How To Make Turkey Gravy

I always host Thanksgiving, usually cooking for at least 20 people, and this homemade turkey gravy is my Thanksgiving day must-have! Sure, people expect turkey and mashed potatoes, and I always make those, but it’s the savory turkey gravy that really ties the meal together. Plus, if your turkey came out a little on the dry side, just pass that gravy! No one will mind at all. 

Don’t let the turkey necks or pan drippings intimidate you: I promise this recipe is worth learning about a couple of once-a-year ingredients (on Thanksgiving, we must consider the giblet!). And once you’ve tasted my trusty gravy recipe, it will be the only turkey gravy recipe you ever use. Fresh, flavorful turkey stock combines with turkey drippings and a deep roux to create the most luxurious, gravy you’ve ever tasted.

Ingredients For Classic Turkey Gravy

• Turkey necks: If you’re cooking a turkey, you’ll usually find the turkey neck and giblets inside the cavity of the turkey. Ask for a turkey neck behind the meat counter at your local grocery store. They usually have them around the holidays .
• Herbs: Fresh thyme, bay leaf, fresh Italian parsley
• Chicken bouillon : To make the turkey next stock extra, extra flavorful. 
• Pan drippings: These are the delicious, butter-kissed fat that accumulates in the bottom of your turkey roasting pan. 
• Unsalted butter: Butter and flour make the roux, which makes the gravy creamy. 
• Flour: Regular all-purpose flour works perfectly. 
• Carrots, celery and onion: The trifecta! 

How to Make Turkey Gravy 

1. Once you’ve got the turkey in the oven, use the neck to make a simple turkey stock.  
2. Let it simmer for at least an hour.
3. While the turkey rests, create a roux with the flour, butter and turkey pan drippings. 
4. Slowly whisk the stock into the roux. 
5. Bring the turkey gravy to a gentle simmer for about 5 minutes so it can thicken. 
6. Serve warm! 

Variations & Swaps

• If you don’t have a turkey neck, any other turkey parts will do! You could use turkey wings, the carcass, chicken necks, or giblets.
• If you don’t have time to make the turkey stock, you can use a store-bought stock or broth but the flavor won’t be as rich. 
• If you don’t have pan drippings, use 4 tablespoons of butter in its place.   
• Got someone gluten-free on your guest list? No problem! Make the gravy gluten free by using gluten free 1:1 flour (I like Bob’s Red Mill). 

Tips & Tricks For Gravy Success

• When you whisk the stock into the roux, ensure that everything is warm (but not boiling). 
• Whisk the stock into the roux very slowly, so that it emulsifies into a nice, thick and creamy gravy. 
• You could make the gravy ahead of time and freeze it, if you’d like to save time on Thanksgiving day! Once you’ve made the gravy, let it cool completely and pour it into freezer safe containers. It will keep in the freezer for up to 4 months. You can warm it gently on the stovetop over medium-low heat, whisking frequently. 

When in Doubt, Add Gravy! 

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