The Perfect Turkey Gravy Recipe For Thanksgiving (And It’s So Easy!)

There is nothing, and I mean nothing, that pulls a holiday meal together like a perfect, lump-free turkey gravy.

I remember my first Thanksgiving as a married woman like it was yesterday. I was so determined to impress my new in-laws. I spent days planning, but the one thing I took for granted was the gravy. My mother-in-law, bless her heart, always made a simple pan gravy that was… well, it was fine. But I grew up with my Granny’s cooking, and her gravy had a certain something, a secret warmth I could never quite put my finger on.

For years, I tinkered with my own recipe. I tried different herbs, a splash of wine here, a dash of cream there. They were all good, but they weren’t *it*. Then one year, while getting things ready, I noticed a bottle of my husband’s good Kentucky bourbon sitting on the counter next to my spice rack. On a whim, I used a splash to deglaze the roasting pan. The aroma was incredible.

That was the first piece of the puzzle. The second came when I reached for the paprika and my hand landed on the smoked variety instead. I figured, why not? That little bit of smokiness combined with the deep, caramel notes from the bourbon was a revelation. This rich, velvety, and deeply flavorful turkey gravy wasn’t just good, it was unforgettable. It’s the recipe everyone asks for, and now I’m finally sharing my little secret with all of you.

Skip to My Special Recipe!

Why This Turkey Gravy Recipe Works

Making gravy from the pan drippings of a roasted bird is a tradition that goes back generations. It’s the ultimate expression of “waste not, want not,” turning the flavorful bits left in the pan into liquid gold. It’s the heart of a Southern kitchen, the final touch that shows you put care into every part of the meal.

A great turkey gravy is essential because it ties the entire holiday plate together. It moistens the turkey, enriches the mashed potatoes, and gives the dressing that perfect finishing touch. A meal can have a perfectly roasted turkey, but if the gravy is lumpy, bland, or thin, the whole experience just falls a little flat. It truly is the unsung hero of the feast.

What makes this particular recipe so special is the layering of flavors. We start with the classic foundation, a well-made roux using the turkey fat and flour. This is crucial for both thickening and adding a nutty, toasted flavor. But then comes the magic. Deglazing the pan with bourbon does more than just sound fancy; it lifts all those caramelized, deeply savory brown bits, called fond, from the bottom of the pan and infuses them right into the sauce. You can’t get that flavor any other way.

Then, the addition of smoked paprika adds a subtle, earthy smokiness that complements the roasted turkey beautifully. It adds a complexity that regular paprika just can’t touch. This method produces a consistently smooth, rich, and incredibly savory turkey gravy that tastes like it took hours, but really comes together in just a few minutes right on the stovetop.

Ingredients for Turkey Gravy

The beauty of a good pan gravy is its simplicity. The ingredients are humble, but when brought together with a little care, they create something truly spectacular. Here’s what you’ll need to make about four cups of this incredible gravy.

• 1/4 cup reserved turkey fat (skimmed from the pan drippings)
• 1/4 cup all-purpose flour
• 4 cups turkey or chicken broth, warmed
• 2 tablespoons Kentucky bourbon
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon freshly ground black pepper
• Salt, to taste
• Pan drippings from your roasted turkey (about 1/4 to 1/2 cup after the fat is removed)

A quick note on a few of these ingredients, because quality really does matter here.

The pan drippings are the soul of your gravy. Don’t skip them! They contain all the concentrated flavor from your roasted turkey. If you don’t have enough, don’t you worry, you can supplement with a little melted butter.

Now, for our secret weapon: the smoked paprika. Please make sure you’re using smoked, not sweet or hot paprika. It has a deep, woodsy flavor that gives this turkey gravy its signature character. It’s that “what is that?” ingredient that will have everyone coming back for more.

And the bourbon? You don’t need to use the most expensive bottle you have, but I do recommend using a decent quality Kentucky bourbon. Something you’d be happy to sip on. Its smooth, slightly sweet, caramel notes are what make it perfect for this recipe. The alcohol cooks out, leaving behind only its wonderful flavor.

Finally, always warm your broth before adding it to the roux. You can just pop it in the microwave for a couple of minutes. This one simple step is the key to preventing lumps and ensuring a silky-smooth gravy every single time.

Step-by-Step Instructions For Making Turkey Gravy

Making homemade turkey gravy right in your roasting pan is one of the most satisfying parts of cooking a big meal. Follow these steps carefully, and I promise you’ll have a perfect, lump-free gravy every time.

