Homemade Turkey Gravy

This homemade turkey gravy is rich, silky, and packed with cozy holiday flavor thanks to a simple butter and flour roux. The addition of chicken stock, poultry seasoning, and classic pantry spices gives it a taste as if it simmered all day with turkey drippings. It's perfect for Thanksgiving, Sunday dinners, or anytime you want an easy, comforting gravy to elevate your turkey, mashed potatoes, or stuffing.

I first made this gravy for a family Thanksgiving and now everyone insists it’s the only gravy we serve. Its smooth texture and cozy flavors make even leftover turkey shine.

Ingredients

• ¼ cup unsalted butter: which creates the rich base and should be fresh for the best flavor
• ¼ cup allpurpose flour: to make the roux choose a fine quality flour for smoothness
• 2 cups chicken stock: for depth and body homemade or a goodquality low sodium storebought stock works best
• ¼ teaspoon salt: for seasoning add carefully and adjust to taste
• ¼ teaspoon black pepper: that adds a warm, subtle heat
• ½ teaspoon poultry seasoning: which brings classic aromatic warmth check freshness for the bright herbal notes
• ½ teaspoon garlic powder: for a gentle savory kick
• ½ teaspoon onion powder: for added sweetness and complexity

Instructions

Measure and warm the stock:

Measure two cups of chicken stock and warm it gently in the microwave or a small saucepan. Warm stock helps incorporate the roux smoothly without lumps.

Make a smooth roux:

In a medium saucepan, melt the unsalted butter over medium heat. Wait until it looks foamy but before it starts to brown. Then whisk in the flour and cook constantly for about two minutes until the mixture smells nutty and turns a pale golden color. This step develops flavor and ensures the flour cooks through.

Whisk in the stock:

Slowly pour the warm stock into the roux while whisking continuously. This prevents lumps and creates a silky smooth base. Keep whisking until the mixture is fully combined, glossy, and uniform in texture.

Season and simmer:

Add salt, black pepper, poultry seasoning, garlic powder, and onion powder. Stir the gravy well and bring it to a gentle simmer. Let it cook for three to five minutes, stirring often, until it thickens nicely. Taste and adjust seasoning as needed.

Serve the gravy:

Pour the warm gravy into a small pitcher or gravy boat for easy pouring. If it thickens too much as it cools, whisk in a splash of warm stock to loosen the texture. Serve immediately for the best consistency.

My favorite part of this gravy is poultry seasoning which gives it that unmistakable holiday feel without overpowering the other flavors. I recall my grandmother making gravy this way and how that comforting aroma would fill the kitchen on Thanksgiving morning. It makes this recipe feel like a warm hug from family.

Storage Tips

Store leftover gravy in an airtight container in the refrigerator for up to three days. When reheating, warm gently over low heat and stir in a bit of warm stock to refresh its silky texture.

Ingredient Substitutions

Use turkey stock instead of chicken stock for a richer, more traditional turkey flavor. Switching to cornstarch mixed with cold stock is great for a glutenfree option and yields a glossy, lighter gravy. Browning the butter before adding flour adds toasty caramel notes that deepen the gravy’s complexity.

Serving Suggestions

Serve warm over carved turkey, mashed potatoes, stuffing, or even roasted vegetables. It is a perfect complement to any savory holiday plate and elevates even simple meals.

This easy turkey gravy adds cozy flavor to turkey and mashed potatoes. It elevates simple meals with minimal effort.

Common Questions About the Recipe

→ What can I use instead of chicken stock?

Turkey stock can be used to enhance the flavor, making the gravy richer and more traditional.

→ How do I avoid lumps in the gravy?

Warm the stock and add it slowly while whisking constantly to keep the mixture smooth and lump-free.

→ Can I make this gravy gluten-free?

Yes, replace flour with a cornstarch slurry mixed with cold stock, adding it to simmering liquid for a glossy texture.

→ What does browning the butter do?

Browning adds toasty caramel notes that deepen complexity and flavor, making the sauce taste almost slow-simmered.

→ How do I adjust the consistency if the gravy is too thick or thin?

Whisk in warm stock if too thick, or simmer longer if too thin, stirring frequently until desired texture is reached.