Homemade Turkey Gravy
This foolproof Homemade Turkey Gravy recipe is a must for your Thanksgiving table. It’s made with drippings and homemade turkey stock for maximum flavor!
Say goodbye to gluey and lumpy gravy, because this recipe is absolutely perfect. Plus, it only takes minutes to make which saves you time and energy on turkey day.
Table of Contents
The Best Turkey Gravy Recipe
I don’t say this lightly, but this truly is the best homemade turkey gravy recipe! Say goodbye to packets of gravy powder, or gluey and lumpy gravy because this recipe is totally foolproof.
This recipe starts with roasting a turkey, like my buttered cheesecloth turkey. We save the neck to make a super flavorful roasted turkey stock.
Then, we take the turkey drippings, coupled with the stock and thicken it with a mixture of flour and butter. What you’re left with is a super flavorful and silky smooth homemade turkey gravy, perfect for spooning over turkey and mashed potatoes.
Once you try this simple and foolproof method for making turkey gravy, you’ll never need another recipe!
If you need more recipes for turkey day, check out my collection of Thanksgiving Recipes.
Keys to a Great Homemade Turkey Gravy
Turkey gravy is so simple to make, but because it’s so simple each ingredient matters. Taking some extra time with special touches like beurre manie and roasted turkey stock make all the difference.
Roasted turkey stock. Can you buy turkey stock or chicken stock? Sure, but they don’t have nearly as much flavor as what you can make with almost no effort. Roasting the turkey neck and vegetables before making the stock just takes the flavor to the next level.
Drippings. The turkey drippings are a must for a flavorful homemade turkey gravy. They are so rich and add so much! Even if you’re not making turkey, this recipe can be adapted for recipes like roast chicken or prime rib.
Thickeners. My mom used to make turkey gravy by sprinkling flour over the drippings which resulted in lumpy and bland gravy (sorry mom!). Instead of making a roux in a saucepan, we’re just mixing together flour and butter to make beurre manie–a french technique for thickening sauces. Then, you whisk that into the drippings and stock and you end up with silky smooth homemade turkey gravy.
How to Make Homemade Turkey Gravy
You don’t need any fancy equipment, but a measuring cup that separates fat helps SO much. Make sure you use a quality saucier pan.
Tools Needed
Ingredients and Substitutions
- Turkey neck. Save the turkey neck to make stock. You could also use turkey wings.
- Veggies. To make our turkey stock I like to use the classics: onion, carrot, celery. You could swap in any veggie scraps you have on hand.
- Bay leaf. Fresh is best here, but dried works too.
- Drippings. This is a key ingredient to making really great homemade turkey gravy. Makes sure to save your drippings after roasting your turkey!
- Butter. Unsalted butter works best here.
- Flour. Your regular all-purpose flour is best.
The Process
- Roast the neck and veggies. Line a small baking sheet with foil and toss the turkey neck and veggies with the olive oil. Season with salt and pepper. Roast for about 30 minutes, until the neck is browned and the veggies are soft.
- Make the turkey stock. Place the roasted veggies and turkey neck in a stock pot and cover with 12 cups of water. Add the bay leaves and bring to a simmer. Reduce until there are only 3 cups of turkey stock left. Strain the stock through a mesh strainer into a heat-safe container. This process can take several hours and can be done up to 5 days in advance and kept in the fridge.
- Separate the drippings from the fat. Once you have your turkey drippings, pour them into a fat separating cup. You can also pour them into a heat-safe measuring cup. Pour off as much of the fat as possible so that only the drippings are left.
- Make the beurre manie. In a small bowl, use a spoon or small rubber spatula to mix the flour and softened butter together until it’s a smooth paste.
- Make the gravy. Combine the turkey stock and drippings in a small saucepan and bring to a simmer. Whisk in the beurre manie bits at a time, whisking between each addition. Simmer until the gravy is thickened and season to taste with salt and pepper.