1. Prepare the Drippings: Once you’ve removed your turkey from the roasting pan to rest, carefully pour all the drippings and liquid from the pan into a fat separator or a large glass measuring cup. Let it sit for a few minutes so the fat rises to the top. Spoon off 1/4 cup of that golden fat and set it aside. The remaining dark, flavorful liquid is your pan drippings, and you’ll use that too.
2. Make the Roux: Place the roasting pan over two burners on your stovetop set to medium heat. If your pan isn’t stovetop safe, scrape all the browned bits into a large skillet. Add the 1/4 cup of reserved turkey fat to the pan. Once it’s shimmering, sprinkle in the 1/4 cup of all-purpose flour. Immediately start whisking. Cook the mixture, whisking constantly, for about 2 to 3 minutes. It will turn a lovely golden-brown color and smell toasty and nutty. This step is crucial for cooking out the raw flour taste.
3. Deglaze the Pan: Now for the fun part. Pour the 2 tablespoons of bourbon into the hot pan. It will sizzle and steam. Use your whisk or a wooden spoon to scrape up all the wonderful browned bits stuck to the bottom of the pan. Let the bourbon bubble for about 30 seconds to cook off the strong alcohol aroma.
4. Whisk in the Broth: The key to a smooth gravy is to add your liquid slowly. While whisking constantly, pour in about a cup of the warmed turkey or chicken broth. Whisk vigorously until the mixture is completely smooth. Once it’s smooth, you can slowly stream in the rest of the warmed broth and the reserved pan drippings, whisking the whole time. A good, sturdy whisk is your best friend here.
5. Simmer and Season: Bring the gravy to a gentle simmer. Stir in the 1/2 teaspoon of smoked paprika and 1/2 teaspoon of black pepper. Let it simmer for 5 to 10 minutes, stirring occasionally, until it has thickened enough to coat the back of a spoon. Remember, it will thicken a little more as it cools.
6. Taste and Finish: Remove the gravy from the heat. Give it a taste. Your pan drippings can be quite salty, so you may not need much salt, if any at all. Add salt a little at a time until it tastes just right. For an extra-velvety texture, you can strain the gravy through a fine-mesh sieve into your gravy boat before serving.

How To Serve Turkey Gravy

This turkey gravy is so delicious, you’ll want to pour it over everything on your plate. And you absolutely should! The most traditional way to serve it is, of course, ladled generously over slices of roast turkey and a big scoop of creamy mashed potatoes. It’s a classic for a reason.

But don’t stop there. This liquid gold deserves to be celebrated in all its glory. A beautiful gravy boat on the table makes it feel special and allows everyone to help themselves. I have a little ceramic one with a warming stand that I just adore for holiday meals, as it keeps the gravy at the perfect temperature throughout dinner.

Here are a few of my favorite ways to enjoy this bourbon and smoked paprika turkey gravy:

• The Thanksgiving Trifecta: Poured over turkey, mashed potatoes, and cornbread dressing. The gravy acts as the delicious glue that brings all those classic flavors together in perfect harmony.
• Hot Turkey Sandwiches: The day after the feast, there is nothing better than an open-faced sandwich. Just pile some leftover turkey on a slice of good bread, and smother the whole thing in reheated gravy. It’s pure comfort food.
• Biscuits and Gravy, Holiday Style: Who says you can’t have gravy for breakfast? Split some warm, flaky buttermilk biscuits and ladle this savory turkey gravy right over the top. It’s a wonderful twist on a Southern classic.
• Smothered Fries: For a fun and decadent snack, pour hot gravy over a pile of crispy french fries. If you’re feeling extra indulgent, add some cheese curds or shredded cheddar for a Thanksgiving-inspired poutine.

No matter how you choose to serve it, make sure there’s plenty to go around. Trust me on this one, people are going to want seconds, and maybe even thirds, of this delicious turkey gravy. It’s just that good.

How To Store & Reuse Turkey Gravy Leftovers

This turkey gravy is far too precious to let any go to waste. Thankfully, it stores and reheats beautifully, so you can enjoy it for days after the big meal. Proper storage is key to keeping it fresh and delicious.

First things first, let the gravy cool down to room temperature, but don’t leave it out for more than two hours. Once it’s cool, pour it into an airtight container. I like using glass jars or plastic containers with tight-fitting lids. Store it in the refrigerator, where it will keep well for up to four days. You’ll notice it will thicken and may even get a bit jiggly when it’s cold, that’s completely normal! It’s just the gelatin from the turkey drippings doing its thing, and it’s a sign of a good, rich gravy.

When you’re ready to enjoy it again, the best way to reheat it is gently on the stovetop. Pour the gravy into a small saucepan and warm it over low heat, whisking frequently to keep it smooth. It will be quite thick, so you’ll likely need to add a splash of broth, water, or even a little milk to thin it back down to its original consistency. Just add a little at a time until it’s perfect. I would avoid reheating it in the microwave, as it can sometimes separate or get too hot too quickly.

