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Quick turkey gravy recipe

  • Recipes
  • Dish type
  • Side dish
  • Sauce
  • Gravy

This turkey gravy is ready in a flash and uses only four ingredients. Never be left waiting for the gravy on Christmas Day again!

3 people made this

IngredientsMakes: 16 servings

  • 2 (25g) packets roast turkey gravy mix
  • 30g plain flour
  • 470ml water
  • 470ml turkey pan drippings

MethodPrep:5min ›Cook:10min ›Ready in:15min

  1. Place the turkey gravy mix and flour into a saucepan, and gradually whisk in water, then turkey drippings until the mixture is smooth. Bring to the boil over medium heat, stirring often, reduce heat to low, and simmer the gravy until thickened, about 10 minutes.

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Reviews & ratingsAverage global rating:(49)

Reviews in English (37)


Despite the simplicity of this recipe, it turns out a gravy which is lump free, rich, golden brown in appearance, and most importantly, delicious. I was skeptical that a recipe with so few ingredients would be worthwhile, but not to worry, it was excellent in every regard. If you are using drippings from the pan, I recommend straining the drippings into another bowl to get rid of any meat, vegetables or foreign matter that may be in the roasting pan. This will produce a smoother gravy. Finally, I was in a hurry so I combined all of the ingredients while they were at room temperature and whisked before placing on the stove and it worked fine, causing no lumps whatsoever.-06 Dec 2011


I used the broth and drippings from a heavily seasoned bone-in turkey breast that I made in my crockpot. Extremely easy and delicious!-19 Feb 2011

Quick Turkey Gravy – The Joy of Gravy

Like any other strange food (non) relationship, my fear of gravy starts with a traumatic experience. It was more then a few Thanksigvings ago when my sister and I were inspired, for the first time, to make gravy from scratch rather than from a packet of powder. I won’t go into our family’s long history with powder packets this time. Just know that there is one.

We had the turkey juices flowing, the the stock going, and when we finally decided to “thicken” the sauce to turn it into actual gravy, we drizzled the starch/water slurry to the pot.

We peered into the post expecting a golden, glowing, gorgeously thick gravy.

Instead, it was a bubbling brown stock with tiny “dumplings.”

The starch mixture didn’t thicken the gravy. It just clumped together when it hit the hot stock and formed what were essentially little spaetzle. We tried to stir more vigorously to mix it in. We tried to smash the dumplings against the side of the pan to “dissolve” them. We tried to strain the gravy through a colander back into the pot. Nothing worked, and in fact, whatever we did to fix it actually made the dumplings bigger. We were horrified. Laughing, of course, but still, horrified. My sister called them by a Korean word for flour dumplings, “soo jae bee.”

“We made turkey soo jae bee!”

I’ve gotten past the trauma just enough that I can make a gravy fairly decently now, but haven’t gotten over “turkey soo jae bee!” enough that when I’m faced with having to make gravy, visions of tiny starch dumplings raining down on me still make their way into my head.

I still keep a packet of instant turkey gravy in the back of my cupboard. Just in case.

Quick Turkey Gravy


pan with juices and browned bits from roasting turkey
4 cups chicken stock or broth
¼ cup water
3 tablespoons cornstarch
salt and black pepper to taste
optional: Sherry, port, or Madeira


After roasting the turkey, remove the rack from the roasting pan. If the juice have evaporated, leaving only fat and browned bits on the bottom of the pan, carefully pour out the fat and discard it, retaining all the browned bits. If there are juices, tilt the pan and skim as much fat as possible with a spoon.

Set the pan on two burners over medium heat. Pour in 4 cups chicken stock (or broth). Bring to a simmer, scraping the bottom of the pan with a wooden spoon to loosen the browned bits. Reduce the heat and simmer slowly for 5 minutes.

Mix to a smooth paste ¼ cup water and 3 tablespoons cornstarch.

Whisking constantly, gradually pour this mixture into the simmering broth, then simmer, whisking, for 1 minute. [Editor’s note: based on what you read above, you can understand why we left this thickening part out and opted for a thinner “pan sauce.”)

Before you go.

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How to Make Gravy From Scratch

1. Start by melting butter in a medium skillet.

2. Add flour and whisk until flour starts to turn golden. This step cooks out the raw flour taste from your gravy. If you ever make something with a roux base and the finished product tastes like flour to you, it probably didn’t cook quite long enough at this step.

3. Finally, add milk and chicken broth or water, whisking constantly so no lumps form, and cook until mixture begins to thicken, about 3 to 6 minutes. Add optional garlic and generously salt and pepper to taste.

And done, time to spoon over something delicious like Mashed Potatoes, Roasted Chicken, or Biscuits.

Quick turkey gravy recipe - Recipes

The deeply browned and greasy scrapings from the bottom of the roasting pan might not look like much when you first take the turkey out of the oven. But those drippings are Thanksgiving manna. Let's make some gravy.

