This Turkey Gravy Recipe will become your ‘secret weapon’ this holiday season! It is so easy to prepare and the result is a rich, flavorful gravy perfect over roast turkey.

Using a super easy, pre-cooked gravy base/broth along with all those deliciously browned turkey drippings makes the best turkey gravy you have ever tasted! If you’d like to make this extra quick, you can use store bought turkey or chicken broth.

Clear glass pouring container of Turkey Gravy on a white plate

How to Make Turkey Gravy

Don’t stress over making gravy for this year’s festive feast! Crock Pot Stuffing, Green Bean Casserole, and No Boil Slow Cooker Mashed Potatoes are part of my “holiday survival kit” that keep me sane and happy while I host a houseful of people! An easy turkey gravy recipe is required as well!

You’ll start with a base of turkey broth or stock (either use a from-scratch recipe or store-bought). If you have any turkey drippings add them to the base for flavor. The turkey base is thickened to make gravy, usually with a mixture of cornstarch or flour just before serving.

How to Make Gravy from Turkey Drippings

Once you’ve roasted a turkey, those brown bits and drippings in the bottom of the roaster add a ton of flavor.  Make sure you add a bit of hot gravy base or water to help lift all those delicious bits!

  1. Base: Combine broth with any drippings from your turkey.
  2. Thicken: Whisk in cornstarch or flour.
  3. Season: Add herbs and seasonings.

How to Make Gravy Without Turkey Drippings

For those of you who perhaps purchase a pre-cooked turkey or just want the gravy, you DO NOT need turkey drippings to make a delicious gravy! When you start with a great Turkey Stock (or Broth), all you need is your choice of thickening agent and you are set!

Follow the directions for making gravy and just leave out the part about adding the drippings. The gravy will be delicious just the same.

Clear glass pouring container of Turkey Gravy

How to Thicken Gravy

You can use either cornstarch or flour to thicken your gravy. You may need a bit more or less than called for in the recipe based on how much drippings are in your pan.

With either one you will need to create a slurry, this just means mixing the thickener with water/broth before adding to the gravy. Whichever you use is personal preference.

With flour, combine flour with water or broth into a jar, shake VERY well to eliminate lumps. This will help make sure you don’t get lumps in your gravy!

With cornstarch, mix equal parts cornstarch and water or broth. Whisk into boiling broth/droppings to reach desired consistency.

With either cornstarch or flour, let gravy boil at least 1 minute to remove starchy flavors. Season to taste with salt, pepper, and fresh herbs.

Other Holiday Favorites:

Turkey gravy in a clear glass pouring cup on a white plate
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Easy Turkey Gravy

Rich savory turkey gravy is easy to make and perfect served over mashed potatoes!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 servings
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Gravy Base

  • 4 cups turkey broth or stock mixed with drippings
  • 2-3 tablespoons fresh herbs parsley, thyme, sage

For Thickening

  • cup corn starch
  • cup cold water or cold broth



To Prepare Gravy With Flour

  • Create a slurry by combining ⅔ cup flour with ⅔ cup cold water in a jar. Shake until smooth. Note that you will need ⅓ cup flour for every 2 cups broth.
  • 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. 

To Prepare Gravy With Cornstarch

  • Create a slurry by combining cornstarch and water in a small bowl.
  • Bring broth and drippings to a boil over medium high heat. (I cook the gravy right in the turkey roasting pan on my stovetop).
  • While whisking, slowly pour the cornstarch slurry into 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. 


Slurry: You may need to create more slurry (cornstarch or flour mixture) based on the amount of drippings/broth and desired consistency.
To Make a Roux: To create a roux-based gravy, skim fat from drippings. Combine ½ cup fat with ½ cup flour for each 3-4 cups liquid (broth or juices). Cook fat and flour over medium heat for 1 minute. Add broth a little bit at a time whisking after each addition.
Herbs: Most grocery stores sell as "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.
Nutrition: Nutrition may vary greatly based on the amount of fat, drippings, etc in your gravy.
5 from 24 votes

Nutrition Information

Calories: 36 | Carbohydrates: 3g | Fat: 2g | Sodium: 2mg | Potassium: 12mg | Vitamin A: 210IU | Vitamin C: 0.2mg | Calcium: 2mg | Iron: 0.1mg

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

Course Side Dish
Cuisine American
Turkey gravy in a clear gravy dish with a title
Turkey gravy in a clear gravy dish with writing
Turkey gravy ingredients in a pot and turkey gravy in a clear jar with a title


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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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  1. This is the best turkey gravy recipe I have made! I love the fresh fresh herbs. I used organic chicken bone broth from Trader Joe’s and used corn starch slurry. I also added chopped green onions. I like it that I don’t have to have turkey drippings. Thanks for the recipe .5 stars

  2. This is how my mother made her turkey gravy-it’s simple, quick and flavorful. I used homemade broth and drippings for the base. The ratio for the slurry is spot on!5 stars

  3. Love your blog, it’s always my first stop if I need to know how to do something right! Making the slurry in a mason jar is my new favorite cooking hack.5 stars

  4. Can I get some clarification? Step 1 (for flour) says to add 6 Tbsp flour for ever 2 cups stock AND THEN ADD to the base. So if the base is 4 cup stock + seasoning, am I ending up with 6 cups stock total?
    Or do I measure 4 cups stock + 12 Tbsp flour, shake, add herbs and boil?

    1. Thank you so much for your question Tiffany. I apologize for the confusion, I can definitely see how it was confusing as written and have updated the recipe to be more clear.

      For each 2 cups of stock you will need about 1/3 cup of flour mixture. For 4 cups you’ll need 2/3 cups. When making the gravy you may not use all of the flour mixture to reach desired thickness.

  5. Hi Holly, All your recipes I’ve tried have turned out great. Yes I have lots of recipes I’ve learned over the years , but sometimes it’s nice to try one of yours just for a change. Thanks for sharing.