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If you want silky, rich homemade Turkey Gravy that tastes like it came straight from your grandma’s table, this is it. This easy gravy starts with flavorful turkey drippings, comes together in just a few minutes, and is perfect for Thanksgiving, Christmas, or any Sunday dinner that needs a cozy finishing touch. It is delicious served over mashed potatoes, turkey, and stuffing. This is our Mom’s tried-and-true recipe and we’re excited to share her secrets with you!
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“This gravy is just like my mother used to make. Unfortunately, she passed away before I was old enough to learn to make it. Thank you so much for bringing back treasured memories with a recipe I will pass on to my own kids.” – Loreata
“The best gravy I’ve ever had!” – Kathryn
“This simple but well loved recipe is the one I use all the time. I’ve given it to my 2 daughters and my daughter-in-law! Gravy either is memorable or not… this recipe has become OUR family tradition.” – Robbin
Our Mom’s Famous Gravy
I grew up with this Turkey Gravy on repeat. My mom was famous for her traditional Sunday dinners, alternating roast beef and turkey every week. It honestly felt like Thanksgiving every other Sunday. The one thing everyone always remembered and always asked for was her gravy.
For years she made it completely by feel. No measurements, just taste and experience. Eventually she let us hover over her shoulder and shared a step by step method so we could recreate that same savory, creamy homemade Turkey Gravy on our own. It is the gravy I make for my family now, and it just tastes like home.
This Turkey Gravy goes with pretty much everything on a holiday table. I love it poured over:
- Roasted Turkey or Turkey Breast
- Homemade Mashed Potatoes
- Cranberry Sausage Stuffing or Bacon Stuffing
- Leftover Thanksgiving Casserole or Thanksgiving Sandwich
🩷 Erica
Ingredients You’ll Need
- Turkey Drippings: The secret to flavorful gravy! Use the drippings from your Roasted Turkey or Turkey Breast. If you’re short on drippings, add turkey stock, chicken stock, or broth.
- Gravy Packet (optional): Often included with frozen turkeys. If yours didn’t come with one, a tablespoon of dry turkey or chicken gravy mix works as a substitute.
- Chicken Bouillon: Adds depth and richness to the gravy. We love Wyler’s chicken bouillon granules, but you can use cubes or your favorite brand.
- Freshly Ground Pepper: For a hint of spice and flavor.
- Milk: Whole milk creates a creamy texture. For thicker gravy, mix in some half and half or heavy cream.
- Cornstarch or Flour: mixed with cold water for thickening.
- Salt: To taste. Use sparingly after all flavors have blended.
Ingredient Additions and Substitutions
- Gluten free Turkey Gravy: Skip the gravy packet and use cornstarch as your only thickener. Double check that your bouillon is gluten free. The method is exactly the same and you will still get a smooth, creamy gravy.
- No gravy packet available: No problem. Just leave it out and rely on the turkey drippings, bouillon, and milk. The gravy will still be full of flavor, you will just end up with about 3 cups instead of 4.
- Using flour instead of cornstarch: You can thicken this gravy with an equal amount of all purpose flour. Whisk it in cold water to make a smooth slurry before adding.
- Extra rich gravy: Swap part of the milk for half and half or a splash of heavy cream for an ultra luxurious texture.
- Boosting flavor: Stir in a splash of white wine, a pinch of poultry seasoning, or a few finely chopped fresh herbs like thyme or sage right at the end.
How to Make Turkey Gravy
- Prepare the Turkey Drippings. After roasting your turkey, transfer it to a cutting board. Keep the drippings in the roasting pan. Place the pan on medium heat and add water or broth if the drippings are less than a cup. Whisk to loosen any caramelized bits – these are packed with flavor!
- Strain the Drippings. Pour the liquid into a tempered glass measuring cup. Skim off the fat and strain out any turkey bits. Transfer the strained dripping to a saucepan.
- Add Seasonings. Add the gravy packet (optional) to the drippings. Bring the liquid to a gentle boil, then reduce to a simmer. Whisk in the chicken bouillon and pepper. Slowly add the milk, stirring constantly for a creamy consistency.
- Thicken the Gravy. Combine cornstarch and water to make a slurry. Gradually whisk it into the simmering gravy until you reach your desired thickness. Remember, the gravy will thicken further as it cools.
- Taste and Adjust. Taste the gravy and adjust seasonings as needed. Add salt sparingly, the bouillon and gravy packet are salty.
- Serve the Gravy. Keep the gravy warm until serving. Transfer it to a gravy boat or bowl with a ladle for easy serving.
Recipe Tips
- Make it slightly thinner than you think because it thickens as it cools on the table.
- Whisk constantly when adding the slurry so the cornstarch blends in smoothly and you avoid lumps.
- Do not boil hard after thickening or the texture can turn a bit gummy. A gentle simmer is perfect.
- Taste before adding salt since drippings, bouillon, and gravy packets all contain salt already.
- Use a fat separator if you prefer a very lean gravy. It quickly removes fat from the drippings.
- Warm your gravy boat with hot water, then dry it before filling. This helps keep the gravy hot longer.
- Double the recipe if you have a big crowd or want plenty of leftovers for sandwiches and casseroles.
- Avoid placing an aluminum roasting pan directly on the stovetop. Instead, transfer to a large sauce pan.
Frequently Asked Questions
Yes. For gluten free Turkey Gravy, simply leave out the gravy packet and use cornstarch instead of flour as your thickener. Be sure your bouillon and any seasoning blends are certified gluten free.
