How to make Turkey Gravy




Yield 4 cups

Savory and delicious lump-free turkey gravy is surprisingly easy to make. Follow this fool-proof recipe to get smooth rich turkey gravy (and any other type of gravy too) for the perfect addition to your mashed potatoes and turkey meat.



  1. While roasting your turkey, bring chicken broth and turkey giblets to a boil over high heat, then cover and simmer on low for 1 hour. Remove from heat. Pour in the drippings from the roasting pan when the turkey is done and stir to combine. 
  2. Heat butter in a large skillet over medium high heat. Once melted, sprinkle flour over the butter and whisk constantly to form a paste. Continue whisking around the pan for about a minute to cook the flour taste out. Whisk in about 1/4 cup turkey liquid to the skillet. It will be absorbed and clump, this is okay, the clumps will eventually disappear.
  3. Continue to whisk in about 1/4-1/3 cup of turkey liquids every time the liquids are absorbed until all the turkey liquids are gone and the gravy is smooth. If you desire a little more gravy, whisk in about 1/3 to 1/2 cup of milk. Bring to a simmer and remove from heat. Gravy will thicken as it cools. Serve warm.

Courses Side

Cuisine American

Recipe by The Goldilocks Kitchen at