Turkey Gravy

Take your holiday turkey up a notch with this rich turkey gravy, made from flavorful turkey drippings. It not only enhances every dish on your table but can also be prepared in advance, saving you time and stress on the big day!

This is my favorite turkey gravy recipe, and I serve it every year with my Thanksgiving turkey—in fact, it is what makes my Thanksgiving turkey. The recipe is modestly adapted from Ina Garten’s Barefoot Contessa Family Style cookbook. It’s quick and easy enough to make while your turkey rests after roasting. However, if you want to get a head start, you can prepare it mostly ahead of time and then just stir in the turkey drippings when reheating.

What you’ll need to make Turkey Gravy

You’ll notice that the recipe calls for defatted turkey drippings mixed with chicken broth, totaling 2½ cups. This blend forms the base of your gravy, imbuing it with a rich, deep flavor and color that’s quintessentially Thanksgiving. To gather the turkey drippings, collect the juices from the roasting pan while your turkey rests, and pour them into a separator, a handy tool that separates the fat. Since the drippings alone typically don’t yield 2½ cups, simply top them off with store-bought chicken broth. The other ingredients—a stick of unsalted butter, 1½ cups finely chopped yellow onions, ¼ cup all-purpose flour, a tablespoon each of Cognac and heavy cream, and chopped fresh herbs—come together to create a gravy that’s not just rich but layered with flavors.

Step-by-Step Instructions

Begin by melting the butter in a medium saucepan.

Add the onions. Cook until very soft, about 15 minutes. Whisk in the flour and cook for a few minutes to get rid of the raw flour taste. Then whisk in your turkey drippings/chicken broth and Cognac. Cook for about 5 minutes until thickened, then stir in the cream and fresh herbs. Season to taste with salt and pepper. Remember, the gravy should be generously seasoned because turkey is bland. And always taste the gravy with a piece of meat to be sure the seasoning is right.

How To Make Turkey Gravy Ahead of Time

The gravy can be made, without the turkey drippings, up to 2 days ahead of time and refrigerated. Simple use 2 cups of chicken broth and then add about 1/2 cup defatted turkey drippings after cooking the turkey when you reheat the gravy. Note that the gravy will thicken up in the fridge; thin it to the desired consistency with water or chicken broth upon reheating.