Easy Turkey Gravy
Rich, velvety smooth turkey gravy made from real pan drippings. This simple, no-fuss recipe uses just a few ingredients but delivers incredible flavor every time.
Ingredients
- 4 tbsp Unsalted Butter
- 1/4 Cup All Purpose Flour
- 2 1/2 Cups Strained Turkey Drippings
- Salt and Black Pepper to taste most likely will not need salt
Instructions
- Melt butter in a medium saucepan over medium heat.
- Add flour and whisk for 1–2 minutes.
- Slowly whisk in the turkey drippings a little at a time.
- Bring to a gentle boil, then reduce heat to low.
- Continue whisking until thick, smooth, and velvety.
- Season with salt and black pepper and serve.
Notes
- Whisk constantly: This keeps the gravy super smooth.
- Add drippings slowly: Dumping them in all at once can create lumps.
- Don’t rush the simmer: That gentle bubble is what activates the thickening power of the roux.
- Want more gravy? - Increase butter and flour to 6 tablespoons butter + ⅓ cup flour, then whisk in drippings plus additional turkey broth to reach your desired yield.
- Color will vary: Light golden brown is normal — drippings determine the shade.
- No need to separate fat: The fat in the drippings adds flavor and body.
- Add herbs or cream if you want extra flavor, but the simplicity is what makes this gravy shine.
- You can make this gravy 1–2 days ahead of time. Reheat low and slow on the stovetop, whisking in a splash of broth if it thickens too much.
- Store in an airtight container for up to 4 days.
- Gravy made with drippings freezes well for up to 3 months. Thaw overnight and reheat gently, whisking to bring it back together.