This is the Turkey Gravy recipe that converted me. Rich, ultra smooth, complex, and blessedly easy, it’s the one and only brown gravy made with drippings that I will cook.

Why You’ll Love This Old Fashioned Turkey Gravy Recipe

• It Has the Perfect Texture. When it comes to gravy, flavor and texture can quickly make or break it. The secret to a good gravy texture 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. Stop looking for the best store bought turkey gravy, this recipe is SO much better (especially if you start with the most flavorful turkey recipe aka my Thanksgiving Turkey)! This recipe coaxes every bit of flavor out of butter-cooked onions, brandy, turkey drippings, and sage, giving it a level of depth and richness that far exceeds anything from a store.
• It Can Be Used in Many Ways. If you’ve avoided making turkey gravy in the past because you don’t want to be stuck with oodles of leftovers, get ready to change your mind! You can use this gravy on so much more than just roasted turkey. It’s scrumptious over Baked Fried Chicken, Air Fryer Turkey Breast, Drop Biscuits (count me in for a breakfast of sausage, biscuits, and gravy!), and more.

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.
• 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 (if you follow my Thanksgiving Turkey recipe, you’ll have lots of yummy wine in yours!), then top them off with stock until you reach 2 cups. If you are making a Spatchcock Turkey, you will have fewer drippings.
• Splash in the drippings a little at a time, whisking CONSTANTLY.
• Slow addition and lots of whisking will make sure your gravy is smooth.
• If your gravy is lumpy, see “Troubleshooting Gravy” below for a fix.

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 (especially if you are using the drippings from my roast turkey with wine), 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.

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, 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.

Storage Tips

• To Store. Refrigerate gravy in an airtight storage container for up to 3 days.
• To Reheat. Gently rewarm leftovers in a saucepan on the stovetop over medium-low heat, stirring frequently. You can also reheat gravy in the microwave.
• To Freeze. Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

What to Serve With Turkey Gravy

• Saute Pan. Perfect for making turkey gravy.
• Whisk. This small whisk helps mitigate splashing.
• Fat Separator. A worthy purchase for those who plan to make gravy again in the future.

Recipe Tips and Tricks

• Use Whatever Herbs You Have. If you have other herbs on hand that you’d like to use instead of the sage, you can swap them. I think a few sprigs of thyme, rosemary, parsley leaves, or a bay leaf would be tasty.
• Separate the Fat. Don’t forget this step when making turkey gravy from drippings! If you neglect to remove the fat, your gravy will end up greasy. See the “Separate Fat from Drippings” section above for tips on how to do this.
• Whisk it Real Good. One of the keys to making sure you end up with a lump-free gravy is by whisking it frequently. Make sure you’re whisking when and how the recipe suggests to ensure a smooth, luscious gravy.