This homemade Turkey Gravy from stock is my mom’s tried and true recipe. It’s a staple on our Thanksgiving table every year.
Turkey Gravy Recipe from Homemade Stock
My mom has been making this classic Turkey Gravy recipe for forever, and I’m so excited to share it with you. A blend of fragrant fresh herbs, poultry seasoning, and homemade turkey stock transforms into a luscious, velvety gravy that will have your guests reaching for seconds. I hope your family enjoys it as much as mine does! And for a gluten-free and low-carb gravy, try flourless gravy.
Turkey Gravy Ingredients
- Turkey Stock: My mom’s homemade turkey stock recipe is essential for gravy since it has more flavor than store-bought versions.
- Herbs: A few sprigs of sage and thyme
- Seasoning: Bell’s poultry seasoning, kosher salt, black pepper
- Flour thickens the turkey gravy.
- Pan Drippings: The drippings from roasted turkey create the best gravy, a must here!
How to Make Turkey Gravy from Stock
- Simmer turkey stock with sage, thyme, salt (use less if your stock is salted), and black pepper for 15 minutes, and then discard the herbs.
- Make a Slurry: Blend one cup of cold broth, flour, and Bell’s seasoning until smooth. Pour two cups of hot stock into the blender, remove the plastic cap, and place a dish towel over the opening to let the steam escape. Blend the mixture and transfer it to the pot with the simmering stock.
- Add the pan drippings from the turkey to the pot and simmer on low heat while whisking to prevent it from clumping. Once thickened, taste for salt and adjust as needed.
Variations
- Seasoning: Use any poultry seasoning if you don’t have Bell’s. Or make your own if you have the individual spices: rosemary, oregano, sage, ginger, marjoram, thyme, and pepper.
- Time Saver: While I highly recommend using homemade stock for gravy, store-bought will work if you don’t have time to create your own. Buy a high-quality chicken or turkey stock with clean, simple ingredients.
- Gluten-Free Gravy: Substitute a gluten-free flour like Cup4Cup for all- purpose.
- Herbs: If you’re out of thyme or sage, rosemary would also work.
- Gravy without Drippings: If you don’t have turkey drippings, add a tablespoon of butter or sauteed shallots and garlic to enhance the flavor.
What to Serve with Turkey Gravy
Turkey and gravy are a must for the holidays. Below are more of my favorite sides for a delicious feast:
- Instant Pot Mashed Potatoes
- Sweet Potato Casserole with Marshmallows
- Chicken Sausage Brown Rice Stuffing
- Green Beans with Mushrooms
- Cranberry Pear Sauce
- Cornbread Muffins
Storage
Turkey gravy will last up to four days in the refrigerator or six months in the freezer in airtight containers. To reheat, warm it on the stove on medium-low and add a splash of water or stock to thin it if necessary.
If you have turkey drippings before Thanksgiving, you can make this easy gravy up to two days before.
Do you use broth or stock for gravy?
Stock is typically used for gravy since it has a richer, more complex taste than broth.
More Turkey Recipes You’ll Love
- Herb and Salt-Rubbed Dry Brine Turkey
- Turkey Roulade
- Slow Cooker Turkey Breast with Gravy
- Air Fryer Turkey Breast
- Sheet Pan Thanksgiving Dinner
Turkey Gravy Recipe
Equipment
Ingredients
- 5 cups turkey stock, divided
- few sprigs fresh sage
- few sprigs fresh thyme
- 1 teaspoon Bells seasoning
- 2 teaspoons kosher salt
- black pepper, to taste
- 2/3 cup all purpose flour
- All the pan drippings from roasted turkey
Instructions
- In a medium or large pot simmer 4 cups of the turkey stock with a few sprigs fresh sage, thyme, 2 teaspoons salt (if using my homemade stock with no salt, use less if your stock is salted) and black pepper to taste and simmer 15 minutes. Discard the herbs.
- Once it’s ready, in a blender add remaining 1 cup cold broth with 2/3 cup flour and the Bell’s poultry seasoning and blend until smooth.
- Add 2 cups of the boiling turkey stock into the blender to temper and blend again, then pour into the pot with the boiling stock.
- Add the pan drippings from the turkey at this point and simmer, whisking on low heat until thickened, about 5 to 10 minutes. Taste for salt and adjust as needed.
