Perfect Turkey Gravy Recipe for Thanksgiving and Holiday Dinners

This simple turkey gravy is made from your Thanksgiving turkey’s juices, thickened and seasoned to perfection!

Many people aren’t sure how to turn turkey drippings into a smooth, flavorful gravy. This guide walks you through it: use the fresh pan juices from your roasted bird, strain and separate the fat, then thicken and season for a classic gravy that complements the whole meal.

Balance is key—don’t overwhelm the table with overly assertive flavors. Each side should be well seasoned and stand on its own while still working together. A well-made gravy should enhance the turkey and sides without stealing the show.

When working with turkey juices, strain out any solids and let the liquid sit so the fat rises. Skim off the fat and reserve the clear juices for the gravy. If you don’t have enough drippings, add turkey or chicken stock to reach the desired amount.

This recipe uses those drippings (with added stock if needed), a simple butter-and-flour roux, and salt and pepper to taste. There’s also a gluten-free variation using a cornstarch slurry. The turkey’s natural flavors make this gravy special, and the butter in the roux gives it a rich, silky mouthfeel—perfect for a holiday meal.

Below are the ingredient list and clear instructions to make the gravy.

Turkey Gravy

Created by Amber Brady

Yields8 (1/2-cup) servings

Ingredients

• ½ cup butter
• ⅓ cup all-purpose flour
• 4 cups turkey drippings, add stock/broth if needed to equal 4 cups
• salt & pepper, to taste

Instructions

• Strain the turkey drippings into a bowl and let them rest until the fat rises to the top. Skim off and discard the fat. If the strained juices are less than 4 cups, add turkey or chicken stock to reach 4 cups total.
• In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously to form a smooth roux. Cook for about 1 minute until it smells nutty and lightly golden.
• Slowly pour in the turkey juices while whisking constantly to prevent lumps. Continue to whisk until the gravy thickens and becomes glossy. Taste and season with salt and pepper as needed. Keep warm until serving.

Notes

Gluten-Free Version: Whisk together 4 Tbsp cornstarch with 4 Tbsp cold water to make a slurry. Bring 4 cups of turkey juices or broth to a simmer, then whisk in the slurry. Simmer briefly, stirring constantly, until slightly thickened. Season with salt and pepper.

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.

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