This turkey gravy is one of the reasons I spatchcock my turkey at Thanksgiving. If you don’t know what that is, it just means that you remove the turkey’s back so that it lays flatter and roasts more evenly. Use a heavy cleaver to chop the backbone into smaller sections, and you’re well on your way to a deliciously rich gravy.

plate of turkey covered in gravy with stuffing and cranberry sauce this recipe

Other than the turkey’s back, I also recommend using the neck and giblets if your turkey comes with them. The farm we get our turkey from also gives you extra necks and wings, which are great for this gravy as well as a mean homemade turkey stock.

The turkey parts are simmered with plenty of veggies and herbs, most of which you’ll also be using to prepare your stuffing and the turkey itself.

top view of a complete thanksgiving dinner with the gravy in the center

A lot of recipes use water, which is passable but not ideal. At the very least, use chicken stock. If you can find it, use turkey stock! Both are really great options that are miles ahead of just plain water. Personally, if I don’t have any frozen turkey stock from the year before, I use Trader Joe’s. It’s reasonably priced and the flavor is great!

To thicken the broth into turkey gravy, use a melted butter and flour roux. This gives the gravy a luxurious texture and the butter enhances the flavors beautifully. When you strain out the simmered broth, make the roux right in the same (now empty) saucepan. When it’s ready, stream in the broth as you whisk to finish the gravy. No extra dishes!

plate of turkey covered in gravy with stuffing and cranberry sauce

Leftovers

Chances are, you’ll have leftovers, since this does make a good amount of gravy. Short of eating every lunch and dinner with turkey gravy, you won’t eat it all before tossing the rest. But don’t! It’s honestly delicious enough to be a soup base! Using it to replace most of the heavy cream in this leftover soup creates a flavorful, cozy meal that you’ll absolutely love.

plate of turkey covered in gravy with stuffing and cranberry sauce
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plate of turkey covered in gravy with stuffing and cranberry sauce

The Best Turkey Gravy

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  • Author: Megan
  • Prep Time: 5 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour + 5 minutes
  • Yield: 3 cups 1x
  • Category: Condiments
  • Method: Stovetop
  • Cuisine: American
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Description

Smooth and flavorful, this gravy beats anything that comes from a jar.

Ingredients

Units Scale
  • 2 TB olive oil
  • removed neck, giblets and backbone (optional) from your turkey
  • 1/2 large sweet onion, diced
  • 1 cup chopped carrots (I used baby carrots that I had on hand. You may also use 1 large carrot)
  • 2 celery stalks, diced
  • about 1/3 bunch of parsley, minced
  • 1–2 sprigs fresh thyme
  • 7–8 fresh sage leaves
  • 1 bay leaf
  • 3 cups turkey or chicken stock
  • 3 TB unsalted butter
  • 1/4 cup all purpose flour
  • 1 tsp salt
  • 1/4 tsp fresh black pepper

Instructions

  1. Heat the olive oil in a 3 quart saucepan over medium high heat until shimmering. Chop the neck and backbone (if using) into pieces and add to the saucepan with the giblets. Brown on both sides for 5 minutes.
  2. Add the onion, carrot and celery and cook, stirring occasionally until the veggies are slightly softened, another 5 minutes.
  3. Add the parsley, thyme sprigs, sage leaves, bay leaf and stock. Bring to a boil, then reduce to a simmer and allow to cook down for 45 minutes.Β 
  4. After 45 minutes, remove the turkey pieces from the saucepan and strain the broth from the veggies and herbs. Reserve the broth in a heatproof bowl, and return the empty saucepan to medium heat.
  5. Melt the butter in the saucepan and add the flour. Whisk the mixture constantly over medium heat and cook for 3 minutes. The roux should thin out as you cook it, be sure to continue scraping the edges of the bottom of the pot as you whisk.
  6. After 3 minutes, stream in the reserved broth/liquid, whisking constantly to thicken the gravy. It shouldn’t take longer than a minute to thicken.
  7. Remove gravy from the heat and season with 1 tsp of salt and 1/4 tsp of fresh black pepper. Taste and season additionally, if desired.
  8. Gravy will thicken up considerably when refrigerated. Heat leftovers in the microwave for 30 seconds, and stir to loosen it up again. Leftovers should be used within a week.

Equipment

Nutrition

  • Serving Size: 1/4 cup
  • Calories: 130
  • Sugar: 1.8 g
  • Sodium: 182.1 mg
  • Fat: 8.3 g
  • Saturated Fat: 2.9 g
  • Trans Fat: 0 g
  • Carbohydrates: 5.6 g
  • Fiber: 0.4 g
  • Protein: 8.2 g
  • Cholesterol: 52.8 mg

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