Name: Easy Turkey Gravy Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 cup turkey drippings; 2 cups homemade turkey stock; Salt and pepper; 3 tablespoons cornstarch; 3 tablespoons water; 6 tablespoons flour; 6 tablespoons water; 6 tablespoons flour; 6 tablespoons fat from drippings

From the Cook

1/4

Easy Turkey Gravy Recipe

Flavor the Moments Verified

Flavorthemoments.com

Ingredients

Warning0 allergens identified

Easy Turkey Gravy Recipe

1 cup turkey drippingsif you have less, simply use more turkey stock to make up the difference

2 cups homemade turkey stockdivided

Salt and pepperto taste

Cornstarch Slurry

3 tablespoons cornstarch

3 tablespoons water

Flour Slurry

6 tablespoons flour

6 tablespoons water

Roux

6 tablespoons flour

6 tablespoons fat from drippings if you have less than 6 tablespoons of turkey fat, use butter to make up the difference

Instructions

Visit Blog

Instructions

Remove the turkey from the pan and pour the drippings into a measuring cup or gravy separator. Let stand for a few minutes to allow the fat to rise to the top.

Place the roasting pan over 1-2 burners over medium heat. Deglaze the pan using 1/2 cup turkey stock and scrape up the brown bits from the pan. Pour into the rest of the drippings. *Alternatively, you can use 1/2 cup of alcohol such as white wine, bourbon or sherry, and cook until reduced by half. Bourbon is my personal favorite! Proceed below using cornstarch slurry, flour slurry or roux.

Gravy with Cornstarch (gluten free):

Skim the fat from the top of the turkey drippings and discard.

Place the turkey drippings and stock in a medium sauce pan and bring to a boil over medium heat.

Combine the flour and water together in a small bowl until smooth. Reduce the heat to medium low, and slowly add the flour slurry to the drippings and stock, whisking constantly to prevent lumps. Simmer until the gravy has reached the desired thickness, whisking often.

Remove from heat and season with salt and freshly ground black pepper, to taste.

Gravy with flour (roux):

Skim 6 tablespoons of fat from the top of the turkey drippings and place in a medium sauce pan. If you don't have 6 tablespoons use butter to make up the difference. Add the flour and cook over medium heat for 1-2 minutes, stirring often, until browned and the roux smells like shortbread.

Slowly add the turkey stock to the roux while whisking constantly to prevent lumps. Continue whisking until the mixture comes to a boil, then boil for 1-2 minutes longer. Reduce heat and simmer, whisking occasionally, until the gravy reaches the desired thickness.

Remove from heat and season with salt and freshly ground black pepper, to taste. Serve warm and enjoy!

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Separate Fat from Solids 🥄
Let your pan drippings rest for 5 minutes, then carefully skim the clear fat from the top to use as your thickening agent, discarding the cloudy liquid underneath for clearer, more refined gravy.
Make a Perfect Roux First 🧈
Cook your flour or cornstarch in the fat over medium heat for 1-2 minutes before adding liquid to eliminate any raw flour taste and create a smoother, lump-free gravy.
Deglaze for Flavor Extraction 🍷
Pour a splash of water or stock into the hot pan immediately after turkey removal, scraping up all browned bits with a wooden spoon to capture concentrated flavor compounds that elevate your gravy.
Strain for Silky Texture ✨
Pass your finished gravy through a fine-mesh strainer to remove any lumps, solids, or impurities, ensuring a restaurant-quality silky finish every time.
Season in Layers 🧂
Season your gravy gradually throughout cooking rather than all at once, tasting after each addition to prevent over-salting and achieve perfectly balanced, nuanced flavors.