Quick No-Fail Thanksgiving Gravy from Scratch – Easy Homemade Recipe
This quick and foolproof gravy is made from scratch using pan drippings, butter, flour, and broth. It comes together in under 10 minutes and delivers silky, deeply savory results every time.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 8 servings 1x
- Category: Sauce
- Cuisine: American
Ingredients
Scale
- Pan drippings from roasted turkey (about ¼ cup fat + ¼ cup browned bits)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups low-sodium chicken or turkey broth
- ½ teaspoon kosher salt (plus more to taste)
- ½ teaspoon freshly ground black pepper (plus more to taste)
- Optional: 1 sprig each fresh thyme and sage
Instructions
- Rest the turkey and collect the drippings: Pour everything from the roasting pan into a fat separator or glass measuring cup. Let sit 2-3 minutes so the fat rises. You should have about ¼ cup fat and ¼ cup flavorful liquid.
- Scrape the roasting pan: Use a wooden spoon to scrape up browned bits from the pan. Add about ¼ cup broth and scrape until clean. Pour this liquid into the fat separator or measuring cup.
- Make the roux: In a medium saucepan over medium heat, melt 3 tablespoons butter. Add 3 tablespoons flour and whisk constantly for about 2 minutes until light golden and nutty-smelling.
- Add the drippings fat: Spoon about 3 tablespoons of the rendered fat from the top of the drippings into the roux. Whisk until smooth; it should look like a thick paste.
- Pour in the liquid: Slowly pour in 2 cups low-sodium broth while whisking constantly. Use the reserved drippings liquid as part of the 2 cups if desired. Keep whisking until smooth and thickened, about 3-4 minutes.
- Season and simmer: Add ½ teaspoon kosher salt and ½ teaspoon black pepper. If using fresh herbs, add them now. Let simmer gently for 2-3 minutes, whisking occasionally. Taste and adjust seasoning.
- Finish and serve: Remove herb sprigs if used. For ultra-smooth gravy, strain through a fine-mesh strainer into a warmed gravy boat. Serve immediately.
Notes
If gravy is too thick, whisk in a splash of warm broth or water. If too thin, let it simmer another minute or two. For a gluten-free version, use 1½ tablespoons cornstarch mixed with 2 tablespoons cold water as a slurry. Gravy can be made up to 3 days ahead and reheated gently.
Nutrition
- Serving Size: ¼ cup
- Calories: 90
- Sodium: 300
- Fat: 7.5
- Saturated Fat: 4
- Carbohydrates: 4.5
- Protein: 1.5
Keywords: Thanksgiving gravy, homemade gravy, turkey gravy, quick gravy, no-fail gravy, easy gravy recipe