Go Back
–+ servings
Turkey Gravy in a serving boat next to a dish of mashed potatoes.
Print Recipe
4.97 from 156 votes

Turkey Gravy

This Turkey Gravy recipe is our Mom's famous recipe. It is made from rich, glorious turkey drippings and is the star of Thanksgiving dinner. Perfectly creamy and flavorful every time!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: Turkey Gravy
Servings: 8
Calories: 93kcal
Author: Erica Walker

Ingredients

  • 1/2 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.
    Top view of cooked Turkey in a roasting pan for How to Cook a Turkey.
  • 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.
    Mesh strainer full of pieces from turkey drippings in a pan for Turkey 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.
    Pan of boiling drippings for Turkey Gravy.
  • In a separate, small bowl, combine cornstarch and water. Stir until there are no lumps. It should be nice and smooth.
    Slurry on a spoon for thickening Turkey Gravy.
  • Whisking the gravy constantly, slowly add cornstarch mixture a little at a time until the gravy is thickened to the consistency you desire.
    Whisking a pan of drippings while pouring slurry to thicken the Turkey Gravy.
  • 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.
    Pan of Turkey Gravy with a ladle.
  • Pour into a gravy boat and serve.
    Turkey Gravy in a serving boat next to a dish of mashed potatoes.

Video

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.  

Nutrition

Serving: 0.5cup | Calories: 93kcal | Carbohydrates: 10g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 554mg | Potassium: 104mg | Fiber: 1g | Sugar: 4g | Vitamin A: 99IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 1mg