I make Gravy From Scratch that’ll have guests scraping plates clean and begging for the last drop.

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I’m obsessed with making Gravy From Scratch because store-bought stuff tastes like nothing. I want rich, glossy gravy that talks back, deep with caramelized bits from the pan.

I love the way turkey pan drippings and juices fold into a velvety base, the smell fills the kitchen and it makes the whole Perfect Turkey sing. But it’s not precious.

A little all purpose flour, some patience, and you get those silky ribbons on the Christmas table or any big bird feast. I’m not sentimental about traditions.

I just want that saucy, meaty hit. Worth fighting over on the table always.

Ingredients

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Basically the backbone, rich roast flavor and deep savory notes.
Stock adds gentle body, keeps gravy saucy without extra salt.
Flour thickens smoothly, gives that clingy, spoonable texture.
Butter makes it silky and mellow, calms sharp flavors.
Salt wakes flavors up, taste as you go.
Pepper adds warm bite and a little edge.
Fresh thyme adds herbal brightness and subtle pine notes.
Sage brings earthy, savory autumn vibes that suit turkey.
Plus wine or sherry gives depth and a touch of acid.
Basically shallot softens, adds sweet onion flavor without harshness.
Garlic brings warmth and familiarity, use sparingly or it overwhelms.

Ingredient Quantities

Turkey pan drippings and juices, strained, about 1 to 1 1/2 cups (fat included)

Low sodium turkey or chicken stock, 3 cups

All purpose flour, 1/3 cup (for a smoother gravy use up to 1/2 cup if you like it thicker)

Unsalted butter, 2 tablespoons

Kosher salt, 1 to 1 1/2 teaspoons (adjust to taste)

Freshly ground black pepper, 1 teaspoon

Fresh thyme leaves, 1 teaspoon chopped or 1/2 teaspoon dried

Fresh sage, 1 teaspoon chopped or 1/2 teaspoon dried

White wine or dry sherry, 1/4 cup (optional but nice for depth)

Shallot or small yellow onion, 1 small, finely chopped (optional)

Garlic, 1 clove, minced (optional)

How to Make this

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1. After roasting your turkey, pour the pan drippings through a fine mesh strainer into a bowl, pressing down on solids to get all the juices; you should have about 1 to 1 1/2 cups, fat included. Let it sit a minute so the fat rises to the top.

2. Spoon off and save about 2 to 3 tablespoons of the fat for flavor, or use 2 tablespoons unsalted butter instead if you prefer less greasy gravy. Reserve any remaining fat separately for other uses or discard.

3. In a medium saucepan over medium heat, melt the butter (or the reserved fat). If using shallot or onion and garlic, add them now and cook until softened and fragrant, about 2 to 3 minutes, but do not brown.

4. Sprinkle in the all purpose flour (start with 1/3 cup; use up to 1/2 cup for a thicker gravy) and stir constantly to form a smooth roux. Cook the roux 2 to 3 minutes until it smells slightly nutty and is a light golden color, stirring so it doesn’t burn.

5. If using white wine or dry sherry, pour the 1/4 cup in now to deglaze, scraping up any browned bits from the pan, and let it reduce a minute so the alcohol cooks off.

6. Slowly whisk in the strained pan juices and 3 cups low sodium turkey or chicken stock a little at a time so the roux emulsifies and no lumps form. Bring to a gentle simmer.

7. Add the chopped fresh thyme and sage (or the dried amounts), the minced garlic if you didn’t add earlier, kosher salt (start with 1 teaspoon), and freshly ground black pepper. Simmer, whisking occasionally, for 6 to 10 minutes until the gravy thickens and flavors meld.

8. Taste and adjust seasoning, adding up to 1 1/2 teaspoons salt total if needed, more pepper, or a splash more stock if it’s too thick. If the gravy is too thin, simmer a bit longer or whisk in a little extra flour slurry (1 teaspoon flour mixed with 1 tablespoon cold water).

9. For shine and silkiness, whisk in a tablespoon of cold unsalted butter off the heat just before serving. Keep gravy warm over very low heat or in a thermos, stirring occasionally so it stays smooth.

Equipment Needed

1. Roasting pan with rack (for catching those pan drippings)
2. Fine mesh strainer (you’ll press the solids to get every drop)
3. Medium saucepan (where the roux and gravy come together)
4. Whisk (for smooth, lump free gravy)
5. Wooden spoon or heatproof spatula (for scraping and stirring)
6. Liquid and dry measuring cups and spoons (measure the stock, flour, wine, herbs)
7. Heatproof bowl (to catch strained drippings so the fat can rise)
8. Ladle (for serving and transferring the gravy without spilling)

FAQ

Q: Can I make this gravy without pan drippings? A: Yes. Use 1 1/2 to 2 cups good chicken or turkey stock and a tablespoon of butter for richness. Add a little poultry seasoning or concentrated stock paste to mimic drippings.

Q: My gravy is lumpy, what do I do? A: Whisk vigorously while heating, then strain through a fine mesh sieve. An immersion blender blitz for 5 to 10 seconds will also smooth it out.

Q: How do I fix gravy that is too thin? A: Simmer it gently to reduce and thicken, or make a slurry with equal parts flour and cold water and whisk in a little at a time until it reaches the thickness you want.

Q: How to make the gravy ahead of time? A: Cool it, store airtight in the fridge up to 3 days, then reheat slowly while whisking. Add a splash of stock or water when reheating because it will thicken as it cools.

Q: Can I freeze turkey gravy? A: Yes. Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat slowly, whisking to bring it back together.

