Best-Ever Turkey Gravy


This simple, silky-smooth gravy stays lump-free with a trick of loosening the roux with a splash of broth before whisking it into the pot.

Best-Ever Turkey Gravy
Photo: Victor Protasio
Active Time:
1 hr 15 mins
Cool Time:
2 hrs
Total Time:
4 hrs 35 mins
16 servings

Adding roasted giblets, bones, and aromatics to a simple chicken stock with lean ground turkey makes an ultrarich broth that forms the base of many great recipes like our best turkey gravy.


  • 1/4 cup rendered turkey fat or unsalted butter

  • 7 tablespoons all-purpose flour (about 2 ounce)

  • 4 cups turkey broth, divided

  • 1 tablespoon chopped fresh thyme or sage

  • 1 1/4 teaspoon kosher salt

  • 1/2 teaspoon black pepper

Rich Turkey Broth

  • 4 medium carrots, peeled and cut into 3-inch pieces

  • 4 celery stalks, cut into 3-inch pieces

  • 2 small yellow onions, peeled and quartered

  • 1 head garlic, halved crosswise

  • 1 turkey neck

  • 1 turkey liver

  • 1 turkey heart

  • 1 turkey gizzard

  • 3 tablespoons vegetable oil

  • 3/4 teaspoon kosher salt

  • 1/2 teaspoon black pepper

  • 3 cups unsalted chicken stock, divided

  • 2 pounds lean ground turkey

  • 3 cups water


Make your own turkey broth

  1. Preheat oven to 400°F. Toss together carrots, celery, onions, garlic, neck, liver, heart, gizzard, oil, salt, and pepper on a large rimmed baking sheet. Roast in preheated oven until well browned, about 1 hour, stirring once halfway through cooking. Transfer mixture to a large stockpot. Add 1/2 cup chicken stock to hot baking sheet, scraping up any browned bits with a wooden spoon; pour mixture into stockpot.

  2. Add ground turkey, 3 cups water, and remaining 2 1/2 cups stock to stockpot. Bring mixture to a simmer over high; reduce heat to medium, and cook, uncovered, skimming foam occasionally, 45 minutes. Using a slotted spoon, remove and discard as many large pieces as possible. Pour mixture through a fine wire-mesh strainer into a large heatproof bowl; discard solids.

  3. Return strained broth to stockpot. Bring to a boil over high; cook, undisturbed, until reduced to 4 cups, about 20 minutes. Remove from heat; let cool completely, about 2 hours. Cover and refrigerate until ready to use. Skim off rendered turkey fat from chilled broth before using; reserve for Best-Ever Turkey Gravy.

Make the Best-Ever Turkey Gravy

  1. Melt turkey fat in a small skillet over medium. Add flour; cook, whisking constantly, until mixture turns golden brown, 5 to 6 minutes. Gradually add 3/4 cup Rich Turkey Broth, whisking constantly, until smooth. Remove roux from heat; cover to keep warm. Bring remaining 3 1/4 cups Rich Turkey Broth to a boil in a large stockpot over high. Whisk roux into boiling stock until smooth. Reduce heat to medium-low; simmer, whisking often, until mixture thickens and no floury taste remains, 5 to 6 minutes. Stir in thyme, salt, and pepper.

Make ahead

Refrigerate prepared broth in an airtight container up to 4 days, or freeze up to 1 month.


Gravy variations

Porcini Gravy: Simmer 1/2 ounce (1/2 cup) dried porcini mushrooms and 4 cups turkey broth in a stockpot over low 20 minutes. Strain stock; finely chop and reserve mushrooms. Use porcini-infused broth in place of turkey broth in Best-Ever Turkey Gravy; stir finely chopped mushrooms into gravy.

Chipotle Gravy: For a lightly spicy flavor, stir 1 minced seeded chipotle chile in adobo sauce into 2 cups Best-Ever Turkey Gravy.

Pimentón Gravy: For a smoky bite, stir 1 teaspoon smoked paprika into 2 cups Best-Ever Turkey Gravy.

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