Can I make Perfect Turkey Gravy ahead of time?

Absolutely! Make it up to 2 days in advance and store it in the fridge. When reheating, whisk in a bit of warm stock or water to bring it back to the right consistency.

Can I use cornstarch instead of flour?

You can, but the texture will be a little different—silkier and less rich. Use 2 tablespoons of cornstarch mixed with 2 tablespoons of cold water, and stir it into hot drippings or stock.

How do I fix gravy that’s too thick?

Just add a bit more stock, one tablespoon at a time, whisking as you go until it’s perfect.

What if I don’t have pan drippings?

No worries! Chicken or turkey stock works beautifully. For extra flavor, toss in a dash of Worcestershire sauce or a small spoonful of bouillon.

Perfect Turkey Gravy: 3 Easy Steps to Rich Flavor

Description

This Perfect Turkey Gravy is rich, buttery, and perfectly smooth—made with just a few pantry staples. Whether you use pan drippings or stock, it delivers a silky texture and deep, savory flavor that transforms any holiday meal into something unforgettable. Quick, easy, and absolutely foolproof!

Ingredients

Scale

½ cup butter, cut into 8 pieces
1 tsp coarse black pepper
½ cup all-purpose flour
4 cups pan drippings OR 4 cups chicken or turkey stock

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Instructions

Prepare the drippings (if using): Pour pan drippings through a fine mesh strainer. Allow to cool slightly so the fat rises to the top, then skim off the fat. If you don’t have enough drippings to make 4 cups, add chicken or turkey stock to reach that amount.
Melt the butter: In a large saucepan, melt the butter over medium-low heat. Sprinkle in the black pepper.
Make the roux: Whisk in the flour slowly, stirring constantly until smooth and bubbly.
Add the liquid: Gradually pour in the drippings or stock while whisking to prevent lumps.
Simmer and thicken: Continue to cook, whisking often, until the gravy reaches your desired thickness (about 5–7 minutes).
Serve: Taste and adjust seasoning if needed. Serve warm over turkey, mashed potatoes, or stuffing.

Notes

For extra richness, stir in a splash of cream or a tablespoon of butter before serving.
If the gravy becomes too thick, whisk in a bit more warm stock.
To smooth out any lumps, strain through a fine mesh sieve before serving.
Make ahead: Store in the refrigerator for up to 2 days and reheat gently on the stove.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Sauce / Condiment
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: ¼ cup
Calories: 140 kcal
Sugar: 0 g
Sodium: 180 mg
Fat: 11 g
Saturated Fat: 7 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 6 g
Fiber: 0 g
Protein: 1 g
Cholesterol: 30 mg