This simple Turkey Gravy recipe will make your Thanksgiving table complete! 

Personally, I’m not a big gravy person (I'm more about Orange Cranberry Sauce), but I do know its importance on the Thanksgiving plate. Still, in my opinion, it’s the hardest thing to make and the easiest thing to screw up. But after years of hosting Thanksgiving dinners and shamefully offering the gelatinous, pre-made stuff from the grocery, I got brave a few years ago and started making what my Mother-in-Law considers to be the most important thing on the Thanksgiving plate: the gravy.

With all the work you're likely doing already to prepare the perfect meal, I came up with a Turkey Gravy that's simple to make, but packs an intense turkey flavor that will wow your guests, your family and, most of all, you!

I love this recipe because it goes perfectly on so many recipes classic Thanksgiving recipes like Yukon Gold Mashed PotatoesMaple Brined Turkey, and also great to dip Apple Sausage Stuffing Bites in! This recipe calls for giblet broth (recipe below), but in a pinch you can absolutely use store bought turkey broth. 

Is gravy a staple on your holiday table? Let me know in the comments! 

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Turkey Gravy (2 1/2 cups)

Prep Time: 0 mins Cook Time: 15 mins

nut free

Ingredients

  • Turkey Gravy:
  • 3 tablespoons unsalted butter
  • 3 tablespoons all purpose flour
  • giblet broth, recipe follows (in a pinch you could use pre-made turkey or chicken stock)
  • pan drippings from roast turkey
  • Giblet Broth:
  • 1 tablespoon oil
  • giblets (turkey neck and liver)
  • 1 small onion, diced
  • 4 celery stalks, chopped
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 5 cups water

Preparation

1. Remove turkey from the roasting pan and set aside.

2. Place the roasting pan over 2 burners on medium heat and sprinkle flour and butter into the pan juices and whisk for 1-2 minutes until combined.

3. Add one cup of stock and scrape the pan with a wooden spoon for another minute to incorporate all the bits that are stuck to the bottom.

4. Add the rest of the stock (about 4 cups total) and bring to a simmer. Stir until thickened, about 8-10 minutes.

5. Pour gravy through a fine mesh strainer into a bowl to make sure gravy is smooth.

Giblet Broth:

1. Heat 1 tablespoon of oil in a medium size pot over high heat. 

2. Sear giblets on each side till nice and brown (there will be some browning on the bottom of the pot but this is ok). 

3. Remove giblets and add onions and celery and sauté for another 4-5 minutes until softened and starting to brown.  

4. Add giblets back into the pot along with bay leaves and thyme sprigs and the 5 cups of water (use a wooden spoon to scrape the bottom and get the flavors incorporated). 

5. Bring to a boil, reduce to a simmer and cook for 30 minutes, skimming the froth that develops, as necessary on the surface. 

6. Pour though a fine mesh strainer and cool. 


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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

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8 comments

  • Heather-Lynn

    That's pretty much the exact same one my mom makes!!!
    mmmmmm, OUr Thanksgiving was last month though... now I can't wait til Christmas.

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  • Kristina

    We made this for our Thanksgiving dinner, and it was delicious! Even our foodie relatives loved it!

    leave a comment

  • Melissa

    Our favorite way to make gravy is incredibly easy and works great for turkey, beef, pork... I will never return to the flour method unless necessary!!! :)

    It is also a FANTASTIC way to sneak more veg and fruit into your children's diet or to clean up your fridge.

    Throw potato, celery, carrot, apple, red peppers, tomato, etc into your roaster with your meat. Whatever you think would taste good. At the end of roasting time scoop the veg/fruit into your blender. separate your grease/drippings (if needing to) and blend away until smooth. Add extra broth to get out the stuck on goodness in your roaster or directly to your blender.

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  • Adrimolina

    For the giblet broth are the celery and onions chopped, or how? Thanks

    leave a comment

  • Adrimolina

    Best gravy EVER! Yummm

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