No Thanksgiving meal feels complete without a rich and velvety bowl of Thanksgiving Gravy. I remember standing by the stove as my mom whisked the pan drippings from the turkey, transforming them into a sauce that tied the entire meal together. Gravy isn’t just a side—it’s the finishing touch that brings comfort and flavor to turkey, mashed potatoes, and stuffing.
Ingredients
Pan drippings from roasted turkey (or 4 tbsp butter if none)
1/4 cup all-purpose flour
2–3 cups turkey or chicken stock
1 tsp fresh thyme or sage (optional)
Salt and black pepper to taste
Instructions
After roasting your turkey, pour drippings into a measuring cup. Skim off excess fat, reserving about 4 tbsp. In a saucepan, heat drippings or butter over medium heat. Whisk in flour and cook 1–2 minutes to form a golden roux. Slowly pour in stock while whisking constantly to avoid lumps. Simmer 5–10 minutes until thickened. Stir in herbs if desired. Taste and adjust seasoning before serving warm in a gravy boat.
Substitutions
Use vegetable broth and butter for a vegetarian version. Replace flour with cornstarch for a gluten-free option. Add cream for extra richness. Swap thyme with rosemary for an herby variation.
Equipment
Roasting pan or saucepan
Measuring cup
Whisk
Strainer (if needed)
Gravy boat for serving
Storage
Refrigerator: Store in airtight container for up to 3 days.
Freezer: Freeze cooled gravy for up to 2 months. Thaw in fridge overnight before reheating.
Reheating: Warm gently on stovetop, whisking in a splash of stock if too thick.
Top Tips
Always whisk constantly when adding stock to prevent lumps. Simmer until thickened but pourable. Taste before serving—seasoning is key. Make extra, because everyone will want seconds.
FAQs
Can I make gravy without turkey drippings? Yes, use butter and stock for a delicious alternative.
Why is my gravy lumpy? Whisk continuously while adding liquid to avoid lumps.
How do I fix gravy that’s too thin? Simmer longer or add a cornstarch slurry.
Can I make gravy ahead of time? Yes, prepare in advance and reheat with a splash of stock.