Homemade Turkey Gravy Recipe: I am a contributor to Amanda’s Cookin’ and this recipe first appeared on there as Homemade Turkey Gravy.
This Homemade Turkey Gravy Recipe tutorial helps you make the most delicious turkey gravy from scratch! It’s savory, the perfect consistency (thickened with all-purpose flour), herb-infused with sage, rosemary and thyme (optional) and has a splash of sherry or white wine (optional).
Homemade Turkey Gravy Recipe
Hi Everyone, knowing how to make Homemade Turkey Gravy is a life skill which comes in incredibly handy on Thanksgiving and Christmas or whenever a whole roasted turkey is served for a meal.
You can make this gravy ahead of time and freeze it for the holidays like Thanksgiving or Christmas and the same method can be used for whole roasted chicken. (makes 3 1/2-4 cups or more gravy)
Ingredients for this Homemade Turkey Gravy Recipe
- pan drippings (in pan) *from 12-15 pound turkey
- 1-2 cups chicken or vegetable broth (low sodium)
- unsalted butter
- 1/4 cup all-purpose flour
- Kosher or Sea Salt
- fresh ground black pepper
- splash of sherry or wine (1-2 tablespoons)
- 1 teaspoon of finely minced herbs (rosemary, thyme or sage), stems removed
Helpful Kitchen Tools for this Homemade Gravy Recipe
- wet measure
- measuring spoons and cups
- medium saucepan
- metal whisk
- sieve (if filtering to make smooth gravy)
- gravy boat(s)
- small serving gravy ladle
This gravy recipe has options so that you can customize it to you and your family’s tastes. You can make it thicker by cooking it longer or thinner by adding more chicken or vegetable broth. You can infuse fresh herbs (or dried) like sage, rosemary, and thyme – all which are complementary to turkey and chicken.
It’s easy, adaptable and forgiving allowing you to make adjustments as you go. I made sure to provide pictures for every step of the way in the recipe card below.
If you make this Homemade Turkey Gravy, please let us know in the comments below and your favorite extras to add to it (or if you prefer not to have any extras)!
- pan drippings from a 12-15 pound whole roasted turkey
- 1 cup chicken broth 1-2 cups, low sodium vegetable or chicken broth
- unsalted butter amount to taste
- 1/4 cup all-purpose flour
- Kosher or sea salt amount to taste
- freshly ground black pepper
- 2 tablespoons dry white wine 1-2 tablespoons dry sherry or dry white wine
- 1 teaspoon fresh rosemary, sage, thyme combined stems removed, finely minced *see notes about substituting dried herbs
DEGLAZE THE ROASTING PAN
- This recipe starts when you remove the whole roasted turkey from the oven. Remove the turkey to a platter or rimmed sheet pan.
- Span the large roasting pan over 2 burners and turn the heat onto medium-high. The liquid will start to sputter.
- Add 1 cup of broth to the pan and using a spatula, scrape the bits from the bottom of the pan.
- Pour the drippings into a large wet measure or other container and refrigerate for 30 minutes (or if making ahead, you can refrigerate overnight).
SEPARATE & MEASURE THE FAT
- After the fat has become solid on the top, scrape the fat off the top and into another container.
- Measure 1/4 cup of fat and reserve 1 cup of the pan drippings for the gravy. You can refrigerate or freeze the remaining fat and pan drippings for more future gravy.
MAKE THE ROUX
- Measure 1/4 cup of the fat and put it into a medium saucepan over medium-high heat. Add 1/4 cup of all-purpose flour and using a metal whisk, mix until you get an even consistency.
- Add the pan drippings to the roux. Whisk together until combined.
- Add 1/2 cup of the broth and whisk together until combined. If you want it thicker, simmer for longer. If you want it thinner, add more broth.
ADDING OPTIONAL INGREDIENTS
- If you want add the optional extra ingredients to deepen the flavor, you can add them now. Stir to combine and simmer for a few minutes.
TO GET SMOOTH GRAVY
- If you want very smooth gravy, filter the gravy through a sieve before adding to the gravy boat/container.
- Storing your gravy: This gravy will keep up to 1 week. You can freeze the gravy in an airtight container for up to 3 months. Reheat on the stove over low heat and use a whisk to stir gently.
- Fresh vs. Dry Herbs: Use this rule of thumb ratio if you do not have any fresh herbs on hand: 3 parts fresh herbs to 1 part dried herbs
- Note on finished recipe amount: this recipe makes about 3 1/2-4 cups of gravy depending on how you like your gravy. If you saved the extra pan drippings and fat, theoretically, you can make much more gravy too.
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Nutrition Information:Yield: 8 servings Serving Size: 1/2 cup
Amount Per Serving:Calories: 1671 Total Fat: 65g Saturated Fat: 19g Trans Fat: 1g Unsaturated Fat: 41g Cholesterol: 932mg Sodium: 1215mg Carbohydrates: 7g Fiber: 1g Sugar: 1g Protein: 244g
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