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This Turkey Gravy recipe is a must for Thanksgiving dinner. Made with rich, flavorful turkey drippings, it is delicious served over mashed potatoes, turkey, and stuffing. This is our Mom’s tried-and-true recipe and we’re excited to share her secrets with you!
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Mom’s Famous Turkey Gravy Recipe
If you know our Mom, you know she’s famous for her traditional Sunday dinners – every week alternation between roast beef and turkey. Growing up, it was like Thanksgiving every other week. Her turkey gravy is the dish everyone asks for. Until now, it was made to taste, but Mom generously shared her step-by-step method. This savory, creamy gravy is the perfect addition to mashed potatoes, turkey, stuffing, and our leftover Thanksgiving casserole. We know you’ll love it as much as we do!
Ingredients for Turkey Gravy
This easy Turkey Gravy recipe uses simple, everyday ingredients to create a rich and flavorful sauce. Here’s what you’ll need to make the best gravy for your Thanksgiving dinner.
- Turkey Drippings: The secret to flavorful gravy! Use the drippings from your roasted turkey. If you’re short on drippings, add turkey stock, chicken stock, or broth.
- Gravy Packet (optional): Often included with frozen turkeys. If yours didn’t come with one, a tablespoon of dry turkey or chicken gravy mix works as a substitute.
- Chicken Bouillon: Adds depth and richness to the gravy. We love Wyler’s chicken bouillon granules, but you can use cubes or your favorite brand.
- Freshly Ground Pepper: For a hint of spice and flavor.
- Milk: Whole milk creates a creamy texture. For thicker gravy, mix in some half and half or heavy cream.
- Cornstarch or Flour: The thickening agent to get the perfect consistency.
- Water: Used with the cornstarch to make a slurry for thickening.
- Salt: To taste. Use sparingly after all flavors have blended.
How to Make Turkey Gravy (Step-by-Step)
1. Prepare the Turkey Drippings
After roasting your turkey, transfer it to a cutting board. Keep the drippings in the roasting pan. Place the pan on medium heat and add water if the drippings are less than a cup. Whisk to loosen any caramelized bits – these are packed with flavor!
Important! Avoid placing an aluminum roasting pan directly on the stovetop. Instead, deglaze it with water and transfer the liquid to a large pot.
2. Strain the Drippings
Pour the liquid into a tempered glass measuring cup. Skim off the fat and strain out any turkey bits. Transfer the strained dripping to a saucepan.
3. Add Seasonings
Add the gravy packet (optional) to the drippings. Bring the liquid to a gentle boil, then reduce to a simmer. Whisk in the chicken bouillon and pepper. Slowly add the milk, stirring constantly for a creamy consistency.
4. Thicken the Gravy
Combine cornstarch and water to make a slurry. Gradually whisk it into the simmering gravy until you reach your desired thickness. Remember, the gravy will thicken further as it cools.
5. Taste and Adjust
Taste the gravy and adjust seasonings as needed. Add salt sparingly, the bouillon and gravy packet are salty.
6. Serve the Gravy
Keep the gravy warm until serving. Transfer it to a gravy boat or bowl with a ladle for easy serving.
Frequently Asked Questions
Yes! Skip the gravy packet that comes with the turkey and use cornstarch instead of flour.
Enhance the flavor with chicken bouillon, fresh herbs, or a tablespoon or two from a dry turkey gravy seasoning packet.
Refrigerate in an airtight container for up to 3 days. Reheat on the stovetop or in the microwave. Add milk if the gravy is too thick.
Absolutely! Store in a freezer-safe container for up to 3 months. Thaw in the fridge and reheat to serve. Add milk to thin the consistency, if necessary.
We have a fool-proof, step-by-step guide for Making the Perfect Turkey. Our Thanksgiving turkey recipe is seasoned with fresh herbs and roasted to perfection.
More Delicious Gravy Recipes
No matter what you’re serving, there’s a scrumptious, savory gravy to go with it. For a step-by-step guide for making gravies and sauces, see our post on How to Make a Roux.
We Can’t Wait for You to Try This Recipe!
This Turkey Gravy is more than just a sauce – it’s a family tradition. We hope it brings the same warmth and love to your holiday table as it does to ours. Don’t forget to check out our complete Thanksgiving Dinner Guide for more delicious recipes and tips!
Turkey Gravy Recipe
Video
Ingredients
- ½ to 1 cup turkey drippings from cooked turkey
- 1 gravy packet (included with the frozen turkey or turkey breast)*
- 1 tablespoon Wyler’s chicken bouillon granules
- pepper to taste
- 2 cups milk
- 1/4 cup cornstarch
- 1/2 cup water
- salt to taste
Instructions
- After roasting a turkey or turkey breast in the oven, remove the turkey and leave the drippings in the roasting pan. Place the pan on the largest stove top burner on medium heat. If there is less than one cup of liquid in the pan, add enough water to make about one cup. Whisk up any little browned bits that may have cooked to the roasting pan. This adds delicious flavor to the gravy. The heat from the stove helps loosen the browned bits on the sides of the pan. If you've used an aluminum pan to cook the turkey, don't place it on the stove after removing the turkey. Add water to the drippings to make one cup. Use a whisk or spoon to loosen the browned bits from the bottom of the pan.
- Pour the liquid from the pan into a 2 cup or larger tempered glass measuring cup or glass bowl. The fat from the drippings will rise to the surface. Skim off the fat with a spoon. Pour the remaining liquid through a wire strainer into a medium-sized saucepan. This will remove any turkey bits or fat and make a smooth, creamy gravy.
