Turkey Gravy From Scratch
- Total Time
- About 9 hours, plus cooling
- Rating
- Notes
- Read community notes
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Ingredients
Yield:3 quarts, about 20 servings
- 4tablespoons butter, more if necessary for gravy, and for seasoning (optional)
- 6turkey legs or other dark meat turkey parts (thighs, wings, etc.), to make about 6 pounds
- Salt and black pepper
- 1medium onion, peeled and stuck with 3 cloves
- 3large carrots, peeled and cut into large chunks
- 3stalks celery with leaves, trimmed and cut into large chunks
- 2bay leaves
- 12black peppercorns
- 1cup white wine, Madeira, vermouth, dry sherry or water
- 12tablespoons (¾ cup) all-purpose flour
- Salt and black pepper
For the Turkey Stock
For the Gravy
Ingredient Substitution Guide
Nutritional analysis per serving (20 servings)
34 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 3 grams protein; 39 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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For the Stock
- Step 1
Heat oven to 375 degrees. Melt 4 tablespoons butter. Sprinkle turkey parts lightly with salt and pepper, place in roasting pan and brush with melted butter. Roast 2 hours, basting with butter every 20 minutes or so.
- Step 2
Transfer roasted turkey to a stockpot and set roasting pan aside. Add onion, carrots, celery, bay leaves and peppercorns to stockpot. Add cold water just to cover, bring to a simmer and cook, slightly uncovered, about 6 hours.
- Step 3
Meanwhile, place roasting pan on top of stove and bring juices to a simmer over low heat. Pour in wine (or water), stirring and scraping to bring up browned bits. (If using wine, simmer at least 5 minutes.) Pour all liquid into a bowl and refrigerate. When deglazing liquid is cool, lift off top layer of fat; reserve fat. Add deglazing liquid to stockpot.
- Step 4
When stock is golden and flavorful, strain into a large container and refrigerate. When cool, lift off fat and mix it with reserved fat from deglazing liquid. Reserve 3 quarts stock for gravy and refrigerate or freeze the rest for another use.
For the Gravy
- Step 5
In a deep skillet or large heavy pot, melt 12 tablespoons (¾ cup) reserved turkey fat over medium heat. If you do not have enough turkey fat, use additional butter to make ¾ cup. Gradually whisk in the flour. Cook, whisking, until golden brown and toasty-smelling, 3 to 5 minutes or longer for darker gravy.
- Step 6
Whisk in a small amount of stock (this prevents lumps), then add remainder more quickly and whisk until smooth. Simmer, continually whisking, until thickened. If too thick, thin with more stock or a little wine and simmer briefly. Season with salt and pepper. If desired, whisk in a few tablespoons cold butter to smooth and enrich gravy.
Tips
- To make ahead: Gravy can be made up to a month ahead. It freezes well in plastic containers or bags. Thaw in refrigerator or over low heat. Whisk in a little water if it appears curdled or too thick.
- Recipe can be halved to make about 6 cups gravy. Or for more gravy, use remaining stock and add 1 tablespoon fat and 1 tablespoon flour to the roux in Step 5 for each cup additional stock.
Private Notes
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Cooking Notes
Aurelia
My grandmother taught me to keep "burnt flour" for making gravy and thickening soups, so once a year for the past 40 years, I make a batch for use throughout the year. Sift all-purpose flour in a large, dry skillet over low heat to brown. Once the flour has warmed up, raise the heat to medium and cook to a golden brown. Don't leave it, and stir often. Once cooled, sift the flour into an airtight container for use throughout the year. The extra flavor is notable.
Roseanne
This recipe is spectacular. It works just as well with roast chicken parts as with turkey. I make one or two batches a few weeks before Thanksgiving, store the gravy in the freezer and then add extra deglazed pan drippings from the roast turkey on Thanksgiving day. I leave the onion skin on during broth making; it makes the stock darker. I also find one needs to add more than 12 cups of water to the roast poultry and aromatics in order to end up with a good 12 cups of reduced broth.
Sprout-high
This recipe has saved my Thanksgiving for years. Add the celery, onions, and carrots to the roasting pan to roast along with the turkey, then transfer all to the stockpot. Stock turns medium colored and very flavorful. While roasting, baste the turkey parts with mix of butter and bacon drippings (still keep a perpetual mug of that in fridge) for another dimension of flavor. Pick through the boiled turkey to save all the meat bits for our dogs. Now a holiday favorite for all!
Margaret
I use store bought turkey broth or stock instead of water. I also roast the vegetables during the second hour the legs are roasting. Both of these changes bring a lot more deep flavor to the finished gravy.
