Turkey Gravy Recipe
by Sommer Collier — last updated on Oct 16, 2026 
A Thanksgiving feast isn’t complete without a generous pour of thick, creamy Turkey Gravy! My homemade recipe is completely foolproof and packed with rich, savory turkey flavor. It’s the kind of gravy you’ll want to spoon over everything on your holiday plate… And maybe go back for a little extra!
There is something about a Thanksgiving feast and all big holiday meals that makes me want to fill up my plate from edge to edge with the most scrumptious foods. From thick slices of roasted turkey to fluffy mashed potatoes and soft, buttery dinner rolls, I love to drizzle this homemade turkey gravy all over. I just think it brings together all of those delicious holiday foods that we all love! Now, I know that gravy can be one of those dishes that causes alarm because we all want to make it from scratch, but where does one start?! My turkey gravy recipe is so easy and simple, that it’s bound to become a major game-changer! I make it it with pan drippings from roast turkey that I thicken with a roux of flour, fresh herbs like rosemary and thyme, and some chopped onion. Once you’ve mastered the basic techniques to making this deliciously thick and creamy gravy, you can use it as footprint to making other holiday essentials like my beef gravy recipe.
Margot – ⭐⭐⭐⭐⭐ I love your website! This is a great recipe for making gravy, almost exactly what I have been doing since I started making Thanksgiving dinner (at age 19!), following the instructions my mother left for me. A lot of people say that butter and flour should be the base, but I totally agree with you that using the fat separated from the turkey drippings is so much better.
Table of Contents
Sommer’s Recipe Highlights
Better than Store-Bought – We want to make things from scratch again. We want personal quality-control over what goes in our food and our bodies. Gravy seems to be the final frontier of returning Thanksgiving dinner to the basics. And this gravy recipe, like my apple cider gravy recipe, is so easy and delicious that you’ll wonder why you ever bothered with that store-bought stuff anyway!
Perfect for the Holidays – This homemade turkey gravy is bursting with bold flavors, and it will totally transform your holiday meals. It’s thick enough to coat roasted turkey and a glob of mashed potatoes, but light enough that it won’t leave you feeling too heavy. In other words, you’ll still have room left in there for seconds and even dessert!
Great for Leftovers – When we think about turkey gravy, we usually associate it with Thanksgiving or Christmas. But it’s so yummy and easy to make, that you can reheat it the next day and drizzle it over your favorite sandwich, or pour it onto a protein-packed rice bowl.
Key Ingredients and Tips
- Turkey pan drippings – These are the key to making a wonderfully flavorful turkey gravy. Pan drippings are basically whatever cooked brown bits and juices are leftover in the pan after roasting a turkey. You can also use giblets, too, although that’s totally optional.
- Low-sodium turkey broth – To accentuate those savory turkey flavors and to help create your ideal consistency, turkey broth is a must. I like to use the low-sodium variety because it helps me control the amount of salt I’m cooking with.
- All-purpose flour – Flour helps to thicken up the gravy so to get that thick and creamy quality we have all come to love.
- Onions – For a little sweetness and some subtle texture, I add in finely diced or minced yellow onions. They make a huge difference.
- Fresh herbs – A combination of fresh sage, thyme and rosemary add a ton of herby flavors and wonderful aromas that remind you of the holidays.
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Gather the drippings – Once I’ve roasted the turkey, I gather up any brown bits (aka the drippings) along with any juices that are leftover in the pan.
Make the roux – Instead of adding butter or oil to the gravy, skim some fat off the turkey drippings and whisk it with flour to create the thickening base for your gravy in a large saucepan over medium heat to medium-high heat. Here, I add chopped onion and fresh herbs, as the roux cooks, to boost the flavor of the gravy.
Measure the drippings – To start, you will need 4 cups combined of pan drippings and broth (or stock.) Not all drippings contain the same fat-to-liquid ratio and intensity of flavor. Therefore, taste the drippings to decide how much to add. If your drippings are very salty, add less drippings and more broth. If they are very fatty, skim off some of the fat before adding. However, if your drippings taste amazing and have some fat, but are not all fat, use all the drippings. Then fill the measuring cup to the 4-cup mark with as little broth as possible.
Whisk! – To make silky smooth turkey gravy mixture, pour the liquid into the roux while whisking vigorously. Then let the gravy simmer until you reach your desired consistency.
Loosen The Gravy – Gravy thickens as it cooks, and even more as it cools. It’s a good idea to reserve a little extra broth to whisk into the gravy right before serving, so it is not too thick. When you are ready to serve your fabulous Thanksgiving meal, use a fine mesh sieve to strain out the onions, herbs, and any clumps, so the gravy is extra smooth.
Recipe Variations
- Cream – To thin out and intensify this homemade turkey gravy, add in a splash of heavy cream.
- Garlic – Add in a few cloves of fresh garlic to make this gravy bold and more savory.
