Real Turkey Gravy

Real Turkey Gravy

  • Servings: 12
  • Difficulty: Easy
  • Print

The key to great turkey gravy is using degreased drippings and turkey stock made from the turkey neck and giblets. Ready-made stock or broth made from chicken or turkey soup base will also work when you are in a pinch.


Rating: 5 out of 5.


3 cups of the following: 1 to 3 cups degreased turkey drippings and/or 1 to 3 cups turkey stock or broth or a combination of both.
½ cup flour
2 tsp. reduced sodium turkey or chicken soup base
½ teaspoon salt
1 tsp. fresh thyme, chopped or 1/2 tsp dry thyme
1 glove garlic, pressed or minced
1/8 teaspoon fresh ground black or white pepper or to taste


I. Pour 1 ½ cups cool or warm stock, broth or degreased drippings into a 4-quart saucepan. Adding a 1/3 of the flour at a time, rapidly whisk into liquid until blended. Whisk remaining 1 ½ cups liquid into slurry.

2. Stirring frequently, bring mixture to gentle simmer over medium heat. As gravy thickens, continue stirring an additional 2 to 3 minutes. Reduce heat to low and stir in seasonings. Continue to cook, whisking occasionally for an additional 1 to 3 minutes.

3. Adjust seasonings, remove from heat and serve or cover and leave on warm until ready to serve.

4. If gravy is being made in advance, cover surface with plastic wrap or wax paper to prevent skin from forming; cool to room temperature and refrigerate up to 2 days.


Nutrition Information: 12 ¼ cup servings 23 calories; 0.2g fat; 0.8g protein; 4.5g carbohydrate; 0 fiber; 1mg cholesterol; 288mg sodium

Original Nutrition Information: 12 ¼ cup servings 121 calories; 6g fat; 6g protein; 12g carbohydrate; 0 fiber; 5mg cholesterol; 1337mg sodium

Cook’s Note: If necessary, gravy can be thinned with little water or stock until desired consistency has been reached.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s