turkey gravy in silver gravy boat

It’s All Gravy, Baby! Delicious Turkey Gravies for Thanksgiving

Two decadent gravies to make you drool. 

Finding the right turkey gravy recipe for Thanksgiving can be a challenge. You’re looking for something deeply savory and rich to basically be drizzled on EVERYTHING! No matter what your favorite part of Thanksgiving is, a really incredible luscious homemade gravy is an imperative part of the meal.

Easy Homemade Turkey Gravy

Serves 6


Turkey drippings from the bird

3 cups chicken or turkey stock

3 tablespoons butter

1/4 cup flour

3 tablespoons butter

1 shallot, finely chopped

3 cloves garlic, minced

1/4 cup flour

1 teaspoon fresh sage (or 1/2 teaspoon dried sage)

1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)

1 teaspoon fresh rosemary (or 1/2 teaspoon dried rosemary)


Pour the turkey drippings into a large measuring cup and let it rest until the fat comes to the top. Spoon off most of the fat and discard. Add enough stock to the measuring cup to equal 4 cups of stock/drippings combined.

Place the roasting pan you used for the turkey on the stove over medium-high heat. Add the butter to the roasting pan and scrape up any brown bits that are stuck to the bottom of the pan.

Add the flour to the pan and whisk everything together until you form a roux. Continue to whisk until the roux is a dark brown color and fragrant. Add the stock/dripping mixture to the roux and whisk to combine.

Turn the heat to high and bring the liquid to a boil while still stirring. Once the liquid reaches a boil, reduce the heat to medium and stir occasionally until the gravy is as thick as you\’d like it.

Once the gravy is thick, serve it immediately or keep it over very low heat until you are ready to serve. If the gravy develops a thin film on the top, just give it a quick whisk. Adjust salt and pepper if needed, but be sure to taste first as the drippings can be salty and you might not need any excess salt.

Hard Cider Gravy

Makes about 1 quart


½ cup plus 2 tablespoons schmaltz (chicken fat) or butter

¾ cup all-purpose flour

1 medium onion, sliced

1 large leek, pale-green and white parts only, sliced

2 large stalks celery, sliced

2 garlic cloves smashed

Kosher salt, freshly ground pepper

1 cup hard cider, such as Angry Orchard

8 cups homemade turkey stock or low-sodium chicken broth

Chopped chives (for serving)


Melt ½ cup schmaltz in a small skillet over medium-high heat. Add flour and cook, stirring constantly, until roux is golden and smells nutty, 2–4 minutes; scrape into a heatproof bowl (roux will continue to darken as it sits).

Heat remaining 2 Tbsp. schmaltz in a medium saucepan over medium-high. Cook onion, leek, celery, and garlic, stirring occasionally, until vegetables are deep golden brown and caramelized, 10–12 minutes; season with salt and pepper. Add 1 cup of cider and cook until reduced by half, about 4 minutes. Add stock and simmer until slightly reduced and flavors have melded, about 30 minutes. Strain infused stock through a fine-mesh sieve into a large bowl, pressing on solids to extract as much liquid as possible; discard solids.

Return stock to saucepan and bring to a boil. Add roux and cook, whisking constantly, until gravy is the consistency of heavy cream and smooth, about 5 minutes. Top with chives before serving.

Gravy can be made 3 days ahead. Cover and chill.

Happy Turkey Day!

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