Turkey Gravy

I make this Turkey Gravy when I want the gravy finished before the turkey is ready. It gives me one less thing to handle while I’m slicing turkey, warming sides, and trying to get everything to the table hot.

This make ahead turkey gravy is especially helpful for Thanksgiving, Christmas, or any meal where the last few minutes can feel full. My Poultry Seasoning gives the gravy that familiar holiday flavor that works with everything from dressing to mashed potatoes.

Why You’ll Love This Recipe

• You do not need drippings: Make this before the turkey finishes cooking, so you are not waiting on pan juices at the end.
• It helps with holiday timing: I like having the gravy done before I’m pulling turkey from the oven, air fryer, slow cooker, or pressure cooker.
• The texture is easy to manage: Adding the broth slowly while whisking gives the roux time to loosen without clumping.

Ingredient Notes

Here are the main ingredients you’ll need to make this turkey gravy recipe. Exact amounts are in the recipe card.

• Unsalted butter: I use unsalted butter so I can control the salt. Broth, bouillon, Worcestershire sauce, and seasoning blends can already add plenty.
• Shallots or yellow onion: Shallots give the gravy a softer, slightly sweet flavor. Finely diced yellow onion also works.
• Garlic: Add it after the shallots soften so it turns fragrant without burning.
• All-purpose flour: Flour thickens the gravy. Whisk it into the butter before adding broth so you are not trying to smooth out dry flour later.
• Turkey stock, turkey broth, or chicken broth: Turkey stock or turkey broth gives the strongest turkey flavor, but it can be harder to find outside the holidays. When I do not have it, I use turkey Better Than Bouillon mixed with water, chicken Better Than Bouillon mixed with water, chicken stock, chicken broth, or chicken bone broth.
• Poultry seasoning: This brings in the herbs that make the gravy taste like it belongs with turkey and dressing. Start with the recipe amount, then taste before adding more.
• Worcestershire sauce: A small amount adds a savory note so the gravy does not taste plain.
• Heavy cream: I stir this in off the heat because it gives the gravy a very smooth finish. Add it at the end so the gravy stays glossy and creamy.

How to Make Turkey Gravy

The main thing with gravy is to build it slowly. Cook the flour in the butter first, then add the broth a little at a time so the gravy turns smooth instead of lumpy.

Soften the shallots

Melt the butter in a small saucepan over medium heat. Add the shallots or onions and cook until they soften and look translucent. This gives the gravy more flavor before the broth goes in.

Add the garlic

Stir in the garlic and cook just until it smells fragrant. Garlic does not need long here. I add it after the shallots so it does not burn while the onions soften.

Make the roux

Sprinkle in the flour and whisk until it is fully coated in the butter. Let it cook briefly so the finished gravy does not taste like raw flour.

Slowly whisk in the broth

Pour in the broth a little at a time while whisking. The first splash will make the roux look thick, but that is normal. Keep whisking and adding liquid gradually until the gravy smooths out.

Season and simmer

Whisk in the poultry seasoning and Worcestershire sauce. Lower the heat and let the gravy simmer until it thickens, stirring often so nothing sticks to the bottom of the pan. I look for gravy that coats the back of a spoon but still pours easily.

Finish off the heat

Remove the gravy from the heat, then whisk in the heavy cream. Taste at the end and adjust the seasoning if needed, especially if you used bouillon or salted broth.

Tips for Smooth Turkey Gravy

These are the small things that help most with texture and flavor.

• Go slow with the broth: Add a little at a time and whisk as you pour. This gives the roux time to loosen without clumping.
• Wait to add extra salt: Better Than Bouillon, salted broth, Worcestershire sauce, and poultry seasoning can all add salt. Taste at the end first.
• Use water when drippings are already seasoned: If you’re making gravy from turkey drippings, water is usually better than broth for thinning. The drippings already have seasoning from the turkey, so adding broth can make the gravy too salty or too concentrated.
• Add the cream off the heat: This helps the gravy stay smooth, glossy, and creamy.
• Thin it as needed: If the gravy gets thicker than you want, whisk in a splash of stock or water.

How to Make Turkey Gravy Ahead of Time

Make the gravy 1 to 2 days ahead, let it cool, and store it covered in the refrigerator. When you’re ready to serve, warm it gently on the stovetop and whisk often. Gravy thickens as it chills, so add a splash of stock or water until it loosens back up. Add the liquid a little at a time so the gravy still coats the turkey and sides.

Broth, Drippings, and Flavor Options

• Use the broth option you have: Turkey stock or turkey broth gives the most turkey flavor, but it is not always easy to find. Turkey base, chicken base, chicken stock, chicken broth, or chicken bone broth all work here.
• Add turkey drippings: If you have drippings, whisk some into this gravy for extra flavor. Taste before adding more salt because drippings can already be seasoned.
• Make gravy from the drippings instead: In my Crockpot Turkey Tenderloin, Crockpot Turkey Wings, and Pressure Cooker Turkey Breast, I make gravy from the cooking juices. For those, I thicken the drippings with xanthan gum or a cornstarch slurry, then use water to loosen the gravy if needed so it does not get too salty.
• Add more flavor at the end: Fresh thyme, sage, rosemary, parsley, or extra black pepper all work well.

What to Serve With Turkey Gravy

Serve this gravy with turkey when you want the gravy ready before the meat is done. I’d use it with Air Fryer Turkey Tenderloin or Air Fryer Turkey Thighs. For slow cooker or pressure cooker turkey recipes that make their own cooking juices, use the drippings notes above to decide which gravy method fits your meal.

For sides, spoon it over browned butter mashed potatoes when you want that nutty butter flavor with gravy, or mashed potatoes with cheese when you want something extra creamy. It also works well with cornbread dressing, Collard Greens with Bacon, Green Bean Casserole, Creamed Spinach, and Air Fryer Butternut Squash.

How to Store and Reheat

• Store: Keep leftover gravy in an airtight container in the refrigerator for 3 to 4 days.
• Freeze: Freeze in a freezer-safe container for up to 2 months. Leave a little space at the top since the gravy may expand as it freezes.
• Reheat: Warm on the stovetop over low heat, whisking often. Add a splash of stock or water if it thickens too much.
• Fix lumps: If the gravy looks lumpy after reheating, whisk well or strain it before serving.

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