Best Homemade Thanksgiving Turkey Gravy for a Crowd
This rich, velvety turkey gravy comes together in under 20 minutes using simple ingredients and a patient roux technique. Perfect for feeding a crowd, it’s smooth, flavorful, and reheats beautifully.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 cups (about 16 servings of 1/4 cup each)
- Category: Sauce
- Cuisine: American
Ingredients
- Turkey drippings (about 1 cup)
- Unsalted butter (1/4 cup, 4 tablespoons)
- All-purpose flour (1/4 cup)
- Low-sodium chicken or turkey broth (4 cups)
- Salt and black pepper (to taste)
- Fresh or dried thyme (1 teaspoon, optional)
- Optional: Splash of white wine or sherry (2 tablespoons)
Instructions
- Prepare the Drippings (5 minutes): Once your turkey is out of the oven and resting, carefully pour the pan drippings through a fine-mesh strainer into a liquid measuring cup. Let it sit for 2-3 minutes so the fat rises to the top. Skim off about 1/4 cup of the fat and set it aside. You should have about 1 cup of strained drippings. If you have less, supplement with broth. If you have more, save the extra for another use.
- Deglaze the Roasting Pan (2 minutes): Set the roasting pan on the stovetop over medium heat. Add 1 cup of the broth and use a wooden spoon to scrape up all the browned bits from the bottom. This is called deglazing, and it adds incredible flavor. Pour this liquid into the measuring cup with the drippings. Set aside.
- Make the Roux (5-7 minutes): In a medium saucepan, melt the butter over medium heat. Once it’s foamy, add the flour. Whisk constantly until the mixture turns a light tan color—like peanut butter. This should take about 3-4 minutes. Don’t walk away! Burnt flour ruins the gravy. The smell should be nutty, not scorched.
- Add the Liquid Slowly (5 minutes): With the roux still over medium heat, slowly pour in the drippings and broth mixture, whisking constantly. Start with a thin stream, then increase once the mixture thickens. Keep whisking until the gravy is smooth and starts to bubble. This takes about 2-3 minutes. If you stop whisking, lumps will form.
- Season and Simmer (5 minutes): Reduce the heat to low. Add the thyme, salt, and pepper. Stir in the optional wine or sherry if using. Let the gravy simmer gently for 3-4 minutes, stirring occasionally, until it reaches your desired thickness. It should coat the back of a spoon. Taste and adjust seasoning.
- Strain and Serve (2 minutes): For the silkiest gravy, pour it through a fine-mesh strainer into a serving boat or bowl. This catches any tiny lumps or thyme stems. Serve immediately while hot. If the gravy gets too thick while sitting, whisk in a splash of warm broth or water.
Notes
Don’t rush the roux; cook it until it’s the color of peanut butter. Whisk constantly when adding liquid to avoid lumps. Taste before adding salt as drippings can be salty. For a gluten-free version, use cornstarch or a 1:1 gluten-free flour blend. For dairy-free, use olive oil or turkey fat instead of butter. Gravy can be made up to 2 days ahead and reheats well.
Nutrition
- Serving Size: 1/4 cup
- Calories: 80
- Sodium: 250
- Fat: 6
- Saturated Fat: 3
- Carbohydrates: 5
- Protein: 2
Keywords: turkey gravy, Thanksgiving gravy, homemade gravy, gravy for a crowd, easy gravy, roux gravy