There are diverse and wonderful ways to make gravy. You can make it with giblets or you can make it just with broth. You can even make it weeks ahead of time to save yourself some kitchen frenzy on Thanksgiving Day.

My favorite is a plain, old-fashioned gravy from the pan drippings made just seconds before setting all the food on the table. This makes a deeply flavorful gravy that enhances everything on the plate with a touch of savory goodness.

It's also one of the easiest gravies to make, in my opinion. From roux to table, it takes about five minutes and requires only a pan and a whisk. That's something we can handle even after a long day of cooking with the promise of dinner only moments away.

Quick Turkey Gravy Recipe

1/4 cup turkey fat (substitute: vegetable oil or butter)

Optional Extras: splash of sherry, splash of wine, teaspoon of minced herbs like rosemary, thyme, or sage

1. After you've removed the turkey from the oven and set it aside to rest, set the pan over medium-high heat on the stove-top. You may need to span two burners. When the pan drippings are hot and sputtering, pour in a cup of broth and begin scraping all the bits from the bottom of the pan.

2. Pour the deglazed pan drippings into a measuring cup and place this in the refrigerator or freezer, wherever there is space. In the 30 minutes it takes to rest the turkey, the fat and drippings will separate and the fat will begin to harden. This makes it easier to skim off just the fat for making the gravy.

You should ideally end up with about a cup of pan drippings and 1/4 cup of fat. If you have less, you can make up the difference with broth or oil, respectively. If you have more, discard a little of the fat and use less broth in the next step. If you have a lot more, you can also double the recipe.

3. Skim the fat from the top of the pan drippings (or use a fat separator) and warm it in a saucepan over medium-high heat. When the fat is hot, whisk in the flour to form a thin paste. Let this cook for a few minutes until bubbly.

4. Next up, pour in the pan drippings and whisk to combine with the roux. This will form a thick, gloppy paste.

5. Finish the gravy by whisking in a half cup of broth. You can add more broth for a thinner gravy or let the gravy cook a few minutes for a thicker gravy. Taste the gravy and add salt, pepper, and any extras to taste.

-- For a very smooth gravy, strain the pan drippings before adding them to the gravy.

-- Gravy can be kept refrigerated for up to a week or frozen for up to three months. Reheat gently over low heat while whisking occasionally to prevent the sauce from breaking.

My secret to the best gravy?

Roux is totally my secret weapon. It adds a nuttiness and depth to your gravy that you just can&rsquot get when you use cornstarch! Trust me, I&rsquove tried!

To make a roux: you&rsquoll need a equal parts of butter (or a fat) and flour. Melt butter in a saucepan. Add flour and whisk until combined with no lumps. Now, here&rsquos the key. Let the butter and flour roux simmer. That&rsquos right. You&rsquore going to watch it, and whisk it, until it turns a light brown color and smells slightly nutty. Make sure you&rsquore paying attention, or you could burn your roux. Once it&rsquos the desired color, slowly whisk in your liquid.

I forgot to add the xanthan before I cooked the other ingredients, what do I do?

If you forgot to add the xanthan before cooking, mix the xanthan in a bowl with 2 tablespoons of cold broth or cooled turkey drippings, then add it to the hot ingredients.

Keep boiling the gravy, and stirring until you reach the desired thickness.

I usually make gravy with the leftover broth (a.k.a drippings) from cooking meats and when I developed this recipe we didn’t have any so I had to compromise. Broth it was!

Easy right? You can add extra spices (like pepper, sage, etc.) if you like. But really, it’s perfect as is. Simply place the ingredients in the pan cold or at room temperature, whisk, and serve!

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Turkey Gravy

Okay, we&rsquove made the turkey. Now it&rsquos GRAVY TIME! Why can I not say the word &ldquogravy&rdquo without sneering and putting on an Elvis voice? I need therapy.

First things first: remember the freaky little bags of organs we pulled out of the turkey? We need to rinse them, then put them in a small saucepan. (Okay, okay, I know it looks gross. But it&rsquos a means to an end.)

Cover them with water, then bring to a boil and cook for about fifteen minutes, or until cooked thoroughly.

After they&rsquore cooked, turn off the heat and set aside. We&rsquoll need them (and the water) later.

After you take the turkey out of the roasting pan, this is what&rsquos left. In terms of Thanksgiving flavor, folks, this is Fort Knox.

Pour all the drippings into a separate container. Let it sit there and separate for awhile.

This is the pan after you pour off the drippings. Now, some folks like to clean out some of these little bits, but I like to leave it as is. Flavor, flavor, flavor. Now, set the roasting pan on the stove (I use two burners) and turn it on low heat.

Once the fat has separated from the drippings, skim it off the top&hellip

And put it in a separate bowl.

I used to have one of those handy fat-separating ladles, but my boys tied it to the end of a golf club and used it to catch lobsters in our pond. Never mind that there are no lobsters in our pond.

There is, however, a handy fat-separating ladle at the bottom of our pond in case anyone would like to borrow it.

