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This Turkey Gravy is made with rich, glorious turkey pan drippings and is the star of Thanksgiving dinner. It is our Mom’s tried and true recipe and what keeps the family coming home for Sunday dinner. Perfectly creamy and flavorful every time!
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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. Seriously, it was like Thanksgiving every other week. We were beyond spoiled. Our mother is the best cook we know. Everything she makes is perfection. But the thing she is most famous for 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, Mom was generous enough to share her step-by-step method for creating this savory, divine gravy. It’s delicious over all the classic dishes: mashed potatoes, turkey, vegetables, stuffing, roasted carrots, just about anything. Welcome to the best turkey gravy recipe EVER. We know you’ll love it as much as we do.
Ingredients for Turkey Gravy
There is no real “secret” ingredient in this easy turkey gravy recipe, just ingredients that probably everyone has around the house! So here’s what you need to make the most show-stopping gravy ever:
- Turkey drippings – From a roast turkey. Use a liquid measuring cup to get all that rich, delicious broth that comes from the turkey for the best flavor. If you don’t have enough drippings, use turkey stock, chicken broth or chicken stock to supplement.
- Gravy packet – Usually a packet of dry gravy mix is included with the frozen turkey or turkey breast. If your turkey doesn’t have one, a tablespoon or two of chicken or turkey gravy powder works great too.
- Chicken bouillon – We love Wyler’s chicken bouillon granules, but you can use cubed bouillon or your preferred chicken bouillon.
- Pepper – Freshly ground pepper tastes best.
- Milk – You’ll need two cups of whole milk or you can use a mixture of milk and heavy cream for a thicker gravy.
- Cornstarch – This is used to thicken the gravy. You can use all purpose flour too.
- Water – To combine with the cornstarch to make a slurry which will thicken the gravy.
- Salt – To taste.
How to Get Turkey Drippings for Turkey Gravy
This recipe incorporates the rich drippings from roasting a turkey or turkey breast. After roasting in the oven, transfer the turkey to a carving board, leaving the flavorful drippings in the roasting pan. Position the roasting pan over the largest stovetop burner, set to medium heat.
If the liquid in the pan measures less than one cup, simply add sufficient water to reach that quantity. Vigorously whisk to incorporate any caramelized remnants that may have adhered to the pan. This enhances the flavor of the gravy. The stovetop’s heat assists in loosening these flavorful bits from the pan’s sides.
If you’ve used an aluminum pan for roasting, do not place it directly on the stovetop. Instead, add water to the drippings to reach one cup and use a whisk or spoon to release the browned bits from the pan’s bottom.
We have a fool-proof, step-by-step guide for Making the Perfect Turkey. Our Thanksgiving turkey recipe is full of fresh herbs: parsley, sage, rosemary, thyme, onion, and celery. As a result, your gravy will have all those delicious flavors and herbs mixed in as well.
Frequently Asked Questions
The #1 secret to good gravy is starting with well seasoned drippings from the turkey. In addition to good drippings, removing fat and straining out any unwanted bits and pieces from the cooked turkey is important for getting the right texture and consistency.
As mentioned above, three things really make a fantastic turkey gravy. First, the turkey drippings from a well-seasoned turkey or turkey breast. When that needs a boost, chicken bouillon granules (we love the Wyler’s brand) is a seasoning that gives richness and flavor to turkey gravy. Last, but not least, adding fresh herbs to the gravy can transform gravy! Parsley, sage, rosemary, and thyme all add incredible flavor.
If kept in the fridge in an airtight container, turkey gravy will be last a couple of days. 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. It can also be reheated in the microwave.
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!
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.
If starting from scratch and without any drippings, butter does add flavor to gravy. However, in this recipe, the drippings provide adequate fat and flavor.
Read More: 35 + Traditional Thanksgiving Dinner Ideas
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.
How to Make Turkey Gravy
Turkey Gravy
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
*For Gluten Free Turkey Gravy
- Don’t use the turkey gravy packet that comes with the turkey or turkey breast.
- This recipe makes approximately 4 cups of gravy when using a gravy packet. If a gravy packet from the turkey is not used, this recipe makes approximately 3 cups.
easy to follow directions for smooth gravy
Always looking for a good turkey gravy recipe. This looks delish and I think I can pull this of.
Thanks for this I need it.
This recipe sounds really easy. I am usually challenged when it comes to making gravy from drippings.
This recipe is really good! I love the ease and it tastes delicious!
Very close to how my mom made her gravy. The best flavor really is from great pan drippings!
100% Agree. Thank you, Kathy!
We have been using this recipe ever since it was published a few years ago. Our mothers had never used milk to make turkey gravy, so we were very interested and decided to try it. Oh my! We fell in love with it. It has such a great flavor and super mouth feel. Just too, too good.
I’m so glad you enjoyed the recipe. Thank you, Adeline!
I made this as I was baking two Turkey legs for the hubby and me. Was so darn good! I have leftover frozen Turkey that I plan to add to another batch of this gravy and serve it ala king style!! So yummy and savory!!
I had never heard of adding milk to turkey gravy, but it was very good.
We love it! I’m glad you enjoyed it too. 🙂
i have made this recipe for years and it has always been a crowd pleaser. Good on mashed potatoes, over turkey, on biscuits.
I’ve never made turkey gravy. This looks like the perfect recipe. Will try it.
I like to follow this recipe when I have ham and roast beef drippings. It is creamy and flavorful. I buy the dry gravy packet since one doesn’t usually come supplied with those two meats.
My people will be so happy to have a gravy that won’t taste like lumpy glue!
I can not make gravy!
I will be using this fantastic recipe!
I am determined to get perfect gravy!
You’ve got this! Happy Thanksgiving!
looks like delicious gravy will try with my Turkey.
I like this recipe because it sounds like my Aunts house on Thanksgiving. Everyone gathered around the gravy bowl, and there were no leftovers. Like her she never wrote it down either. After she passed we looked for her recipes and there were a few but all mostly by memory she would make to taste every year. Thanks for the memory..
Looks very good! I’ll give it a try this Thanksgiving. Yes, the secret is good turkey stock. I also use actual chicken broth from a cooked chicken for cooking homemade noodles. It’s WAY BETTER than the canned broth.
Agreed! Thank you for the 5-star rating!
Absolutely delicious! Making it for Thanksgiving this year.
have used this recipe before, super good!
Turkey gravy goes hand in hand with turkey & mashed potatoes!
Where r the giblets? Won’t that work also in this recipe?
This sounds SO good!