No Thanksgiving is complete without delicious, homemade Turkey Gravy. This recipe includes instructions on how to make turkey gravy with or without pan drippings.
My Turkey Gravy recipe serves 16 (makes 4 cups) and costs about $2.79 to make, which is only $0.18 per serving! Scroll for a recipe video!
Drizzle this gravy over my Oven Roasted Turkey and my Buttermilk Mashed Potatoes alongside this Oven Roasted Broccoli recipe, and you will have the perfect meal.
RELATED: FREE Thanksgiving Planner
Picture this it’s Thanksgiving, you killed it in the kitchen, the table set, your family is on their way over, and you made the most delicious turkey. Everything is ready. But it all comes down to one thing.
The gravy makes or breaks the turkey. No pressure, right? Don’t stress, I’ve got you covered with this easy and delicious turkey gravy.
So don’t even think about getting one of those premade gravy jars. Homemade turkey gravy is so much better. This gravy is rich, smooth, and full of deep flavor that is indeed some Thanksgiving manna!
This Turkey Gravy recipe packs a lot of flavors! The excellent taste is due to the layering of flavors — sautéed veggies, fresh thyme, bay leaves, turkey stock, and cooking wine.
All of these flavor elements together make for the best, most flavorful, savory turkey gravy that I’m sure will be the highlight of your holiday table.
I love using Holland House Cooking Wines in my recipes because they give a flavor boost to any dish. I get so many compliments on my turkey gravy recipe, and I have to credit Holland House Sherry Cooking Wine. Their Sherry Cooking Wine gives my gravy recipe a flavor boost that is just spectacular.
Recipe FAQ’s
If you cannot use the drippings from a Turkey to make gravy, you can substitute Chicken or Turkey Broth instead.
Yes! If you are not going to use it all, you should freeze it, so you do not waste all that goodness. Store it in a Ziploc bag or an airtight container and stick it in the freezer.
How do you separate turkey fat from drippings?
- To separate turkey fat from drippings, grab a Ziploc bag, some scissors, and two bowls.
- Now strain the drippings into a bowl.
- Pour the liquid from the bowl into the Ziploc bag.
- Seal the bag securely and turn the bag upside down.
- Then, hold the bag over the bowl, so one corner is facing down.
- Using the scissors, cut a small hole in the corner of the bag. The broth will come through the hole in the bag into the bowl.
- After most of the broth has poured through the bag, pinch the hole in the bag shut. Place the bag over the second bowl.
- Next, open the hole in the bag and let the remaining fat pour into the second bowl.
Ingredients and Cost
Per Serving Cost: $0.18
Recipe Cost: $2.79
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
- 3 Tablespoons fat from turkey drippings or 3 Tablespoons Chicken Broth – $0.06
- 1 small yellow onion about 1 cup – $0.25
- 4 sprigs fresh thyme – $0.20
- 1 carrot – $0.14
- 1 celery – $0.18
- 5 Tablespoons all-purpose flour – $0.10
- 1 cup defatted turkey drippings of 1 cup Chicken Broth – $0.33
- 3 ¼ cups Turkey stock – $1.07
- ¼ cup Sherry Cooking Wine – $0.34
- 2 Bay leaves – $0.06
- 1 teaspoon chopped fresh thyme – $0.06
How to Make Turkey Gravy:
Instructions
To make gravy, first strain drippings from the turkey with a fine-mesh strainer. Then, let the liquid sit for 15 minutes, then scrape fat from the surface of the liquid. Keep three tablespoons of turkey fat and reserve turkey drippings.
In a large pan, add turkey fat until simmering, and then add the vegetables cooking them until they are soft for about 5 minutes.
Next, sprinkle flour over vegetables. Cook, while continually stirring, until flour is absorbed into the liquid for about 1-2 minutes.
Whisk in reserved turkey drippings, continually whisking, until thickened about 60 seconds. Then whisk in stock and then wine until combined.
Next, add bay leaves and bring to simmer, and simmer until thickened—season gravy with salt and pepper to taste.
Then, pour through a fine-mesh strainer and discard solids. (I like to add the solids to my mashed potatoes or stuffing.)
Finally, stir in chopped thyme. Pour gravy into a serving dish and serve.
***See a complete recipe video in the recipe card below.
Need a great turkey recipe to go along with this gravy? Then check out my delicious and easy Turkey Brine and Roast Turkey recipe!
What readers are saying about this recipe:
Stephanie H.:
This sounds like a great gravy recipe. I’ve never thought to saute some veggies and build up the flavors in my gravy just as I would when making soup. Thank you for this great tip!
Courtney:
This is a great recipe – love all the flavoring and what you’ve got going on here from the veg to the sherry.
COOK’S NOTE
- If you plan on making the gravy ahead of time or don’t wait to use pan drippings, you can use three tablespoons of butter instead of turkey fat. Also, you can use an additional cup of turkey stock instead of turkey drippings.
- If you can’t find turkey stock, then you can use chicken stock instead.
- Fun Fact – If you make this with Turkey drippings/broth, this recipe will cost $1.33 for 4 cups!
- If made with Chicken broth and NOT Turkey drippings, this recipe costs $2.79 for 4 cups.
- Purchasing Turkey gravy will cost you $4.76 for 4 cups.
