Best Gravy Recipe For Turkey + Video
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This is the best gravy recipe you’ll ever make thanks to one special ingredient! Whip up a batch in 20 minutes, with or without drippings.
Start with 4 simple ingredients that you probably already have on hand, then add in the perfect blend of herbs and spices. The flavor is truly incredible, unlike anything you’ve ever tasted.
Even better, you can make this turkey gravy without drippings! Enjoy it with mashed potatoes or biscuits anytime you have a craving for some homemade comfort food.
Best Gravy Recipe – Tips and Tricks
- Use unsalted butter. Since the salt content in poultry stocks varies greatly, unsalted gives you more control over the sodium in this recipe. Start with 1 teaspoon of salt and add more as needed, up to 2 teaspoons total. If salted butter is all you have on hand, reduce the among of salt by ½ teaspoon and go from there.
- Choose a good wine. It should be something you would enjoy drinking by itself. I recommend a dry white like Chardonnay.
- Alcohol-free substitute: White grape juice or additional stock can be used as needed, but the flavor won’t be as rich.
- Skip the fresh herbs. Because the flavor and aroma of dried herbs are more potent, you don’t need as much. Plus, you’ll have a smoother consistency without tiny bits of herbs getting stuck in your teeth.
- Want to use drippings? Simply use them in place of some of the stock. You’ll find more specific instructions for this method in the recipe card below.
Watch the video below to see how easy it is to make this recipe!
More Ways To Use It
Now that you know how to make the best gravy recipe, you’ll want to enjoy it more than once or twice a year!
Bake it into pot pies and casseroles or spoon it over oven-baked meatballs. It’s also delicious with fried chicken or over french fries with a sprinkle cheese.
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FAQ – Common Recipe Questions
Can I make your best turkey gravy ahead of time?
Absolutely! Store it in the refrigerator in a sealed container for up to 1 week and reheat over low heat on the stove.
Is this recipe safe for kids?
Yes! The alcohol content in wine is already pretty low, but what little there is will evaporate as the sauce boils.
If you are still concerned – or you have guests who are particularly sensitive – feel free to use the substitutes noted above.
How do I make this best gravy recipe gluten-free?
Since you’ll be making a roux, your best options are tapioca, sweet rice, or garbanzo flours. These will function similar to all-purpose flour without becoming gummy like some 1:1 blends.
Cornstarch is a naturally gluten-free thickener, but you will need to whisk it into the stock as a slurry instead of adding it to the butter.
Pour 1 cup of the liquid into a separate measuring cup and dissolve in 1 tablespoon of cornstarch. Then, add this mixture to the pan with the rest of the liquid.
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Best Gravy Recipe For Turkey + Video
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 2 teaspoons dried crushed rosemary
- 1 teaspoon dried sage
- 1/2 teaspoon ground thyme
- 1 teaspoon ground black pepper
- 2 teaspoons kosher salt, to taste
- 4 cups turkey or chicken stock, 32 ounces
- 1 cup entwine Chardonnay
- Melt butter in a medium saucepan, over medium-high heat. Once butter is completely melted whisk in flour, herbs, pepper and 1 teaspoon salt. Cook for 2-3 minutes, whisking frequently to cook off the floury taste.
- While whisking, pour wine into roux (flour mixture). Continue whisking until mixture bubbles up and becomes a thick consistency, about one minute. While whisking, add chicken stock. Continue whisking until mixture is completely smooth.
- Bring gravy to a boil. Whisk occasionally. Boil 10 minutes until gravy is thickened.
- Serve and enjoy!
Using Turkey Drippings
- Once the turkey comes out of the oven. Remove the turkey and place it on a platter to rest. Turn stove top to medium high and place pan on burner or two. Once the pan drippings are hot, add a cup of chicken stock (from your ingredient list) reserve the remaining chicken stock for the recipe. Use a wooden spatula to scrape the browned bits from the bottom of the pan.
- Pour the pan drippings into a measuring cup and let cool in the refrigerator. In about 20-40 minutes the fat will rise to the top and begin to get hard. Skim the fat off of the top, replace the butter in the recipe with the amount of fat you have in your measuring cup. For example if you have 1/4 cup turkey fat, use that plus 1/4 cup butter for a total of 1/2 cup.
- Next use the pan drippings (in the measuring cup) in place of part of the chicken stock. If you have 1 cup of drippings, add that when the chicken stock is called for and also the reserved 3 cups chicken stock so you have a total of 4 cups when adding to the recipe.
- For a smoother gravy, strain the drippings before adding to the gravy.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2015, updated and republished October 2021
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Question – can I use fresh rosemary and sage, instead of dried?
You can always substitute "fresh" herbs but just be aware of the stronger taste so add a bit at a time until it's good to you…
Actually, it is opposite of your advice. When herbs are dried, the flavor is concentrated. You need twice as much fresh herbs as dried. Since rosemary is such an assertive flavor, use less to start and then taste.
How do I make this gluten free?
Use corn starch to thicken instead of flour…be sure your broth is gluten free too.
Could you use tapioca flour instead of regular?
Garbanzo flour makes awesome gravy!
arrow root or corn starch
use gluten free products ….
I made the gravy this year, using fresh rosemary, sage, and thyme. It really had a fresh and aromatic taste, unlike any gravy I've had before. I thought it was delicious! The flavor of the herbs really came through, especially the thyme, more so than the other herbs. If you don't want the gravy to taste quite so herbal, I would use dried herbs as in the recipe. However, I plan to make it this way FOREVER now. My kids (teens) even liked it; the gravy went fast.
Can you taste the wine in it?
Can you make this a day early and just reheat when ready to eat?
I made this for some mashed potatoes, and both the potatoes and the gravy were amazing. A very herbal taste to the gravy which is amazing on top of buttery potatoes.