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Turkey Gravy recipe

Turkey Gravy recipe

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  • Recipes
  • Dish type
  • Side dish
  • Sauce
  • Gravy

This easy Christmas turkey gravy recipe is always welcome at Christmas dinner, or any other occasion where you've roasted a succulent turkey. Your family will love this turkey gravy, which is sure to become a Christmas tradition.

236 people made this

IngredientsServes: 24

  • 1.2L turkey stock
  • 4 tablespoons plain flour
  • 250ml water
  • 1 teaspoon poultry seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon celery salt

MethodPrep:5min ›Cook:20min ›Ready in:25min

  1. In a medium saucepan, bring the turkey stock to the boil. In a measuring jug, dissolve flour in water. Gradually whisk into the turkey stock. Season with poultry seasoning, salt, pepper and celery salt. Bring to the boil, reduce heat, and simmer for 8 to 10 minutes, or until thickened.

How to make turkey gravy

For easy step-by-step instructions, see our How to make turkey gravy article.

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Reviews & ratingsAverage global rating:(240)

Reviews in English (170)

Finished Christmas dinner lperfectly-13 Jan 2012


Tasty low fat gravy after adjusting thickener. Before I even read the reviews, I knew there must be an error in the recipe. There is no way one fourth cup of flour will thicken 6 cups of liquid. The normal proportion is 2 Tablespoons flour, or 1 Tablespoon cornstarch, per cup of liquid. So, I used 6 tablespoons of cornstarch and I was pleased with the result. Instead of putting the cornstarch in the one cup of water, I used one cup of cold broth. I did not want to water down the flavor of the gravy. I was very happy to have a tasty gravy with no fat. You may also want to adjust the salt. If you are using bouillon, or canned broth, you probably do not need to add any salt. I would recommend making this without salt and adding later if you need it.-23 Nov 2003

by Nancy Bowman

This is a great (and easy!) recipe for turkey gravy. The only change I made was that I always use the water that I've boiled the potatoes in, instead of regular old tap water. I think it just gives the gravy a better taste plus with the potatoes having been in the water, it might even help with the thickening. Whether or not, this is a keeper.Thanks for sharing!-15 Nov 2007

Turkey Gravy Recipe

You&rsquove may have roasted the turkey, but your Thanksgiving spread is not complete without a gravy boat brimming with rich, creamy gravy. Homemade gravy enhances the flavors of every dish on your Thanksgiving menu. Taking a spot right up there with cornbread and mashed potatoes, turkey gravy is a true Thanksgiving staple. And don&rsquot be fooled: There&rsquos a clear difference between gravy made from a packet and gravy made from scratch. Nothing beats plain, old-fashioned turkey gravy made from flavorful pan drippings and seasoned with fragrant herbs. This hearty Thanksgiving turkey gravy recipe features classic poultry seasonings like dried thyme, dried sage, black pepper, and dried fennel seeds. If roasting an entire turkey and preparing the gravy seems daunting, this recipe is for you. Roasting the vegetables for the gravy at the same time you roast the turkey&mdashyou&rsquoll get the slow, savory flavors without doubling your roasting time. Your guests will rave over this rich gravy recipe&mdashand you&rsquoll love how simple it is. The key to making the best turkey gravy is keeping it fresh and simple. Using leftover pan drippings from your roasted turkey give this gravy fresh flavor, and the on-hand ingredients of flour and chicken broth make it simple. Go ahead smother your entire plate of Thanksgiving turkey, ham, mashed potatoes, and dressing with this homemade turkey gravy.

Make-Ahead Turkey Gravy Recipe

Make rich, smooth gravy with just-roasted flavor up to three days before your big turkey dinner. We show you how.

  • 2 ¼ pounds turkey drumsticks
  • 3 carrots, cut into pieces
  • 1 large onion, quartered
  • 6 fresh parsley sprigs
  • 1/3 cup vegetable oil
  • ½ cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • ½ teaspoon pepper
  • Salt to taste
  • Recipe:Make-Ahead Turkey Gravy

This recipe is gluten-free IF you leave out the gravy packet that comes with the turkey. The rest of the ingredients are completely GF and it will still taste delicious.

