Best 8 Perfect Turkey Gravy Recipes

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Indulge in the culinary delight of turkey gravy, an essential accompaniment to your Thanksgiving or Christmas feast. This rich and flavorful sauce elevates the taste of your roasted turkey, enhancing its savory goodness. Discover the secrets to crafting the perfect turkey gravy with our comprehensive guide.

Our collection of turkey gravy recipes caters to diverse preferences and culinary expertise. Whether you're a seasoned cook or a novice in the kitchen, we have options that guarantee success. From the classic turkey gravy recipe that captures the traditional essence of this dish to innovative variations that introduce exciting flavors, our recipes promise to transform your holiday meal into an unforgettable experience.

For those seeking a gluten-free option, our gluten-free turkey gravy recipe offers a delicious alternative without compromising taste. If you're pressed for time, our easy turkey gravy recipe provides a simplified approach without sacrificing flavor. And for those who love a creamy and velvety texture, our creamy turkey gravy recipe is sure to impress.

Additionally, we've included a make-ahead turkey gravy recipe that allows you to prepare this essential dish in advance, saving you valuable time on the big day. And for those who prefer a vegetarian option, our vegetarian turkey gravy recipe offers a flavorful alternative that complements your plant-based feast.

Embark on a culinary journey with our turkey gravy recipes and elevate your holiday tradition. Prepare to tantalize taste buds and create memories that will last a lifetime.

Here are our top 8 tried and tested recipes!

PERFECT ROAST TURKEY WITH BEST-EVER GRAVY



Perfect Roast Turkey with Best-Ever Gravy image

Provided by Food Network

Categories     main-dish

Time 6h

Yield 18 servings with about 7 cups

Number Of Ingredients 8

8 tablespoons (1 stick) unsalted butter, at room temperature
Salt and freshly milled black pepper
2 1/2 quarts homemade turkey stock or canned reduced-sodium chicken broth
Melted unsalted butter, if needed
3/4 cup all-purpose flour
1/3 cup bourbon, port, or dry sherry, optional
1 (18-pound) fresh turkey
About 12 cups of your favorite stuffing

Steps:

  • Position a rack in the lowest position of the oven and preheat to 325 degrees F.
  • Reserve the turkey neck and giblets to use in gravy or stock. Rinse the turkey inside and out with cold water. Pat the turkey skin dry. Turn the turkey on its breast. Loosely fill the neck cavity with stuffing. Using a thin wooden or metal skewer, pin the neck skin to the back. Fold the turkey's wings akimbo behind the back or tie to the body with kitchen string. Loosely fill the large body cavity with stuffing. Place any remaining stuffing in a lightly buttered casserole, cover and refrigerate to bake as a side dish. Place the drumsticks in the hock lock or tie together with kitchen string.
  • Place the turkey, breast side up, on a rack in the roasting pan. Rub all over with the softened butter. Season with salt and pepper. Tightly cover the breast area with aluminum foil. Pour 2 cups of the turkey stock into the bottom of the pan.
  • Roast the turkey, basting all over every 30 minutes with the juices on the bottom of the pan (lift up the foil to reach the breast area), until a meat thermometer inserted in the meaty part of the thigh (but not touching the bone) reads 180 degrees and the stuffing is at least 160 degrees, about 4 1/2 hours. Whenever the drippings evaporate, add stock to moisten them, about 1 1/2 cups at a time. Remove the foil during the last hour to allow the skin to brown.
  • Transfer the turkey to a large serving platter and let it stand for at least 20 minutes before carving. Increase the oven temperature to 350 degrees F. Drizzle 1/2 cup turkey stock over the stuffing in the casserole, cover, and bake until heated through, about 30 minutes.
  • Meanwhile, pour the drippings from the roasting pan into a heatproof glass bowl or large measuring cup. Let stand for 5 minutes, then skim off and reserve the clear yellow fat that has risen to the top. Measure 3/4 cup fat, adding melted butter if needed. Add enough turkey stock to the skimmed drippings to make 8 cups total.
  • Place the roasting pan on two stove burners over low heat and add the turkey fat. Whisk in the flour, scraping up browned bits on the bottom of the pan, and cook until lightly browned, about 2 minutes. Whisk in the turkey stock and the optional bourbon. Cook, whisking often, until the gravy has thickened and no trace of raw flour remains, about 5 minutes. Transfer the gravy to a warmed gravy boat. Carve the turkey and serve the gravy and the stuffing alongside

