Homemade Turkey Gravy

Why You’ll Love This Recipe

This recipe uses the natural juices from the turkey to create a rich, flavorful base. The addition of broth ensures you have plenty of gravy to go around, while butter and flour bring body and smoothness. A splash of dry wine and fresh herbs add complexity, making this gravy more than just a side it’s a highlight on the table. It’s also flexible and can be easily adjusted for flavor, thickness, or dietary needs.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pan drippings from a 12–15 pound roasted turkey
1–2 cups low-sodium chicken or vegetable broth
Unsalted butter, to taste
¼ cup all-purpose flour
Kosher or sea salt, to taste
Freshly ground black pepper
2 tablespoons dry white wine (or dry sherry)
1 teaspoon finely minced fresh rosemary, sage, and thyme (combined, stems removed)

Directions

1. After roasting the turkey, carefully pour the pan drippings into a heatproof measuring cup. Skim off excess fat, leaving about ¼ cup.
2. Place the roasting pan on the stovetop over medium heat. Add the reserved drippings and a tablespoon of butter if needed.
3. Sprinkle in the flour and whisk continuously to form a roux. Cook for 2–3 minutes until golden and fragrant.
4. Slowly whisk in 1 cup of broth, scraping up browned bits from the bottom of the pan. Add more broth as needed for desired consistency.
5. Stir in the dry white wine or sherry and let simmer for 2–3 minutes to reduce slightly.
6. Add the fresh herbs, then season with salt and pepper to taste.
7. Simmer until thickened, whisking often. Adjust seasoning if needed.
8. Strain through a fine mesh sieve for an ultra-smooth gravy if desired, or serve rustic-style with the herbs and bits.

Servings and timing

This recipe makes about 8–10 servings of gravy.
Prep time: 5 minutes
Cook time: 10–15 minutes
Total time: 15–20 minutes

Variations

• Herb Infusion: Use only one fresh herb, like thyme or sage, for a more distinct flavor.
• Onion Gravy: Sauté onions or shallots in the butter before adding flour for added sweetness.
• Creamy Version: Add a splash of heavy cream at the end for a richer finish.
• Gluten-Free: Substitute flour with cornstarch or a gluten-free flour blend.
• Bold Flavor: Replace white wine with Marsala or add a splash of soy sauce for depth.

Storage/Reheating

Store leftover gravy in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portioned containers for up to 3 months. Reheat gently on the stovetop over low heat, whisking in a splash of broth or water to loosen the texture. Avoid boiling to maintain smoothness.

FAQs

Can I make this gravy ahead of time?

Yes, make it up to 2 days in advance and store in the fridge. Reheat and whisk in extra broth before serving.

What if I don’t have enough pan drippings?

Use more broth or stock and enhance flavor with a bouillon cube or extra herbs.

Can I skip the wine?

Yes, simply omit it or replace with additional broth or a splash of apple cider vinegar.

How do I prevent lumpy gravy?

Whisk constantly while adding liquid slowly, and strain before serving if needed.

Can I use dried herbs instead of fresh?

Yes, substitute with ⅓ the amount of dried herbs since they’re more concentrated.

How do I thicken gravy without flour?

Use cornstarch, arrowroot powder, or a gluten-free flour substitute.

Can I make turkey gravy without butter?

Yes, use oil, turkey fat, or a dairy-free butter alternative.

How do I fix gravy that’s too salty?

Dilute with unsalted broth or water, or add a splash of cream to balance flavor.

Can I double the recipe?

Yes, simply adjust flour, butter, and broth proportions to make more.

Why strain the gravy?

Straining removes herb bits and any lumps for a smooth, elegant finish.

Conclusion

Homemade turkey gravy is the essential companion to a roasted turkey, pulling the entire meal together with its savory richness. Simple to make and endlessly adaptable, this recipe gives you a silky, flavorful sauce that enhances every bite of turkey, potatoes, and stuffing. Once you try it, you’ll never want to settle for store-bought gravy again.

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