- Mushrooms – A couple slices of cremini or button mushrooms are a wonderful twist on this gravy. They add a ton of earthy flavor and some subtle texture to this sauce.
- Smoked paprika – For an aromatic smoky twist on this gravy, add a pinch of smoked paprika into the roux.
Serving Suggestions
This gravy is an absolute must for Thanksgiving and your other holidays. I like to serve it over one of my favorite turkey recipes such as…
- A perfect roasted turkey made with my famous turkey brine recipe!
- Deep fried turkey recipe
- Smoked turkey breast
- Spatchcock turkey
But also serve with amazing holiday side like…
- Crock pot stuffing or with stuffing balls for dunking
- Best mashed potatoes
- Famous corn pudding
- Cornbread muffins
Storing
Place the leftovers in an airtight container and store in the refrigerator for up to 5 days. When ready to serve, reheat in the microwave, in 30-second increments, stirring in between, or reheat on the stovetop over low heat.
To freeze, portion the gravy into small airtight containers and freeze. That way, you can pull out only as much as you need later. You can keep frozen gravy for up to 6 months.
Frequently Asked Questions
You can absolutely make turkey gravy, using this recipe, without pan drippings. Substitute 4+ cups of turkey broth.
Honestly, no. Yet it will still taste good, and is a decent option when you are cooking a turkey breast and don’t have pan drippings.
Rice flour is the best substitute for wheat flour when making gravy. Substitute it in exact proportion and your gravy will be just as thick and silky. P.S. For a truly gluten-free recipe, also make sure the broth you buy does not contain ingredients with gluten.
Yes. If you do not rub butter on your turkey, the pan drippings will be dairy-free. Double-check your store-bought broth as well, just to be sure.
More Thanksgiving Recipes You’ve Got To Try!
Turkey Gravy Recipe
Ingredients
- 1-3 cups turkey pan drippings
- 1 1/2-3 1/2 cups low-sodium turkey broth or chicken broth
- 5 tablespoons all-purpose flour
- 1/4 cup chopped onions
- 3 tablespoons fresh chopped herbs (sage, thyme, rosemary)
- Salt and pepper
Instructions
- After roasting a turkey, there are drippings left in the bottom of the pan. Depending on the size of your turkey and exactly how you prepare it, your turkey could produce anywhere from 1 to 5+ cups drippings. If you brined your turkey, the drippings will be very salty. It’s important to taste the dripping before you start making gravy. If starting with “briny” drippings, use only 1 cup of dripping, or your gravy will be way too salty. Also make sure to use low sodium broth so you have better control over salt content.
- Skim off 1/4 cup turkey fat from the drippings and place it in a sauté pan. Set over medium heat and whisk in the flour to create a roux. Add the chopped onion and fresh herbs, and cook until the onions are soft and the roux is golden.
- Meanwhile measure out the pan drippings and broth to total 4 cups combined. This is not an exact science, as all drippings are different based on how to prepared your turkey. Be careful not to add too much of the drippings if they are very salty. Also, you want some turkey fat in the mix, but if your drippings are primarily fat, use less drippings and more broth.
- Pour the liquid into the roux, whisking to incorporate evenly. Once the mixture is smooth, simmer to allow it to thicken. The thickness of your gravy is entirely up to you. I like mine thick enough so coat a spoon. Once you reach your desired consistency, turn off the heat.
- Taste the gravy, then salt and pepper as needed. Gravy will thicken as it cools, so either set it on a warmer or set a lid over the pan, and keep a little extra broth to stir in at the end and loosen the gravy.
- When ready to serve, rewarm if needed. Whisk, 1/4-1/2 cup of additional broth into the gravy if needed. Then use a sieve to strain out the onions and herbs as you pour it into a gravy bowl. Serve immediately.
I love your website! This is a great recipe for making gravy, almost exactly what I have been doing since I started making Thanksgiving dinner (at age 19!), following the instructions my mother left for me. A lot of people say that butter and flour should be the base, but I totally agree with you that using the fat separated from the turkey drippings is so much better.
Thank you for sharing, and have a Happy Thanksgiving!
Thank you for such a delicious gravy recipe. I made this a few weeks ago to practice before Thanksgiving! It wasn’t as easy as I thought it would be but it turned out great. I think now that I’ve made it once it will be easier the second time. I used fresh herbs (rosemary, thyme and sage) out of my garden and they really gave it a lovely flavor. When I saw that question above about vegan gravy it made me question whether I’d read it correctly (I’ve never thought of gravy as a vegan recipe and it kind’ve sounded like a contradiction) but I can imagine the mushroom broth would make it delicious. I’m actually going to try making it that way just for a change (but not till after Thanksgiving). Thanks for such a tasty gravy recipe.
This is such an amazing gravy recipe!! I love it!
This graveyard looks delicious and so simple to make! Thanks for sharing!
Easy to make, velvety smooth and delicious! What a great recipe!
Looks awesome. Thanks so much!
So good