This easy turkey gravy recipe only has five ingredients - turkey drippings/stock, butter, flour, poultry herbs and black pepper and can be made in no time.
Thanksgiving is almost upon us. I'm not sure how many people will actually be visiting this blog on my favorite holiday but I still felt it was important to share one of the most important recipes for Thanksgiving - turkey gravy!
So why am I sharing today? Because I feel like people normally forget about it and then just quickly google something that they can make with the ingredients at hand. At least that's what I did, which is what led to this easy turkey gravy recipe.
When I say easy, I mean it. This is a no-fuss gravy recipe. No milk or cream. Just four ingredients that you would have on hand on the day of Thanksgiving.
To me, while most people use gravy over their turkey for Thanksgiving, it goes great with everything, but especially cream cheese mashed potatoes and stuffing! I'm one of those that doesn't mind mixing a bunch of stuff in one bite. So my apologies for anyone that eats each individual food item separately!
I assume you've already figured out how you're making your turkey but if you want something done in less than an hour or looking for inspiration for next year, try this Instant Pot turkey breast. But if you're in a pinch and looking for a quick gravy, this turkey gravy recipe is for you.
Jump to:
Recipe Ingredients
- Unsalted butter - the fat for the gravy.
- All-purpose flour - makes a roux with the butter to thicken the gravy.
- Rosemary, sage, thyme - fresh herbs are best.
- Black pepper - adds flavor.
- Turkey stock/drippings - can use chicken stock in a pinch.
Step-by-Step Instructions
- Bring saucepan to medium heat and add butter.
- Stir in flour, herbs and black pepper, whisking constantly for 3 minutes.
- Slowly pour in 2 cups of stock/pan drippings and whisk constantly until gravy thickens.
Fresh or Dried Herbs
If given the choice, always go with fresh herbs. However if you only have dried, it will work. Just use a third of the amount as dried herbs are more potent.
FAQs
Yes. There is no issue with using store-bought chicken stock, but the flavor just won't be as rich as if you were using the drippings from an actual turkey.
If the gravy is too thick, just whisk in some more stock (or even water). Add ½ cup at a time until it reaches your desired consistency. Just make sure to adjust seasoning.
Form a paste with 2 tablespoon of melted butter with 2 tablespoon flour, then slowly whisk into the gravy a little at a time until you reach desired consistency. In a pinch you can mix 1 tablespoon of water and cornstarch and then add to the turkey gravy recipe.
Pro Tips/Recipe Notes
- Add cold butter to a cold skillet and let heat up to proper temperature before adding the flour.
- When making gravy, the most important tool is a whisk. Without whisking, you will probably have a lumpy gravy.
- Simmer the gravy long enough to allow it to thicken, at least 5 minutes.
- Keep the turkey gravy warm until right before serving as it thickens as it cools.
Other Thanksgiving Recipes
- Make Ahead Turkey Gravy
- Shaved Brussels Sprouts with Bacon
- Herb Roasted Turkey
- Baked Cheddar Mac and Cheese
- Roasted Thanksgiving Salad
- Homemade Cranberry Sauce
If you’ve tried this easy turkey gravy recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Easy Turkey Gravy
Ingredients
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 1 tablespoon chopped poultry herb mix (rosemary, sage, thyme)
- ½ teaspoon black pepper
- 2 cups leftover stock/drippings
Instructions
- Drain the drippings from the turkey through a sieve into a 4 cup measuring cup. Reserve 2 cups of the liquid. Scrape off any fat that forms.
- Bring a medium saucepan to medium heat and add the butter. When melted add the herbs and black pepper. Add the flour and constantly whisk for about 3 minutes. Slowly pour in 2 cups of stock/pan drippings and whisk constantly until bubbly and thickened. Use immediately.
Notes
- Add cold butter to a cold skillet and let heat up to proper temperature before adding the flour.
- When making gravy, the most important tool is a whisk. Without whisking, you will probably have a lumpy gravy.
- Simmer the gravy long enough to allow it to thicken, at least 5 minutes.
- Keep the turkey gravy warm until right before serving as it thickens as it cools.
Chris says
So simple!