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Easy Turkey Gravy

This recipe makes enough turkey gravy for a crowd, with Thanksgiving or Christmas Dinner in mind. Refrigerate any leftovers: they reheat just fine in the microwave.
Course Sauce
Cuisine American
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings 12 -15
Author Michelle



  • Giblets and neck from packet in turkey cavity
  • 2 turkey legs
  • 3 cloves of garlic peeled
  • 2 celery stalks cleaned and broken into large pieces
  • 2 leeks white part only, cut into large slices and washed
  • 2 dried bay leaves
  • 3 sprigs rosemary
  • 5 sprigs thyme
  • 3 sprigs parsley
  • 2 sprigs sage
  • 2 tsp. black peppercorns
  • Kosher salt to taste


  • 1/2 cup white wine you can omit the wine and use 1 cup of broth instead
  • 1/2 cup chicken or turkey broth
  • 4 turkey thighs
  • 4 tbsp. butter
  • Salt and freshly ground black pepper
  • several sprigs of fresh herbs rosemary, sage, thyme
  • 6 cups of hot turkey stock + pan juices to equal 8 cups*
  • 6 tbsp. fat from turkey drippings add butter if you don’t have enough*
  • 6 tbsp. all-purpose flour



  • Place all ingredients into a stockpot (I start with 2 large pinches of salt). Add 12 cups of water. Bring to a boil, and reduce heat. Simmer for ~1 hour, or until reduced almost by half. Remove the vegetables and discard. Remove the giblets: reserve if you like them (I don’t) and mince finely. Remove the neck and turkey legs and reserve. Pick off the meat, chop finely, and reserve for the gravy (if you like it meaty). Strain the stock through a fine-meshed sieve at least once, discarding any additional solids. To be extra careful and remove any grit, strain the stock through the sieve again—but this time, line it with cheesecloth, paper towels, or coffee filters.


  • If you need extra drippings (i.e., in addition to those you'll get from your turkey), preheat toaster oven to 400º (if you don’t have a toaster oven, do this the day before in your oven; save the drippings in the refrigerator). Rub turkey thighs with the butter and season liberally with salt and pepper. Place in a small roasting pan and top with herbs. Place the roasting pan in the toaster oven (or oven) and roast for 20 minutes. Reduce heat to 350º and continue roasting for 2 hours.
  • Remove thighs from oven and take out of roasting pan: you can shred this meat to add to your turkey platter.


  • Set the turkey roaster on the stovetop over medium-high heat, spanning 2 burners if necessary. Pour the wine and stock into the pan and stir vigorously with a wooden spoon, scraping up the browned bits from the bottom of the pan, for 2 minutes or until the liquid has reduced slightly. Pour the mixture into a fat separator and let sit for a few minutes until the fat rises to the top. Alternatively, you can a) pour the mixture into a measuring cup, put it in the fridge, and let cool for 30 minutes. You should be able to scrape the fat off the top. Add the fat to a large saucepan. OR, b) pour the slightly cooled mixture into a Ziploc bag. Allow the fat to rise to the top, then snip off a tiny corner of the bag while holding it over a bowl. Drain the juice into the stock, and add the fat (on top) to a large saucepan.


  • In a large saucepan, heat the turkey fat over medium-low heat. Sprinkle in the flour, whisking continuously until the mixture takes on a blonde color, 4-5 minutes.
  • Very slowly add in your stock and pan juices: at first, working one ladle at a time, whisking vigorously to incorporate it completely into the roux so that you don’t get lumps. Continue slowly adding the liquid until you added it all. Bring the mixture to a gentle boil, still whisking constantly. Reduce heat to low. Taste for seasoning and adjust as needed with salt & pepper. Serve in a tureen or gravy boat.


If you like giblet gravy, add the giblets to the stock as it simmers, then remove them, shred, and add to the final gravy.
If you like a meaty gravy, shred and chop some meat from the turkey thighs and add to the final gravy.