You can have this delicious easy Turkey Gravy recipe on the table in less than 10 minutes. It’s perfect for Thanksgiving!
Ever since I posted a recipe last year for my cornbread dressing that showed some gravy on it, folks have been asking for my gravy recipe. So here it is! It’s super easy, crazy quick, and takes less than 10 minutes to make.
The thing about gravy is it’s really only as good as the ingredients you put into it. So having flavorful ingredients is super important. That or adding great flavor at the end. Either way, let’s jump into this…
But first… while making gravy is super easy, it doesn’t always go as planned. So, I’ve packed this post with TONS of info to ensure your gravy turns out perfectly. And I’ve added a couple ways to troubleshoot a few gravy mishap scenarios, like greasy gravy and lumpy gravy, to help you navigate. It’s a lot, I know, but you’ve got this!
What’s the difference between stock and broth?
You’ll see that my recipe calls for stock, not broth. So what’s the difference? Well, the answer is… it depends who you ask. While some folks will say that there’s a difference in the ingredients used to make the two, I’m not sure that claims stands up when you look at commercially available stocks and broths today. And while most of us don’t have time to make our own stocks and broths, the other is kind of a moot point. My experience with the two has had me to come to the conclusion that there are basically two differences between your average boxed stock and broth – seasoning and length of cooking.
Stock is often cooked longer and isn’t seasoned. Broth is made using a shorter cook time and usually is seasoned. Stock is a bit richer and has more flavor from the bones, meat, and vegetables that are used to make it because of the longer cook time. That makes it perfect as a building block for sauces and gravies. And in this case, we’re going to use some pan drippings which will have seasoning from the turkey, so using broth here might get our gravy too salty.
Broth, on the other hand, is cooked for a shorter amount of time, with similar ingredients (though some say bones don’t go in broth), but is typically seasoned with salt and other spices and seasonings. It’s great for making soups and adding flavor to dishes.
The truth is, in most cases, you can use them interchangeably. But being better educated about ingredients makes you a better cook, so now you know. For this recipe, I call for stock. And now you know why.
How do I use my turkey drippings for gravy?
To add tons of flavor to the gravy, I highly recommend using pan drippings from your turkey in addition to your stock. You’ll want to collect those drippings and pour them through a strainer to get the bits out. Then, allow the drippings to rest for a few minutes to allow the grease to move to the top. Then simply spoon away as much grease as possible and discard it.
Adding too much grease in with the stock can make for greasy gravy – and no one wants that. You can also use one of these handy dandy grease strainers (affiliate link). Then add enough boxed stock to your pan drippings to make a total of 2 cups of liquid as called for in the recipe.
How do I make my gravy taste good?
If you find your gravy falls flat in the flavor department, you can add some additional seasonings to the recipe to give it a kick.
- The trick to making a great gravy is starting with good stock or pan drippings. Pan drippings are a great addition, especially if you’ve cooked your turkey with aromatics like carrots, onions, and celery. Be sure to strain the drippings and ladle away as much of the rendered fat as possible, otherwise you could end up with greasy gravy.
- Don’t have enough pan drippings? Simply add enough premade or boxed stock to make 2 cups total.
- Often where gravy fails is with flavor and there are lots of variables here. If your turkey was brined or dry rubbed, you might find that your stock has tons of flavor, but might also be super salty – resulting in salty gravy, so taste it before adding more salt. Using boxed stock is a great way to make gravy without having to deal with the hassle of pan drippings, but it also doesn’t usually have tons of flavor – making for a rather bland gravy. To beat that, crush a chicken bouillon cube (or two) between two spoons and whisk it into the gravy to add additional flavor. You can also add about 1/4 teaspoon of poultry seasoning, onion powder, garlic powder, or all three to add even more flavor. And while some folks feel it’s a little controversial, a healthy pinch of MSG also goes a long way to punch up the flavor of your gravy!
How do I fix lumpy gravy?
Ah, lumpy gravy – the uninvited guest at many a family supper! But fear not, because smoothing out that gravy is easier than convincing your uncle to pass the remote during a football game. Here’s how to turn your gravy from lumpy to lump-free:
- Whisk, Whisk, and Whisk Some More: Start by giving that gravy a good old-fashioned whisking. Sometimes, all it needs is a bit of elbow grease to break up those lumps. Imagine you’re paddling a boat through the Mississippi – with determination and a steady rhythm!