PERFECT CITRUS TURKEY AND GRAVY



Perfect Citrus Turkey and Gravy image

Provided by Danny Boome

Categories     main-dish

Time 30m

Yield 8 to 12 servings

Number Of Ingredients 12

1 (12-pound) turkey, with giblets (see cooking notes at bottom of recipe)
1/2 cup unsalted butter (1 stick), softened, plus 1 tablespoon
2 lemons, zested
1/2 cup chopped chives
2 tablespoons coarse salt
Freshly ground black pepper
1 small orange, halved
1 small grapefruit, halved
1 cup white wine
2 cups chicken stock
1 tablespoon Dijon mustard
2 tablespoons cornstarch

Steps:

  • Take the turkey out of the refrigerator and leave it to come to room temperature, about 30 minutes prior to preparing and cooking. Preheat the oven to 450 degrees F.
  • In a mixing bowl, add the 1/2 cup softened butter, lemon zest and chopped chives. Halve the lemons and squeeze the juice of 1 lemon half into the butter. Stir to combine. Season with salt and pepper.
  • Prepare the turkey: Remove the inner packet of giblets from the cavity and set aside.
  • Run your fingers underneath the skin of the breast to make a little pocket between the skin and the flesh. Using your fingers, scoop up some of the lemon-chive butter and push the butter under the skin, filling up the pockets. Do the same thing on the legs. Once each pocket has been filled, take the rest of the butter and rub it all over the outside of the bird. Sprinkle about a tablespoon and a half of coarse salt on top.
  • Insert the halved lemons, orange and grapefruit into the cavity of the turkey. Insert as much of the citrus as you can. Give each piece a little squeeze as you insert them to get the juices distributed. (You may have to leave some out depending on the size of the cavity. Use any extra citrus for garnish later.)
  • Remove the giblets from the packet, rinse and pat dry. Place the giblets on the bottom of a large roasting pan. Place the turkey on top of the giblets. Tuck the wings under the turkey.
  • Place the turkey in a preheated oven and cook for 30 minutes. Then, turn down the heat to 350 degrees F and roast for about another 2 hours, until a meat thermometer inserted into the thickest part of the thigh registers 175 to 180 degrees F. (The general rule is to cook a turkey about 15 minutes per pound.)
  • Remove the bird from the pan onto a carving board or platter and cover with foil to keep warm. Allow it to rest for 15 minutes before carving.
  • Place the roasting pan over low heat on the stovetop. Add white wine and deglaze the pan, scraping up the browned bits from the bottom of the pan. Pour in the chicken stock. Whisk the cornstarch into it. Add the remaining tablespoon of butter and the Dijon mustard. Whisk well to combine. Strain the gravy into a small saucepan and simmer over low heat until thick and smooth, about 8 minutes.
  • Bring your turkey to room temperature to ensure that the bird will cook evenly.
  • Stuffing a turkey with fruit keep the bird moist and acts as a secondary cooking agent. As the juice of the fruit steams inside the cavity, it helps cook the bird from the inside. The juices also help to flavor the pan juices used for making the gravy.
  • Stuffing butter between the skin and the flesh, keep the meat moist and flavorful. The butter and salt on the outside help create a tasty, crispy skin.
  • I like to use the giblets as a platform for the bird. It stops the bottom of the bird from burning and adds flavor to the pan juices.
  • A good rule for roasting times is to plan on roasting a turkey for about 15 minutes per pound.
  • A meat thermometer is the best tool for figuring out if your turkey is fully cooked.

