The BEST Homemade Turkey Gravy

4.34 from 9 votes

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This roasted turkey gravy recipe is the spawn of our favorite roasted turkey recipe.

I have vivid memories of serving this turkey gravy for the first time.

Around our full Thanksgiving table, filled with guests and family alike, I lost count of the times that I heard, “This is the best gravy ever.”

Serving plate of roasted turkey and mashed potatoes, covered with roasted turkey gravy.

About This Homemade Turkey Gravy

Our kids talk about this Thanksgiving turkey gravy all year long. I’m not even kidding because it’s that good.

Be sure to make extra, you’ll want it in the days following Thanksgiving when you make our Leftover Turkey Potpie. In fact, this easy gravy goes with all of our delcious turkey recipes!

A pot of turkey stock
Good gravy begins with a long-simmered stock

How to make gravy from scratch

There are many ways to make gravy, I’ve made it dozens of times, myself. A little stock, a little seasoning, some thickening agent or a roux, and you can call it gravy.

With this homemade gravy recipe, I’ve learned that there are gravies, and then there are gravies. This Rich Roasted Turkey Gravy Recipe qualifies as the latter.

What’s in it

  • Turkey neck and giblets
  • Bone-in turkey or chicken wings
  • Onion
  • Carrot
  • Celery
  • Garlic
  • Vegetable oil
  • Salt and pepper
  • Bay leaves
  • Black peppercorn
  • Thyme
  • Time


You’ll notice the last two ingredients listed above are thyme and time.

For once, that is not a typo.

If you’re looking for a fast, 15-minute gravy recipe, this one not for you.

If you are making a special dinner featuring a roasted turkey, then this Rich Roasted Turkey Gravy Recipe will put your meal directly over the top.

Gravy can improve everything else around it but only if it is strong enough to pull the weight of the rest of the meal.

This turkey gravy is titanium-strong, no joke.

Turkey wings being roasted on an oven rack.

This turkey gravy from scratch starts with roasted turkey stock.

Turkey parts such as the neck, wings, legs, giblets and such, are roasted in a shallow pan with savory additives.

Carrots, onions, celery and some fresh herbs are thrown into the mix.

A tray of turkey parts being roasted on an oven rack
To maximize flavor, we roast turkey parts and wings—along with aromatics— before they go into the pot.

This stock can be made a few days ahead to save you some work on the day of the big meal.

It can even be frozen until you’re ready to complete the process.

I now allow the roasted stock to slowly simmer for a couple of days.

It makes a gravy that is other-worldly.

A close up of a metal pan on a stove, making turkey gravy

Take the time to cook the raw taste out of the flour for fuller flavor and the most gorgeous mahogany color.

Adding cold stock to warm roux means a trip to lump city.

For smooth gravy bliss, heat your stock—as well as your reserved turkey drippings— before you add them to the pan.

Pot of hot turkey stock.

Recipe Tip

You can make a good gravy with a variety of ingredients. For example, flour can easily be substituted to make this a gluten-free recipe. Be sure to look at the many ways to thicken gravy.

As always, remember to use quality ingredients.

The proof will be in the pudding or in this case, gravy.

I hope you try this Rich Roasted Turkey Gravy Recipe, it knocked my socks off and I’m certain you will have a similar experience!   -Dan

Mashed potatoes with turkey gravy and roasted turkey on a plate.

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Rich Roasted Turkey Gravy Recipe

4.34 from 9 votes
from Epicurious
Prep: 30 minutes
Cook: 2 hours 30 minutes
Total: 3 hours
Yield: 20 servings


for the roasted turkey stock

  • Turkey neck, back, if spatchcocked, and giblets
  • 5 pounds bone-in turkey or chicken wings
  • 2 medium onions, quartered
  • 4 pieces large carrots, peeled, cut into 1″
  • 4 pieces celery stalks, cut into 1″
  • 1 head garlic, halved crosswise
  • 3 tablespoons vegetable oil
  • Kosher salt, freshly ground pepper
  • 4 sprigs thyme
  • 2 leaves bay
  • 2 teaspoons black peppercorns

for the gravy

  • 3 1/2 cups Roasted Turkey Stock warmed
  • 1/2 cup dry white wine, brown ale, Port, or apple cider
  • 1/2 cup all-purpose flour
  • 1-2 teaspoons apple cider vinegar
  • 1 tablespoon soy sauce, brown ale, or Port (optional)
  • Some chopped fresh herbs, such as thyme or parsley; optional
  • Kosher salt, freshly ground pepper
  • freshly ground pepper


for the roasted turkey stock

  • Preheat oven to 450°. Divide turkey parts, onions, carrots, celery, and garlic between 2 rimmed baking sheets. Drizzle with oil, season with salt and pepper, and toss to coat. Roast, turning once, until vegetables are soft and caramelized (they should stick slightly to pans), 45–50 minutes.
  • Transfer to a large pot and add thyme, bay leaves, peppercorns, and 16 cups water. Pour 1/4 cup water into each baking sheet, scraping up any browned bits; add to pot. Bring to a simmer and cook until stock is deep golden brown and reduced to about 12 cups, about 1 1/2 hours. Strain into containers. Let cool; cover and chill.

for the gravy

  • Carefully lift the turkey roasting pan and strain drippings into a small bowl or measuring cup; discard solids. Skim fat from surface, reserving 1/4 cup. Add drippings to stock.
  • Set roasting pan over 2 burners set to medium-high heat. Add wine and cook, scraping up any brown bits, until almost evaporated, about 2 minutes. Reduce heat to medium and whisk in flour and reserved fat. Cook, whisking, until roux is deep golden brown, about 5 minutes.
  • Whisking, gradually ladle stock mixture into roux and simmer (still whisking!) until thickened; add vinegar. Strain into a medium saucepan if you prefer a smooth texture. Stir in soy sauce and/or herbs, if using; season with salt and pepper. Keep warm until ready to serve.


Stock can be made 3 days ahead. Keep chilled, or freeze up to 3 months.


Calories: 192kcal, Carbohydrates: 6g, Protein: 13g, Fat: 12g, Saturated Fat: 5g, Cholesterol: 48mg, Sodium: 155mg, Potassium: 170mg, Fiber: 1g, Sugar: 1g, Vitamin A: 139IU, Vitamin C: 2mg, Calcium: 15mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: American, Holidays
Tried this recipe?Mention @plattertalk or tag #plattertalk!

Meet the Platter Talk Guys

Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

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  1. Hi Dan,
    I made this as directed except for simmering the stock over 4-5 hours instead of several days (started roasting the turkey parts and veg Thanksgiving morning). Make no mistake, this is plenty of time for a rich, savory flavor profile to develop! My family knows gravy isn’t usually my strong suit but now I am grand master of gravy!!! Seriously, everyone raved and I’ve finally found my forever Thanksgiving gravy recipe, thanks to you. Simply delicious <3

    1. Angela, I’m happy you found this gravy recipe well! Clearly, you “get it!” Thanks for the great feedback, it’s always nice to know someone is trying our recipes!