Would you like to save this?
We'll email this post to you, so you can come back to it later!
Turkey Gravy Recipe
This Turkey Gravy Recipe delivers silky, savory goodness in under 20 minutes—no can opener required.
Full Recipe Introduction
Let me explain why this turkey gravy feels like a warm hug on your holiday table. This classic Recipe turns simple pan drippings and broth into a luxuriously smooth sauce that ties together turkey, mashed potatoes, and all those roasted veggies you’ve been eyeing. You know what makes it extra special? A splash of dry white wine to deglaze the pan, plus a gluten-free flour option that keeps everyone at the table happy. I first perfected this gravy in my 30s—after one too many jarred disasters—and it’s been my go-to for Thanksgiving, Christmas, or any Sunday dinner when I want that restaurant-quality finish at home.
Why You’ll Love This Turkey Gravy Recipe
- Ready in about 20 minutes—just long enough to set the table
- Uses pan drippings for maximum flavor (no waste!)
- Gluten-free option keeps sensitive guests smiling
- Optional wine deglaze adds subtle depth
- Customizable herbs let you match your main dish
- No straining catastrophe—with a fine-mesh sieve or immersion blender you’re set
- Low-sodium stock friendly for heart-healthy needs
- Perfect texture—smooth, velvety, never lumpy
Ingredients for Turkey Gravy Recipe
• 1/4 cup turkey drippings (skim off most fat; reserve for roasting veggies)
• 4 tablespoons unsalted butter (or ghee for richer flavor)
• 1/4 cup all-purpose flour (or cornstarch for gluten-free, see tip)
• 2 cups turkey or low-sodium chicken stock (homemade or Kitchen Basics brand)
• 1/4 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
• 1 small onion, finely chopped (or 1 shallot)
• 1 teaspoon fresh thyme leaves (sub: 1/4 teaspoon dried)
• 1 teaspoon fresh rosemary, finely minced
• Salt and freshly ground black pepper, to taste
Tips:
– If you go gluten-free, whisk 2 tablespoons cornstarch with 2 tablespoons cold water before adding to the pan.
– Homemade stock yields deeper color and aroma—store-bought works fine in a pinch.
– Finely chop onions for even cooking; if you’re in a rush, a hand-held chopper saves time.
Directions
- Collect the drippings: Pour pan drippings through a fine-mesh strainer into a measuring cup, let settle, then spoon off most fat—keep about 1 tablespoon in the pan.
- Sauté aromatics: Melt butter in a medium saucepan over medium heat, add chopped onion and fresh herbs, and cook until soft and fragrant (3–4 minutes).
- Build your roux: Sprinkle flour (or pre-mixed cornstarch slurry) over the onion mixture. Stir constantly with a whisk until it turns blonde—this takes about 1–2 minutes.
- Deglaze the pan: Pour in white wine, scraping up those brown bits—seriously, that’s flavor gold. Let it bubble for 30 seconds.
- Add stock gradually: Whisk in turkey or chicken stock in a slow, steady stream—no lumps allowed.
- Simmer and thicken: Bring gravy to a gentle simmer, whisking often. You’ll see it thicken around 5 minutes; keep an eye on the edges.
- Season and adjust: Taste, then add salt, pepper, or a pinch of cayenne if you like a little warmth. If it’s too thick, stir in a splash of stock.
- Strain (optional): For an ultra-smooth finish, pour through that fine-mesh sieve or blitz with an immersion blender—up to you!
Servings & Timing
Makes about 2 cups (enough for 6–8 servings)
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Variations
• Mushroom-Pepper Gravy: Add 1 cup sliced cremini mushrooms and a dash of cracked black pepper.
• Herb-Garden Twist: Stir in chopped sage and parsley instead of thyme.
• Vegan Style: Swap butter for olive oil and flour for 2 tablespoons arrowroot starch.
• Citrus Zing: Add 1 teaspoon orange zest for a bright pop.
• Spicy Kick: Mix in 1/2 teaspoon smoked paprika and a pinch of chili flakes.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in quart-sized bags or containers for up to 3 months—label with date.
Reheat: Gently warm in a saucepan over low heat, whisking in a splash of stock to loosen.
Make-Ahead Tip: Fully cook, cool, then chill; reheat just before serving for best texture.
Notes
• I learned the hard way that adding flour too fast creates lumps—slow and steady wins this race.
• If your gravy tastes flat, a tiny squeeze of lemon or drizzle of soy sauce brightens it up without overwhelming.
• For extra silkiness, swirl in 1 tablespoon cold butter at the end—chef’s kiss.
• Want deeper color? Brown the flour a touch longer but watch closely so it doesn’t scorch.
FAQs
Q: Can I make this gravy dairy-free?
A: Absolutely—use olive oil instead of butter and cornstarch in place of flour.
Q: Why is my gravy lumpy?
A: Likely from adding flour too quickly or not whisking constantly—next time, whisk briskly and add liquid slowly.
Q: How do I fix gravy that’s too thin?
A: Mix 1 teaspoon cornstarch with cold water, stir into the simmering gravy, and cook until thickened.
Q: Can I use chicken drippings instead of turkey?
A: Yes—and it’s still called turkey gravy if you serve it with turkey! Just expect a slightly lighter color.
Q: What if my gravy tastes too salty?
A: Add a splash of unsalted stock or a teaspoon of sugar to balance it.
Q: How long can I keep leftover gravy?
A: In the fridge up to 4 days; frozen, it’s good for 3 months.
Q: Do I have to strain the gravy?
A: No—you can leave in the onion bits for more texture and flavor.
Conclusion
This Turkey Gravy Recipe brings restaurant-quality comfort to your holiday table with minimal fuss and maximum flavor. Give it a whirl—you’ll never reach for a jar again! I’d love to hear how it turned out; drop a comment below or explore more cozy sauces like my Sausage Gravy or Classic Pan Sauce. Enjoy every drippy, delicious moment!
Turkey Gravy Recipe
Ingredients
- 1/4 cup turkey drippings skim off most fat; reserve for roasting veggies
- 4 tablespoons unsalted butter or ghee for richer flavor
- 1/4 cup all-purpose flour or cornstarch for gluten-free, see tip
- 2 cups turkey or low-sodium chicken stock homemade or Kitchen Basics brand
- 1/4 cup dry white wine Pinot Grigio or Sauvignon Blanc
- 1 small onion finely chopped (or 1 shallot)
- 1 teaspoon fresh thyme leaves sub: 1/4 teaspoon dried
- 1 teaspoon fresh rosemary finely minced
- Salt and freshly ground black pepper to taste
Instructions
- Pour pan drippings through a fine-mesh strainer into a measuring cup, let settle, then spoon off most fat—keep about 1 tablespoon in the pan.
- Melt butter in a medium saucepan over medium heat, add chopped onion and fresh herbs, and cook until soft and fragrant (3–4 minutes).
- Sprinkle flour (or pre-mixed cornstarch slurry) over the onion mixture. Stir constantly with a whisk until it turns blonde—this takes about 1–2 minutes.
- Pour in white wine, scraping up those brown bits—seriously, that’s flavor gold. Let it bubble for 30 seconds.
- Whisk in turkey or chicken stock in a slow, steady stream—no lumps allowed.
- Bring gravy to a gentle simmer, whisking often. You’ll see it thicken around 5 minutes; keep an eye on the edges.
- Taste, then add salt, pepper, or a pinch of cayenne if you like a little warmth. If it’s too thick, stir in a splash of stock.
- For an ultra-smooth finish, pour through that fine-mesh sieve or blitz with an immersion blender—up to you!
