There are many ways to make gravy for a turkey or chicken dinner, including some shortcuts using butter instead of pan drippings along with chicken or turkey stock.
This is a recipe for a classic turkey gravy made with pan drippings, flour, and water or stock. Purchased chicken or turkey stock may be used, but it should be a good quality stock and low in sodium or unsalted.
Use this recipe for roasted turkey, chicken, or Cornish game hens. The recipe can easily be scaled up or down for a large roasted turkey or smaller hens. It depends on how much fat you have in the drippings. A small amount of butter can be added to the turkey or chicken fat if you do not have 1/4 cup.
See the tips and variations below the recipe for some optional additions and flavor ideas.
Watch Now: How to Make Basic Turkey (or Chicken) Gravy
- 1 to 2 cups pan drippings (from roasted turkey or chicken or Cornish hens)
- 1/4 cup all-purpose flour
- 1 to 2 cups water (or low sodium or unsalted stock)
- Kosher salt (to taste)
- Black pepper (to taste)
Gather the ingredients.
Pour the turkey or chicken pan drippings into a 2-cup measuring cup or gravy separator and skim the fat off.
Put about 1/4 cup of the fat into a saucepan.
Stir in 1/4 cup of all-purpose flour.
Cook, stirring for 2 minutes.
Discard any remaining skimmed fat. Add enough water to the liquids left in the measuring cup to make 2 cups of liquid. Pour the 2 cups of liquid into the flour and fat mixture. Cook, stirring, until thickened and bubbling. Continue cooking for about 1 minute, stirring constantly.
Add kosher salt and freshly ground black pepper to taste.
- To make giblet gravy, put the neck, heart, and liver in a saucepan and cover with salt-free or very low sodium stock or water.
- Simmer over low heat for about 1 1/2 hours.
- Drain the giblets, and chop the meat (discard the cooking liquid and gristle, and remove meat from the neck).
- Add the chopped giblets to the saucepan with the 1/4 cup of fat, and proceed with the recipe.
- For richer flavor, use a good quality chicken or turkey stock (unsalted or low sodium) instead of water.
- After the gravy has thickened, add 1/4 cup of heavy cream, 1 teaspoon fresh finely chopped sage, 1/2 teaspoon of fresh finely minced rosemary, and 1 teaspoon fresh finely chopped thyme. Cook, stirring, for about 1 minute longer.
- Add kosher salt and freshly ground black pepper, to taste.
- Add 2 tablespoons of dry white wine or Madeira to the saucepan along with the 2 cups of liquid, and proceed with the recipe.