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homemade turkey gravy on a plate of mashed potatoes

Homemade Turkey Gravy

Delicious homemade turkey gravy made with just four simple ingredients! This wonderful, simple turkey gravy recipe is easy to make and full of flavor. Perfect for adding to your favorite mains and side dishes on Thanksgiving!

Course Gluten Free, Grain Free, Nut Free, Sauce, Side Dish
Cuisine American
Keyword homemaade turkey gravy, turkey gravy
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings
Author Monique Volz of AmbitiousKitchen.com

Ingredients

  • 2 tablespoons butter
  • ¼ cup all purpose flour (or use whole wheat or all purpose gluten free flour)
  • 3-4 cups turkey drippings/stock (plus additional chicken broth if necessary)
  • Freshly ground salt and pepper, to taste
  • Extra herbs (rosemary + thyme), if desired

Instructions

  1. First make sure you have enough turkey drippings + stock to equal about 4 cups. If you don’t have enough turkey drippings, you can always make up the difference by adding chicken broth to equal 4 cups total.
  2. Add butter to a large skillet and place over medium high heat. Once butter is melted, whisk in a little bit of flour and then slowly add in the drippings/stock, a little bit at a time, alternating with the flour and vigorously whisking away any lumps. I add in around 3-3 ½ cups to start, then see if I need to add more to make the gravy the perfect consistency.

  3. Bring the gravy to a simmer (not a boil) and allow it to thicken up for a minute or two, stirring occasionally. Add more stock to thin if necessary. Taste and add freshly ground salt and pepper, if needed. Sometimes I like to add an extra teaspoon or two of chopped herbs such as rosemary or thyme to add more flavor, it just depends what kind of gravy you like! Serves 4-6. Double if you want to serve more.

Recipe Notes

To store: store this turkey gravy in the refrigerator for up to 3-4 days. Simply reheat the gravy on the stovetop or in the microwave before serving.

To freeze: let the turkey gravy cool completely before transferring it to a freezer-safe container, bag or even ice tray. When you're ready to use it, thaw the gravy in the refrigerator before reheating it in the microwave or on the stovetop.