Classic Homemade Turkey Gravy has a way of enveloping the kitchen with its rich aroma, carrying hints of savory turkey drippings and fresh herbs wafting through the air. The moment you pour it over that golden-brown turkey or creamy mashed potatoes, your heart swells with nostalgia, transporting you back to family gatherings filled with laughter and warmth. There’s something special about Thanksgiving, when all the flavors meld together, and a drizzle of Classic Homemade Turkey Gravy (from Drippings or Broth) transforms your meal into a comforting feast.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Classic Homemade Turkey Gravy (from Drippings or Broth)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Classic Homemade Turkey Gravy (from Drippings or Broth)

Classic Homemade Turkey Gravy (from Drippings or Broth)

As you stand at the stove, whisking away, the anticipation builds. You can almost hear the chatter of loved ones gathered around the dinner table, eager to dig into your delicious creation. So, let’s bring this beloved tradition to life—your gravy deserves to be the star of the show!

Why You’ll Love This Recipe

Simple & Quick: Ready in about 2 hours and 30 minutes, this recipe is easy to whip up even on a busy holiday.
Irresistible Flavor: Packed with the robust taste of roasted turkey and fresh herbs, each bite is bursting with flavor.
Eye-Catching Appeal: That glossy, rich gravy looks gorgeous poured over your turkey or mash, elevating the dish.
Flexible Serving: Perfect for Thanksgiving, holiday dinners, or even a cozy Sunday meal any time of the year.
Diet-Friendly Options: Easily adaptable to gluten-free by swapping regular flour for a gluten-free blend.

Ingredients You’ll Need

Turkey neck and giblets: These add depth of flavor to your stock. If you only have the neck, that works too! You can find these in your turkey cavity or at the butcher.
2 carrots, coarsely chopped: Carrots sweeten the flavor and balance the savory elements well. Fresh is best, but frozen will suffice in a pinch.
2 ribs of celery, coarsely chopped: Celery brings aromatic herbal notes, enhancing the stock’s fragrance.
1 onion, quartered: Onion adds sweetness as it cooks down. Yellow onions are perfect, but you can also use white or sweet varieties.
2 cloves garlic, whole: Garlic provides a gentle kick without overwhelming the dish, and whole cloves soften beautifully in the stock.
2 sprigs of fresh rosemary: Rosemary adds a piney, aromatic quality. Dried rosemary can work, but adjust to about a teaspoon.
2 sprigs of fresh thyme: Thyme rounds out the flavors with its earthy essence. Substitute with a pinch of dried thyme if fresh is unavailable.
2-3 fresh sage leaves: Sage brings a warm, comforting note to the gravy. Dried sage can be used, but reduce the quantity since it’s stronger.
6 cups water: This is the base for your turkey stock, infusing the flavors as it simmers.
4 tablespoons fat from turkey drippings: This is your gravy’s base, contributing to its silky texture. Don’t skimp on the good stuff!
6 tablespoons all-purpose flour: Flour is essential for thickening the gravy and creating that rich roux.
Juice from turkey drippings: Those flavorful juices are the heart of your gravy, so save every drop!
Homemade turkey stock (or 4 cups store-bought): If you don’t have homemade stock, don’t worry! Store-bought works and can save you time.
Salt and pepper (to taste): Essential for seasoning and elevating all the flavors.

How to Make Classic Homemade Turkey Gravy (from Drippings or Broth)

Prepare the Stock: Begin by placing the turkey neck and giblets (if using) into a large pot. Add the chopped carrots, celery, quartered onion, whole garlic cloves, rosemary, thyme, sage, and water. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat and let it gently simmer, covered, for about 2 hours, stirring occasionally. The aroma should be mouthwatering, and the liquid will become fragrant and golden.

Strain the Stock: Once the stock has simmered, carefully strain it through a fine mesh sieve into a large bowl or container. This process is essential to remove the solids which have served their purpose. Discard the solids and set the strained stock aside, taking in its rich beautiful color.

Gather Turkey Drippings: After your turkey roast is done, make sure to remove it from the roasting pan and pour the drippings into a clear measuring cup. Allow it to rest for several minutes; this will give the fat time to separate from the juices.

Skim the Fat: Tilting the measuring cup slightly, use a spoon to skim the fat from the top. You’ll want about 4 tablespoons of this liquid gold for your gravy base—don’t throw away the rest, as it adds fantastic flavor!

Create the Gravy Base: To the reserved juices, mix enough turkey stock to create a total of 4 cups of liquid for your gravy. Whisking before you pour helps prevent lumps from forming.

