Perfect Easy Turkey Gravy Recipe

Introduction

This perfect easy turkey gravy is a simple yet flavorful way to enhance your roasted turkey or chicken. Made with pan drippings or stock, it’s rich, smooth, and ready to elevate any holiday meal or everyday dinner.

Ingredients

• ½ cup butter, cut into 8 pieces
• 1 teaspoon coarse black pepper
• ½ cup all-purpose flour
• 4 cups pan drippings or 4 cups turkey or chicken stock
• 1-2 teaspoons Better than Bouillon (if using only stock without drippings)

Instructions

1. Step 1: Prepare the drippings (if using): Pour the hot drippings from your roasted turkey or chicken through a fine mesh strainer into a measuring cup. Let it cool for a few minutes so the fat rises and begins to solidify. Skim off the fat with a spoon until you have mostly liquid. Add turkey or chicken stock if needed to make a total of 4 cups of liquid.
2. Step 2: If not using drippings, measure 4 cups of turkey or chicken stock. Add 1-2 teaspoons of Better than Bouillon for extra flavor.
3. Step 3: In a large saucepan, melt the butter over medium-low heat. Add the coarse black pepper and whisk to combine.
4. Step 4: Sprinkle in the flour and whisk continuously for 1-2 minutes to form a smooth roux. Avoid browning to keep the flavor clean.
5. Step 5: Slowly pour in the drippings or stock a little at a time, whisking constantly to prevent lumps.
6. Step 6: Once all the liquid is added, turn heat to medium and continue whisking until gravy thickens, about 3-5 minutes.
7. Step 7: Taste and adjust seasoning with salt and pepper as needed. Serve immediately or keep warm over very low heat, whisking occasionally.

Tips & Variations

• Use turkey or chicken stock enhanced with bouillon if you don’t have enough pan drippings for a rich flavor.
• For a smoother gravy, strain it again before serving.
• Add a splash of heavy cream or white wine for a creamier or tangier variation.

Storage

Store leftover gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, whisking occasionally to restore its smooth texture. If too thick after chilling, add a little stock or water to thin it out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this gravy without pan drippings?

Yes, you can use turkey or chicken stock instead of pan drippings. Adding Better than Bouillon helps boost the flavor to mimic the richness of drippings.

How do I prevent lumps in my gravy?

Whisk continuously when adding liquid to the roux and pour the liquid slowly to avoid lumps. If lumps do form, you can strain the gravy or whisk vigorously to break them up.

Perfect Easy Turkey Gravy Recipe

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4.8 from 150 reviews

This Perfect Easy Turkey Gravy recipe delivers a rich, flavorful gravy made from turkey pan drippings or stock, enhanced with a smooth roux base incorporating butter, flour, and coarse black pepper. It’s simple to prepare on the stovetop and serves as an ideal companion to roasted turkey or chicken, ensuring a luscious addition to your holiday or everyday meal.

• Author: Sienna
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: About 4 cups of gravy 1x
• Category: Sauce
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Gravy Ingredients

• ½ cup butter, cut into 8 pieces
• 1 tsp coarse black pepper
• ½ cup all-purpose flour
• 4 cups pan drippings OR 4 cups turkey or chicken stock
• 1–2 tsp Better than Bouillon (optional, if using only stock without pan drippings)

Instructions

1. Prepare the drippings: Pour the hot drippings from your roasted turkey or chicken through a fine mesh strainer into a measuring cup to remove any solids before using.
2. Separate the fat: Allow the strained drippings to cool for a few minutes so the fat rises to the top and begins to solidify, making it easier to remove.
3. Remove the fat: Skim the solidified fat from the surface with a spoon, leaving mostly liquid beneath for the gravy base.
4. Measure the liquid: If you do not have a full 4 cups of drippings, top off with turkey or chicken stock to reach 4 cups total liquid. Alternatively, use 4 cups of stock directly if no drippings are available.
5. Make the roux: In a large saucepan, melt the ½ cup of butter over medium-low heat. Stir in 1 teaspoon of coarse black pepper. Gradually whisk in ½ cup of all-purpose flour continuously for 1 to 2 minutes, forming a smooth paste called roux. Be careful not to let it brown; this cooks out the raw flour taste.
6. Build the gravy: Slowly pour the prepared drippings or stock into the roux a little at a time while whisking constantly to avoid lumps forming.
7. Thicken the gravy: Once all the liquid has been incorporated, increase the heat to medium and keep whisking as the gravy thickens over 3 to 5 minutes until smooth and velvety.
8. Adjust seasoning: Taste the gravy and add salt or additional pepper as needed for your preferred flavor balance.
9. Serve or keep warm: Serve the gravy immediately along with your turkey or keep it warm over very low heat, whisking occasionally to prevent skin from forming on top.

Notes

• If you only have stock and no pan drippings, add 1 to 2 teaspoons of Better than Bouillon to enhance the flavor.
• Whisking constantly while adding liquid prevents lumps and ensures a smooth gravy.
• Do not let the roux brown to maintain a mild, classic gravy flavor.
• The gravy can be kept warm for up to 30 minutes over low heat, stirring occasionally.
• For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend that behaves like a roux.

Keywords: turkey gravy, easy gravy recipe, pan drippings gravy, stovetop gravy, Thanksgiving gravy