How to Make Turkey Gravy

a photo taken over the top of a plate full of mashed potatoes topped with creamy turkey gravy

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Learn how to make the perfect turkey gravy for the holiday season with this step by step guide! Impress your guests with this delicious and easy recipe.

Prep Time25

Cook Time2 10

Total Time2 35

Course: 50+ Homemade Condiment Recipes

Keyword: gravy, how to, thanksgiving, tips, turkey

Servings: batch

Author: Sweet Basil

Ingredients

For the Homemade Turkey Stock

Reserved turkey neck, giblets, legs, wings, etc. ham hock for deeper flavor
Olive Oil
1/4 teaspoon Salt
1 Tablespoon Parsley
1/2 teaspoon Pepper
1 Bay Leaf
3 Stalks Celery
2 Carrots large
1 Onion large
1/2 Cup Baby Bella Mushrooms
1/2 Bulb Garlic
6 Cups Chicken Broth divided, plus extra as needed
1/2 Cup Turkey Trimmings chopped
1/4 Cup White Wine cooking
3 Sprigs Fresh Thyme
2 Cloves Garlic peeled

For the Gravy

4 Tablespoons Unsalted Butter
5 Tablespoons All-Purpose Flour
1/2 Cup Turkey Drippings or more
4 Cups Homemade Stock from above

US Customary - Metric

Instructions

Turkey Stock

This is a make-ahead recipe, so it should be started a few days, to even a few weeks before Thanksgiving. If you don't have time, store-bought will work but will not be as flavorful.
On a sheet pan, add your turkey legs and ham hock or wings and drizzle with olive oil and about 1/4 teaspoon salt. Add parsley, pepper and bay leaf and stir to combine. Roast at 425 for 50-60 minutes.
Reserved turkey neck, giblets, legs, wings, etc., Olive Oil, 1/4 teaspoon Salt, 1 Tablespoon Parsley, 1/2 teaspoon Pepper, 1 Bay Leaf
Pull the meat from the oven and drain the fat from the meat.
Chop the celery and carrots. Cut the onion, skin on in large pieces and slice the baby bella mushrooms. Take 1/2 bulb of garlic, skin on and chop it in half again. Leaving the skins on, adds color.
3 Stalks Celery, 2 Carrots, 1 Onion, 1/2 Cup Baby Bella Mushrooms, 1/2 Bulb Garlic
Add a little white cooking wine to deglaze the bottom of the cookie sheet, scraping everything up. Add 2 cups of broth to a dutch oven along with the veggies and meat.
6 Cups Chicken Broth, 1/4 Cup White Wine, 1/2 Cup Turkey Trimmings
Stir in wine and bring to simmer, scraping up any browned bits. Add 4 cups broth and the thyme sprigs and garlic cloves and bring to a simmer over high heat. Reduce heat to medium-low, cover, and simmer for 1 hour.
3 Sprigs Fresh Thyme, 2 Cloves Garlic
Pull everything out and strain in a fine mesh strainer put in fridge until cool and then strain off fat, discarding solids. You will have about 3 1/2 to 4 cups stock. Turkey stock can be refrigerated for up to 2 days or frozen for a few months which is what I do.

Make the Gravy

This section can also be done completely ahead of time or the day of as you will need meat trimmings and the giblets.
Melt butter in medium saucepan over medium heat. Add flour and increase heat to medium-high. Cook, stirring constantly, until mixture is deep golden brown, 5 to 8 minutes. Reduce heat to low and slowly whisk in 2 cups of your previously made, strained stock.
4 Tablespoons Unsalted Butter, 5 Tablespoons All-Purpose Flour, 4 Cups Homemade Stock
Increase heat to medium-high and bring to simmer. Simmer until thickened, about 5 minutes. Add drippings, if using.
1/2 Cup Turkey Drippings
Reduce heat down to low and whisk in the remaining strained stock until smooth. Increase heat to medium-high and bring back to a simmer. Simmer until thickened, about 5 minutes.
Season with salt and pepper to taste and serve.

Video

Notes

Gravy can be refrigerated for up to 3 days or frozen for up to 2 weeks; to reheat, bring to simmer over medium-low heat, stirring occasionally.

Nutrition