Homemade Turkey Gravy

This post was last updated on November 13, 2014 to include new images.

Homemade Turkey Gravy

Every year, my favorite part of my Thanksgiving meal is the cranberries. It’s my usual.

Well, a few years back, things changed. I went out on a limb and changed up my “usual” gravy recipe.

Homemade Turkey Gravy - Turkey Drippings

I know: Watch out. Lacey’s getting adventurous.

Homemade Turkey Gravy - Ingredients

I have always made my own homemade turkey gravy by just adding some flour and chicken broth to the turkey drippings.  For some reason, I never considered adding in even more flavors, like onion and garlic.

Oh, and butter, of course.  Silly me.

Homemade Turkey GravyHomemade Turkey Gravy

This change was a total success.  Love when that happens!

Oh my goodness. I absolutely swoon for this gravy. It’s super easy to make and takes the perfect amount of time while you’re waiting for the turkey to rest.

Homemade Turkey Gravy

I drizzle some (probably way too much from any objective observer’s perspective) over my stuffing, turkey, and mashed potatoes.

Okay…and on my green beans too.  Try this gravy and you’ll understand.  It’s that good, people.

Homemade Turkey Gravy

Yay for trying new things!

Homemade Turkey Gravy

Oh – and for left-overs, PLEASE try this: Take some sliced turkey, add it to bread with a thick slice of sharp cheddar cheese and then add some (I’d say 1-2 tbsp.) of this gravy on top. This is the best way to enjoy your Thanksgiving left-overs.

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If you give this recipe a try, let me know what you think by leaving a comment and rating it. And don’t forget to take a picture and tag it #asweetpeachef on Instagram! I LOVE seeing what you come up with. Enjoy!

Homemade Turkey Gravy
Prep time
Cook time
Total time
This Homemade Turkey Gravy is so delicious -- it has become my favorite part of my Thanksgiving meal.
Recipe type: Easy
Serves: 4-6
  • ¾ stick (6 tbsp.) unsalted butter
  • 2 cloves garlic, minced
  • 1 small yellow onion, finely diced
  • ¼ cup all-purpose flour
  • ½ tsp. kosher salt, plus more to taste
  • ¼ tsp. ground black pepper, plus more to taste
  • 1 cup turkey drippings
  • 1 cup chicken stock, plus more as needed
  1. Melt butter over medium-high heat in a skillet or sauce pan. Add onion and garlic and sauté until very tender and almost golden, about 6-8 minutes.
  2. Add the flour, kosher salt, and pepper, and stir to combine. Cook for 2 minutes, stirring frequently.
  3. Add the turkey drippings and broth. If there are not enough turkey drippings to make a full 1 cup, add additional chicken broth. Stir to combine.
  4. Cook until mixture has thickened, about 8-10 minutes.
  5. Season to taste.
  6. Serve immediately.


  1. says

    Lacey that gravy looks delicious. This year I had so much “drippings” from my turkey that I was able to make the gravy without adding any more liquid, but usually I add potato water if needed. Cooking the turkey and all the trimmings made me realize that my vegan diet leaves much to pine for! I roasted the turkey “breast side down” for the first time, and it left the breast really moist. And yes, I did taste. Naughty me, but hey, “a foolish consistency is the hobgoblin of little minds”. Your presentation is so lovely.

    • says

      Hi Miss Becky! I won’t tell anyone you sampled the turkey…that secret is safe with me :). I’m so glad cooking the turkey breast-side down worked out well for you. I love that trick. Hope you had a wonderful holiday.

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