THE PERFECT TURKEY WITH PAN GRAVY



The Perfect Turkey with Pan Gravy image

Provided by Food Network

Categories     main-dish

Time 4h30m

Yield 8 to 10 servings

Number Of Ingredients 13

1 (12 pound) turkey, see Cook's Note*
2 medium onions, quartered; plus 2 cups, peeled and chopped (about 2 more onions)
4 celery stalks, chopped (about 2 cups)
4 carrots, peeled and chopped (about 2 cups)
1 bunch fresh sage
1 bunch fresh rosemary
1 bunch fresh thyme
1 bunch fresh savory leaves
Kosher salt and freshly ground black pepper
1/2 cup unsalted butter, softened
1/2 cup water
1 cup heavy cream
3 tablespoons all-purpose flour

Steps:

  • Remove the center oven rack and preheat oven to 325 degrees F.
  • Remove the giblets and neck from the turkey and rinse. Reserve for the dressing.
  • Place chopped onions, celery, and carrots in the bottom of the roasting pan. Pick a few herbs off the stalks and add to the vegetables. Set aside.
  • Pat dry the turkey with paper towels. Season the cavity with kosher salt (approximately 2 tablespoons). Place the quartered onion and the remaining herbs inside the turkey cavity. Cover the tips of the wings with aluminum foil and truss the turkey (see Cook's Note**).
  • Rub the turkey with the softened butter. Place the turkey in the roasting pan breast side up on a roasting rack.
  • Place the turkey in the oven with the lid on. Baste every hour starting after the first 1 1/2 hours. Cook until an instant read thermometer inserted in the leg meat near the hip joint reads 160 degrees F (approximately 3 hours). Remove the lid and turn the oven up to 400 degrees F. Continue to cook the turkey for 20 to 25 minutes, until the turkey skin is golden and an instant-read thermometer inserted in the leg meat near the hip joint reads 175 degrees F. Remove the turkey from the pan and let it rest in a warm place for 20 minutes before carving (see Cook's Note***.)
  • Place roasting pan over medium heat and add 1/2 cup of water. Use a wooden spoon to help release the drippings from the bottom of the pan. Using a fine sieve, strain drippings into a medium saucepot. Place the saucepot over medium heat.
  • Whisk the cream and flour together in a small bowl to create a smooth paste. Add a 1/2 cup of the pan drippings to the cream mixture and whisk together. Pour the cream mixture into the saucepot and whisk together. Cook for approximately 2 to 3 minutes and reduce heat to medium low. Simmer for 15 minutes. Season with salt and pepper. Serve with the perfect turkey.

PERFECT NO-FAIL ROAST TURKEY GRAVY



Perfect No-Fail Roast Turkey Gravy image

If you are looking for a fantastic homemade turkey gravy, look no further! This is by far the absolute best tasting gravy to accompany the traditional Thanksgiving or Christmas roast turkey, stuffing and mashed potatoes. No other gravy will do! From my family to yours--I hope you enjoy as much as we do!

Provided by BecR2400

Categories     Poultry

Time 3h15m

Yield 10 serving(s)

Number Of Ingredients 11

turkey parts (giblets, gizzards, neck, and liver)
4 cups water or 4 cups turkey broth
1 carrot, shredded
1 stalk celery, finely chopped
3 -4 tablespoons onions, finely chopped
1 bay leaf
1/3-1/2 cup turkey drippings (with browned bits)
1/2 cup water
6 tablespoons flour
1/4 cup milk (optional) or 1/4 cup cream (optional)
salt and pepper, to taste

Steps:

  • In a medium saucepan, bring the water (or broth), turkey parts, shredded carrot, celery and onion, and bay leaf to a boil.
  • Cover, and reduce heat to a simmer. Simmer, about 45 minutes to 1 hour, or until liver is done; remove liver and set aside.
  • Continue to cook, covered, until giblets are done, about 2 hours more.
  • Use a slotted spoon to remove turkey parts to a cutting board. Let cool slightly, then carefully remove all bones from meat. Cut up the turkey and liver into fine pieces; set aside.
  • Make a paste by whisking together 1/2 cup water and the flour in a glass measuring cup.
  • Gradually whisk the paste into the warm broth, whisking briskly to combine. Bring to a boil and boil gently, whisking all the while, for 2-3 minutes until gravy is thickened. Now reduce heat to low and stir in the turkey drippings, milk or cream, and finely chopped turkey meat.
  • Heat through briefly, and season with salt and pepper to taste.
  • Pour into a gravy boat to serve. ENJOY your perfect gravy!

