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Foolproof Turkey Gravy

A close-up of rich, golden turkey gravy in a white gravy boat, with small bubbles on the surface.
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A classic, silky turkey gravy recipe that is lump-free and can be made with or without pan drippings. Learn thickening methods, fat-to-flour ratios, and make-ahead tips for perfect holiday gravy.

Ingredients

Scale
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 2 cups turkey or chicken stock
  • 1/2 cup pan drippings (optional)
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon chopped fresh parsley (optional)

Instructions

  1. If using pan drippings, skim off excess fat from the drippings, reserving about 4 tablespoons.
  2. In a saucepan over medium heat, melt the butter. If not using drippings, add the reserved 4 tablespoons of drippings to the pan.
  3. Whisk in the flour to create a smooth paste (roux). Cook, whisking constantly, for 1-2 minutes until lightly golden.
  4. Gradually whisk in the turkey or chicken stock, ensuring no lumps form.
  5. If using pan drippings, whisk them into the mixture.
  6. Bring the gravy to a simmer, stirring frequently. Reduce heat to low and cook for 5-10 minutes, or until thickened to your desired consistency.
  7. Season with salt and pepper to taste.
  8. Stir in fresh parsley, if using.
  9. Serve hot.

Notes

  • For a thinner gravy, add more stock or water, a tablespoon at a time.
  • For a thicker gravy, whisk together 1 tablespoon of flour or cornstarch with 2 tablespoons of cold water to make a slurry, then whisk it into the simmering gravy and cook for another minute.
  • To make ahead, prepare the gravy and let it cool. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of stock or water if it has thickened too much.
  • Wondra flour can be used instead of all-purpose flour for a smoother, lump-free gravy. Use the same 1:1 ratio.

Nutrition

Find it online: https://recipestokeep.com/turkey-gravy/