- If a gravy packet was included with the turkey, add it to the saucepan (if you want a gluten free gravy, don't add the packet). Bring the liquid to a boil over medium-high heat, then simmer. Stir in the bouillon granules and pepper. Gradually whisk in the milk and bring back to a simmer. At this point, taste the gravy. Add more bouillon and pepper if needed for flavor. Do not add salt at this time.
- In a separate, small bowl, combine cornstarch and water. Stir until there are no lumps. It should be nice and smooth.
- Whisking the gravy constantly, slowly add cornstarch mixture a little at a time until the gravy is thickened to the consistency you desire.
- Make the gravy slightly thinner than what you prefer because it will thicken a little as it cools. Taste the gravy again. If needed, add a little salt for flavor.
- Pour into a gravy boat and serve.
Notes
*For Gluten Free Turkey Gravy
- Don’t use the turkey gravy packet that comes with the turkey or turkey breast.
- This recipe makes approximately 4 cups of gravy when using a gravy packet. If a gravy packet from the turkey is not used, this recipe makes approximately 3 cups.
It’s wonderful to have a clear ingredients list and step by step process! My Mom or Grandma always made the gravy and while I learned all my cooking skills from them such as homemade pie crust include how to flute I never paid fully attention to the gravy. I guess since it’s one of the lasts steps of the meal I was likely taking other items to the table, getting beverages set up for our large extended family, etc. while they were taking care of the final touches as their wonderful gravy. Grandma always made it look so easy, no measuring just a little of this and that and tasting in between. Additionally, I didn’t think either of them were every going anywhere so why would I need to make gravy on Thanksgiving or any other day! That first Thanksgiving after we lost my Mom was rough but I swear she was right beside me as everything came off great and all the dishes were ready and hot at the same time. My husbands’ always my cheerleader but my Dad and Brother were impressed. Best of all I felt my Mom with me really for the first time since we lost her that June.
I have not made this one yet, but it sounds super yummy. Going to make it instead of buying gravy in the jar
Soooo yummy and simple! Trust me, you want the REAL stuff! PS… the recipe says your turkey comes with a gravy packet… mine did not. However, I was able to get one at my local grocery store for 69 cents, so don’t forget to grab one…. just in case.
OK, fist time making gravy. So just get a dry gravy packet and add the whole thing? My turkey didn’t come with one.
Looks yummy, will be trying this! Thank you.
This simple but well loved recipe is the one I use all the time. I’ve given it to my 2 daughters and my DIL! Gravy either is memorable or not… this recipe has become OUR family tradition.
I’m so happy you enjoy this recipe and that you’ve shared it! Happy Thanksgiving!
This sounds too good to be true! Can’t wait to try it!
This recipe is one I have never done before (with milk) I am going to try it this Thanksgiving for sure!
Old fashioned Turkey Gravy at its best! Milk makes the gravy more creamy.
Agreed! Happy Thanksgiving!
I have never made my gravy with milk, I will try this year. To add flavor to our gravy we mince the giblets and add to the pan just before serving. I am getting anxious for our delicious turkey dinner!!!!
This gravy was a gravey changer I have never known such an easy way to make good gravy
This sounds as good as my moms Gravy which should be a food group
Haha – agreed!
I am almost 80 y/o, having lived in South Texas off & on since I was born. I come from a large family (my mother had 6 brothers and five sisters). Everyone cooks. My sister, Donna, and our Aunt Esther, gathered recipes from the whole family and then published two cookbooks. There are 36 first cousins alone plus our children and their children and all the spouses. Last month our family hosted our 59th family reunion. Our grandfather also had eleven brothers and sisters. It’s always a pretty big deal and do much fun.We love to cook and we love to eat. My father used to say “There are people who eat to live and people who live to eat.” We all fall into the latter category.
I have to say I’ve never heard of, nor have I ever eaten turkey gravy made with milk. But I give it five stars because it sounds scrumptious! If any of you are old enough, you might remember a comedienne by the name of Phyllis Diller from the sixties who claimed that she counted gravy as a beverage around her kitchen table.
My mouth is watering!
I do remember Phyllis Diller and I agree with her! It sounds like you have a wonderful family. What are the names of the cookbooks your family published?
I am all about getting more for your buck. This turkey dripping gravy recipe is delicious especially by using the drippings from the turkey we were already making.
This is a no fail Turkey gravy. And to make it even better, here’s what I did. I replaced the cornstarch with Wondra, which does contain cornstarch but is really fine and made the gravy silky smooth. I have used this product for years. I also added in a dash of McCormick’s poultry seasoning and 1 tsp of white pepper to give it a little kick. It was soooo good!
No need for any other gravy recipes. THIS is the ONE!
My gravy never looked like this😁 This is the one thing I will be using this year! Thank you!
I thought it was a bit too salty, next time I’ll cut the bouillon in half.
Great
I’m old. No extra packets etc. Turkey drippings/flour/water (altho might try milk)…keep it simple.
At 79 years young, I’ve made many Thanksgiving dinners. It’s no secret that without a special gravy, the meal wouldn’t be the same. This recipe puts the pizazz into this important part of your dinner. It’s easy to follow and the end results make for a rich, creamy and tasty gravy for you and your guests to enjoy. I promise, you won’t be disappointed.
Thank you, Marilyn!