Turkey Gravy

Turkey and gravy go together like ebony and ivory…like cookies and milk…like Danny and Sandy…like rama lama lama ke ding a de dinga a dong. Okay, I’ll stop.

For the record, I could go on forever. I could.


Anyway, if you missed the Mayonnaise Roasted Turkey post, be sure to check it out, because it’s the thing to do, and I use the drippings from that for this gravy recipe. As with most things in life, everyone seems to find their way to what works for them. This is how I make turkey gravy. Again, like the turkey, it’s basic, so adjust seasonings to your liking.


Begin with the drippings, celery and onion leftover from the roasted turkey. I make the gravy right in the roasting pan stovetop over two eyes. Transfer to a smaller pan for space if needed.

Skim off most of the fat, but not all of it. You’ll need some for goodness. Simmer for about 10-15 minutes, stirring occasionally. Then using a slotted spoon, remove celery, onion, and any large pieces of drippings. Continue to simmer.

I use flour for a thickener. Before adding it to the gravy, I like to mix it well with a little cold chicken broth or water. A small mason jar with a lid to shake things up works mighty fine. Add the flour and liquid to the jar, close it up tight, and shake it, shake it, shake it well. Use a small whisk or fork to break up any clumps.


Whisk the flour mixture into the drippings until smooth.


Lower temperature, add salt and pepper, and any other seasonings to taste. Whisk well before transferring to serving dish.


Enjoy over turkey, stuffing, potatoes, rice, rolls, beans…you know the drill.


Happy Thanksgiving!

Turkey Gravy
Prep time
Cook time
Total time
Turkey and gravy go together like ebony and ivory...like cookies and milk...like Danny and Sandy...like rama lama lama ke ding a de dinga a dong.
Serves: About 2½ cups
  • drippings from 12-14 pound Roasted Turkey
  • ¼ cup flour
  • ¼ cup chicken broth or water
  • salt and pepper to taste
  • optional: other herbs, seasonings to taste
  1. Skim off most of the fat. Simmer for about 10-15 minutes stovetop, stirring occasionally. Use a slotted spoon to remove celery, onion, and any large pieces of drippings. Continue to simmer.
  2. Combine flour and broth or water in a small mason jar with a lid; shake it up to combine. Gradually whisk in the flour/liquid mixture into the drippings until smooth. Lower temperature.
  3. Add salt and pepper, and any other seasonings to taste. Whisk well before transferring to serving dish.




  1. 3


    Is is normal to want to take a bath in gravy? No?? Oh, well forget I said it then….heh heh.

    This looks like pure deliciousness. Going on my to try list NOW!! (ps your photos are divine this morning…makin me HONGRAY!!)

  2. 4

    Denise says

    I ate this turkey and gravy at Amy’s house and it was some kinda GOOD!! This Thanksgiving I’m thankful for my friend, Amy, who lets me try the yummy things she blogs about. :)

  3. 7


    homemade gravy just can’t be beat. my Mammaw makes an incredible ham gravy that we fight over at Thanksgiving and Christmas.

  4. 11


    Now I’m TOTALLY dying for yummy-turkey-gravy day. Or better yet, maybe I’ll just show up on your doorstep today. :)

  5. 13


    Perfect timing right before the holidays. Gravy can totally make or break the meal. Thanks for sharing this one, Amy. It looks amazing. I’m looking forward to Thanksgiving.

  6. 21


    LOL…seriously! Okay reading this tonight is just not fair and you know why ;) Gosh that looks yummy! I am off to complete the torture and check out the Mayo Turkey. xoxo

  7. 26


    I did not make the gravy, but we just dipped our meat slices in the pan drippings. OH MY!!! It was good and my mouth is even watering as I type this. I will try making the gravy next time.

  8. 27

    George Stateson says

    Something else you can do (especially if your gravy is “too rich” or you get bored of it after a while) is to add a little left-over coffee to it – just a splash. It gives it a much darker color, and adds a nice, sharp taste to it. You don’t want to put to much in…try it with a little bit at a time (to taste). – Mom’s secret gravy ingredient.

    • 28


      Oooh … Thanks George!

      I’ve never heard of that, but I may have to test that out this Thanksgiving.

  9. 29

    kathy weber says

    When cooking the turkey, we’ve gotten a lot of variance in the amount of drippings. It would have been good to give the measurement of drippings (and stock if needed).

  10. 30

    Kim says

    I made this & for the first time making homemade gravy was simple & turned out right! Thanks for sharing!

  11. 31

    Bobbie Edgington says

    This makes a small amount of gravy. What would the recipe be if I were cooking for 20 people?

  12. 33

    Laura says

    This gravy looks amazing. Where did you get your white dishes and what brand are they? Love them!!

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