Now, put 3 or 4 tablespoons of the fat back into the roasting pan.

Now take 5 or 6 tablespoons of flour&hellip

And sprinkle it into the pan.

With a whisk (I L-O-V-E this flat whisk for making gravy), stir the flour into the fat, scraping up all the bits from the bottom of the pan as you go.

Keep stirring until combined. You want it to be pasty (more floury than greasy), but still stirrable.

If you add too much flour and it gets cakey and dry, just add in another tablespoon of fat.

Cook the roux (fat/flour combo) over low heat until the color of the brown deepens, about 4 or 5 minutes.

Now, get 1 can of LOW SODIUM chicken broth. I didn&rsquot have any more in my pantry, so for the purposes of this demonstration I had to use the regular stuff. But I used hot pink letters in an effort to emphasize the utter importance of using LOW SODIUM chicken broth. Actually, it&rsquos more of a raspberry shade. But you get the idea. If you don&rsquot use LOW SODIUM chicken broth to make the gravy, the gravy will be way too salty. So please, use LOW SODIUM chicken broth.

Now, with the heat still on, pour the LOW SODIUM chicken broth into the pan, whisking as you go.

Work quickly to get all the roux mixed in with the liquid.

Now add in about 1 cup or so of the turkey drippings (not the fat&mdashthe drippings.)

Have I mentioned how packed with delicious flavor this stuff is?

Now whisk it in and stir as the gravy thoroughly warms and thickens.

At this point, if you&rsquod like the gravy to be less &ldquospeckly&rdquo or &ldquodirty&rdquo in appearance, you can skim a small strainer along the top. That&rsquoll clean it up a bit. Or, you can just leave it and rest assured it&rsquoll taste just perfect.

This stage of the gravy is very important it has to cook for several minutes (even more) in order to thicken and reach the desired consistency. This is a very organic process and not difficult at all if you have a few tricks up your sleeve.

First, if the gravy gets too thick too soon, you can always thin it a bit with a little giblet water. It&rsquos flavorful without being salty.

You can also continue to add more turkey drippings if you think the gravy needs a little more depth of flavor.

And don&rsquot forget the black pepper&mdashadd as much as you want!

Just do NOT add salt indiscriminantly without tasting first.

Now, we talked about what to do if your gravy becomes too thick while it&rsquos cooking. But what if the gravy cooks and cooks but remains too thin? Piece of cake! Just mix 2 or 3 tablespoons of flour with enough water to make it stirrable, and stir it in. Slowly, the gravy will begin to thicken.

Now, when the gravy&rsquos close to being perfect, chop up the giblets you boiled earlier. I like to use the gizzards, when are the grayish/brown organs. The liver is the reddish/pink organ. I think. Actually, I don&rsquot know what I&rsquom talking about.

Add them into the gravy. You can add as much or as little as you want it&rsquos a personal preference. The giblets have a delightful&mdashbut strong&mdashflavor, so if you&rsquore not sure, just taste as you go.

Incidentally tasting as you go is the key to making good gravy. Taste, then adjust, then taste again.

And voila! You&rsquove just made turkey gravy, baby. Elvis would be so proud of you.

Of course, he&rsquod want you to spoon it over a peanut butter and banana sandwich&hellipbut that&rsquos outside the scope of this Thanksgiving series.

Today, I’m going to explain the basics to making this easy gravy recipe with butter, flour, and broth. Spoiler alert: making gravy is very similar to making white sauce, so if you’ve already mastered that, it’s only a matter of swapping out an ingredient or two.

The process is super simple.

  1. Melt butter in a pan.
  2. Add flour to the melted butter and whisk until bubbly and fragrant.
  3. Whisk in chicken or vegetable or beef stock until smooth and creamy.
  4. Simmer until your desired thickness is achieved. Douse all potatoes, stuffing, and meat within reach. Enjoy!

Told you it was easy. And it took what? All of 5 minutes?

This is what your butter and flour mixture will look like. You want the flour bits to fully be absorbed by the melting butter. This is what prevents lumps in your basic gravy. Once it’s all combined and bubbled a bit, you can start whisking in your broth or stock.


Delicious gravy. It was the best addition to my chaotic Christmas dinner.

Followed recipe exactly, really delicious!

To the question posted by micucina. It is 3 to 3/12 cups of stock.

Straightforward with real good results. Used a nice Pinot Grigio and followed the rest exactly. It was not as brown as the picture as my drippings did not quite have the dark color. Taste was great!

This is absolutely the best turkey gravy I have ever made! I already made a pretty mean gravy, recipe compliments of my Swedish mother-in-law Maureen Mills. But this recipe, oh my! I made it exactly as written (I used port to deglaze the pan), everyone tasted it and declared it fantastic. But then, in honor of Mother Mills, I added a cup of heavy cream. Over the top.

Watch the video: Γρήγορο τραχανότο με σάλτσα σπεντζοφάι και φέτα (January 2022).