Simple Turkey Gravy Recipe

Side view of homemade Turkey Gravy in a serving dish with fresh herbs

Simple Turkey Gravy Recipe

An easy, foolproof Turkey Gravy recipe for Thanksgiving that's simple to make in minutes with turkey drippings, fresh herbs and chicken stock!

Prep Time5

Cook Time10

Total Time15

Servings: servings

Calories: 116kcal

Author: Stephanie Wilson

Ingredients

Turkey Gravy with Drippings

3 tablespoons butter
1 large shallot minced
1 tablespoon finely chopped thyme rosemary or flat-leaf parsley
1/4 cup all-purpose flour
turkey drippings
3 cups chicken stock or turkey stock
salt and pepper to taste

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Instructions

Using a fat separator or a large measuring cup, pour in the turkey drippings and let it rest until the fat comes to the top. Spoon off most of the fat and discard or pour from the fat separator which will do this for you. Add enough stock to the measuring cup to equal 4 cups of stock and drippings combined.
Heat the butter in a medium saucepan over medium heat. Then add the shallots and herbs and cook, stirring occasionally, until the shallots are soft. Sprinkle in the flour and stir with a whisk to combine.
Continue to cook and whisk until the mixture is dark brown and fragrant. Then, while whisking, slowly pour in the stock. Bring to a boil over high heat, continuing to whisk occasionally; this helps ensure no lumps. Reduce the heat and continue to cook over medium, stirring occasionally, until the gravy is as thick as you prefer.
Once the gravy is thick, serve it immediately or keep it over very low heat until you are ready to serve. Taste and add salt and pepper if needed.

Notes

How to Store Turkey Gravy: The turkey gravy will keep in the refrigerator in an airtight container for 3-4 days. Reheat in a saucepan and heat over medium low heat until its warmed through and gets a boil. Add additional stock to think if necessary.

Can You Freeze Turkey Gravy? Absolutely! This turkey gravy will keep in the freezer in an airtight container for up to 3 months. I like to store in in small batches so I can thaw as needed. Thaw in the refrigerator overnight and reheat over medium low heat until warmed through.

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