Perfect Turkey Gravy Recipe (With Video)

Yield:

3 cups

Make perfect turkey gravy for your Thanksgiving dinner using our classic recipe. It's a simple process that starts with a homemade giblet stock and uses the caramelized brown bits—what the French call fond—from the bottom of the roasting pan, which add rich flavor. Our secret ingredient is Madeira, a sweet fortified wine made on the Mediterranean island of the same name. Madeira has a more complex flavor than white wine, another liquid often used in turkey gravy, and its nutty, caramel notes complement the turkey. Get out your fat separator, because it's key to making this rich, smooth turkey gravy.

Directions

Make giblet stock:

Make giblet stock while turkey is roasting.
Pour juices from roasting pan into fat separator:

Transfer roasted turkey to a large platter. Pour juices from the pan into a fat separator. Set aside to separate, about 10 minutes.
Strain stock and warm:

Strain stock, discarding solids, and return to saucepan; warm over low heat.
Place roasting pan on stove and add Madeira:

Place roasting pan on top of stove over medium-high heat. Pour Madeira into measuring cup, then into pan, and let it bubble; scrape bottom and sides of pan with a wooden spoon to dislodge cooked-on bits.
Make a slurry:

Place flour in a glass jar with a tight-fitting lid. Ladle 1 cup stock into jar, and close lid. Shake until combined.
Add slurry to roasting pan and cook:

Slowly pour slurry into roasting pan; stir to incorporate. Cook over medium heat, stirring until flour is cooked, 2 to 3 minutes. Slowly stir in remaining stock.
Raise heat, add drippings, and cook gravy:

Raise heat to medium high. Add the dark drippings that have settled to the bottom of the fat separator to roasting pan. Discard fat. Stir in rosemary. Season with salt and pepper. Cook 10 to 15 minutes to reduce and thicken.

For thicker gravy, add 1 more tablespoon flour and 1/2 cup less stock.
Strain, adjust seasoning, and keep warm until serving:

Strain liquid from pan through a very fine sieve. Adjust seasoning. Keep warm in heat-proof bowl over a pan of simmering water until ready to serve.

Frequently Asked Questions

Is flour or cornstarch better for turkey gravy?

We think flour is better for turkey gravy. That said, if you do not have flour but do have cornstarch, use it for your gravy. And if you need your gravy to be gluten-free, use cornstarch.
What is the secret to great turkey gravy?

The secret to great turkey gravy is good stock. Turkey gravy doesn't need a lot of ingredients, but the ones you use should be good quality. We also think having pan drippings from a roast turkey makes all the difference.
How can I fix turkey gravy that is too thin?

To fix turkey gravy that is too thin, return the gravy to the stove. Simmer it over medium-high heat, allowing the liquid to reduce. Be sure to heat it gently and keep an eye on it; you don't want it to burn or reduce so much that you are short on gravy.