Perfect Turkey Gravy is the cozy, rich sauce that turns any turkey dinner into a special occasion. It’s silky smooth with deep, meaty flavors from the turkey drippings and a touch of herbs. The kind of gravy that’s thick enough to coat your mashed potatoes but still pourable enough to soak into every bite.
I always love making this gravy right after the turkey comes out of the oven so I can catch all those wonderful browned bits from the pan. Stirring in a little flour and broth, then letting it slow cook to the right thickness feels like a small but important kitchen victory to me. It’s really about patience and tasting along the way until it’s just right.
My favorite way to enjoy this gravy is smothered over warm turkey slices and fluffy mashed potatoes, with a side of cranberry sauce to add that little pop of sweetness. It’s the kind of gravy that everyone asks for seconds on, and I find it’s the hearty finishing touch that makes holiday meals feel truly complete.
Key Ingredients & Substitutions
Turkey drippings: These give gravy its rich flavor. If you don’t have drippings, use turkey or chicken broth instead for good taste.
Bread flour and butter: Together, they make a roux which thickens the gravy. You can swap all-purpose flour for gluten-free flour if needed.
Shallot and thyme: These add depth. If you don’t have shallots, use a small onion. Fresh thyme is best, but dried thyme works well too.
Broth: Low-sodium broth helps control saltiness. Vegetable broth is a great vegetarian alternative.
How Do You Make Smooth Gravy Without Lumps?
Making gravy smooth can be tricky, but the roux is key.
- Start by melting butter and whisking in flour to cook the raw taste out. Keep stirring to avoid clumps.
- Slowly add liquids while whisking continuously. This keeps lumps from forming.
- If lumps happen, strain the gravy through a fine mesh sieve for a silky finish.
- Simmer gently to thicken. Stir often, and add broth if the gravy is too thick.
Patience during whisking and gradual liquid addition really makes a difference!
Equipment You’ll Need
- Large skillet or roasting pan – I like to use the same pan to save on dishes and get all those flavors from the drippings.
- Fine mesh sieve – helps you strain the gravy for a smooth, lump-free finish.
- Whisk – essential for blending the roux and liquids smoothly.
- Measuring cups and spoons – to get the right amount of ingredients.
- Liquid measuring cup – to measure and hold the drippings and broth.
Flavor Variations & Add-Ins
- Swap thyme for rosemary or sage for different herbal flavors that pair well with turkey.
- Add a splash of white wine or sherry during cooking for a richer, more complex taste.
- Stir in sautéed mushrooms or caramelized onions for extra earthiness and texture.
- For a spicy touch, add a pinch of black pepper or cayenne pepper before serving.
Perfect Turkey Gravy
Ingredients You’ll Need:
For the Gravy:
- 4 cups turkey drippings and pan juices (strained)
- 2 cups low-sodium turkey or chicken broth
- 1/4 cup all-purpose flour
- 4 tablespoons unsalted butter
- 1 small shallot, minced (optional)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley or thyme sprigs for garnish (optional)
How Much Time Will You Need?
This gravy takes about 15 minutes to prepare after your turkey is done roasting. The key is to use the fresh drippings and cook everything slowly to bring out the best flavor and get a nice, smooth thickness.
Step-by-Step Instructions:
1. Collect and Prepare Your Drippings
After you’ve finished roasting your turkey, carefully remove it from the roasting pan. Pour all the drippings and juices into a fat separator or a clear measuring cup. Let it sit for a few minutes so the fat rises to the top. Scoop out and reserve about 4 tablespoons of that fat to make your gravy.
2. Cook the Shallot and Make the Roux
Place the roasting pan over medium heat on the stove, or transfer your reserved fat to a large skillet. If you’re using shallots, add them now and cook for about 2 minutes until soft. Next, add the butter and let it melt. Sprinkle the flour evenly over the melted butter and whisk constantly to form a smooth paste called a roux. Cook this mixture for 2-3 minutes until it turns golden and loses the raw flour taste.
3. Add Liquids and Herbs
Slowly pour in the strained turkey drippings and broth while whisking continuously to avoid lumps. Bring this mixture up to a gentle simmer, stirring often. Add the fresh or dried thyme and season with salt and freshly ground pepper to your liking.
4. Simmer and Adjust Thickness
Let your gravy simmer gently for about 5 to 10 minutes, stirring occasionally until it thickens up nicely. If it becomes too thick, just whisk in a bit more broth to reach the perfect consistency.
5. Strain and Serve
For the smoothest gravy, pour it through a fine mesh sieve into a serving pitcher or gravy boat. Garnish with fresh parsley or thyme if you like, and serve warm alongside your turkey and mashed potatoes. Enjoy!
Can I Use Store-Bought Broth Instead of Turkey Drippings?
Yes, if you don’t have turkey drippings, use low-sodium turkey or chicken broth for flavor. You can boost richness by adding a bit of butter or sautéed onions.
How Do I Thicken Gravy If It’s Too Thin?
Make a slurry by mixing 1 tablespoon of flour with 2 tablespoons of cold water, then whisk it into the simmering gravy. Cook for a few more minutes until it thickens. Repeat if needed.
Can I Make Turkey Gravy Ahead of Time?
Absolutely! Prepare the gravy, cool it completely, and store it in an airtight container in the fridge for up to 2 days. Reheat gently on the stove, adding a splash of broth if it’s too thick.
What Can I Use If I Don’t Have Fresh Thyme?
Dried thyme works just fine—use about half the amount called for fresh thyme. Alternatively, you can try rosemary or sage for a different but delicious flavor.