Here are some wonderful ways to use up any leftover turkey gravy:

• Turkey Shepherd’s Pie: Use the gravy as the savory base for a shepherd’s pie. Just mix it with some diced leftover turkey and vegetables like peas and carrots, top with mashed potatoes, and bake until golden and bubbly.
• Flavor Booster for Soups and Stews: A spoonful or two of leftover gravy can add incredible depth and richness to almost any soup, stew, or casserole. It’s my secret ingredient for next-day turkey noodle soup.
• Quick Pot Pie: Combine leftover gravy with turkey and mixed vegetables, pour it into a pie dish, and top it with a store-bought pie crust or puff pastry for the easiest, most delicious pot pie you’ve ever had.

You can also freeze leftover gravy for longer storage. Pour it into freezer-safe containers or even ice cube trays for smaller portions. It will last for up to three months. Just thaw it in the refrigerator overnight before reheating on the stove.

Substitutions & Variations For Turkey Gravy

While I think this recipe for turkey gravy is just about perfect as is, I know that sometimes you need to make adjustments based on what you have in your pantry or your family’s dietary needs. This recipe is wonderfully flexible, so feel free to make it your own with these simple swaps and additions.

Whether you’re out of a key ingredient or just feeling creative, here are some tried-and-true variations that work beautifully:

• For a Gluten-Free Turkey Gravy: To make this gravy gluten-free, you have a couple of great options. You can replace the all-purpose flour with a good quality cup-for-cup gluten-free flour blend and make the roux just as the recipe directs. Alternatively, you can skip the roux and thicken the gravy at the end with a cornstarch slurry. Just mix 2 tablespoons of cornstarch with 1/4 cup of cold water until smooth, then whisk it into the simmering gravy until it thickens.
• No Bourbon on Hand: If you don’t have bourbon or prefer not to cook with it, you can deglaze the pan with dry white wine, dry sherry, or even a splash of cognac. Each will lend a slightly different but delicious flavor. If you want to avoid alcohol altogether, simply use a bit more of your warm turkey broth to deglaze the pan.
• Make it Creamy: For an even richer, more decadent gravy, stir in a splash of heavy cream or half-and-half at the very end of cooking. Don’t let it boil after you add the cream, just warm it through. This makes for a wonderfully velvety texture.
• Herb-Infused Gravy: If you love a more herbaceous flavor, feel free to add fresh herbs. A sprig of fresh thyme, a few sage leaves, or a little finely chopped fresh rosemary can be added to the gravy as it simmers. Just be sure to remove the sprigs before serving.
• Mushroom Turkey Gravy: To create a rich and earthy mushroom gravy, sauté about 8 ounces of sliced cremini or button mushrooms in the turkey fat until they are nicely browned and have released their liquid. Then, sprinkle the flour over the mushrooms and proceed with the recipe as written. It’s a fantastic and savory variation.

Don’t be afraid to experiment a little. Cooking is all about making things that you and your family love, and this turkey gravy recipe is a wonderful canvas for your own culinary creativity.

The Perfect Turkey Gravy Recipe For Thanksgiving (And It's So Easy!)

Yield: 4 cups

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

A rich, velvety turkey gravy built on pan drippings, tightened with a golden roux, deglazed with Kentucky bourbon, and finished with smoked paprika for deep, savory warmth. Lump free, silky, and ready in minutes.

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Ingredients

• 1/4 cup reserved turkey fat, skimmed from pan drippings
• 1/4 cup all-purpose flour
• 4 cups turkey or chicken broth, warmed
• 2 tablespoons Kentucky bourbon
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon freshly ground black pepper
• Salt, to taste
• 1/4 to 1/2 cup pan drippings, fat removed

Instructions

1. Pour drippings from the roasting pan into a fat separator or measuring cup. Let the fat rise. Reserve 1/4 cup fat and set aside 1/4 to 1/2 cup de-fatted drippings.
2. Place the roasting pan across two burners over medium heat. If the pan is not stovetop safe, transfer browned bits to a large skillet. Add the reserved 1/4 cup turkey fat.
3. Sprinkle in the flour and whisk constantly to form a roux. Cook 2 to 3 minutes until golden and nutty smelling.
4. Deglaze with the bourbon. It will sizzle. Whisk and scrape up all browned bits. Let it bubble about 30 seconds.
5. While whisking, slowly stream in 1 cup warmed broth until smooth. Continue whisking as you add the remaining broth and the reserved drippings.
6. Bring to a gentle simmer. Stir in smoked paprika and black pepper. Simmer 5 to 10 minutes, whisking occasionally, until the gravy coats the back of a spoon.
7. Taste and season with salt as needed. For an extra silky finish, strain through a fine mesh sieve before serving.

Notes

Warm the broth before adding to prevent lumps. If you prefer no alcohol, use broth for deglazing. For gluten free, thicken with a cornstarch slurry added at the end. Gravy will thicken as it cools, thin with broth when reheating. Make up to 3 days ahead and reheat gently on the stove.

