Homemade Thanksgiving Gravy is honestly the unsung hero of the holiday table. You know that moment when everyone’s eyeing the turkey, but secretly? We’re all just wanting to drown everything in a ladle (or three) of good, silky gravy.
Store-bought never hits the same as grandma’s or, well, your own. Got dry turkey? Overcooked potatoes? Homemade Thanksgiving Gravy bails you out every single time. Let’s be real, it’s the difference between “eh, it’s fine” and “wow, this tastes like a five-star restaurant.”
Homemade Thanksgiving Gravy: Why Bother?
Listen, I grew up thinking gravy only came from a jar. But my first time making homemade Thanksgiving Gravy? Life-changing. The depth of flavor, the velvety texture, that little zing from fresh herbs—you just don’t get that with anything pre-made. Plus, when you make it yourself, you control the saltiness, creaminess, and even the color. And nothing gets more “oohs” and “aahs” than pouring gravy straight from your own saucepan. It’s basically edible applause.
There’s also the bragging rights. People ask for your “secret.” (I usually just say, “it’s love” but really, it’s the turkey drippings most the time). The key? You can use drippings from turkey, chicken, or even veggie broth if you’re feeding a table full of plant-lovers. At the end, you’ll barely remember store-bought was ever a thing.
“My family still talks about the year I stopped using the powdered mix and made homemade Thanksgiving gravy from scratch. It’s become the must-have part of our meal, hands down!” – Sarah, Vermont
The Basics: Ingredients and Prep
Here’s what you really need (don’t complicate it, seriously):
- Turkey drippings or good-quality broth (around 2 cups)
- Butter (4 tablespoons, unsalted is best)
- Flour (about 1/4 cup)
- Salt and pepper (to taste)
- Fresh sage or thyme (optional, but wow does it add something special)
A whisk is your best pal here. And if you don’t have a fat separator, don’t freak out—just spoon off some of the fat from the pan juices. Peasy.
How To: Step-By-Step Directions
OK, here’s how I do it (and, for the record, I have splattered gravy across my stove more times than I can count). Gently melt the butter in a large pan, then slowly stir in the flour. Whisk that mix around for a minute or two until it looks sort of tan. You want to cook out the raw flour taste.
Pour in those turkey drippings (or broth, or whatever’s handy), whisking like your life depends on it. Keep everything moving so you don’t get lumps. Bring to a low simmer until it gets as thick as you like. Add salt, pepper, and maybe toss in a few sprigs of fresh herbs.
Don’t stress if it clumps a little—just whisk harder, or strain it at the end. Nobody’s judging. Pull out those herbs, taste for seasoning, then serve it hot.
Serving Suggestions for Maximum Wow
- Use homemade Thanksgiving Gravy over every bite of turkey—no exceptions.
- Try pouring it over mashed potatoes, stuffing, and, if you’re like my cousin Pam, your rolls too.
- Save a little for leftovers. Drizzle it over a turkey sandwich or some reheated veggies.
- If there’s any left (doubtful), freeze it for future comfort food emergencies.
Tips, Tricks, and Odd Mishaps
Got a lumpy mess? Eh, strain it and pretend you meant to make it extra smooth. Did your gravy end up too thin? Let it bubble a couple more minutes, or cheat with a little more flour mixed in water. Too salty? Splash in a bit more broth, or—get this—a tiny bit of cream. Trust me, sometimes mistake gravy is the best gravy.
Recently, my dog almost got to the pan first (note to self: next year, put it farther back on the stove). Gravy lessons are always a little messy, so don’t panic if you spill—even grandma scorched it once, and grandpa still polished his plate.
The best part? People remember the gravy—sometimes more than the turkey. Homemade Thanksgiving Gravy brings everyone running, from cranky toddlers to snoring uncles, just for one more pour.
Homemade Thanksgiving Gravy
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Sauces
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free (if using gluten-free flour)
Description
A silky, flavorful homemade gravy perfect for Thanksgiving, utilizing turkey drippings or broth for rich flavor.
Ingredients
- 2 cups turkey drippings or good-quality broth
- 4 tablespoons unsalted butter
- 1/4 cup flour
- Salt and pepper to taste
- Fresh sage or thyme (optional)
Instructions
- Gently melt the butter in a large pan.
- Slowly stir in the flour and whisk for 1-2 minutes until it becomes a tan color.
- Pour in the turkey drippings or broth, whisking continuously to avoid lumps.
- Bring to a low simmer and cook until it reaches your desired thickness.
- Add salt, pepper, and optional fresh herbs.
- If the gravy clumps, whisk harder or strain before serving.
Notes
Perfect over turkey, mashed potatoes, or leftover turkey sandwiches. Can be frozen for future use.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
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