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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.
It’s wonderful to have a clear ingredients list and step by step process! My Mom or Grandma always made the gravy and while I learned all my cooking skills from them such as homemade pie crust include how to flute I never paid fully attention to the gravy. I guess since it’s one of the lasts steps of the meal I was likely taking other items to the table, getting beverages set up for our large extended family, etc. while they were taking care of the final touches as their wonderful gravy. Grandma always made it look so easy, no measuring just a little of this and that and tasting in between. Additionally, I didn’t think either of them were every going anywhere so why would I need to make gravy on Thanksgiving or any other day! That first Thanksgiving after we lost my Mom was rough but I swear she was right beside me as everything came off great and all the dishes were ready and hot at the same time. My husbands’ always my cheerleader but my Dad and Brother were impressed. Best of all I felt my Mom with me really for the first time since we lost her that June.
I have not made this one yet, but it sounds super yummy. Going to make it instead of buying gravy in the jar
Soooo yummy and simple! Trust me, you want the REAL stuff! PS… the recipe says your turkey comes with a gravy packet… mine did not. However, I was able to get one at my local grocery store for 69 cents, so don’t forget to grab one…. just in case.
OK, fist time making gravy. So just get a dry gravy packet and add the whole thing? My turkey didn’t come with one.
Looks yummy, will be trying this! Thank you.
This simple but well loved recipe is the one I use all the time. I’ve given it to my 2 daughters and my DIL! Gravy either is memorable or not… this recipe has become OUR family tradition.
I’m so happy you enjoy this recipe and that you’ve shared it! Happy Thanksgiving!
This sounds too good to be true! Can’t wait to try it!
This recipe is one I have never done before (with milk) I am going to try it this Thanksgiving for sure!
Old fashioned Turkey Gravy at its best! Milk makes the gravy more creamy.
Agreed! Happy Thanksgiving!
I have never made my gravy with milk, I will try this year. To add flavor to our gravy we mince the giblets and add to the pan just before serving. I am getting anxious for our delicious turkey dinner!!!!
This gravy was a gravey changer I have never known such an easy way to make good gravy
This sounds as good as my moms Gravy which should be a food group
Haha – agreed!
I am almost 80 y/o, having lived in South Texas off & on since I was born. I come from a large family (my mother had 6 brothers and five sisters). Everyone cooks. My sister, Donna, and our Aunt Esther, gathered recipes from the whole family and then published two cookbooks. There are 36 first cousins alone plus our children and their children and all the spouses. Last month our family hosted our 59th family reunion. Our grandfather also had eleven brothers and sisters. It’s always a pretty big deal and do much fun.We love to cook and we love to eat. My father used to say “There are people who eat to live and people who live to eat.” We all fall into the latter category.
I have to say I’ve never heard of, nor have I ever eaten turkey gravy made with milk. But I give it five stars because it sounds scrumptious! If any of you are old enough, you might remember a comedienne by the name of Phyllis Diller from the sixties who claimed that she counted gravy as a beverage around her kitchen table.
My mouth is watering!
I do remember Phyllis Diller and I agree with her! It sounds like you have a wonderful family. What are the names of the cookbooks your family published?
I am all about getting more for your buck. This turkey dripping gravy recipe is delicious especially by using the drippings from the turkey we were already making.
This is a no fail Turkey gravy. And to make it even better, here’s what I did. I replaced the cornstarch with Wondra, which does contain cornstarch but is really fine and made the gravy silky smooth. I have used this product for years. I also added in a dash of McCormick’s poultry seasoning and 1 tsp of white pepper to give it a little kick. It was soooo good!
No need for any other gravy recipes. THIS is the ONE!
My gravy never looked like this😁 This is the one thing I will be using this year! Thank you!
I thought it was a bit too salty, next time I’ll cut the bouillon in half.
Great
I’m old. No extra packets etc. Turkey drippings/flour/water (altho might try milk)…keep it simple.
At 79 years young, I’ve made many Thanksgiving dinners. It’s no secret that without a special gravy, the meal wouldn’t be the same. This recipe puts the pizazz into this important part of your dinner. It’s easy to follow and the end results make for a rich, creamy and tasty gravy for you and your guests to enjoy. I promise, you won’t be disappointed.
Thank you, Marilyn!