How to Make Homemade Turkey Stock
The key to a great homemade turkey gravy is starting with a really rich turkey stock. The great news? Your turkey comes with one of the most perfect ingredients for making turkey stock: the neck!
Roasting the turkey neck and veggies before simmering makes for the most flavorful and rich stock.
Start by roasting the neck and veggies until browned. Then add them to a stock pot with the bay leaves and cover with 3 quarts of water. Then, you want to really reduce the liquid all the way down until there’s only 3 cups.
Making Homemade Turkey Gravy without Drippings
If you bought a pre-cooked turkey, or are skipping the turkey altogether but still want to enjoy delicious gravy, have no fear!
If you don’t have drippings, I recommend adding 1 tablespoon of Roasted Turkey Better than Bouillon to the turkey stock before thickening it with the beurre manie.
You can still have delicious homemade turkey gravy without using drippings!
Storage & Reheating Instructions
Let the gravy cool to room temperature. Store your homemade turkey gravy in an airtight container in the refrigerator for up to 3-4 days.
Simply reheat the gravy on the stovetop in a small saucepan. If the gravy feels too thick, thin it out with a bit of water or stock.
This is a great way to make the gravy ahead of time and store it until you’re ready to serve it at Thanksgiving.
Homemade Turkey Gravy FAQS
Can you freeze turkey gravy?
Yes! Let the gravy cool completely before transferring it to a freezer-safe container, bag or even soup cube. When you’re ready to use it, thaw the gravy in the refrigerator before reheating it in a small saucepan on the stovetop.
What should I serve with turkey gravy?
There are so many things that you can serve with homemade turkey gravy! It’s great over roast turkey, mashed potatoes, stuffing, etc. Find all my thanksgiving recipes here.
How can I make my turkey gravy more flavorful?
Always use drippings if you have them! They have all the roasted savory flavor that really takes homemade turkey gravy to the next level. You can also add a bit of Better than Bouillon–my secret ingredient for lots of recipes!
There’s nothing quite like Homemade Turkey Gravy to make your Thanksgiving dinner extra special! This gravy recipe is easy to make, packed with flavor, and silky smooth. If you do give it a try, be sure to let me know. Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!
More Thanksgiving Recipes to Try
Bourbon Glazed Ham
Baked Mac and Cheese
Green Bean Casserole
Spatchcocked Turkey
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Homemade Turkey Gravy
Ingredients
Turkey Stock
- 1 turkey neck, defrosted
- 1/2 yellow onion
- 1 large carrot
- 2 celery ribs
- 1 tablespoon olive oil
- 1 bay leaf
Turkey Gravy
- 2 1/2 cups turkey stock
- 2 tablespoons unsalted butter, softened
- 2 tablespoons flour
- turkey drippings
- kosher salt
- freshly cracked black pepper
Instructions
- Preheat an oven to 425 F. Roughly chop the onion (keep the skin), carrot, and celery ribs.
- Roast the neck and veggies. Line a small baking sheet with foil and toss the turkey neck and veggies (including onion skin) with the olive oil. Season with salt and pepper. Roast for about 30 minutes, until the neck is browned and the veggies are soft.
- Make the turkey stock. Place the roasted veggies and turkey neck in a stock pot and cover with 12 cups of water. Add the bay leaves and bring to a simmer. Reduce until there are only 3 cups of turkey stock left. This process can take several hours so it can be done in advance. Strain the stock through a mesh strainer into a heat-safe container and store in the fridge for up to 5 days.
- Separate the drippings from the fat. Once you have your turkey drippings, pour them into a fat separating cup. You can also pour them into a heat-safe measuring cup. Pour off as much of the fat as possible so that only the drippings are left.
- Make the buerre manie. In a small bowl, use a spoon or small rubber spatula to mix the flour and softened butter together until it's a smooth paste.
- Make the gravy. Combine the turkey stock and drippings in a small saucepan and bring to a simmer. Whisk in the beurre manie bits at a time, whisking between each addition. Simmer until the gravy is thickened and season to taste with salt and pepper.
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