A simple classic Turkey Gravy recipe that is guaranteed to please on your Thanksgiving table. The perfect turkey gravy recipe to complement your gorgeous Thanksgiving turkey.
Classic Turkey Gravy
Growing up, I had two favorite things that I loved about Thanksgiving every year. My grandma’s stuffing, and her gravy to put on top of it. Mmmm. It’s still my favorite part of Thanksgiving. I’m not sure if gravy is really supposed to go on stuffing, but it should be. It’s kind of like biscuits and gravy, Thanksgiving-style.
My grandma doesn’t have any of these magnificent recipes written down. She does it all by taste, look, and texture. So it’s taken quite a few years of careful watching, doing, and note taking to finally get what she’s doing. It was well worth it. I shared her traditional stuffing recipe in the past, and now I want to share the classic turkey gravy recipe to go with it. It’s very simple, I promise.
Quick note, I just use plain old chicken stock for the recipe. Sometimes I’ll happen to find turkey broth or stock around the holidays that I’ll use. But if you want to spruce up your chicken stock a bit, you can simmer it with the turkey gizzards and sage for about 20-40 minutes. Then carefully strain before using.
One more thing! The real secret to ANY gravy is this one simple ingredient. White pepper. You’re going to have to trust me. White pepper adds a much milder pepper flavor than it’s more outgoing buddy, black pepper. White pepper has a similar taste with a similar kick, but without any of the harsh. It is SO good in gravy. All gravy. Go buy some now! It will totally transform your gravy!
Classic Turkey Gravy Recipe
- 3/4 cup turkey drippings can sub butter if you don't have enough drippings
- 3/4 cup flour
- 4 cups chicken stock
- 4 cups milk
- Pinch of black pepper
- Salt and white pepper to taste
Add turkey drippings to a large skillet over medium heat. Heat until hot and steaming, about 2 minutes.
Add flour and whisk until smooth.
Slowly add in chicken stock, stirring constantly to prevent lumps, until fully combined.
Repeat the same process with the milk, adding slowly and stirring constantly to prevent lumps.
Allow the gravy to heat through and thicken over medium heat, stirring frequently, until it reaches the desired consistency.
Add salt and pepper to taste.
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