Thanksgiving dinner isn’t complete without a velvety, homemade Turkey Gravy. This recipe is fast, simple, and far superior to canned gravy. It uses the flavorful pan drippings left after roasting a turkey or chicken, turning those browned scrapings into liquid gold. If you don’t have drippings, no problem — you can easily substitute stock and still get a rich, satisfying gravy.
Why this Recipe Works
This classic turkey gravy is quick to make and versatile. You can make it just before serving for the freshest flavor, or prepare it ahead and gently reheat. It takes only minutes to transform pan juices or stock into a silky, flavorful sauce that complements roast poultry and holiday sides.
Minimal ingredients and a simple technique give you a deeply flavored gravy without fuss. Even if you’re short on drippings, adding good-quality stock and a splash of Worcestershire sauce brings the same depth and warmth.
What Goes into this Recipe
- Pan juices: The flavorful liquid and browned bits from the roasting pan. If you don’t have enough, top up with chicken stock.
- Flour: All-purpose flour to thicken the gravy.
- Butter: Unsalted butter to form the roux; adjust salt at the end as needed.
- Worcestershire sauce: A small amount adds depth and umami.
- Seasonings: Salt and freshly ground black pepper to taste.
See the recipe card below for exact measurements.
How To Make
- Make the base: In a small pot over medium-low heat, melt the butter. Whisk in the flour and cook, stirring constantly, for a minute or two until it turns slightly golden. This forms the roux that will thicken the gravy.
- Combine and finish: Gradually whisk in the pan juices, adding about 1/2 cup at a time until the sauce is smooth and reaches the desired consistency. Simmer over medium heat until thickened, then remove from heat and stir in Worcestershire sauce. Season with salt and pepper to taste.
Serve warm with mashed potatoes, stuffing, dinner rolls, and your favorite holiday sides.
Recipe FAQ’s
Whisk in a splash of reserved pan juices, warm chicken stock, or water until you reach the desired consistency. Reheat gently and stir to combine.
Top up with good-quality chicken stock or broth. The gravy will still be flavorful once you finish it with a touch of Worcestershire sauce and seasoning.
Strain the gravy through a fine-mesh sieve to remove lumps. Whisking vigorously while adding liquid next time helps prevent them.
How To Make Gravy: Watch the Video
Turkey Gravy Recipe
Ingredients
Homemade Gravy
- 2 1/2 cups pan juices top up with chicken stock if needed
- 1/4 cup butter
- 1/4 cup flour
- 1 teaspoon Worcestershire sauce
- 1 pinch salt if needed
- 1 pinch pepper if needed
Instructions
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Melt the butter in a small pot over medium-low heat. Whisk in the flour and cook for about one to two minutes, stirring constantly, until slightly golden.
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Pour in 1/2 cup of the pan juices and whisk until smooth, forming a paste. Continue adding the remaining liquid in 1/2 cup increments, whisking between additions, until the gravy is smooth.
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Simmer over medium heat until the gravy thickens. Remove from heat, stir in Worcestershire sauce, and season with salt and pepper if needed. The gravy will thicken further as it cools.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.