- Strain It: If your arm’s about to fall off from all that whisking and you still have lumps, grab a strainer. Pour your gravy through it to catch the lumps. It’s like panning for gold, except you’re sifting for smoothness.
- Blend It: For the tech-savvy, an immersion blender can be your best friend. Give your gravy a quick blitz with one, and watch those lumps disappear like magic. Just be careful not to redecorate your kitchen walls with gravy splatters!
- Add a Bit of Liquid: Sometimes, lumps form because the gravy is too thick. If that’s the case, a splash of broth or water can loosen things up. It’s like adding a bit of diplomacy to a heated family debate – it eases tension and smooths things over.
- Start Over (Last Resort): If all else fails and your gravy is more lumpy than a grandma’s knitted sweater, it might be time to start from scratch. Sometimes, a fresh start is the best solution.
How do I fix greasy gravy?
Here’s how to get your gravy from greasy to great:
- The Chilled Spoon Trick: This one’s a classic. Dip a chilled spoon into your gravy. The cold metal will attract the fat, which hardens on contact. It’s like magnet fishing in a gravy pond, pulling up those unwanted greasy bits.
- Skim the Top: If your gravy’s sitting like a calm pond with a layer of fat on top, just skim it off with a spoon. It’s like gently removing leaves from the surface of a pool. Be patient, and you’ll see that beautiful, clear water – I mean, gravy – underneath.
- Paper Towel Magic: Lay a paper towel gently on the surface of the gravy. It’ll soak up the grease like a sponge. Carefully lift it away, and voila – less grease!
- The Ice Cube Method: Float a few ice cubes on top of your gravy. The fat will cling to the cold cubes. Once they’ve done their job, scoop them out. It’s a bit like sending in a rescue team to pull out the unwanted elements.
- Let it Settle: If you’ve got time, let your gravy sit for a bit. The fat will rise to the top, making it easier to remove.
- A Splash of Something Acidic: Sometimes, adding a touch of vinegar or lemon juice can cut through the greasiness. It’s like a squeeze of lemon on a rich piece of fish, brightening up the whole dish.
- Thicken It Up: If you’re still struggling, thicken your gravy with a bit of flour or cornstarch mixed with water. This can sometimes help in absorbing some of the excess fat.
Can I make gravy ahead of time?
Absolutely, you can make gravy ahead of time, and it’s a real game-changer, especially when you’re juggling a dozen other dishes for a big family feast. It’s like setting out your outfit the night before a big day – it just makes everything smoother. Here’s how you can do it without losing any of that homemade goodness:
- Cook It Up: Prepare your gravy just like you normally would. Whether you’re using pan drippings, stock, or a combination of both, cook it up to your desired thickness and flavor.
- Cool It Down: Let the gravy cool to room temperature. You don’t want to put hot gravy directly in the fridge – that’s like jumping into a swimming pool right after eating, a bit of a shock to the system!
- Store It Right: Pour your cooled gravy into an airtight container. This will keep it from picking up any stray odors from the fridge.
- Reheat Gently: When you’re ready to serve, reheat the gravy gently on the stove. You might need to add a bit of extra broth or water if it’s thickened up in the fridge.
- Whisk Away Any Lumps: If your gravy gets a bit lumpy after chilling, don’t fret. A good whisk should bring it back to a smooth consistency. It’s like smoothing out the wrinkles on a shirt with an iron – a little effort for a lot of neatness.
- Freezing Option: If you’re really ahead of the game, you can even freeze your gravy. Just thaw it in the fridge a day before you need it, and then reheat it.
Making gravy ahead of time not only saves you stress on the big day but also lets those flavors meld and deepen, like a good stew sitting overnight. So go ahead, give yourself the gift of one less thing to worry about when you’re in the thick of holiday cooking!
If you tried this Quick and Easy Turkey Gravy recipe, please leave a 🌟 star rating and let me know how it turned out in the comments below.
