Recipe

Turkey Gravy Recipe

A sweet and simple turkey gravy made from real pan drippings, a quick roux, and a tiny splash of apple cider for cozy balance. Smooth, glossy, and holiday-friendly.

By Matt Campbell

•

4.8

A small white gravy boat filled with glossy turkey gravy on a wooden table with a roasting pan and turkey drippings in the background

Jump to Recipe

If your turkey comes out perfect but the gravy feels like a panic sprint, welcome. This is my fresh turkey gravy for people who want big flavor without turning Thanksgiving into an advanced math problem. It is built the classic way with drippings and a quick roux, then nudged into “sweet & simple” territory with a small splash of apple cider. Not enough to taste like dessert, just enough to round out the salty, roasty goodness and make you go back for “one more spoon” over mashed potatoes.

The best part: this gravy is forgiving. Too thick? We fix it. Too thin? We fix it. Lumpy? We fix it. You are in gravy-safe hands.

A saucepan of turkey gravy being whisked until smooth on a stovetop

Why It Works

Real-deal turkey flavor from drippings plus broth, not a packet.
Silky texture from a simple roux and steady whisking.
Sweet, cozy balance from a small splash of apple cider and optional pinch of brown sugar.
Easy to adjust whether you like gravy spoonable, pourable, or thick enough to cling to stuffing.

Bonus tip: If your drippings are very salty, use low-sodium broth. You can always add salt, but you cannot take it out.

Pairs Well With

Storage Tips

Refrigerate: Cool gravy quickly, then store in an airtight container for up to 4 days.

Freeze: Freeze in a zip-top bag laid flat or in a freezer container for up to 3 months. Leave a little headspace because gravy expands.

Reheat: Warm gently in a saucepan over medium-low heat, whisking often. If it thickens too much in the fridge, whisk in a splash of broth, water, or milk until it loosens.

Food safety note: Do not leave gravy at room temp for more than 2 hours.

Common Questions

What makes this gravy “sweet”?

A small splash of apple cider adds gentle sweetness and a little fruit acidity that brightens turkey drippings. It should taste like gravy first. If you want more sweetness, add 1 teaspoon brown sugar at a time and taste.

I do not have enough turkey drippings. Can I still make it?

Yes. Use whatever drippings you have for flavor, then make up the difference with broth. If you have less than 1/4 cup fat in the pan, add butter to reach the amount listed.

Also, if you do not have 1/2 cup pan juices, simply replace that missing volume with extra broth. The goal is the same total liquid so your gravy stays pourable.

How do I get rid of lumps?

Whisk hard while you slowly add broth. If lumps still happen, strain through a fine-mesh sieve or blitz with an immersion blender. No shame, only smooth gravy.

Can I make this ahead of time?

Absolutely. Make it up to 3 days ahead, chill, then reheat with a splash of broth to bring it back to silky.

Can I make it gluten-free?

Yes. Swap the flour for a gluten-free all-purpose flour blend (1:1). If you prefer cornstarch, skip the roux and thicken at the end with a slurry of 1 tablespoon cornstarch + 1 tablespoon cold water, simmering until glossy.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium saucepan
Whisk
Fine-mesh strainer (optional, for extra-smooth gravy)
Fat separator or a clear measuring cup (helpful)
Measuring cups and spoons

I used to treat gravy like a last-minute side quest, the thing you do while everyone is asking where the rolls are. Then I realized gravy is not a chore, it is the reward. The first time I added a tiny splash of apple cider to turkey drippings, it clicked. Suddenly the gravy tasted rounder and warmer, like the roast had a cozy sweater on. Now I keep it simple, whisk like I mean it, and taste as I go. If it is not making you pause mid-bite, we are not done yet.