This is the Turkey Gravy recipe that converted me. Rich, smooth, complex, and blessedly easy, you’ll want to make sure you save the drippings to make this recipe for your holiday celebration!

Why You’ll Love This Old-Fashioned Turkey Gravy Recipe

• It Has the Perfect Texture. When it comes to gravy, flavor is important, but the texture can make or break it. The secret is to use plenty of flour and really take your time stirring and cooking it in butter before whisking in the drippings and stock. It’s hard to be patient, but this luscious, perfect gravy is WORTH IT.
• The Flavor is Superb. Homemade turkey gravy is SO much better than store-bought! This recipe coaxes every bit of flavor out of butter-cooked onions, brandy, turkey drippings, and sage, giving the gravy a level of depth and richness that far exceeds anything from a store.
• Fail-Proof Recipe. I share ALL the tips and pointers below, and this recipe is tried-and-true—it’s the one I make every Thanksgiving and Friendsgiving. This means that my turkey gravy recipe won’t let you down! (Get the rest of my Thanksgiving menu and helpful prep tips in my FREE downloadable Thanksgiving guide.)

How to Make Turkey Gravy

Turkey gravy comes together in 4 basic steps. You can remember them as S-S-S-S.

1. Separate the fat from the drippings.
2. Sauté an onion, butter, and the thickener (flour or cornstarch).
3. Slowly whisk in the drippings and stock.
4. Simmer until thickened.

Separate Fat from Drippings

If you don’t separate the fat from the drippings, your gravy will be greasy.

By far the easiest way to remove fat is with a fat separator like this. I finally bought one last year and the frustration saved is worth it.

To separate turkey pan drippings without a fat separator, use a turkey baster or a ziptop bag:

• Turkey Baster. Let the drippings rest for several minutes until the fat rises to the top; suck out the fat with a turkey baster.
• Ziptop Bag. Place a gallon-sized ziptop bag in a large bowl. Carefully pour the drippings into the bag and seal. Let stand for several minutes, until the fat rises to the top. Lift the bag over a cup or bowl, cut a small hole in the corner, and strain the de-fatted liquid into a liquid measuring cup with a spout. Stop pouring when the fat almost reaches the bag opening. Discard solids (aka the remaining fat).

Sauté the Onion with Butter and Flour

Gravy is like making a roux, and that starts with cooking butter and flour. I like to add an onion for more complexity.

To make sure your gravy has great flavor:

• Take your time sautéing the onion. Let it get nice and soft. You can do this while the turkey is still in the oven, or even earlier in the day. (If the onions get stuck to the pan, you can loosen them later when you add the drippings.)
• Cook the flour for AT LEAST 1 full minute. Seriously, set a timer. Raw flour taste will ruin your gravy.

SLOWLY Add the Drippings

You’ll need 2 cups of liquid to make turkey gravy.

• Start by measuring the drippings, then top them off with stock until you reach 2 cups.
• Splash in the drippings a little at a time, whisking CONSTANTLY. (Working slowly and whisking constantly ensures a smooth gravy.)

Simmer

Let the gravy simmer at a steady pace, but not a rolling boil, adjusting the heat as needed.

Whisk very often to make sure the gravy is smooth (some say to whisk constantly, but I find that I can take little breaks to ready other things in the kitchen while it cooks, as long as I check in frequently to give it a stir).

How thick or thin you’d like your gravy is up to you.

For a rich, creamy gravy that is still easy to spoon, simmer for 4 to 5 minutes.

Bonus Ingredients

While you need little beyond onion, flour, butter, and turkey drippings to make stellar gravy, I like to add two bonus ingredients to take my gravy over the top.

• Sage. A classic Thanksgiving herb that tastes yummy with everything at the table.
• Brandy. A splash or two gives the gravy a well-rounded complexity.

Meal Prep Tip

Love the idea of having perfectly-portioned gravy on demand? Freeze your leftover gravy in the wells of an ice cube tray or mini muffin pan (if you have silicon liners). Pop out the cubes of frozen gravy, and store them in an airtight storage container or ziptop bag. Then, you can thaw and enjoy the gravy as desired.

What to Serve With Turkey Gravy

Troubleshooting Gravy

• Your Gravy Is Lumpy. To fix lumpy gravy, puree it with an immersion blender in the pan or in a regular blender until smooth.
• Your Gravy Is too Thin. If your gravy is thin, slowly whisk in a cornstarch slurry (2 tablespoons water mixed with 1 tablespoon cornstarch). Heat, whisking constantly, until thickened. If it’s still too thin, add another cornstarch slurry. DO NOT add dry cornstarch directly to hot gravy or it will seize.
• Your Gravy Is too Salty. If your gravy is too salty, add more liquid. Unsalted stock is ideal, but if you don’t have it, water will work in a pinch (do not use regular stock/broth, which will make it even more salty). This will thin out your gravy, so if needed, whisk in a cornstarch slurry (see “My Gravy is Too Thin” above for guidance). You can also add some acid, such as a squeeze of lemon juice or a teaspoon of white wine vinegar, to help rebalance flavors. Add slowly so you don’t accidentally overpower the gravy.