Savory, creamy, and full of flavor, this Turkey Gravy comes together easily with or without drippings. It’s the perfect finishing touch to complete your holiday meal!
Our turkey gravy recipe combines traditional methods with a flavorful twist, making it a great choice for both Thanksgiving and Christmas celebrations. With just a few simple ingredients, you can create a rich, velvety gravy that’s the perfect finishing touch to your holiday feast.
While pan drippings add depth, this recipe works just as well without them, so you’ll never be left gravy-less. Whether drizzled over turkey, mashed potatoes, or next-day leftovers, this gravy is sure to impress!
Why You’ll Love Our Turkey Gravy
- Versatile: This recipe works even if you’re using a pre-cooked bird or just want gravy for your Thanksgiving leftovers — no roasting required.
- Easy to Make: With just four simple steps, you’ll have a rich, flavorful gravy ready to drizzle over mashed potatoes or a turkey sandwich.
- Customizable: Adjust the seasoning to make it just right for your family — perfectly salty, savory, and delicious!
How to Make Perfect Turkey Gravy
Bring to a Boil – In a medium saucepan, combine the turkey gravy flavor packets and chicken stock, then bring to a boil. If you have turkey drippings, add them in for extra richness. (To replace the flavor packets, use 2 cups of strained drippings.)
Make a Slurry – In a separate bowl or mug, mix flour with hot water, stirring until smooth and lump-free. This will help thicken the gravy.
Thicken the Gravy – Slowly whisk the slurry into the saucepan, a little at a time, until the gravy reaches your preferred consistency. It should start to thicken within a few minutes.
Add Milk and Butter – Stir in 1 cup of milk and 1/4 cup of butter for a smooth, creamy finish.
Season – Season with salt and pepper to taste. If the gravy is too thin, add more slurry; if too thick, thin it out with additional chicken stock.
Pro Tips
Simmer: For extra flavor, let the gravy simmer on low for a few minutes before serving to deepen the taste and ensure a silky texture.
More Flavor: Add freshly chopped parsley or thyme when bringing the base stock to a boil.
Key Ingredients and Substitutions
- Turkey Gravy Flavor Packets: A great alternative if you don’t have turkey drippings. Look for them near the chicken bouillon at the grocery store.
- Milk: Whole milk works best for a rich texture, but 2% will do just fine too.
- Chicken Stock: You can swap this with chicken bouillon cubes and extra water if needed.
Frequently Asked Questions
Can I make this turkey gravy ahead of time?
Yes! You can make it a day in advance and store it in the fridge. Reheat it on the stovetop over low heat, whisking in a little extra stock or milk if it thickens too much.
How do I store leftover gravy?
Store leftover gravy in an airtight container in the fridge for up to 3–4 days. You can also freeze it for up to 3 months.
Can I use cornstarch instead of flour to thicken the gravy?
Yes! Use half the amount of cornstarch compared to flour. Mix it with cold water to create a slurry before adding it to the gravy.
What can I do if my gravy is lumpy?
If your gravy has lumps, strain it through a fine-mesh sieve or blend it with an immersion blender for a smooth texture.
Turkey Gravy
Ingredients
- 2 packets Turkey Gravy Flavoring
- 3 cups Chicken Stock
- 1 cup Milk whole
- ¼ cup Flour
- 1 cup Water hot
- ¼ cup Butter
Instructions
- In a medium saucepan, bring the turkey gravy flavor packets and chicken stock to a boil. If you have turkey drippings, stir them in for extra richness. (To replace the flavor packets, use 2 cups of strained drippings.)
- In a separate bowl or mug, mix flour with hot water to create a slurry, stirring until completely smooth with no lumps.
- Gradually whisk the slurry into the saucepan, adding a little at a time until the gravy reaches your desired thickness. It should begin to thicken within a few minutes.
- Stir in 1 cup of milk and 1/4 cup of butter, mixing until well incorporated.
- Taste and adjust seasoning with salt and pepper as needed. If the gravy is too thin, add more slurry; if too thick, thin it out with additional chicken stock.