Cook’s Tools:
- fat separator
- fine mesh strainer
- large saucepan
- wooden spoon
- whisk
- mixing bowls
- gravy boat
More Thanksgiving Side Dishes:
- Frog Eye Salad
- Three Bean Salad
- Healthy Mashed Cauliflower
- Aunt Nancie’s Sweet Potato Souffle
- Baked Mac and Cheese
- Bacon and Apple Stuffing
- Cheesy Broccoli Cauliflower Casserole
- Butternut Squash
- Cornbread Casserole
- Cranberry Fluff Salad
- Thanksgiving Salad
- Pull-Apart Potato Rolls
Turkey Gravy Recipe
Equipment
- fat separator
- fine mesh strainer
- large saucepan
- wooden spoon
- whisk
- mixing bowls
- gravy boat
Ingredients
- 3 Tablespoons fat from turkey drippings see step 1 below or cook’s note for substitution
- 1 small yellow onion about 1 cup, small dice
- 1 carrot small chop
- 1 celery rib small chop
- 4 sprigs fresh thyme
- 5 Tablespoons all-purpose flour
- 1 cup defatted turkey drippings see step 1 below or cook’s note for substitution
- 3 ¼ cups Turkey Stock
- ¼ cup Sherry Cooking Wine
- 2 bay leaves
- salt and pepper
- 1 teaspoon chopped fresh thyme
Instructions
- After turkey comes out of oven, strain drippings from bottom of the pan through fine-mesh strainer, discarding solids. Let liquid sit 15 minutes, then scrape fat from the surface of the liquid. Keep 3 tablespoons of turkey fat, and reserve turkey drippings.
- In a large saucepan over medium heat add turkey fat until just shimmering. Add onion, carrots, celery and thyme sprigs; stir frequently and cook until vegetables are softened and edges of onions begin to brown, about 5-6 minutes.
- Sprinkle flour over vegetables and cook, stirring constantly, until flour is absorbed into liquid and turns light golden brown, about 1-2 minutes.
- Whisk in reserved defatted turkey drippings and cook, whisking constantly, until thickened, about 30-60 seconds.
- Whisk in stock, and then whisk in wine until combined.
- Add bay leaves, and bring to simmer, and simmer until thickened and glossy, about 10 minutes. Season gravy with salt and pepper to taste.
- Pour through a fine-mesh strainer over a medium-sized bowl, and discard solids.
- Stir in chopped thyme.
- Pour gravy into a serving dish. Serve.
Video
Notes
- This recipe makes 4 cups of gravy.
- If you plan on making the gravy ahead of time or don’t wait to use pan drippings, you can use three tablespoons of butter instead of turkey fat. Also, you can use an additional cup of turkey stock instead of turkey drippings.
- If you can’t find turkey stock, then you can use chicken stock instead.
Nutrition
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No Thanksgiving is complete without delicious, homemade Turkey Gravy. This recipe includes instructions on how to make it with or without pan drippings.
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The gravy makes or breaks the turkey I think! And this looks delicious. Thanks for the tip about swapping out ½ cup of broth for Holland House Cooking Wine – can’t wait to try!
You’re welcome, enjoy! 🙂
Just in the knick of time! I needed a good turkey gravy recipe!
Oh good, I hope you enjoy!
This turkey gravy recipe sounds fantastic!! The Holland House Sherry Cooking Wine adds depth of flavor that I am sure cannot be beat! We need to add this to our Thanksgiving menu!
I hope you enjoy!
This sounds like a great gravy recipe. I’ve never thought to saute some veggies and build up the flavors in my gravy just as I would when making soup. Thank you for this great tip!
You’re so welcome!
Oh I always make my own gravy but never thought os using sherry vinegar in there! What a great addition!
Not vinegar but a sherry wine, right
Right, NOT vinegar.
This gravy sure look delish! Gravy is a must have at the holiday dinner table at my house!
Thank you!
Oh, wow. This looks delicious! I just may use this recipe for Christmas dinner!
I hope you enjoy!
Can this gravy be made ahead and frozen? Can you use white wine instead of sherry?
It can be made ahead of time and frozen, and you can definitely use white wine instead of sherry!
Can you use what is left in the strainer to add to your stuffing? Seems like a waste to throw it.
Annette, you can! I like to purée the mixture and add it to my mashed potatoes. Just make sure you decrease the amount of milk/butter that you put into your potatoes, mix in the purée, and then adjust the consistency of the potatoes as needed!
Excellent combination! Full of flavor and not over busy.
So glad you liked the recipe! 🙂
Jillian…,.THANK YOU!! I add Dry Sherry to most everything I cook for dinner….it does add that special oomph I love….But I never thought to add it to my Gravy!!!
Can’t wait to taste my “New” Gravy at Thanksgiving!!!
I enjoy seeing your Recipes.
Sharon Hug
I’m so glad you loved this recipe! Happy Thanksgiving! 🙂
The ingredients list says “see step 1 below or cook’s note for substitution” (re turkey drippings), but I don’t see that note.
Hi Lisa,
It’s in the cook’s note.
If you plan on making the gravy ahead of time or don’t wait to use pan drippings, you can use 3 tablespoons of butter instead of turkey fat. Also, you can use an additional cup of turkey stock instead of turkey drippings.
The BEST turkey gravy!!! Perfect for Thanksgiving!
So glad it was a hit for you!
Love a healthy swap that also adds in more flavor. Great idea to sub in some wine!! I never strain my gravy, but yours looks so professional, I think I’m going to try it.
I hope you enjoy it! I sometimes don’t strain the gravy either!
This looks like the perfect turkey gravy! I can’t wait to try it!
Yay, I hope you enjoy!
Sounds like it has lots of flavor, between the sherry and the veg.
It really does and it tastes SO good!
This is a great recipe – love all the flavouring you’ve got going on her from the veg to the sherry.
I’m so glad you liked this recipe! 🙂
I am the family gravy maker no matter which house we are at. Thanks for the extra hints and I may just try the added sherry cooking wine this year.I’ve used Chardonnay but I’d like to try this.
I hope you enjoy! 🙂
This came out so good! Thanks for the recipe.
This is exactly what I needed to finalize our Thanksgiving dinner! I also love that you can freeze it; I never knew that before!