Recipe Card
Quick and Easy Turkey Gravy
Ingredients
- 1/4 cup unsalted butter (4 tablespoons)
- 1/4 cup all purpose flour
- 2 cups turkey or chicken stock (see note 1)
- salt
- pepper
Optional ingredients:
- 1/4 teaspoon poultry seasoning
- 1 to 2 chicken bouillon cubes
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
Instructions
- In medium pan, melt the butter over medium heat.
- Make a roux by whisking the flour into the butter. Cook, whisking constantly, for 2 minutes.
- Gradually add the stock, whisking well after each addition.
- Taste and adjust for seasoning. (see note 3)
- Bring to a boil, then reduce heat to a simmer and cook until thick and smooth. At this point, you can add in chopped cooked giblets, liver, boiled egg, or even shredded turkey. Or you can omit them completely. I prefer it without the additions. Serve immediately over roasted turkey, mashed potatoes, cornbread dressing, etc.
Video
Notes
- The trick to making a great gravy is starting with good stock or pan drippings. Â Pan drippings are a great addition, especially if you’ve cooked your turkey with aromatics like carrots, onions, and celery. Â Be sure to strain the drippings and ladle away as much of the rendered fat as possible, otherwise you could end up with greasy gravy. Â
- Don’t have enough pan drippings? Simply add enough premade or boxed stock to make 2 cups total. Â
- Often where gravy fails is with flavor and there are lots of variables here. Â If your turkey was brined or dry rubbed, you might find that your stock has tons of flavor, but might also be super salty – resulting in salty gravy, so taste it before adding more salt. Using boxed stock is a great way to make gravy without having to deal with the hassle of pan drippings, but it also doesn’t usually have tons of flavor – making for a rather bland gravy. To beat that, crush a chicken bouillon cube (or two) between two spoons and whisk it into the gravy to add additional flavor. You can also add about 1/4 teaspoon of poultry seasoning, onion powder, garlic powder, or all three to add even more flavor. Â Â
Nutrition
Please note:
If nutritional values are provided, they are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Hi Stacey!
I have not made it yet but I will … so far all the recipes I have viewed from you are mouthwatering and easy. By the way… I do add a bit of heavy cream , just a few tablespoons. Thought you might like to try that sometime. As I told of girlfriend of mine last year… she was tinkering with Keto recipes for holiday time. I told her , just as there is no crying in baseball… there is no Keto during Thanksgiving or Christmas.
Ha! Yes, the heavy cream is a great idea!
Your recipes are outstanding and like my grandmother’s. I love the easy turkey gravy recipe. I’ve found Turkey Base from Better than Bouillon and I order from Amazon every year. Our family has started just using the bone in Turkey breast and not much pan drippins. So the Turkey base is wonderful, but salty. I don’t salt anything til gravy is ready. I love all your recipes.
Thank you so much, Sharon! That’s one of the best compliments you could have given me!
My first time making gravy and it was so easy and so delicious. I was lucky enough to have two full cups of turkey stock … I added the bouillon cubes and poultry seasoning, we all loved it. Thank you so much!
Awesome! So glad to hear you enjoyed it!
I love your recipes and try to make every one of them. I like the way you explain and make it easier for us. Thank you. I will be making this gravy very soon. I know it’s going to be delicious 😊😋
You’re so kind! Thanks, Carmen! So glad I can be of help!
Stacey, thanks for explaining the difference between stock and broth. Wouldn’t we want to always use stock if it’s better version? Or in what instance might it be better to use broth?
I certainly use more stock than broth, but I suppose broth is a great start when you know you’re going to be adding a bunch of other flavors – like in some soups.
I made this for Thanksgiving and it was delicious!! Our turkey was a rotisserie breast from HT so I had no
dripping but I added all the seasonings you listed. Perfect! So much tastier than the stuff in a package.
Do you have a similar recipe for beef/ brown gravy ?
Awesome, Ingrid! So glad to hear it turned out great for you!
Made your turkey gravy yesterday. Had never made gravy before. It was totally AWESOME!! Can’t wait to make your biscuits and your sausage gravy for my husband. It’s his favorite. I love Southern Bite
Thank You
You are SO welcome! Glad to hear it turned out great for y’all! Sure hope your husband will enjoy the sausage gravy as well!!