Easy Homemade Turkey Gravy

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Turkey is the traditional meat of Thanksgiving and turkey gravy is the official gravy, so knowing how to make turkey gravy is a good idea. The good news is that it is relatively easy to make.

Whisking roux in a saucier.

Add the pan drippings and all-purpose flour to a 2-quart saucier pan. Whisk until smooth. Continue cooking about 5-minutes longer.

Homemade turkey gravy in a saucier.Homemade Turkey Gravy

Add the hot stock to the roux and whisk until smooth. 

When you thaw that bird out remove the giblets from the cavity and put them in a pot of water, along with some onion, celery, and carrot, a little thyme, peppercorn and bayleaf and let it simmer for 3 to 4 hours. Now, that is not going to produce a gelatinous stock but is going to contribute to a mighty flavorful gravy. That and the pan drippings from roasting the bird and your gravy will become legendary.

A Simple Homemade Turkey Gravy Recipe For The Holidays

  • Yield: about 1-quart
  • Prep Time: a couple minutes
  • Cook Time: about 10 minutes


For The Stock/Broth

  • Giblets from the turkey
  • 1 carrot, rough cut
  • 1/2 onion, chopped
  • 1 stalk celery rough cut
  • 1 bay leaf
  • 1 teaspoon peppercorns
  • 5 to 7 sprigs fresh thyme

For The Roux

  • Pan drippings from the roasted turkey
  • All purpose flour


For The Stock/Broth

  1. Combine all of the ingredients in a 4 quart pot. Add enoughh water to cover everything by an inch, or so. Cover and bring to just under a boil. Reduce heat to low and let simmer uncovered for 3 to 4 hours. (See Note 1)

For The Roux

  1. After removing the turkey from the roasting pan, transfer the drippings from the roasting pan to a 2-quart pot. Alternatively, you can simply make the gravy in the roasting pan. Simply put the pan over a burner.
  2. Add enough all purpose flour to create a roux. Remember, the flour and fat need to be approximately equal, by weight, but you can eyeball it. (See Note 2)
  3. Sprinkle the flour into the fat and whisk until it is smooth. Allow it to cook off, about 5 minutes. 

To Make The Gravy

  1. Simply add the stock to the pot with roux in it, while continuously whisking. (See Note 3) Bring the gravy to a full boil to achieve the full thickening power of the roux.
  2. Remove from heat and set aside until ready to serve.


  1. When making the broth, if the water level drops below the ingredients in the pot add more water up to the level of the ingredients.
  2. Why aren’t there any amounts listed for the flour and pan drippings? Well, the reason is that the amount of pan drippings is going to vary greatly based on the size of the turkey, whether or not the turkey is stuffed — (never stuff your turkey) — you get the idea. So any amount I would call out would be absurd.
  3. A good ratio is 1 to 2 tablespoons of roux for every cup of liquid, depending on how thick or thin you like your gravy to be.

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