Easy Turkey Gravy

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 11/12/21
Easy Homemade Gravy
Diana Rattray
Prep: 2 mins
Cook: 18 mins
Total: 20 mins
Servings: 8 to 10 servings
Yield: 5 cups
Nutrition Facts (per serving)
100 Calories
7g Fat
6g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 100
% Daily Value*
Total Fat 7g 9%
Saturated Fat 4g 19%
Cholesterol 18mg 6%
Sodium 138mg 6%
Total Carbohydrate 6g 2%
Dietary Fiber 0g 0%
Total Sugars 2g
Protein 3g
Vitamin C 0mg 1%
Calcium 5mg 0%
Iron 0mg 2%
Potassium 107mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you need a last-minute gravy, this recipe will exceed your expectations. Use turkey stock to make this easy gravy to serve alongside roasted turkey and mashed potatoes for an unforgettable holiday spread. Our silky and smooth gravy brings wonderful flavors and is ready in just 20 minutes. We recommend using browning sauce, but it's up to your taste; if you prefer a lighter color, the gravy's flavor won't be hurt by skipping the browning sauce.

If you're unable to find turkey stock, a good quality low-sodium chicken stock will also yield great results. But if you have the time to make stock from neck and giblet, take a moment and read our tip below on how to make a flavorful stock. Don't let any part of your bird go to waste!

Have at hand a fine sieve to get rid of little bits and pieces before serving your gravy.

Ingredients

  • 5 tablespoons unsalted butter

  • 5 tablespoons all-purpose flour

  • 5 cups giblet stock, or low-sodium turkey or chicken stock

  • Gravy browning sauce, optional

  • Kosher salt, optional

  • Freshly ground black pepper, optional

Steps to Make It

  1. Gather the ingredients.

  2. Place a skillet, sauté pan, or saucier over medium-low heat and add butter. Cook, constantly stirring, until butter has melted and begins to get foamy, about 1 to 2 minutes.

    Gravy Step by Step
    Diana Rattray

  3. Sprinkle flour over butter and stir or whisk until smooth and well blended.

    Add Flour to Butter for Gravy
    Diana Rattray

  4. Continue cooking flour and butter, while stirring or whisking, for 2 to 3 minutes. This step is essential and requires care because the roux could easily burn; keep an eye on mixture for the whole time.

    Butter and Flour for Gravy
    Diana Rattray

  5. Gradually whisk in stock, stirring until well blended. Cook, constantly stirring, until gravy begins to bubble and thicken. If gravy seems too thin, mix equal amounts flour and water in a small bowl until a smooth paste has formed—a few tablespoons of each is usually a good amount. Slowly stir water-flour paste into boiling gravy until it is thickened as desired. On the contrary, if gravy seems too thick, thin it with more stock, broth, or water. Cook, stirring, for 8 to 10 minutes.

    Stir in Chicken Broth for Gravy
    Diana Rattray

  6. If using, add browning sauce, a few drops at a time, until you have a rich color. Taste gravy and add optional kosher salt and freshly ground black pepper, to taste. Cook for an extra 2 to 3 minutes.

    Season Gravy
    Diana Rattray

  7. Pour gravy through a fine-mesh sieve into a serving bowl with a ladle or into a gravy boat.

    Seasoned Gravy
    Diana Rattray

For Best Results

Here are a few suggestions to make a great quick gravy:

  • Use no-salt or low-salt stock or broth.
  • For a smoother gravy, process in a blender before passing it through the mesh. This will smooth out the texture.
  • To add extra flavor, use the fat from pan drippings to supplement or replace the butter in the roux.
  • If you can find it, use a specialty flour, such as Wondra. Its texture is very fine and less likely to leave lumps in the gravy.
  • A sprig or two of fresh herbs like rosemary or thyme can be added just before you remove the gravy from the heat. Or add some chopped parsley. Discard them when you strain the gravy.

How to Make Giblet Stock

Here's a quick recipe for giblet stock, so you can make the best use of all of the bird's parts:

  1. Put the neck and giblets in a saucepan with 5 cups of water.
  2. Bring the water to a boil over high heat.
  3. Skim any foam off the top.
  4. Reduce the heat to a very low simmer and cook for about an hour.
  5. Strain the broth through a fine mesh and discard the solids.
  6. If by the time you're done there aren't a whole 5 cups, supplement with purchased stock or broth to make the gravy.