This homemade Turkey Gravy made from turkey stock is my mom’s tried-and-true recipe. It’s a beloved staple on our Thanksgiving table every year and pairs perfectly with mashed potatoes and roasted turkey.
Turkey Gravy Recipe from Homemade Stock
This classic turkey gravy relies on a flavorful homemade turkey stock, fresh herbs, and pan drippings to create a silky, savory sauce. The method is straightforward: simmer stock with herbs, create a flour slurry to thicken, then finish with the turkey drippings for depth and richness. The result is a smooth, well-balanced gravy that complements traditional holiday sides. For those who need a gluten-free or lower-carb option, a flourless version or a gluten-free flour substitute can be used.
Turkey Gravy Ingredients
- Turkey stock: Use a rich homemade turkey stock for best flavor.
- Fresh herbs: A few sprigs of sage and thyme.
- Seasoning: Poultry seasoning, kosher salt, and black pepper.
- Flour: All-purpose flour to thicken the gravy (or a gluten-free substitute if needed).
- Pan drippings: Drippings from the roasted turkey for maximum depth and aroma.
How to Make Turkey Gravy from Stock
- Simmer the stock: In a medium or large pot, combine 4 cups of turkey stock with a few sprigs of fresh sage and thyme, 2 teaspoons kosher salt (adjust if your stock is already salted), and black pepper to taste. Bring to a gentle simmer and cook for 15 minutes to allow the herbs to infuse. Remove and discard the herb sprigs.
- Prepare a slurry: In a blender, add the remaining 1 cup of cold stock, 2/3 cup all-purpose flour, and the poultry seasoning. Blend until completely smooth.
- Temper the slurry: Carefully add about 2 cups of the hot stock to the blender to temper the mixture, then blend again until smooth. Cover the blender opening with a kitchen towel to let steam escape while blending hot liquid.
- Combine and thicken: Pour the blended slurry into the pot of simmering stock. Add the turkey pan drippings, reduce the heat to low, and whisk constantly to prevent lumps. Simmer gently and whisk for 5 to 10 minutes until the gravy thickens and becomes glossy.
- Finish and adjust: Taste and adjust seasoning with additional salt and pepper if needed. If the gravy becomes too thick, thin with a splash of stock or water to reach the desired consistency.
Variations and Helpful Tips
- Seasoning options: If you don’t have a poultry seasoning blend, use a mix of rosemary, oregano, sage, marjoram, thyme, and a pinch of ground ginger or pepper to taste.
- Store-bought stock: While homemade turkey stock gives the best depth, a high-quality store-bought turkey or chicken stock can work when you’re short on time—choose a low-sodium option if possible.
- Gluten-free: Substitute a gluten-free all-purpose flour or a cornstarch slurry to make the gravy gluten-free. For cornstarch, mix 1 tablespoon cornstarch with 2 tablespoons cold liquid per cup of desired thickness.
- No drippings: If you don’t have pan drippings, a tablespoon of butter browned briefly with a small diced shallot or minced garlic will add savory complexity.
- Herb substitutes: If you’re out of thyme or sage, rosemary works well in moderation; rosemary has a stronger flavor so use less.
What to Serve with Turkey Gravy
Turkey gravy is ideal over carved roasted turkey and mashed potatoes, but it also improves many classic holiday sides. Try it with mashed or roasted potatoes, stuffing, green beans, roasted root vegetables, or cornbread muffins for a comforting holiday plate.
- Mashed potatoes (creamy or Instant Pot style)
- Sweet potato casserole
- Brown rice or bread-based stuffing
- Green beans with mushrooms
- Cranberry or fruit-based sauces
- Cornbread or dinner rolls
Storage and Make-Ahead
Store turkey gravy in airtight containers in the refrigerator for up to four days or freeze for up to six months. Reheat gently on the stovetop over low heat, stirring and adding a splash of stock or water if needed to thin the gravy. If you have pan drippings in advance, you can make this gravy up to two days before serving and refrigerate until reheating.
Broth or Stock for Gravy?
Stock is generally preferred for gravy because it offers a fuller, richer flavor and more gelatinous body than broth. Using homemade stock made from turkey bones and roasted vegetables yields the most flavorful, velvety texture.
Recipe Summary
- Yield: about 4 1/2 cups (roughly 18 1/4-cup servings)
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
Ingredients (clean list)
- 5 cups turkey stock, divided
- Few sprigs fresh sage
- Few sprigs fresh thyme
- 1 teaspoon poultry seasoning
- 2 teaspoons kosher salt (adjust to taste)
- Black pepper, to taste
- 2/3 cup all-purpose flour (or gluten-free substitute)
- Pan drippings from roasted turkey
Instructions (clean steps)
- Simmer 4 cups turkey stock with sage, thyme, salt, and pepper for 15 minutes. Discard herbs.
- In a blender, combine 1 cup cold stock, flour, and poultry seasoning; blend until smooth.
- Add about 2 cups hot stock to the blender to temper, blend again, then pour the mixture into the pot with the simmering stock.
- Stir in the turkey pan drippings. Simmer on low, whisking constantly, until the gravy thickens, about 5 to 10 minutes. Adjust salt and pepper before serving.
Enjoy this classic turkey gravy with your holiday meal. It’s simple to make, pairs well with many sides, and is a dependable family favorite.