Tamara Rood
Has anyone tried roasting the legs for turkey fat for the roux, then using prepared turkey or chicken stock instead of making stock? Asking for a friend. ;-)
Pam R
I have made this stock/gravy every year that I've hosted Thanksgiving. If I follow the recipe to the letter, I've found that after six hours of reduction at a simmer, I had less stock than I wanted. So I buy more legs than the six -- at least 8 or 10 -- because I want more stock than the amount that this recipe yields. Then I adjust the rest accordingly. It's totally worth the additional effort to have this ready early. It's so rich and velvety, and there's plenty leftovers!
best gravy
Yummy
John
This is my go-to recipe for turkey gravy. It's especially helpful because we deep-fry our bird, so there are no drippings from a roasted turkey for the base of a more traditional gravy.
Sprout-high
This recipe has saved my Thanksgiving for years. Add the celery, onions, and carrots to the roasting pan to roast along with the turkey, then transfer all to the stockpot. Stock turns medium colored and very flavorful. While roasting, baste the turkey parts with mix of butter and bacon drippings (still keep a perpetual mug of that in fridge) for another dimension of flavor. Pick through the boiled turkey to save all the meat bits for our dogs. Now a holiday favorite for all!
Robyn
I only had turkey wings but that didn’t seem to be a problem. Leave the skins on your onions - it does add a rich color to the final stock. I tried to halve the recipe and it still made a lot of stock! I have another 4 quarts in the freezer ready for a family holiday dinner planned! Great base stock and could easily be changed to chicken stock using chicken drumsticks, wings, and if you can get them chicken feet!
ReginaB
Worth the effort! I made the Turkey broth the weekend before and then froze it. I thawed it 2 days ahead and made the gravy while the Turkey rested. Don’t skip the wine in the gravy! It adds a nice flavor. I also threw in a few chopped herbs- sage, thyme, and rosemary.
Rose
This is the best and easiest gravy I’ve ever made. I’m so happy that I was able to make it ahead of Thanksgiving, so much pressure avoided! I made the stock in the slow cooker overnight - perfect! Thanks again for a wonderful recipe, NYT. I’ll be doing my gravy this way from now on.
Miriam
Pasty. Followed directions exactly. Meh.
Erik
This has turned out way too floury. Will use far less flour next time.
Debe
This DID reheat beautifully on the stove! I made gravy the day before Thanksgiving with stock I had frozen a few weeks earlier; stored gravy back in stock containers in fridge for use the next day. Flour thickener: Use 1/4 cup butter, 1/4 cup flour per quart of stock for roux. I omitted wine in stock and instead added Tablespoon or so of vinegar (either apple cider or sherry) to add a bit of acid. I also added a Tbs of veal demi glace just because I had some.
KML
This is the best gravy reminiscent of my Great Grandmother’s. Absolutely double (I roast 10 - 12 Turkey legs)the recipe to equal more than a few cups. It requires lots of good Turkey parts. You will cool in glass pans. Yields Turkey fat layer which creates your delicious roux. The actual stock is jellied and dark. It is easily warmed as is to please anyone. For a richer and thick texture create roux. Follow reduction directions as much as possibly. left over Turkey delicious.
Robin
Has anyone used the slow cooker in stead of cooking on the stove for 6 hours? It seems like it would be fine and require less attention. Thanks for any feedback!
Joelle
This is very good but, similar to last year, all that time making stock yielded just 3 cups. I just covered the meat and vegetables with water according to directions and added ~4 cups beyond that. Not sure what I’m doing wrong to get only a 1/3 or less of predicted stock.
Marbarre
Family only eats white meat,but drippings from breast are woefully inadequate for making rich gravy. Seems harder to find turkey wings,which make a wonderful stock,so had to use thighs,threw in a few chicken wings for good measure,also use a mix of whatever poultry stock I have in the freezer and water. Stock only measured 6 cups,so I adjusted the flour and fat accordingly. Result was creamy and tasty gravy. Could be thicker, so I'll take care of that when I add drippings from breast.
Lorri
I use the turkey meat in my dressing! Delicious!!
Fred
Have gluten free people coming to dinner, what’s the edit for using cornstarch?
Peggy Polenberg
Fantastic Turkey stock recipe that I make every Thanksgiving. Substitute olive oil or canola oil for the butter if you don’t eat dairy.
Gloria
Very good. But I needed to thicken the final gravy with 1 1/2 T of cornstarch (mixed with a bit of water) per 2 cups of gravy. If you are roasting a turkey or chicken, be sure to add any drippings to the gravy before serving.
mia1616
Enough gravy for 4 turkeys.
mia1616
Good recipe but yields enough for four turkeys
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