Name: Turkey Gravy Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: ⅔ cup all-purpose flour; ⅔ cup cold water (or cold broth); 4 cups turkey broth ( or stock, mixed with drippings); 2-3 tablespoons fresh herbs (parsley, thyme, sage)

Turkey Gravy Recipe

Turkey Gravy is the ultimate finishing touch that brings together every holiday meal! Turn those savory pan drippings into holiday gold in just 20 minutes while the turkey rests.

Smooth, flavorful, and completely foolproof, it’s perfect to serve over my herb roasted turkey recipe and mashed potatoes.

A gravy boat full of Turkey Gravy with plates of mashed potatoes and vegetables.

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Holly’s Recipe Highlights: Turkey Gravy Recipe

Flavor: The turkey drippings give this gravy a rich, savory roasted flavor, with fresh herbs adding a subtle earthy finish.
Skill Level: A simple slurry helps thicken the broth for a smooth, beginner-friendly gravy.
Technique: Adding the slurry gradually lets you stop as soon as the gravy reaches the right consistency. I learned that the best way to judge gravy thickness is often by sight, rather than automatically using all of the slurry.

Total Time: 20 Mins Servings: 12 Cooking Method: Stovetop

Ingredient Notes

Water: Use cold water or replace with additional turkey or chicken broth for more flavor.
Broth or Stock: Use the turkey drippings, and then add broth or stock to equal the final amount. Use a reduced-sodium option to control the salt since the drippings may already be salty.
Fresh Herbs: Parsley, thyme, sage, and rosemary add a bright, savory finish that pairs beautifully with turkey. Use one herb or a combination of several, or reach for a poultry herb pack for an easy shortcut.
Flour: Flour creates smooth, silky gravy and is a great thickening option. Swap with cornstarch for a flour-free option and always mix it with cold liquid first to avoid lumps.

How to Make Turkey Gravy

Whisk or shake flour with cold water or broth (full recipe below).
Bring turkey broth, stock, and flavorful pan drippings to a boil.
Slowly whisk in the slurry. Stir in fresh herbs, season, and serve hot.

Taste Before Salting: Turkey drippings can vary in saltiness, so always taste the finished gravy before adding extra salt. This simple step helps you avoid an overly salty gravy.
Adjusting Thickness: If the gravy is too thick, whisk in warm turkey broth a little at a time until it reaches your desired consistency. If it’s too thin, make an additional small batch of slurry rather than adding dry flour or cornstarch directly.
Fixing a Few Lumps: If lumps sneak in, pour the gravy through a fine-mesh strainer for a quick fix.

Save Leftovers

Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 4 months. Thaw overnight in the refrigerator.
Reheat on the stovetop, whisking frequently. Add a splash of broth or water if it has thickened too much in the refrigerator.
Use leftover gravy over stuffing, turkey sandwiches, or homemade biscuits.

Complete the Turkey Dinner

Did you enjoy this Tukey Gravy Recipe? Leave a comment and rating below.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

5 from 26 votes

Author Holly Nilsson

Turkey Gravy Recipe

Author Holly Nilsson

Servings 12

This easy turkey gravy recipe combines savory turkey broth and flavorfulpan drippings with fresh herbs. Thicken it with flour or cornstarch for smooth,rich gravy in just 20 minutes.

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Servings 12

Prep Time 10

Cook Time 10

Total Time 20

Equipment

Ingredients

▢ ⅔ cup all-purpose flour
▢ ⅔ cup cold water or cold broth
▢ 4 cups turkey broth or stock, mixed with drippings
▢ 2-3 tablespoons fresh herbs parsley, thyme, sage

Instructions

Create a slurry by combining ⅔ cup flour with ⅔ cup cold water in a jar. Shake until smooth.
Bring broth (or stock) combined with drippings to a boil. While whisking add the slurry a little bit at a time until the gravy reaches desired consistency. You may not use all of the slurry.
Stir in fresh herbs and season with salt and pepper to taste before serving.

Notes

Cornstarch Method: Create a slurry by combining equal parts cornstarch and cold water in a small bowl. Bring broth and drippings to a boil over medium high heat. While whisking, slowly pour the cornstarch slurry into the boiling gravy a little bit at a time. Continue adding until gravy reaches desired consistency. You may not need all of the slurry. Stir in fresh herbs and season with salt and pepper to taste before serving.
Herbs: Most grocery stores sell a “poultry” herb pack, which is great in this recipe. If your store doesn’t carry it, you can use any fresh herbs you like. I use a combination of parsley, rosemary, thyme, and sage.
Leftovers: Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 4 months.

Nutrition may vary greatly based on the amount of fat, drippings, etc in your gravy.

5 from 26 votes

Nutrition Information

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish

Cuisine American

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