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Homemade Turkey Gravy

Once you have roasted the turkey, it's time to prepare the side dishes and make the gravy while the bird rests. This recipe is for making pan gravy using the flavorful drippings from the roasted turkey.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Side Dish
Cuisine: American
Keyword: turkey gravy
Servings: 8 servings
Calories: 30kcal
Author: Grow a Good Life



  • After roasting the turkey, use a turkey baster to pull out about one cup of the pan drippings, and squirt it into a large measuring cup. Set aside to let the fat rise to the top.
  • Skim off 1/4 cup of the fat and add to a medium sized saucepan over medium heat. To skim, tilt the measuring cup, and spoon of the oil layer at the top.
  • When the fat is hot, sprinkle in the flour, and cook while stirring, for a few minutes until golden in color, about 2 minutes.
  • Skim and discard any remaining fat from the measuring cup, and add turkey stock or water to measure 2 cups. To prevent lumps, is important that the drippings mixture is still warm before adding to the roux. If it has cooled down, heat it briefly in the microwave.
  • Gradually add to the saucepan and whisk constantly to combine and prevent lumps.
  • Add the poultry seasoning, bring to a boil over medium-high heat, and continue to whisk and cook until thickened and bubbly, about 5 minutes.
  • Season with salt and pepper, and keep warm until you are ready to serve. Makes about 2 cups of gravy, about 8 servings.


Gravy Quick Fixes:
  • Too Thick: Add a splash of warm water or turkey stock.
  • Too Thin: Combine equal parts softened butter and flour, and then whisk into the boiling gravy.
  • Too Lumpy: Strain the gravy through a fine-mesh strainer.
  • Too Bland: Add more salt, pepper, and poultry seasoning to taste.


Serving: 0.25cups | Calories: 30kcal | Carbohydrates: 2g | Fat: 3g | Cholesterol: 4mg