Nutrition Information:

Yield: 8
Amount Per Serving: Calories: 82 Total Fat: 7g Carbohydrates: 3g Protein: 1g

5 FAQs About Turkey Gravy

Here are some straightforward answers to the most common questions I receive about this turkey gravy recipe.

Why is my turkey gravy lumpy and how can I fix it?

Oh, the dreaded lumpy gravy. It’s the fear of every holiday cook, but don’t you worry, it’s usually an easy fix. The most common reason for lumps is a temperature clash. This happens when you pour cold or room temperature broth into your hot roux (the cooked flour and fat mixture). The flour seizes up instantly, creating little pasty balls instead of dissolving smoothly. This is why my recipe stresses using warmed broth. It makes all the difference.

Another culprit is adding the liquid too quickly. You need to add the first cup of broth slowly while whisking like your life depends on it. This creates a smooth paste, which you can then thin out by slowly streaming in the rest of the broth. If you dump it all in at once, the flour gets overwhelmed and can’t dissolve properly. If you find yourself with lumps despite your best efforts, your first line of defense is a good, vigorous whisking. If that doesn’t work, pour the gravy through a fine-mesh sieve to strain out the lumps. In a real gravy emergency, a few quick pulses with an immersion blender will smooth it right out.

How can I make turkey gravy without pan drippings?

While pan drippings provide the richest, most authentic turkey flavor, you can absolutely make a delicious gravy without them. This is a great option if you’ve brined your turkey (as the drippings can be too salty) or if you’re just making a side of gravy and haven’t roasted a whole bird. The key is to build flavor in other ways.

To start, you’ll need to replace the turkey fat. Melt 1/4 cup of unsalted butter in a saucepan over medium heat. To build a savory base, you can sauté a tablespoon of very finely minced shallot or onion in the butter until soft and fragrant. Then, proceed with making a roux by whisking in the flour. Use a very high-quality, flavorful turkey or chicken stock since it will be the primary source of flavor. To mimic the deep, savory notes of pan drippings, you can add a teaspoon of soy sauce or Worcestershire sauce, which provides a wonderful umami kick.

What’s the best way to thicken my turkey gravy?

If you’ve followed the recipe and your gravy is still a bit thinner than you’d like, there are a few simple ways to thicken it up. The first and most flavor-concentrating method is to simply let it simmer longer. As the gravy simmers, water evaporates, and the flavors become more intense as the liquid reduces and thickens. Just keep it on a low simmer, stirring occasionally, so it doesn’t scorch on the bottom.

For a quicker fix, a cornstarch slurry is your best bet. In a small bowl, mix one tablespoon of cornstarch with two tablespoons of cold water until it forms a smooth, milky liquid. While whisking your simmering gravy constantly, slowly pour in the slurry. Let the gravy simmer for another minute or two, and you’ll see it thicken up beautifully. Another classic technique is using a “beurre manié,” which is a fancy French term for a paste made of equal parts softened butter and flour. Mash them together with a fork, then whisk small bits of the paste into your simmering gravy until it reaches the desired thickness.

Can I make this turkey gravy ahead of time?

Yes, and you absolutely should! Making the gravy a day or two before the big holiday meal is one of the best time-saving tricks in the book. It frees up your stovetop and reduces stress on the day of the event. You can make the entire recipe from start to finish up to three days in advance. Let it cool completely, then store it in an airtight container in the refrigerator.

When you’re ready to serve, simply pour the gravy into a saucepan and reheat it gently over low heat. It will be very thick and gel-like from the fridge, so you will need to whisk it constantly as it warms up. Add splashes of chicken or turkey broth as needed to thin it out to the perfect consistency. For the ultimate flavor boost, you can whisk in a few tablespoons of the fresh, hot drippings from the turkey you’re roasting that day. No one will ever know you made it ahead of time!

My turkey gravy tastes bland, how can I add more flavor?

Bland gravy is a sad, sad thing, but it’s almost always fixable. The first thing you should always check is the salt level. Salt is a flavor enhancer, and often what you perceive as “bland” is actually just “under-salted.” Add a small pinch of salt, stir it in completely, and taste again. Repeat until the flavors pop. Freshly ground black pepper can also add a nice bit of warmth and spice.

If it’s properly salted and still needs a little something, it’s time to add some umami, which is that deep, savory flavor. A small splash of soy sauce or Worcestershire sauce can work wonders without making the gravy taste like either ingredient. You can also try adding a bit of poultry seasoning or a crumbled bouillon cube. Sometimes, a gravy that tastes flat just needs a little bit of acid to brighten everything up. A tiny squeeze of lemon juice at the very end can lift all the other flavors without making the gravy taste sour. And if you have them, adding fresh herbs like thyme or sage while reheating can infuse it with more aroma and flavor.

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