Mom’s Famous Turkey Gravy is made with rich, glorious turkey pan drippings and is the star of Thanksgiving dinner. Perfectly creamy and flavorful every time!
Our mother is the best cook we know. Everything she makes is perfection. But the thing she is most famous for her is her turkey gravy. Anyone who has shared her table over the years asks for this turkey gravy recipe.Until now, we’ve never even written it down; it was just made to taste. But we finally got our mom to tell us step by step how she creates this savory, creamy gravy. It’s delicious over just about anything!
Thanksgiving Dinner All Year Round
If you know our mom, you know she makes a traditional Sunday dinner. Every. Single. Sunday. When we were growing up, she would alternate weeks between roast and turkey. We would come home from church and know we had a famous feast to look forward to: turkey, potatoes and gravy, rolls, corn… seriously, it was like Thanksgiving every other week. We were beyond spoiled. And the show stopper was always this Turkey Gravy.
Using Turkey Drippings for Gravy
The most important ingredient in this creamy gravy is the turkey drippings. Some people throw out all but about half a cup. Please save those savory juices! We use every single bit of drippings we can get. It makes a ton of gravy, but it is so rich and flavorful, you can use it for so many things! Try it in these delicious recipes:
- Turkey Pot Pie
- Thanksgiving Leftover Casserole
- Drizzled over The Perfect Mashed Potatoes
- Our Best Dinner Rolls are so good to dunk in the turkey gravy
- Pilgrim Sandwiches
It All Starts with the Bird
Of course to get those flavorful drippings you have to make the turkey! Luckily, we have a fool-proof, step-by-step guide for Making the Perfect Turkey. Our Thanksgiving turkey recipe is full of parsley, sage, rosemary, thyme, onion, and celery. As a result, your gravy will have all those delicious flavors and herbs mixed in as well.
Can Gravy Be Frozen?
If you run out of potatoes before you run out of gravy (that’s happened to us many times) this turkey gravy freezes beautifully in a freezer safe container for up to three months!
How Long Will it Keep in the Refrigerator?
If kept in the fridge, turkey gravy should be used up in a day or two. If you don’t think you’ll use it all up in that amount of time, the freezer is your best option.
How to Reheat Turkey Gravy
Spoon the cold gravy into a skillet and warm over low heat and the turkey gravy will resume its creamy consistency within a few minutes.
Is This Gravy Gluten Free?
This recipe is gluten-free IF you leave out the gravy packet that comes with the turkey. The rest of the ingredients are completely GF and it will still taste delicious.
Our Thanksgiving Recipes are some of our mom’s most special recipes that hold so many beautiful memories. We are happy to share them with you:
- Perfect Mashed Potatoes
- Cranberry Sausage Stuffing
- Slow Cooker Creamed Corn
- Green Bean Casserole with Bacon and Onion Straws
- Orange Cranberry Sauce
- Homemade Crescent Rolls
- Harvest Pear Salad with Cranberry Vinaigrette Dressing
- Pies – So many delicious pies to choose from! You can stick with the Traditional Pumpkin Pie or Dutch Apple Pie or try something new, like our Island Pecan Pie or German Chocolate Pie.
More Delicious Gravy Recipes
No matter what you’re serving, there’s a scrumptious, savory gravy to go with it. Try a few of these favorites:
Mom’s Famous Turkey Gravy
- After roasting a turkey or turkey breast in the oven, remove the turkey and leave the drippings in the roasting pan. Place the pan on the largest stove top burner on medium heat. If there is less than one cup of liquid in the pan, add enough water to make about one cup. Whisk up any little browned bits that may have cooked to the roasting pan. This adds delicious flavor to the gravy. The heat from the stove helps loosen the browned bits on the sides of the pan.
- If you’ve used an aluminum pan to cook the turkey, don’t place it on the stove after removing the turkey. Add water to the drippings to make one cup. Use a whisk or spoon to loosen the browned bits from the bottom of the pan.
- Pour the liquid from the pan into a 2 cup or larger tempered glass measuring cup or glass bowl. The fat from the drippings will rise to the surface. Skim off the fat with a spoon.
- Pour the remaining liquid through a wire strainer into a medium-sized saucepan. This will remove any turkey bits or fat and make a smooth, creamy gravy.
- If a gravy packet was included with the turkey, add it to the saucepan. If you want a gluten free gravy, don’t add the packet.
- Bring the liquid to a simmer.
- Stir in the bouillon granules and pepper.
- Gradually whisk in the milk and bring back to a simmer.
- At this point, taste the gravy. Add more bouillon and pepper if needed for flavor. Do not add salt at this time.
- In a separate, small bowl, combine cornstarch and water. Stir until there are no lumps. It should be nice and smooth.
- Whisking the gravy constantly, slowly add cornstarch mixture a little at a time until the gravy is thickened to the consistency you desire. Make the gravy slightly thinner than what you prefer because it will thicken a little as it cools.
- Taste the gravy again. If needed, add a little salt for flavor.
- Pour into a gravy boat and serve.