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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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Great gravy will make it over and over
Gravy is always the toughest part for me so this is perfect to get my own 5 stars on Thanksgiving.
Awesome Recipe
New recipe for me. My gravy has always been ok, but never great and I think this one will be my new new.
All this needs is a straw
Best bloody gravy ever. Love it.
I also love the gluten free option on making this gravy! Thank you so much!
I never could get the gravy to be right even with the turkey’s instructions! You have made it beyond what I wanted! Can’t wait to have my hubby have this on Thanksgiving! Thank you so much!
I did put 5 stars on this but for some reason it didn’t show up! That’s my luck! Lol
I love this recipe! I can cook and bake all kinds of things but when it comes to gravy, I’m just not interested in trying it. After it came out alittle lumpy I got discouraged. This step by step recipe has renewed my faith that it will come out delicious!
Finally a recipe for bigger volumes with lots of flavor and adjustable to thickness desires!
Yummy! I have necer added milk but loved the taste and creaminess of this recipe. Family favorite!
My family absolutely loved this gravy!!! I made it with the step-by-step pictures & directions so it was super simple!!!
Lets face it, smooth gravy is the hardest part of Thanksgiving! The super fine gravy flour works wonders or if all else fails strain it ! Only you will know.
Love this recipe!!! ❤️❤️❤️❤️ I’ll follow every detail this thanksgiving ✌️✌️
My gravy always comes out lumpy, will give this a try!
Happy Thanksgiving!
I love the gravy recipe. It is going back to basics for me. I love making food from starch.
I enjoy sharing all the comfort foods of the Thanksgiving holiday with family and close friends.
This gravy recipe reminds me of treasured stored memories… of sitting around the dinning room table with my beloved mother. My mother took pride in the food she would cook and serve our family. I lost my mother, my dearest friend over 9 years ago.
The recipe takes me back on how she made her gravy. The best part! My family would fight for the very last bit of it, scrapping the sides of the gravy bowl.
Thank you for having this contest and thank you for sharing your delicious recipes.
Many Blessing to all of you and your families. May your belly’s always be full!
Kindest Regards,
Gina Oeser
Delicious gravy
This gravy perfectly complements our Thanksgiving meal. And as a novice cook, the tips are super helpful.
This gravy perfectly complements our Thanksgiving meal. And as a novice cook, the tips are super helpful.