You can boost the flavor with chicken bouillon, a tablespoon or two of dry turkey gravy mix, fresh herbs like rosemary, thyme or sage. Always taste as you go and add salt last.
If your gravy ends up lumpy, do not panic. Pour it through a fine mesh strainer into a clean pot and whisk well. Most lumps will be left behind, and you will be left with a smooth gravy.
Yes, but it won’t be quite as flavorful. Use butter and turkey or chicken broth in place of drippings. Melt butter in a saucepan, whisk in a bit of flour or cornstarch, then slowly add broth and seasonings until you reach your desired flavor and consistency. The drippings do add amazing flavor, but this is a good backup.
Make Ahead and Storage
Freezer storage: Cool completely, then freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat slowly. Add more liquid as needed to smooth it back out.
Make ahead: Make the gravy up to 2 days before serving. Let it cool, then refrigerate in an airtight container. Reheat gently over low heat, whisking in a splash of milk or broth to bring it back to a pourable consistency.
Refrigerator storage: Store leftovers in the fridge for up to 3 days. Reheat on the stovetop or in the microwave, stirring every 20 to 30 seconds until hot.
More Delicious Gravy Recipes
No matter what you’re serving, there’s a scrumptious, savory gravy to go with it. For a step-by-step guide for making gravies and sauces, see our post on How to Make a Roux.
This Turkey Gravy is more than just a sauce – it’s a family tradition. We hope it brings the same warmth and love to your holiday table as it does to ours. Don’t forget to check out our complete Thanksgiving Dinner Guide for more delicious recipes and tips! If you make this gravy I’d love to hear how it went. Rate the recipe and drop your variations in the comments so others can try them too! 💛
Turkey Gravy Recipe
Video
Ingredients
- ½ to 1 cup turkey drippings from cooked turkey
- 1 gravy packet, (included with the frozen turkey or turkey breast)*
- 1 tablespoon Wyler’s chicken bouillon granules
- pepper, to taste
- 2 cups milk
- 1/4 cup cornstarch
- 1/2 cup water
- salt, to taste
Instructions
- 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 boil over medium-high heat, then 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.
Notes
- Gravy will thicken as it cools, so leave it a little thinner than your final desired consistency.
- For gluten free Turkey Gravy, omit the gravy packet and use cornstarch only; check that your bouillon is gluten free.
- Using the gravy packet makes about 4 cups; without the packet you will have about 3 cups.
- Taste before adding salt, since drippings, bouillon, and the gravy packet are already salty.
- Store leftovers in the fridge for up to 3 days or freeze for up to 3 months; thin with milk or broth when reheating if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Yummy, yummy finally a recipe worth trying. I love gravy so I am going to make this for thanksgiving.
In 66 years I have never seen a gravy packet with my turkey! However, they have always came with giblets stuffed in the cavity. I’m curious to know what brand of turkey comes with a gravy packet.
It is usually turkey breasts that come with the gravy packet.
I just bought my turkey, it has no gravy packet. What do I do?
You can use a few tablespoons of regular chicken or turkey gravy powder!
I haven’t tried this yet. I usually use bottled gravy because I’m afraid of messing up scratch gravy. This recipe sounds really easy. I am going to make it for Thanksgiving and I am confident I can do it.
We believe in you!!
Let me tell ya, My Mother made the best homemade Thanksgiving Gravy EVER!!!!!!!!!!! I make it still till this day. As I read your recipe and seen the pictures of it I feel I need to add the few things that you used like the Gravy Packet…….. although I haven’t ever gotten a gravy packet ever in my frozen turkeys. But it looks delicious. The one thing that I will remain doing though as my Momma did is to add a couple drops of “Yellow Food Coloring” to the mixture. It gives it a beautiful glow to the gravy. Thanks for the Great Tips. Can’t wait to add these items to my gravy this year.
Exactly the recipe we have always made! This is the tastiest gravy, and the recipe makes plenty for leftovers❤️
This sounds like Perfect Homemade Gravy & is very similar to my own recipe.
This gravy is just like my mother used to make. Unfortunately, she passed away before I was old enough to learn to make it. Thank you so much for bringing back treasured memories with a recipe I will pass on to my own kids.
I’m sorry to hear you lost your mother so young. I’m touched that this recipe brought back special memories for you. Thank you for sharing.
Wow, this recipe is so close to how I make my turkey gravy.
Oh my goodness!!!! I am going to save this recipe! We literally always end up throwing out the homemade gravy and using the gravy powder from Walmart, because we can never get it right and it tastes nasty!
Oh no! I can’t wait for you to try this recipe. You are going to love it!
The best gravy I’ve ever had!
You have to have good gravy for your Thanksgiving Dinner, so I am going to try this for my Thanksgiving this year.
I always have trouble with making gravy from drippings. I end up using jarred gravy 🫤. This recipe is easy, with good tips. I will be making this for thanksgiving and have faith it will be delicious!!
Looks Good 5 Stars
Good gravy can always be used, not just during the holidays and this recipe is easy and delicious.
Gravy is a must have for us and this one is tasty!
Great Gravy
I have never personally made homemade turkey gravy this recipe seems simple and delicious I will have to try it this year
No more dry packet gravy!
Delicious and easy to follow along.
Well done! The directions are easy to follow, and the pictures are amazing. I’ve never added milk to turkey gravy. I’ll be trying this recipe for Thanksgiving. Thank you!