I absolutely love this Turkey Gravy Recipe because it turns out rich, silky, and bursting with that comforting homemade flavor you just can’t get from a packet. Whenever I roast a turkey, this gravy becomes the star sidekick, tying everything together perfectly. You’ll find that it’s the kind of sauce that makes family dinners feel extra special and has everyone reaching for seconds.
When I first tried making turkey gravy from scratch, I struggled with clumpy textures and bland results. But once I discovered the magic of combining fresh herbs and properly tempering the flour mixture into the stock, everything changed. This recipe is straightforward, forgiving, and reliably delicious—ideal for holiday feasts or anytime you want to elevate your turkey dinner.
Why You’ll Love This Recipe
- Rich Flavor Profile: Fresh herbs and pan drippings give this turkey gravy an irresistible depth that store-bought versions just can’t match.
- Smooth, Clump-Free Texture: The secret blending step ensures your gravy is perfectly silky every time, no lumps in sight.
- Flexible and Easy: You can tweak the seasoning to suit your taste and use homemade or store-bought turkey stock with great results.
- Crowd-Pleaser: It makes enough to serve a crowd, which is great for holiday gatherings or big family dinners.
Ingredients You’ll Need
These ingredients come together to create a flavorful, smooth turkey gravy that’s full of warmth and seasoning. Using fresh herbs and the turkey’s pan drippings really brings this recipe to life, so don’t skip those little touches!
- Turkey stock: This is your gravy’s base—rich, flavorful stock (preferably homemade) makes all the difference.
- Fresh sage: Adds that earthy, slightly peppery note that pairs well with turkey.
- Fresh thyme: Lends a delicate, herbal aroma to your sauce.
- Bells seasoning: A classic poultry seasoning that amps up the savory notes beautifully.
- Kosher salt: Essential for seasoning; adjust according to the saltiness of your stock.
- Black pepper: Freshly ground is best for balancing flavors with a subtle kick.
- All-purpose flour: Thickens the gravy without overpowering the taste.
- Pan drippings: The flavorful fat and browned bits from your roasted turkey that make this gravy truly exceptional.
Variations
I like to customize this turkey gravy recipe depending on the occasion and who I’m cooking for. Don’t hesitate to tweak the herbs or seasoning to suit your mood—once you’ve got the basics down, it’s easy to make the gravy your own.
- Herb swaps: Sometimes I swap out sage and thyme for rosemary or parsley when I have them on hand—a little change gives the gravy a different but wonderful twist.
- Smoky touch: Adding a splash of smoky paprika or a tiny pinch of cayenne can give an interesting heat and complexity, especially if you like a bit of a kick.
- Vegetarian style: For a vegetarian twist, use mushroom broth instead of turkey stock and leave out the pan drippings; the fresh herbs still make it flavorful.
- Make it gluten-free: Using a gluten-free flour blend instead of all-purpose works well, just be sure to whisk thoroughly to avoid lumps.
How to Make Turkey Gravy Recipe
Step 1: Simmer the Stock with Herbs
Start by gently warming 4 cups of your turkey stock in a medium or large pot over medium heat. Toss in a few sprigs of fresh sage and thyme, add 2 teaspoons of kosher salt (adjust if your stock is already salted), and season with black pepper to taste. Let everything simmer together for about 15 minutes—the herbs will infuse the stock with flavor and make your gravy taste like it’s been cooking all day. Just be sure to discard the herbs after simmering so your gravy stays smooth.
Step 2: Blend Flour with Cold Broth
While the stock simmers, grab a blender and add the remaining 1 cup of cold turkey broth together with 2/3 cup of all-purpose flour and 1 teaspoon of Bells seasoning. Blend until you get a smooth, lump-free mixture. This trick, which I discovered after several failed attempts with flour lumps, ensures your gravy texture is silky and perfect.
Step 3: Temper the Flour Mixture
Next, slowly pour 2 cups of the hot, boiling turkey stock into the blender with the flour mixture while it’s running. This tempers the flour, preventing clumps when mixing with the hot stock in the pot. Blend again briefly to combine everything evenly.
Step 4: Combine and Thicken the Gravy
Pour the blended mixture back into your pot with the simmering stock. At this point, add all the pan drippings from your roasted turkey. Stir constantly with a whisk over low heat and let the gravy thicken gradually—it usually takes about 5 to 10 minutes. Keep tasting as you go and adjust the salt if needed. Patience here really pays off for a rich, velvety gravy.
Pro Tips for Making Turkey Gravy Recipe
- Use Cold Broth for Flour Mixing: Always blend the flour with cold broth first to avoid lumps—this little trick changed my gravy game entirely.
- Don’t Rush the Simmer: Letting the stock simmer gently with fresh herbs for at least 15 minutes builds flavor and makes your gravy taste like a restaurant’s.
- Add Pan Drippings Last: Pour pan drippings in just before thickening; it adds richness without making the gravy greasy.
- Keep Whisking Constantly: Whisking keeps the gravy smooth and prevents it from sticking or burning on the bottom.
How to Serve Turkey Gravy Recipe
Garnishes
I love garnishing turkey gravy with a small sprig of fresh thyme or sage just before serving—it adds a pop of color and a fresh herbal aroma that makes the whole dish feel elevated. Sometimes, I grind a bit of fresh black pepper on top to give a subtle kick.