Our Thanksgiving Recipes are some of our mom’s most special recipes that hold so many beautiful memories. We are happy to share them with you:

  • Perfect Mashed Potatoes
  • Cranberry SausageStuffing
  • Slow Cooker Creamed Corn
  • Green Bean Casserole with Bacon and Onion Straws
  • Orange Cranberry Sauce
  • Homemade Crescent Rolls
  • Harvest Pear Salad with Cranberry Vinaigrette Dressing
  • Pies – So many delicious pies to choose from! You can stick with the Traditional Pumpkin Pie or Dutch Apple Pie or try something new, like our Island Pecan Pie or German Chocolate Pie.

The steps depicted above for making gravy using pan drippings is the classic way to make gravy. Making gravy for slow cooker turkey is different because we do not have a pan of browned pan drippings to use as the starting point.

Instead, I either skim fat off the strained slow cooker liquids OR use butter as the starting point (if there’s not enough fat in the liquids).

Then mix in flour and use the slow cooker juices as the broth for the gravy.

Cream gives this gravy, which is straightforward to prepare, a velvety lushness that your guests won't soon forget.

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Turkey Gravy Variations

  • Creamy: Add whole milk. For each 1 cup of gravy, add 1/4 cup milk. This is the gravy pictured, see its light brown colour? Milk makes gravy so creamy and adds another layer of flavor.
  • Mushroom: Saute sliced brown mushrooms and add them to gravy.
  • If using broth: Gravy would benefit from more flavorings like smoked paprika, dried thyme or even liquid smoke.
  • Thickened with flour: You can thicken gravy with all-purpose or whole wheat flour instead of cornstarch. Just double the amount.


  • Turkey neck, gizzards, and trimmings
  • 1 tablespoon (15ml) vegetable oil
  • 1 large onion, roughly chopped
  • 1 large carrot, peeled and roughly chopped
  • 2 ribs celery, roughly chopped
  • 1 1/2 quarts (about 1.5L) homemade or store-bought low-sodium chicken stock, plus more as needed
  • 1 teaspoon (5ml) soy sauce
  • A few sprigs mixed herbs, such as fresh parsley, thyme, or rosemary
  • 2 bay leaves
  • 3 tablespoons (45g) butter
  • 1/4 cup (1 1/2 ounces) flour
  • Kosher salt and freshly ground black pepper

Expert Tips for Making Homemade Turkey Gravy

Here are a few expert tips to help you make the best classic turkey gravy:

  • When using turkey pan drippings, make sure you strain out all of the fat. I use this fat separator to ensure all of the fat is removed from my drippings.
  • Build a flavorful roux by allowing the butter to turn a very light brown before adding the flour.
  • Add flavor by using my homemade House Seasoning Blend and my Homemade Poultry Seasoning.

Turkey Gravy recipe - Recipes


  • Bacon, onions, lemon and trimmings from the roast turkey
  • 3 rosemary sprigs
  • 3 tomatoes, chopped
  • 1 litre good-quality dry cider
  • 600ml good-quality chicken stock
  • 2 tbsp walnut pieces, toasted
  • Sea salt and freshly ground black pepper


Once you’ve transferred the cooked turkey to a platter to rest, drain off most of the fat from the roasting tray and place on the hob.

Roughly chop the bacon, add to the tray and fry for a few minutes. Chop the onions and lemon and add to the tray with 2 rosemary sprigs and the tomatoes. Cook for 1–2 minutes, then add the turkey wings, parson’s nose and drumstick tips and fry for a few more minutes.

Pour in the cider and boil for a few minutes. Add the juices from the resting turkey and simmer to reduce the liquid by half. Pour in the stock, return to the boil, then reduce the heat slightly. Using a potato masher, crush the vegetables in the tray. Simmer for 15–20 minutes, stirring occasionally, until reduced again by a third. Take off the heat.

Strain the gravy through a sieve into a saucepan, pressing down on the solids in the sieve with a ladle to extract as much of the flavourful juice as possible. Add a fresh sprig of rosemary to the pan, then turn off the heat and leave to infuse for a few minutes.

Before serving, remove the rosemary and reheat the gravy. Coarsely crush the walnut pieces using a pestle and mortar and then tip into a warmed gravy jug. Pour the piping hot gravy on top and serve at once.

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