Classic Turkey Gravy Recipe

Turkey gravy
Annabelle Breakey / Digital Vision / Getty Images
  • 30 mins
  • Prep: 10 mins,
  • Cook: 20 mins
  • Yield: 4 cups (16 servings)
Ratings (27)

This classic turkey gravy recipe is made right alongside a roasting turkey. The neck is used to make a simple turkey stock, and the gravy recipe is finished with those delicious browned bits from the roasting pan.

What You'll Need

  • 5 cups water (or chicken stock for a richer flavor)
  • 1 turkey neck, heart, and gizzard from inside the turkey (most giblets, but not the liver)
  • 1/2 onion, chopped
  • 1 bay leaf
  • 4 tablespoon reserved fat or melted butter (from roasting pan)
  • 1/3 cup all-purpose flour
  • 1 tablespoon chopped fresh sage

How to Make It

  1. To make an easy turkey stock, add the water, turkey neck, heart, gizzard, onion, and bay leaf to a saucepan. Bring to a simmer, reduce the heat to low, cover, and gently simmer for 2 hours. Turn off, strain, and reserve turkey stock.
  2. When the turkey is done, carefully remove it from the roasting pan, and transfer to a serving platter to rest, loosely cover with foil. While the turkey is resting pour the fat from the roasting pan. Put 4 tablespoons of the fat in a large saucepan over medium-high heat. Add the flour and cook, whisking, until golden, about 5 minutes.
  1. Add the turkey stock, a cup at a time, while whisking. Bring this to a simmer, whisking often. Scrape any browned bits and juices from the bottom of the roasting pan into the gravy. If you used cut up onions, celery, etc., in the pan, those can be added also for extra flavor.
  2. Reduce the heat and simmer the gravy for about 10 to 15 minutes. Strain out the vegetables, if used, add the sage, and season to taste with salt and pepper. Serve hot alongside the turkey.
Nutritional Guidelines (per serving)
Calories 278
Total Fat 13 g
Saturated Fat 4 g
Unsaturated Fat 4 g
Cholesterol 121 mg
Sodium 276 mg
Carbohydrates 5 g
Dietary Fiber 1 g
Protein 35 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)