If you want to master a rich, comforting, and utterly delicious gravy, this Turkey Gravy Recipe is going to become your new kitchen go-to. I absolutely love how this gravy comes out silky smooth with just the right depth of flavor—plus, it’s easy enough to whip up on any weeknight but impressive enough for holiday meals. Stick with me here, and you’ll see how those turkey drippings transform into something magical.
Why You’ll Love This Recipe
- Full, deep flavor: Slow-cooked onions and turkey drippings create a rich, savory base you won’t find in canned gravy.
- Smooth, lump-free texture: Whisking the flour and drippings carefully means silky gravy every time.
- Flexible and forgiving: Whether you add brandy, sage, or keep it simple, this recipe adapts to your taste.
- Quick and easy: From start to finish, you’re looking at just about 20 minutes.
Ingredients You’ll Need
These ingredients work beautifully together to build flavor and create a luscious texture. If you don’t have enough turkey drippings, chicken or turkey stock does the trick—just make sure it’s flavorful to keep that signature taste.
- Turkey drippings: This is the star for authentic flavor—if you don’t have enough, add homemade or good-quality stock to reach 2 cups.
- Unsalted butter: Ensures you control the salt levels and enhances richness.
- Yellow onion: Finely chopped and slowly browned, it gives your gravy wonderful sweetness and depth.
- All-purpose flour: Helps thicken the gravy; use a gluten-free substitute if needed.
- Kosher salt: Season carefully to taste towards the end.
- Ground black pepper: Adds just the right gentle kick.
- Brandy (optional): I love adding a splash for complexity, but it’s totally fine to skip.
- Fresh sage (optional): Adds an earthy note that pairs beautifully with turkey flavors.
Variations
I’ve played around with this Turkey Gravy Recipe so much, and it’s fun to personalize depending on what’s in your pantry or what your family likes most. It’s forgiving and adapts easily!
- Herb variations: I sometimes swap sage for rosemary or thyme, which adds a fresh twist depending on your meal.
- Make it gluten-free: Just substitute the flour 1:1 with your favorite gluten-free flour blend—you won’t even notice the difference.
- Heat it up: Add a pinch of smoked paprika or cayenne if you want a little unexpected spice kick that wakes up the flavors.
How to Make Turkey Gravy Recipe
Step 1: Slowly Brown the Onions in Butter
This part is my favorite and well worth the patience. Heat your butter and add the finely chopped onion over medium-low heat, stirring occasionally. Let the onions soften and turn a light golden brown—this usually takes about 10 to 12 minutes. Don’t rush! This slow cooking builds the deep, caramelized flavor that makes the gravy sing.
Step 2: Add Flour, Salt, and Pepper
Sprinkle the flour evenly onto the browned onions, then stir in the salt and pepper. Keep stirring continuously for a full minute—the goal here is to cook out the raw flour taste and create a roux that will thicken the gravy perfectly. You’ll notice it starts to smell nutty, which is a great sign.
Step 3: Whisk in the Turkey Drippings
Slowly pour in your turkey drippings while whisking vigorously. This step is key to avoiding lumps and achieving a smooth texture. If you don’t have quite enough drippings, top off with stock here. Keep whisking until everything is combined and there are no dry bits left.
Step 4: Add Brandy and Sage (If Using), Then Simmer
Stir in the brandy and fresh sage now, then bring the gravy to a gentle simmer. Let it bubble softly for 4 to 5 minutes, stirring frequently, until it thickens to your preferred consistency. Give it a careful taste (it will be hot!) and add more salt or pepper if needed. If your gravy feels too thick, just add a splash more stock or drippings.
Pro Tips for Making Turkey Gravy Recipe
- Don’t Rush the Onions: The slow caramelization is what sets this gravy apart, so give it time to get golden and sweet.
- Whisk Consistently: When adding flour and liquids, whisk nonstop to avoid clumps and keep the gravy silky smooth.
- Reserve Extra Stock: Keep some warm stock nearby to adjust thickness quickly if your gravy gets too thick.
- Taste as You Go: Don’t wait until the end to season; make small adjustments so you get the perfect balance every time.
How to Serve Turkey Gravy Recipe
Garnishes
I personally love finishing the gravy with a few fresh sage leaves or a sprinkle of chopped parsley—it brightens up the deep flavors and makes every bite look inviting. A little cracked black pepper on top never hurts either!
Side Dishes
This gravy really complements classic Thanksgiving sides like mashed potatoes, roasted vegetables, or stuffing. My family goes crazy for it drizzled over hot white rice and even roasted turkey sandwiches the next day. Honestly, if you’re serving turkey, this gravy turns everything into a celebration.
Creative Ways to Present
For special occasions, I like serving the gravy in a small gravy boat with a sprig of fresh herbs tucked on the side—it looks elegant and easy to pass around. You can also drizzle it in thin streams artistically over mashed potatoes or a plated turkey slice for a beautiful finish.
