Turkey Gravy and Homemade Turkey Gravy with Drippings

Turkey Gravy made from homemade turkey stock and pan drippings is rich, savory, and packed with all that classic Thanksgiving flavor. It’s the kind of gravy you want generously spooned over Roasted Turkey or an easy Roasted Turkey Breast, with plenty left for creamy Mashed Potatoes and your favorite stuffing. Making the stock from scratch with turkey bones, fresh herbs, vegetables, and garlic gives the gravy so much more flavor, while a simple cornstarch slurry makes it smooth and perfectly thick. It’s a little extra effort that makes a huge difference on your Thanksgiving plate.

• Made with real turkey flavor: Turkey neck, bones or gizzards create a flavorful homemade stock instead of relying entirely on boxed broth.
• Uses the pan drippings: Those drippings are packed with flavor from your roasted turkey and make the gravy even better.
• No flour needed: Cornstarch thickens the gravy and gives it a smooth consistency.
• Perfect for making ahead: Prepare the turkey stock ahead of time and keep it refrigerated or frozen until you need it.
• Made for Thanksgiving dinner: Serve it with roasted turkey, stuffing, mashed potatoes, and all of your favorite holiday sides.

• Turkey stock: You’ll need 4 cups of turkey stock for the gravy. You can use the homemade turkey stock below or store-bought turkey stock when you need a shortcut.
• Turkey drippings: Save the drippings from your roasted turkey. They add concentrated turkey flavor and make homemade gravy taste completely different from the jarred stuff.
• Cornstarch: Thickens the gravy without using a traditional flour roux.
• Water: Mixed with the cornstarch to create a slurry before adding it to the gravy.
• Kosher salt: Seasons the gravy. Keep in mind that turkey drippings can already contain quite a bit of salt, so taste before adding more.
• Ground sage: Adds that classic savory Thanksgiving flavor.
• Black pepper: Adds a little warmth and balances the richness.
• Onion powder: Gives the gravy another layer of savory flavor without adding pieces of onion.
• For the Homemade Turkey Stock
• Turkey neck, gizzards or turkey bones: Use any combination you have available from your turkey.
• Garlic: A whole head of garlic slowly flavors the stock.
• Onion: Adds sweetness and savory flavor as the stock simmers.
• Fresh thyme: Adds fresh herb flavor without overpowering the turkey.
• Fresh sage: Gives the stock that classic holiday flavor.
• Carrots: Add subtle sweetness and depth.
• Celery: Adds savory flavor to the stock.
• Bay leaves: Slowly infuse the stock while it simmers.
• Kosher salt and black pepper: Season the stock as it cooks.
• Water: Add enough to fill your stockpot to about 1 inch below the top.

• Add the turkey neck, gizzards or bones to a large stockpot with the garlic, onion, thyme, sage, carrots, celery, bay leaves, salt and pepper.
• Fill the pot with water, leaving about 1 inch of space at the top. Bring it to a gentle boil over low heat, then allow the stock to simmer for about 2 hours.
• If the liquid reduces by half while it cooks, add additional water. You should end up with approximately 6 to 8 cups of turkey stock.
• Allow the stock to cool slightly, then strain it and discard the solids. Use it immediately or refrigerate it until you’re ready to make the gravy.

• Add 4 cups of turkey stock to a large pot along with the turkey drippings, ground sage, kosher salt, black pepper, and onion powder.
• Cook over medium heat for about 30 minutes, stirring occasionally.
• In a separate bowl, whisk the cornstarch with 1/2 cup water until completely smooth. Slowly stir the slurry into the gravy.
• Reduce the heat to low and simmer for about 10 minutes, or until the gravy reaches your preferred consistency. Taste before serving and adjust the salt and pepper if needed.

• Save every bit of those drippings. When you remove your turkey from the roasting pan, don’t toss the liquid left behind. That is where a huge amount of the flavor for this gravy comes from.
• Mix the cornstarch separately. Never add dry cornstarch directly to hot gravy. Mixing it with cold water first helps prevent lumps.
• Give it time to thicken. Cornstarch continues thickening as the gravy simmers, so don’t immediately add more if it looks thin.
• Season at the end. Depending on how your turkey was seasoned, the drippings may already be salty. Taste the finished gravy before adding additional salt.
• Don’t panic if the gravy gets too thick. Whisk in a little additional turkey stock until it reaches the consistency you want.

• Yes. The drippings give this gravy additional roasted turkey flavor, but you can still make it without them.
• Use the homemade turkey stock and follow the recipe as written, leaving out the drippings. Because the stock is made with turkey bones or the neck, vegetables, garlic, and herbs, it already has plenty of flavor.
• If you’re using store-bought turkey stock instead, taste the gravy as it cooks and adjust the seasoning as needed.

• Obviously, we need turkey. Serve this gravy generously over my turkey recipe, then add a scoop of mashed potatoes because mashed potatoes without gravy on Thanksgiving just feel wrong.
• It is also so good spooned over stuffing, especially when the edges of the stuffing are crispy and soak up some of that gravy.
• And don’t forget about leftovers. Warm turkey, stuffing, and gravy make one seriously good Thanksgiving sandwich the next day.

• Store leftover turkey gravy in an airtight container in the refrigerator for 3 to 4 days.
• Turkey gravy can also be frozen. Allow it to cool completely, transfer it to a freezer-safe container, and freeze for longer storage. Thaw overnight in the refrigerator before reheating.
• To reheat, warm the gravy gently in a saucepan over medium-low heat, whisking occasionally. If it has thickened too much in the refrigerator, add a splash of turkey stock or water until it loosens back up.