir before reheating since the flour can settle.

Freezing

I’ve frozen this gravy successfully a few times. Portion it into freezer-safe containers or bags, leaving some space for expansion. When thawed, the texture might separate a bit, but a quick re-whisk over low heat brings it back to life.

Reheating

The best method I’ve found is reheating gently on the stove over low heat, whisking often to keep it smooth. Microwaving works too but go in short bursts and stir to avoid hot spots or lumps.

FAQs

Final Thoughts

This Turkey Gravy Recipe has truly become my go-to for holidays and cozy dinners alike. I love how approachable it is, yet it delivers such incredible flavor that makes any meal feel special. If you’re looking to wow your family or guests with rich, silky gravy that tastes like love in a bowl, I can’t recommend trying this enough. Trust me, once you get this right, it’ll be your secret weapon year after year.

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