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turkey gravy
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best holiday turkey gravy

This is just like making a béchamel sauce. Heat your stock in a sauce pan. Using the béchamel technique minimizes your chances of getting lumps in your gravy. Even if you do get a few, you will be straining the gravy so don't worry.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: side
Cuisine: American
Servings: 3 cups


For a 12-14 lb turkey

  • Drippings from turkey - those wonderful brown bits and liquid in your roasting pan
  • 3 Tbsp turkey fat separated from the drippings in the roasting pan
  • 1 1/2 - 2 Tbsp flour depending on how thick you like it
  • 3 cups concentrated turkey stock - recipe below


  • Tilt your roasting pan and remove all but 3 Tbsp fat. Reserve the rest of the fat to make your dressing. Heat the roasting pan over medium heat and add flour. Stir the flour into the fat and cook, stirring continuously, for about 90 seconds. You are making a blond roux here.
  • Add about 1/2 cup of hot stock and stir, really working to make sure the stock is incorporated into the roux. This will help prevent lumps. When incorporated, add a second 1/2 cup and repeat. Add a full cup and repeat. Add the last cup and simmer briefly. Strain your gravy into the saucepan and hold, over low heat until it's time to serve.
  • If you are plating in the kitchen, transfer the stock into a gravy boat right before you plate. It makes pouring gravy onto the plate a snap.


Concentrated turkey stock will let you make the greatest gravy you have ever tasted.