The Ultimate Turkey Gravy is made from homemade turkey bone broth. Perfect for adding to your Thanksgiving Turkey or side dishes. This easy-to-make gravy only has 4 ingredients, whats not to love?
By the way, if you are interested in making the juiciest Thanksgiving turkey, my citrus turkey brine is a game-changer.
Okay, back to all things turkey gravy! The best way to thicken gravy starts with a roux. A roux is equal parts butter and flour cooked together. For a darker-colored turkey gravy, cook the roux longer.
We add homemade turkey stock that we make in our instant pot, whisking vigorously to prevent lumps. I like to bring the stock up to a simmer and cook on low for 10-15 minutes to cook out the flour taste from the roux.
Add in your fresh chopped herbs and season to taste. Enjoy this gourmet turkey gravy over turkey or my Boursin mashed potatoes.
What makes this gravy so good
- Fresh herbs like sage, rosemary, and thyme give this gravy the Thanksgiving Day flavor!
- Made from a homemade turkey bone broth
- Perfect for drizzling over turkey and mashed potatoes
With only 4 ingredients this easy turkey gravy recipe is so delicious! Here are the ingredients you will need to make it.
- Turkey Stock - made from turkey bones
- Herbs - we used fresh sage, thyme, and parsley
- Salt + Pepper
See recipe card for quantities.
How to make turkey gravy from stock
This recipe starts with a flavorful turkey bone broth and is thickened to make the ultimate turkey gravy.
Step 1: In a medium-sized saucepan melt butter and whisk in flour to create a roux.
Step 2: Pour in the turkey bone broth and whisk vigorously to prevent lumps from forming.
Step 3 - When the gravy is thickened add in fresh chopped herbs.
Substitutions for turkey gravy
- Turkey Drippings - If you didn't use turkey stock, use pan dripping from your roasted turkey to make a gravy.
- Ghee - For a dairy-free gravy, swap out butter from ghee
- Arrowroot Flour - To make this gravy gluten-free make a slurry with 2 tablespoons of arrowroot and 2 tablespoons of water.
Turkey gravy can be stored in the refrigerator for up to four days. Make sure the gravy is completely cooled down before refrigeration. You can freeze turkey gravy for up to four months.
- When making a roux use equal parts flour to butter.
- Cook the roux for at least 5 minutes over medium-low heat to remove the flour taste.
- Always add fresh herbs to your gravy at the very end.
- Prevent lumps by whisking your gravy vigorously.
A roux which is flour and butter is the best thickener for soups and gravies. A cornstarch slurry is best when used with sauces like teriyaki sauce.
Turkey gravy is considered brown gravy since it's made from pan drippings and turkey stock. White gravy is made from milk and is traditionally used for biscuits and gravy.
Yes! A combination of turkey stock and drippings makes a flavorful turkey gravy. You can make gravy with or without turkey drippings.
Ultimate Turkey Gravy
- 4 cups turkey stock
- ½ cup flour all-purpose
- ½ cup butter
- salt and pepper to taste
- 1 tablespoon chopped fresh herbs sage, thyme, rosemary
- In a large saucepan, melt butter over low heat. Whisk in flour and cook over medium-low heat for 5 minutes to make a roux.
- Pour turkey stock into roux and whisk vigorously to remove any lumps. Bring the gravy to a simmer and cook for 10 minutes over low heat.
- Season with salt and pepper. Finish the gravy with fresh chopped herbs.