SIMPLE BUT PERFECT ROASTED TURKEY WITH GRAVY



Simple but Perfect Roasted Turkey With Gravy image

This is how my Mom used to roast her turkey and make her gravy. I remember her getting up when it was still dark to start the bird and very soon the delicious smell filled the house. These days I brine my turkey first, but still use this method for roasting it and the smell brings back such great memories of my Mom that it is an honor to be able to make this every year.

Provided by Sooz Cooks

Categories     Poultry

Time 5h15m

Yield 1 Turkey

Number Of Ingredients 12

10 -18 lbs turkey
1 cup butter, softened
2 teaspoons salt (these days I use sea salt)
1 teaspoon pepper
1 1/2 quarts chicken broth
prepared stuffing (your favorite)
aluminum foil, for tenting
4 cups turkey stock (drippings from bottom of pan plus enough chicken broth to equal 4 cups)
1/4 cup butter
1/2 cup flour
1/2 teaspoon pepper
salt

Steps:

  • Preheat oven to 350 degree F (175 degrees C) with the rack in the lowest position. (if you have not brined your turkey you will need to remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels).
  • Place the turkey, breast side up, on a rack in a large roasting pan. Stuff the cavity loosely, allowing about 1/2 to 3/4 cup stuffing per pound of turkey.
  • Combine butter, salt and pepper and rub mixture over the top of the turkey, lifting the skin on the breast slightly to push some of the butter under the skin.
  • Place the pan in the oven and pour 3 cups of the chicken broth into the bottom of the roasting pan.
  • Cover loosely with a foil tent.
  • Baste the turkey about every 30 minutes. After about 2-1/2 - 3 hours of roasting (2-1/2 hours for smaller birds, 3 hours for larger ones), remove the foil tent to brown the skin. Once the foil tent is removed, do not baste to allow the skin to become crispy and evenly brown. If the drippings evaporate at any time, add more chicken broth to the bottom of the pan, about 1 to 2 cups at a time.
  • Roast until the thermometer inserted in the meaty part of the thigh reads 165 degrees F (75 degrees C), A 10 - 18 lb turkey will take between 4 - 5 hours to get to temperature, a little less if you have brined your turkey.
  • Transfer the turkey to a large serving platter, and let it stand for at least 15 to 20 minutes before carving.
  • Make gravy while turkey stands: Strain juices from the bottom of the roasting pan through a fine strainer.
  • Melt butter in a heavy pot and stir in flour.
  • Add stock mixture in a stream, whisking constantly to prevent lumps, then bring to a boil, whisking occasionally. Simmer 5 minutes. Season gravy with salt and additional pepper to taste.

PERFECT TURKEY GRAVY



Perfect Turkey Gravy image

Make the holidays extra special with Perfect Turkey Gravy. Great flavor and no lumps. For a change of pace, try one of the Flavor Variations listed below.

Provided by McCormick Spice

Categories     Trusted Brands: Recipes and Tips     McCormick®

Time 15m

Yield 15

Number Of Ingredients 5

2 (.87 ounce) packages McCormick® Turkey Gravy Mix
¼ cup flour
3 cups water
1 cup turkey pan drippings or turkey broth
1 cup cooked, chopped turkey giblets

Steps:

  • Mix Gravy Mix and flour in large saucepan. Gradually stir in water and turkey drippings with wire whisk until smooth. Stir in chopped turkey giblets, if desired.
  • Stirring frequently, cook on medium-high heat until gravy comes to boil. Reduce heat to low; simmer 5 minutes or until thickened, stirring occasionally. (Gravy will continue to thicken upon standing.)

