Easy Turkey Gravy Recipe (2024)

This Easy Turkey Gravy recipe is a delicious way to complete your holiday menu. This foolproof method creates silky-smooth turkey gravy in minutes.

Serve this easy gravy recipe with Dry Brine Turkey or Herb Roasted Turkey for the perfect Thanksgiving feast!

After a marathon day of cooking, making the gravy is one of the last tasks to attend to before everyone can dig in to the Thanksgiving feast. And, in my kitchen, just as soon as the gravy is ready, it’s time to pour myself a glass of wine and relax!

There is almost always at least one or two starvingboys hovering around the stove saying “How much longer, Mom?”. That’s why, over the years, I’ve worked to simplify this turkey gravy recipe so it is quick and easy so that you can get down to the important business of eating.

Despite the fact that this gravy is fast and easy, it is also my favorite. The addition of reserved turkey drippings and dry sherry combine to make this incredibly savory and delicious gravy for your turkey and mashed potatoes.

This foolproof method results in smooth and savory homemade turkey gravy worthy of gracing your holiday table.

Ingredient Notes

• Butter
• Pan drippings – Reserved juices from cooking your turkey.
• All-purpose flour
• Dry sherry – This is just wine that has been fortified with a little brandy, making it more complex than wine alone. A small amount adds great flavor to sauces and gravies. Most grocery stores stock dry sherry in the wine department. Avoid the aisle with “cooking wines” and go for the good stuff. You can pick up a bottle of dry sherry (like Christian Brothers) for about $10 or less. See the FAQ section below for substitutions.
• Broth – I always use low sodium chicken broth for turkey gravy but many stores will carry turkey broth during the holidays. Either will work.
• Salt and freshly ground black pepper

How to Make Easy Turkey Gravy

When you remove your turkey from the roasting pan, you should be left with plenty of turkey drippings. Much of this liquid consists of fat that has cooked off while the turkey roasts but it’s full of the flavor of the turkey and any herbs and aromatics you may have used. It only takes a little of this rich, seasoned broth to add some body and tons of flavor to the finished gravy.

The gravy making process requires your full and constant attention and moves quickly. You should be finished with all of your other tasks before starting the gravy and plan to stay with it until it’s ready.

The Roux

1. Pour off all but about 4 tablespoons of the turkey drippings from the roasting pan and place it on the stove over medium heat. If you have a very large roasting pan, you may need to use two burners. If there are any large deposits of fat or solids stuck to the pan, use a large spoon to scoop them out and discard them. Add the butter to the drippings.
2. When the butter has melted, whisk in 6 tablespoons of flour. Whisk quickly and constantly until the mixture is smooth.

The Liquids

1. Add the dry sherry and whisk up any brown bits from the bottom and edges of the pan. Measure out 4 cups of broth and begin to add it, gradually, whisking to keep the gravy perfectly smooth.
2. Add about 3 cups of the broth and then stop and whisk for a couple of minutes. The gravy will thicken as it comes to a simmer. If you would like it thinner, continue adding additional broth in small increments until desired consistency has been reached. Taste the gravy and season it with salt and pepper, to taste.

FAQ and Valerie’s Tips

More Thanksgiving Menu Basics

• How to Choose, Prep and Roast Your Turkey
• Herb Roasted Turkey (pictured in this post)
• Cornbread Stuffing with Sausage and Apples (pictured in this post)
• Cheesy Make-Ahead Mashed Potatoes
• Bourbon Glazed Carrots

Wishing you and yours all the best this Thanksgiving!

This post originally published November 23, 2013. It has been updated with new text and images.