Make Ahead and Storage
Storing Leftovers
Once cooled, I pour leftover turkey gravy into an airtight container and keep it in the fridge for up to 3-4 days. It thickens as it chills, but it’s easy to revive by gently warming and whisking in a bit of stock or water.
Freezing
Freezing this gravy works great if you want to save it beyond a few days. I freeze it in smaller portions for easy thawing, then reheat gently on the stove, whisking and adding extra liquid as needed to get back that perfect consistency.
Reheating
Reheat your leftovers slowly over low heat, stirring often. If it’s too thick, a splash of warm stock or water brings it back to velvety smooth without losing flavor. Avoid microwaving directly as it can cause uneven heating or lumps.
FAQs
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What if I don’t have turkey drippings?
No worries! You can use chicken or turkey stock to substitute. Just make sure the stock is well-flavored. For added richness, toss in a bit of butter or roast some onions as the recipe suggests for depth.
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How do I avoid lumps in my turkey gravy?
Whisk continuously when adding flour and especially when pouring in the drippings or stock. The roux made by cooking flour and butter first is essential for a smooth texture, so don’t skip that step or rush it.
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Can I make this gravy ahead of time?
Absolutely! This gravy reheats beautifully. Just store it in the fridge and gently warm it up with a little extra stock to loosen if needed. It’s perfect for prepping during a busy holiday.
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Is brandy necessary in the recipe?
Brandy adds a nice layer of flavor, but it’s optional. I use it when I have some on hand for that touch of sophistication, but leaving it out doesn’t compromise the deliciousness.
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Can I make this gluten-free?
Yes! Swap the all-purpose flour with a 1:1 gluten-free baking flour blend to thicken your gravy without losing texture or taste.
Final Thoughts
This Turkey Gravy Recipe is one I keep returning to because it’s dependable, delightfully flavorful, and straightforward. It adds that extra touch of love to a meal—whether you’re enjoying a casual dinner or a big holiday spread. Give it a try like I’m telling a friend, and I promise it’ll become a staple you can’t live without. Happy cooking!
Print
Turkey Gravy Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 servings (2 cups)
- Category: Sauce
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This rich and flavorful Turkey Gravy recipe uses de-fatted turkey drippings combined with butter, onion, and a touch of brandy and fresh sage. Perfectly thickened with flour, it’s an ideal accompaniment to roasted turkey and holiday meals, providing a smooth, savory sauce that enhances every bite.
Ingredients
Turkey Gravy Ingredients
- 2 cups de-fatted turkey drippings (add chicken or turkey stock if you don’t have enough drippings to make the full 2 cups)
- ½ cup (1 stick) unsalted butter
- 1 large yellow onion, finely chopped
- ¼ cup all-purpose flour (use 1:1 gluten-free all-purpose flour substitute to make gluten free)
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons brandy (optional)
- 1 to 2 teaspoons chopped fresh sage (optional)
Instructions
- Sauté the Onions: In a large (10 to 12-inch), deep sauté pan, melt the butter over medium-low heat. Add the finely chopped onion and cook for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned and fragrant. This step is crucial as it builds the foundation of rich flavor for the gravy.
- Add Flour and Seasonings: Sprinkle the flour evenly over the cooked onions, then stir in kosher salt and ground black pepper. Continuously stir and cook the mixture for 1 full minute to cook out the raw flour taste and create a roux that will thicken the gravy.
- Incorporate Drippings: Gradually pour in the turkey drippings while whisking constantly to prevent lumps from forming. This mixture will start to come together as the base of the gravy.
- Add Brandy and Sage: Stir in the optional brandy and chopped fresh sage to add a subtle depth of flavor. These ingredients enhance the herbaceous and aromatic profile of the gravy.
- Simmer Until Thickened: Bring the gravy to a gentle simmer and let it bubble lightly, stirring frequently to avoid scorching. Allow it to thicken for about 4 to 5 minutes until it reaches your preferred consistency.
- Adjust Seasoning and Serve: Carefully taste the hot gravy and adjust salt or pepper as needed. Serve immediately while warm, pairing perfectly with turkey and other holiday dishes.
Notes
- If you don’t have enough turkey drippings, supplement with chicken or turkey stock to reach 2 cups.
- For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- Brandy and fresh sage are optional but add wonderful flavor—feel free to omit if preferred.
- You can prepare the gravy ahead and reheat gently on the stovetop, adding a little stock or water if it thickens too much.
- Use a whisk when adding liquid to roux to ensure a smooth, lump-free gravy.
Nutrition
- Serving Size: 1/3 cup (approximate)
- Calories: ninety-five
- Sugar: 1 g
- Sodium: 240 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 20 mg