Nutrition Facts : Calories 39 calories, Carbohydrate 3.4 g, Cholesterol 28.3 mg, Fat 1.2 g, Fiber 0.1 g, Protein 2.3 g, SaturatedFat 0.4 g, Sodium 275.8 mg, Sugar 0.1 g

PERFECT TURKEY GRAVY



Perfect Turkey Gravy image

Learn how to make the perfect gravy for Thanksgiving using caramelized, brown bits from the bottom of the roasting pan, homemade Giblet stock, Madeira wine, and salt and pepper for seasoning.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Yield Makes 3 cups

Number Of Ingredients 7

Giblet Stock
Perfect Roast Turkey 101
1 1/2 cups Madeira wine
3 tablespoons all-purpose flour
2 teaspoons minced fresh rosemary
3/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Steps:

  • Make giblet stock while turkey is roasting.
  • Transfer roasted turkey to a large platter. Pour juices from the pan into a fat separator. Set aside to separate, about 10 minutes.
  • Strain stock, discarding solids, and return to saucepan; warm over low heat. Place roasting pan on top of stove over medium-high heat. Pour Madeira into measuring cup, then into pan, and let it bubble; scrape bottom and sides of pan with a wooden spoon to dislodge cooked-on bits.
  • Make a slurry: Place flour in a glass jar with a tight-fitting lid. Ladle 1 cup stock into jar, and close lid. Shake until combined. Slowly pour into roasting pan; stir to incorporate. Cook over medium heat, stirring until flour is cooked, 2 to 3 minutes. Slowly stir in remaining stock.
  • Raise heat to medium high. Add the dark drippings that have settled to the bottom of the fat separator to roasting pan. Discard fat. Stir in rosemary. Season with salt and pepper. Cook 10 to 15 minutes to reduce and thicken. (For thicker gravy, add 1 more tablespoon flour and 1/2 cup less stock.)
  • Strain liquid from pan through a very fine sieve. Adjust seasoning. Keep warm in heat-proof bowl over a pan of simmering water until ready to serve.

PERFECT TURKEY GRAVY



Perfect Turkey Gravy image

Make Perfect Turkey Gravy every time.

Provided by McCormick

Number Of Ingredients 5

2 packages McCormick® Turkey Gravy Mix
1/4 cup Flour
3 cups Water
1 cup Turkey Pan Drippings, Substitution can be made with Turkey Broth
1 cup Chopped Cooked Turkey Giblets, (optional)

Steps:

  • Mix Gravy Mix and flour in large saucepan. Gradually stir in water and turkey drippings with wire whisk until smooth. Stir in chopped turkey giblets, if desired.
  • Stirring frequently, cook on medium-high heat until gravy comes to boil. Reduce heat to low; simmer 5 minutes or until thickened, stirring occasionally. (Gravy will continue to thicken upon standing.)

Tips for Making Perfect Turkey Gravy:

  • Use Fresh Ingredients: Use fresh turkey drippings, vegetables, and herbs for the best flavor.
  • Roast the Turkey Properly: Make sure to roast the turkey until it reaches an internal temperature of 165°F (74°C), as this will ensure that there is plenty of drippings for the gravy.
  • Use a Good Stock: Use a high-quality chicken or turkey stock as the base for your gravy. If you don't have any stock on hand, you can use water, but the flavor will be less rich.
  • Don't Boil the Gravy: Bring the gravy to a simmer and then reduce the heat to low. Simmer the gravy for at least 30 minutes, stirring occasionally, to allow the flavors to meld.
  • Skim the Fat: If you want a less fatty gravy, skim the fat off the top of the gravy with a spoon after it has cooled slightly.
  • Season to Taste: Taste the gravy and add salt, pepper, or other seasonings as needed. You can also add a splash of dry white wine or sherry for a bit of extra flavor.
  • Thicken the Gravy (Optional): If you want a thicker gravy, you can add a cornstarch or flour slurry. To make a cornstarch slurry, mix equal parts cornstarch and water until smooth. To make a flour slurry, mix equal parts flour and water until smooth. Bring the gravy to a simmer and then slowly whisk in the slurry. Continue to simmer the gravy until it reaches your desired consistency.

Conclusion:

Making perfect turkey gravy is all about using fresh ingredients, roasting the turkey properly, and simmering the gravy for a long time. With a little care and attention, you can make a delicious gravy that will complement your turkey perfectly. So next time you're making turkey, be sure to follow these tips for making the perfect turkey gravy.

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