Make the Roux: In a medium saucepan, heat the reserved fat over medium-high heat. Add in the flour and whisk continuously for about 2 minutes. The mixture should turn a light golden color—this is your roux, which provides that velvety texture.

Combine and Whisk: Gradually pour the liquid mixture into the roux while whisking constantly. This step is crucial to avoid any lumps. As the gravy thickens, feel free to add more liquid until you reach that smooth, thick consistency you crave.

Simmer to Perfection: Bring the gravy to a gentle simmer, uncovered. Allow it to cook for about 5 minutes, stirring occasionally to keep everything well blended. If you prefer a thicker gravy, let it simmer longer until it reaches your desired texture. Season with salt and pepper to taste.

Strain for Smoothness: If you want an ultra-smooth gravy, consider straining it again through a fine mesh sieve before serving. The silky gravy can be served warm over your favorite dishes—try it over roasted turkey, creamy mashed potatoes, or even stuffing!

Storing & Reheating

For any leftovers, store your Classic Homemade Turkey Gravy (from Drippings or Broth) in an airtight container in the fridge for up to 3 days. If you need to keep it longer, consider freezing it in a freezer-safe container for up to three months. When you’re ready to enjoy it again, simply reheat on the stovetop over low heat, stirring occasionally until warmed through. Just a tip: if the texture seems a bit different after freezing, gently whisk in a splash of broth to refresh it.

Chef’s Helpful Tips

Avoid lumps by whisking in the liquid slowly into the roux, ensuring a smooth consistency.
Allow your turkey drippings to sit long enough so the fat separates fully; this makes skimming easier.
Use a non-stick saucepan for easier clean-up and prevents any sticking during cooking.
For a richer flavor, add a splash of white wine to the gravy before simmering.
Make your turkey stock a day ahead to save time on the big day, letting it cool before storing.

Recipe FAQs

Can I make turkey gravy without drippings?

Absolutely! You can create a delicious gravy using homemade or store-bought turkey stock instead of drippings. The flavors may differ slightly, but it’ll still be a savory addition to your meal.

How can I make my gravy thicker?

If your sauce appears too thin, continue simmering it to let it reduce and concentrate. Alternatively, whisk in an extra tablespoon of flour mixed with equal parts cold water, stirring this slurry into the gravy until it thickens to your desired consistency.

Can I customize the herbs in the gravy?

Yes! While rosemary, thyme, and sage are classic choices, feel free to mix in your favorite fresh or dried herbs according to what you have on hand. Just remember that stronger herbs like rosemary should be used sparingly.

Can leftovers be refrozen?

It’s generally best to avoid refreezing leftovers. However, if your gravy was refrigerated and then reheated but not consumed, you can refrigerate it again for up to 3 days. Just remember that the texture might slightly change when reheated.

Embrace this Classic Homemade Turkey Gravy (from Drippings or Broth) recipe and immerse yourself in the comforting flavors that make every meal extra special. You’ll not only impress your guests but also fill your home with warmth, joy, and beautiful memories. Enjoy the process and the delicious results!

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Classic Homemade Turkey Gravy (from Drippings or Broth)

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Author: Jennifer
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Yield: 4 cups 1x
Category: Sauce
Method: Stovetop
Cuisine: American

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Description

This Classic Homemade Turkey Gravy is bursting with flavor, made from turkey drippings and fresh herbs. Perfect for holiday dinners and comforting meals!

Ingredients

Scale

Turkey neck and giblets
2 carrots, coarsely chopped
2 ribs of celery, coarsely chopped
1 onion, quartered
2 cloves garlic, whole
2 sprigs of fresh rosemary
2 sprigs of fresh thyme
2–3 fresh sage leaves
6 cups water
4 tablespoons fat from turkey drippings
6 tablespoons all-purpose flour
Juice from turkey drippings
Homemade turkey stock (or 4 cups store-bought)
Salt and pepper (to taste)

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Instructions

Prepare the stock by boiling turkey neck and giblets with chopped vegetables and herbs in water for 2 hours.
Strain the stock to remove solids and set it aside.
Gather turkey drippings after roasting the turkey and skim the fat.
Mix reserved juices with enough turkey stock to get 4 cups of liquid.
Make the roux by whisking fat and flour in a saucepan until golden.
Combine the roux with the liquid mixture, whisking to prevent lumps.
Simmer the gravy for about 5 minutes, adjusting thickness as desired.
Strain again for a smooth texture if preferred, then serve.

Notes

For gluten-free option, use gluten-free flour instead of all-purpose flour.
You can prepare turkey stock a day before to save time on cooking day.
If gravy thickens too much, whisk in a bit more broth.