Best Turkey Gravy Recipe

November 15, 2021

Sauces add exceptional flavor to a variety of recipes. Today I am sharing with you my perfect and best Turkey gravy recipe. Gravy happens to be included in the category of sauces.  Gravy is made from pan juices then thickened with flour. In my best Turkey Gravy Recipe I add some whole milk, garlic, sweet onion and fresh parsley along with some of the most basic ingredients that we all have in our Holiday cooking stash this time of the year. This rich, luscious and flavorsome gravy enhances most every side dish.


While I am sharing my best Turkey gravy recipe today I thought you would also enjoy some other basic Holiday recipes that will fit nicely into most any menu.
Just like all my recipes they are made from scratch and tested on those that I love. When I get a five star rating from the family I share them here with you!

Five Amazing Holiday Recipes From The Blog


My Basic Turkey Gravy Recipe Is Simple and Delicious

Holiday dinners typically include a home full of hungry guests and many distractions for the chef. So much pressure for the host/hostess to serve all of the dishes at once! As I write this I am wondering how any of us manage to pull this off and still smile.
But with this best turkey gravy recipe you will smile and have a creamy and velvety gravy to pour.

Just another reason why I must share my Turkey gravy recipe with you!
It is basic, delicious and makes the most of fond...

Wondering what fond is? Read on!


The Secret To Good Gravy Is In The Fond

Fond is one of the most important parts of making a tasty pan gravy.
Gravy is made from fond which are the browned particles that are often stuck to the bottom of the pan. They are the remaining bits in the pan after meat has been browned or cooked plus the juices and fat left in the pan after cooking.
It is these rich morsels of concentrated flavor that are the secret ingredients which enhance the taste of gravy with a deeper and rich flavor.


How To Make Best Turkey Gravy With A Roux

Gravy made with a roux is a mixture of fat, fond and flour, this is a classic preparation. The roux adds intense flavor and a velvety texture to the flavor.

Cooking Utensils For Making A Roux


Add Aromatics

If you like to add extra elements to your gravy ( I add garlic and fresh parsley to mine.) Add the vegetables to hot fond plus extra fat and brown until soft and fragrant.
  • Parsley
  • Mushrooms
  • Rosemary
  • Garlic
  • Onions
  • Chives
  • Marjoram
  • Chervil
  • Dried Herbs


What I love About Best Turkey Gravy Recipe

  • Texture truly is velvety
  • Creamy
  • Zero Lumps
  • Easy to customize
  • No-Fail
  • Quick
  • Easy

This amazing gravy stores up to 2 days in the fridge. Make sure to cover it too!

Supplies For Best Turkey Gravy Recipe
  • Flour
  • Butter
  • Chicken Broth
  • Butter
  • Sweet Onion
  • Garlic
  • Parsley
  • Fond from baked Turkey
  • Cream
  • Salt and Pepper
Thank you for joining me today!
Happy Cooking.😊
Best Turkey Gravy Recipe/Side Dish
16 Servings
Jemma Olson
Prep time
15 Min
Cook time
15 Min
Total time
30 Min

Best Turkey Gravy Recipe/Side Dish

Homemade Turkey gravy is so easy and so delicious! This rich, luscious and flavorsome gravy enhances most every side dish.


Best Turkey Gravy
  • 1 1/2 cup pan drippings from Turkey (also referred to as Fond)
  • 1/4 cup butter
  • 1 clove garlic diced
  • 1 cup sweet onion finely chopped
  • 1 cup chopped parsley
  • 1/2 cup flour
  • 3-4 cups chicken broth
  • 1 cup whole milk or cream
  • salt and pepper to taste


To Make The Roux
  1. Once you have taken the turkey out of the oven, pour the drippings (Fond) into a a large bowl. The drippings are all of the goodies that are in the bottom of the roasting pan. Be super careful when pouring so as not to burn yourself.
  2. Let the drippings sit for about 5-10 minutes. This is going to allow the fat to naturally separate from the rest of the drippings. The fat will rise to the top. Leave all that good essence in the bottom of the bowl. This is the Fond and is the basis of your roux. Using a large ladle skim most of the fat from the top of the drippings..
  3. Now to make the Gravy;
  4. Pour 1 cup of the drippings into a large fry pan.
  5. (save 1/2 cup of drippings in case you need to thicken gravy)
  6. Add 1/2 cup butter.
  7. Add diced garlic, chopped onion and parsley.
  8. Cook over low-medium heat until brown.
  9. Add 1/2 cup flour to the pan and whisk this into the drippings until a smooth paste has formed.
  10. If the paste is too thick add a little broth now if it is a little to watery whisk in some more flour. Just add a little at a time.
  11. When you are happy with the consistency of Roux continue mixing over low to medium heat until you get a really pretty golden brown.
  12. Slowly begin to add the broth one cup at a time, finishing with the 1 cup of milk/cream.
  13. Cook gravy for about 5-8 minutes.
  14. Now you are going to need to eyeball the consistency of the gray and make a decision if you like it.
  15. If the gravy is too thin add 1 tablespoon cornstarch to leftover drippings and add to gravy stirring constantly.
  16. If the gravy is too thick add more chicken broth or water.
  17. Salt and pepper to taste.
  18. Store leftover gravy covered and up to 2 days in fridge.

The writers and publishers of AtHomewithjemma and the recipes on this website are not nutritionists or dieticians. This information is provided as a courtesy and is not guaranteed to be accurate. This nutritional information is a result of online calculators. Although athomewithjemma attempts to provide accurate nutritional information. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you use in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate.

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  1. Hi Jemma, hope you had a great Thanksgiving! Just wanted to let you know that I made my best gravy today using your recipe. It was so good! Thanks for this post.


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