Q: Should I use wine or sherry? A: Optional but adds depth. Use a dry white wine or dry sherry and simmer a minute to cook off the alcohol. If you skip it, add a tiny pinch of sugar or splash of vinegar to balance flavors.

Q: How much salt do I actually need? A: It varies with your drippings and stock. Start with less, taste after it simmers, then add more until it tastes right. You can always add more but you cannot take it out.

How To Make Perfect Turkey Gravy From Scratch Recipe Substitutions and Variations

Turkey or chicken stock: Use low-sodium vegetable stock or water plus 1 bouillon cube or paste if you need a vegetarian swap, but taste for salt since bouillons can be salty.
All purpose flour: Substitute cornstarch for a gluten-free option, use 2 tablespoons cornstarch mixed with 2 tablespoons cold water per 1/3 cup flour, add slowly until thickened. Or try tapioca starch the same way for a glossy gravy.
Unsalted butter: Use equal amount of olive oil or a neutral oil like avocado, or use browned butter flavor with a tablespoon of ghee if you want more richness, just watch salt levels.
White wine or dry sherry: Swap in 1/4 cup apple cider vinegar diluted with 1/4 cup water, or use extra stock plus a splash of lemon juice for brightness if you prefer no alcohol.

Pro Tips

1. Save and taste the fat you skim off. Use 2 to 3 tablespoons for the gravy, but if it tastes too porky or strong, swap half with butter so it still has richness without an off flavor.

2. Don’t rush the roux. Cook the flour just until it smells a little nutty and is pale gold, stirring constantly so it never burns. If you get a few tiny lumps, don’t panic, whisk vigorously with hot liquid and most will smooth out.

3. Deglaze with the wine or sherry and scrape up those browned bits. That’s where a lot of the flavor lives. If you don’t have booze, a splash of extra stock plus a teaspoon of balsamic or a squeeze of lemon brightens the gravy the same way.

4. Finish off cold and slow. Take the pan off the heat and whisk in a tablespoon of cold butter for shine and silkiness, and keep the gravy warm over very low heat while serving. If it gets too thick later, whisk in a little hot stock or warm water rather than boiling it, which can make it gluey.

How To Make Perfect Turkey Gravy From Scratch Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I make Gravy From Scratch that’ll have guests scraping plates clean and begging for the last drop.

Servings

servings

Calories

kcal

Equipment: 1. Roasting pan with rack (for catching those pan drippings)
2. Fine mesh strainer (you’ll press the solids to get every drop)
3. Medium saucepan (where the roux and gravy come together)
4. Whisk (for smooth, lump free gravy)
5. Wooden spoon or heatproof spatula (for scraping and stirring)
6. Liquid and dry measuring cups and spoons (measure the stock, flour, wine, herbs)
7. Heatproof bowl (to catch strained drippings so the fat can rise)
8. Ladle (for serving and transferring the gravy without spilling)

Ingredients

Turkey pan drippings and juices, strained, about 1 to 1 1/2 cups (fat included)
Low sodium turkey or chicken stock, 3 cups
All purpose flour, 1/3 cup (for a smoother gravy use up to 1/2 cup if you like it thicker)
Unsalted butter, 2 tablespoons
Kosher salt, 1 to 1 1/2 teaspoons (adjust to taste)
Freshly ground black pepper, 1 teaspoon
Fresh thyme leaves, 1 teaspoon chopped or 1/2 teaspoon dried
Fresh sage, 1 teaspoon chopped or 1/2 teaspoon dried
White wine or dry sherry, 1/4 cup (optional but nice for depth)
Shallot or small yellow onion, 1 small, finely chopped (optional)
Garlic, 1 clove, minced (optional)

Directions

After roasting your turkey, pour the pan drippings through a fine mesh strainer into a bowl, pressing down on solids to get all the juices; you should have about 1 to 1 1/2 cups, fat included. Let it sit a minute so the fat rises to the top.
Spoon off and save about 2 to 3 tablespoons of the fat for flavor, or use 2 tablespoons unsalted butter instead if you prefer less greasy gravy. Reserve any remaining fat separately for other uses or discard.
In a medium saucepan over medium heat, melt the butter (or the reserved fat). If using shallot or onion and garlic, add them now and cook until softened and fragrant, about 2 to 3 minutes, but do not brown.
Sprinkle in the all purpose flour (start with 1/3 cup; use up to 1/2 cup for a thicker gravy) and stir constantly to form a smooth roux. Cook the roux 2 to 3 minutes until it smells slightly nutty and is a light golden color, stirring so it doesn't burn.
If using white wine or dry sherry, pour the 1/4 cup in now to deglaze, scraping up any browned bits from the pan, and let it reduce a minute so the alcohol cooks off.
Slowly whisk in the strained pan juices and 3 cups low sodium turkey or chicken stock a little at a time so the roux emulsifies and no lumps form. Bring to a gentle simmer.
Add the chopped fresh thyme and sage (or the dried amounts), the minced garlic if you didn't add earlier, kosher salt (start with 1 teaspoon), and freshly ground black pepper. Simmer, whisking occasionally, for 6 to 10 minutes until the gravy thickens and flavors meld.
Taste and adjust seasoning, adding up to 1 1/2 teaspoons salt total if needed, more pepper, or a splash more stock if it's too thick. If the gravy is too thin, simmer a bit longer or whisk in a little extra flour slurry (1 teaspoon flour mixed with 1 tablespoon cold water).
For shine and silkiness, whisk in a tablespoon of cold unsalted butter off the heat just before serving. Keep gravy warm over very low heat or in a thermos, stirring occasionally so it stays smooth.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.