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Thanksgiving dinner is incomplete without a rich, homemade Turkey Gravy! This turkey gravy recipe is quick, easy to make and absolutely delicious. You’ll be utilizing your leftover pan drippings from your Roast Turkey or Garlic Herb Butter Roast Chicken, and the taste is SO much better than canned or instant gravy!
The browned scrapings leftover on the bottom of the roasting pan from your Succulent Roast Turkey or Chicken might look bin worthy at first glance, but I promise you, those drippings are flavour gold — a Thanksgiving gift!
And even if you don’t have any of those drippings, you’ll still be able to whip up this saucy, luscious, flavor-packed gravy with a quick fix.
Why this Recipe Works
Nothing beats a classic, good old-fashioned turkey gravy with your Thanksgiving dinner. With this recipe, you can prepare it fresh before setting all the food on the table, OR make it slightly ahead and warm it up when dinner is ready!
Five minutes is all you’ll need to make this easy, rich gravy! Yep. That’s right.
Whether you’ve roasted a whole chicken or a turkey, a rich flavourful gravy is about to hit your table using minimal ingredients and effort.
What Goes into this Recipe
- Pan juices: Use pan juices that are leftover after cooking the turkey.
- Flour: To thicken the gravy. I used regular all purpose flour here.
- Butter: Use unsalted. Your pan juices will usually have enough seasoning and you can always add more salt if needed.
- Worcestershire sauce: For that extra depth of flavor.
- Seasonings: Just some salt and pepper.
Note: please see recipe card at the bottom for list of full ingredients and measurements
How To Make
- Make gravy base: Start by melting butter in a small pot over medium-low heat and whisking in the flour, cooking it for a minute or two till it turns slightly golden brown. Now pour in the pan juices, ½ cup at a time, whisking continuously until you get a nice, thick gravy.
- Finish up and serve: Allow this to simmer over medium heat and add the Worcestershire sauce. Taste and season more if needed.
There’s nothing better than a warm, homemade delicious turkey gravy. Team it up with some Mashed Potatoes, Sausage Meat Stuffing, and my EPIC Soft Dinner Rolls. And if you’re making this for Thanksgiving, feature it with my Parmesan Roasted Carrots, Crispy Garlic Roasted Potatoes or Creamy and Crispy Green Bean Casserole.
Recipe FAQ’s
If the gravy has turned too thick, add a splash of the pan juices (if you have more leftover), chicken stock or water to it, whisk and simmer it for an extra couple of minutes.
If you don’t have enough pan juices that the recipe calls for, use chicken broth or stock instead.
To fix a lumpy gravy, simply pour it through a fine mesh sieve before you serve it. Easy peasy!
How To Make Gravy: Watch the Video
Turkey Gravy Recipe
Ingredients
Homemade Gravy
- 2 1/2 cups pan juices top up with chicken stock if needed
- 1/4 cup butter
- 1/4 cup flour
- 1 teaspoon Worcestershire sauce
- 1 pinch salt if needed
- 1 pinch pepper if needed
Instructions
- Melt the butter in a small pot over low-medium heat. Whisk in the flour and allow to cook for about a minute or two, while whisking.
- Pour in 1/2 cup of the pan juices from Roast Turkey or Roast Chicken and whisk until it forms a paste. Add remaining liquid in 1/2 cup increments, whisking in between, until the gravy is smooth.
- Allow to simmer over medium heat until thickened. Take off heat, stir in Worcestershire sauce and season with salt and pepper (if needed). The gravy will continue to thicken as it cools.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Made this for Thanksgiving 2023 and it was a smashing success for over 30 people. Which is a major win, since this is the first year without Grandmas gravy which was made from the turkey drippings. Dare I say it, could it have even been better!? Thanks for the recipe, much appreciated!
Hi Neil, I’m absolutely thrilled to hear that the recipe was a smashing success for your Thanksgiving gathering! Thank you so much for trying the recipe, and I’m delighted it was a hit for your special occasion!
Just like my moms. Yummy. Easy. Delicious
MY HUSBAND HAS A GLUTEN FREE FREE DIET AND HE MUST NOT A CRUMB AS HE IS COELIAC’I HAVE LOOKE AT THIS GRAVY .BUT IT HAS FLOUR .WOULD CORNFLOUR BE OK?PLUS HE IS NOT ALLOWED WOSTERSHIRE SAUCE BOUT I HAVE A GLUTEN FREE SOY SAUCE?
Arrowroot is a good flour substitute. But the amount will need adjusting. A good health store should carry it and give you the equivalent. I haven’t used it in years. Hope this helps, plus keep the flavor truer. 🙂
-Azariah/SuburbaKnight
PS 20:1, 6-8; IS 43; IS 38:15-20; JOHN 14:11-21
I am also eating a gluten free diet. I substituted the flour with gluten free flour (Pamela’s artisan blend+whole grains) and just omitted the soy sauce. Everyone thought it was delicious and they didn’t even know it was gluten free. I had Tamara Sauce that I could have added but it was good without. Bob Mills also has a 1 for 1 flour.
I have used so many of your recipes and can’t believe how wonderful each one has turned out. You are the best writer out there. I love all of the details. I am known as a “good” cook but one must never stop learning and you have taught some new tricks. Keep up the great work.
Thanks