Classic Turkey Gravy

Is it even Thanksgiving without classic turkey gravy and a big bowl of mashed potatoes? I don’t think so! Here’s how to make gravy with turkey drippings.

This recipe goes along with my Crockpot Turkey Breast recipe, but you can also make it with the drippings from a traditional, oven-baked turkey. Either way, I guarantee you the best, most flavorful gravy you’ve ever had!

It’s always nice to make dishes in advance on Thanksgiving since most of us only have one oven and two hands to work with, but gravy is not one of those things to make ahead. You’ll need to wait for the turkey to finish cooking so you can use the drippings. This means it’s important to do a little planning, knowing that you’re going to be making the gravy right before dinner. Make sure you have room on the stovetop and a plan for keeping your mashed potatoes, sweet potato casserole, and green bean casserole warm!

Easy Turkey Gravy Recipe

We’re keeping it simple with this recipe because the flavor in turkey gravy should come from the drippings and the little brown bits at the bottom of the roasting pan or slow cooker, not a bunch of ingredients you add later. This ensures that your gravy can go from turkey to mashed potatoes to stuffing (if gravy on stuffing is your thing) and bring out the best in all of them!

Ingredients

• Turkey drippings – get these from the bottom of your slow cooker or roasting pan.
• Chicken broth
• All-purpose flour
• Pepper
• Salt

Substitutions

• Chicken broth – If you happen to have turkey broth on hand, that will work too.
• Pepper – You can substitute white pepper for ground black pepper.

How to Make Turkey Gravy

1. Collect the Drippings

Pour the turkey drippings and loosened browned bits from the slow cooker or roasting pan into a 4-cup measuring cup. Skim the fat, reserving 2 tablespoons for the gravy and discarding the rest. Add enough broth to the drippings to measure 3 cups.

2. Start the Gravy

Whisk the flour, 3/4 cup broth and the reserved fat in a large saucepan until smooth. Season with salt and pepper, then slowly whisk in the drippings mixture.

3. Finish the Gravy

Bring the gravy to a boil and stir constantly. Cook and stir for 2-3 minutes or until the gravy is thick, but still pourable.

Hint: Remember that turkey gravy will thicken as it cools! Don’t cook it down too much.

Variations

• Gluten-Free – If you need to make your gravy gluten-free, substitute an all-purpose gluten-free flour blend for the all-purpose flour.

FAQ

Which is better for gravy, flour or cornstarch?

I think turkey gravy is better with flour, but there are definitely a lot of people on Team Cornstarch. If you’d prefer to make this recipe with cornstarch, you can do that, but make sure you add a touch less because cornstarch thickens more than flour.

Can turkey gravy be frozen?

Yes, turkey gravy freezes well, so if you have leftovers, pop it in the freezer! You can freeze it in ice cube trays for individual portions, an airtight container, or stored flat in a freezer bag. It will keep up to 3 months in the freezer.

Top Tip

With gravy, technique is everything. If you’re impatient, it’s a recipe for disaster—or, a recipe for lumpy gravy, at least. No one likes gummy lumps of flour in their gravy, so I recommend pouring the broth verrrry slowly into the flour.

If you’re looking for more…try these recipes next!

• 20+ Last Minute Thanksgiving Recipes
• Yeast Dinner Rolls
• Cranberry Sauce for Cranberry Brie Bites
• 5-Ingredient Corn Casserole
• 57+ Easy Friendsgiving Food Ideas
• Slow Cooker Turkey and Stuffing Casserole
• Easy Leftover Turkey Soup