Side Dishes
This turkey gravy pairs beautifully with mashed potatoes, roasted root vegetables, or stuffing. My family goes crazy for pouring it over buttery mashed potatoes, but it also makes the turkey slices extra juicy and flavorful. Don’t forget a good serving of cranberry sauce on the side to contrast the savory notes.
Creative Ways to Present
For special occasions, try serving this gravy in a beautiful gravy boat or a small ladle at the table. You can also drizzle it artistically over sliced turkey on a platter and sprinkle chopped fresh herbs on top for a restaurant-worthy presentation that impresses guests without extra effort.
Make Ahead and Storage
Storing Leftovers
I store leftover turkey gravy in an airtight container in the fridge for up to 3 days. Before refrigerating, I like to cool it slightly but not completely, to keep it fresh longer. When you reheat, it thickens up so sometimes you need to stir in a splash of broth or water to loosen it back up.
Freezing
Freezing turkey gravy works wonderfully if you want to prep ahead or save leftovers long term. I pour it into freezer-safe containers, leaving some headroom for expansion, and it keeps well for up to 3 months. When thawing, I recommend overnight in the fridge for the best texture.
Reheating
To reheat, gently warm turkey gravy in a saucepan over low heat, whisking frequently. If it’s thicker than you like, add a teaspoon or two of turkey stock, broth, or water until it reaches the perfect pourable consistency. Avoid boiling vigorously to keep it smooth and velvety.
FAQs
-
Can I use store-bought turkey stock for this gravy?
Absolutely! While homemade turkey stock adds the best flavor, good-quality store-bought stock works fine too. Just adjust the salt carefully since many commercial stocks are already salted.
-
How do I prevent lumps in my turkey gravy?
The key is to blend your flour with cold turkey broth before adding it to hot stock. Tempering the mixture by slowly adding hot liquid while blending also prevents lumps. Constant whisking while simmering helps too.
-
Can I make turkey gravy ahead of time?
Definitely! You can make this gravy a day ahead and reheat it gently before serving. It even freezes well for longer storage if you want to prep even earlier.
-
What should I do if my gravy is too thick?
Just whisk in a small amount of turkey stock, broth, or warm water and heat gently until you reach your desired consistency. Adding liquid gradually is better than thinning it out too much all at once.
Final Thoughts
This Turkey Gravy Recipe has been a game-changer for me in the kitchen—so much so that I can’t imagine a turkey dinner without it. It’s so rewarding to see everyone digging in and savoring each bite, thanks to that rich, homemade gravy. If you want to impress your guests or just enjoy a comforting, cozy meal at home, give this recipe a try—you’ll be glad you did!
Print
Turkey Gravy Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 1/2 cups (serves 18)
- Category: Sauce & Condiment
- Method: Stovetop
- Cuisine: American
Description
This classic Turkey Gravy recipe is a rich and flavorful accompaniment made from turkey stock, fresh herbs, pan drippings, and a smooth flour slurry. Perfectly seasoned with Bells seasoning, kosher salt, and black pepper, it enhances any roast turkey meal with a velvety texture and deep savory taste.
Ingredients
Broth and Herbs
- 5 cups turkey stock (divided)
- Few sprigs fresh sage
- Few sprigs fresh thyme
- 2 teaspoons kosher salt
- Black pepper to taste
Seasonings and Thickener
- 1 teaspoon Bells poultry seasoning
- 2/3 cup all-purpose flour
Other
- All the pan drippings from roasted turkey
Instructions
- Simmer Stock with Herbs: In a medium or large pot, combine 4 cups of turkey stock with fresh sage, thyme, 2 teaspoons kosher salt (adjust based on saltiness of stock), and black pepper to taste. Bring to a simmer and cook for 15 minutes to infuse the flavors. After simmering, discard the herbs.
- Prepare Flour Slurry: In a blender, add the remaining 1 cup of cold turkey stock along with 2/3 cup of all-purpose flour and 1 teaspoon of Bells poultry seasoning. Blend until smooth to create a thickening slurry.
- Temper the Slurry: Slowly add 2 cups of the hot simmered turkey stock into the blender with the slurry to temper it. Blend again until fully incorporated and smooth.
- Combine and Cook: Pour the blended slurry mixture back into the pot with the simmering turkey stock. Add all the warm pan drippings from the roasted turkey into the pot.
- Thicken the Gravy: Simmer on low heat, whisking constantly, for 5 to 10 minutes until the gravy thickens to your desired consistency.
- Adjust Seasoning: Taste the gravy and adjust salt and pepper as needed. Serve warm.
Notes
- Makes about 4 1/2 cups of gravy, enough for 18 servings.
- If using homemade stock with no salt, reduce the added kosher salt to avoid over-seasoning.
- Whisking constantly while simmering is important to prevent lumps.
- Using fresh herbs during simmering gives a more aromatic flavor; discard them before blending.
- Allow the gravy to rest briefly before serving for the best texture.
Nutrition
- Serving Size: 1/4 cup (approx.)
- Calories: 45
- Sugar: 0.1g
- Sodium: 420mg
- Fat: 1.5g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 5mg
