Turkey Gravy

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Made with flavorful turkey drippings, this rich turkey gravy makes everything on your holiday table taste better.

Easy Roast Turkey with Gravy

This is my favorite turkey gravy recipe, and I serve it every year with my Thanksgiving turkey — in fact, it is what makes my Thanksgiving turkey. The recipe is modestly adapted from Ina Garten’s Barefoot Contessa Family Style cookbook. It’s quick and easy enough to make while your turkey rests, but if you want to get a head start, you can make it without the turkey drippings, reducing the broth by about a 1/2 cup, and then just stir in the drippings when your turkey is done.

What you’ll need to make Turkey Gravy

  • Unsalted butter
  • Yellow onions
  • All-purpose flour
  • Chicken broth with defatted turkey drippings
  • Cognac
  • Heavy cream
  • Fresh herbs (such as thyme, sage, rosemary or parsley)
  • Salt and pepper

Jump to recipe to see measurements.

Step-by-Step Instructions

Begin by melting the butter in a medium saucepan.

easy roast turkey with gravyAdd the onions.

easy roast turkey with gravy

Cook until very soft, about 15 minutes.

Whisk in the flour and cook for a few minutes to get rid of the raw flour taste.

easy roast turkey with gravy

Then whisk in your turkey drippings/chicken broth and Cognac.

easy roast turkey with gravy

Cook for about 5 minutes until thickened, then stir in the cream and fresh herbs.

easy roast turkey with gravy

Season to taste with salt and pepper. Remember, the gravy should be generously seasoned because turkey is very bland. And always taste the gravy with a piece of meat to be sure the seasoning is right.

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Turkey Gravy

Made with flavorful turkey drippings, this rich turkey gravy makes everything on your holiday table taste better.

Servings: About 3 cups
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Total Time: 35 Minutes


  • 1 stick unsalted butter
  • 1½ cups finely chopped yellow onions
  • ¼ cup all purpose flour
  • Defatted turkey drippings plus chicken broth to make 2½ cups
  • 1 tablespoon Cognac or Brandy
  • 1 tablespoon heavy cream
  • 1 tablespoon chopped fresh herbs (such as thyme, sage, rosemary or parsley)
  • Salt and pepper, to taste


  1. Melt the butter in a medium saucepan over medium-low heat. Add the onions and cook until very soft and translucent, about 15 minutes.
  2. Whisk in the flour and cook for 2 to 3 minutes, stirring occasionally. Whisk in the turkey drippings/chicken broth and Cognac and bring to a boil over medium-high heat. Reduce the heat to a simmer and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the cream and fresh herbs and season to taste with salt and pepper. (Gravy should be generously seasoned because turkey is pretty bland; I usually add at least ¼ teaspoon salt and ¼ teaspoon pepper, but it depends on how salty your broth and drippings are.) Transfer the gravy to a gravy boat and serve.
  3. Make-Ahead Instructions: The gravy can be made, without the turkey drippings, up to 2 days ahead of time and refrigerated. Use 2 cups of chicken broth and add about ½ cup defatted turkey drippings after cooking the turkey when you reheat the gravy. Note that the gravy will thicken up in the fridge; thin it to the desired consistency with water or chicken broth upon reheating.

Nutrition Information

Powered by Edamam

  • Serving size: 1/3 cup
  • Calories: 143
  • Fat: 12 g
  • Saturated fat: 7 g
  • Carbohydrates: 7 g
  • Sugar: 2 g
  • Fiber: 0 g
  • Protein: 2 g
  • Sodium: 357 g
  • Cholesterol: 31 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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  • I realized I left a review for your sausage stuffing under the gravy recipe! lol. I made both! The gravy was delicious and my husband loved it. Thank you!

    • — Lielie on November 26, 2021
    • Reply
  • This was amazing. My family raved, said it was the best gravy they ever had. It was so helpful to make ahead and just reheat. The only problem was that I should have doubled the recipe to more for the leftover turkey!! Thanks for another great recipe.

    • — Paula on November 26, 2021
    • Reply
  • I don’t want to add a extension to my browser. Please make it easier even if that means you don’t make as much from the extension app.

    What is the purpose for forcing an app I do not need or want? Looking out for users of your site?

    • — Loving Your User on November 25, 2021
    • Reply
    • Hi, I’m not sure what you’re referring to as I don’t require an extension. Can you clarify?

      • — Jenn on November 26, 2021
      • Reply
  • Still using and enjoying your turkey gravy recipe for years! Others too. I usually cook my turkeys in the Big Easy with Cajun seasonings and save the drippings for the gravy. If I cook more than one turkey I’ll vacuum seal and freeze the gravy. Thanks for your recipes and have a Happy Thanksgiving!

    • — Mark P. on November 25, 2021
    • Reply
  • Amazing. 14 yrs looking for a good gravy and this was so simple and so delicious. It was POURING rain here all day but my sweet hubby drove out to buy brandy so I could follow recipe precisely. So glad he did! Jenn, this is that “where have you been all my life?” recipe for gravy! It totally makes the turkey .. and potatoes ….and sides come alive! Thank you!

    • — Steph Down Under on November 25, 2021
    • Reply
  • I’m very confused about making the gravy ahead of time. Do you mix everything except the turkey drippings, together and refrigerate? Then when you go to make the gravy, you war it up in your pot and add 1/2 cup of drippings? Thank you so much and Happy Thanksgiving!

    • — Lori on November 24, 2021
    • Reply
    • Yep that’s what I do. Enjoy!

      • — Jenn on November 25, 2021
      • Reply
  • This turkey gravy is absolutely delicious and super easy. Over the years I have tried multiple recipes with no luck. Jenn’s additional instructions on how to make it a couple days ahead and just add the turkey drippings right before you serve is so very helpful when you are hosting Thanksgiving. Thank you again for another fail-proof and absolutely delicious recipe!

    • — Ellen Chrismon on November 23, 2021
    • Reply
  • How much salt roughly? Kosher or table? Thank you!

    • — Somaia khan on November 23, 2021
    • Reply
    • I usually add at least 1/2 teaspoon (table/regular) salt and 1/4 teaspoon pepper, but it depends on how salty your broth and drippings are.

      • — Jenn on November 23, 2021
      • Reply
  • Dear Jenn,
    If I double the recipe, how do I make sure I have enough turkey drippings? I don’t want my gravy to be diluted. Thanks- Bonnie

    • — Bonnie Buke on November 18, 2021
    • Reply
    • Hi Bonnie, if you double the recipe there’s not a whole lot you can do about the turkey drippings, you’ll just need to use more broth. (It will still be good!)

      • — Jenn on November 19, 2021
      • Reply
  • I typically make my own gravy every year, but came across this recipe and thought it would be nice to try something different. I always use corn starch as a thickener, can I sub this instead of the flour? It also needs to be GF and I’m not a fan of the GF flours.

    LOVE your recipes, I’ve impressed my guests with them many times. Thank you!!!

    • — Tammy on November 18, 2021
    • Reply
    • Hi Tammy, so glad you like the recipes! I’ve never made this with cornstarch but I think it can work. You’ll need significantly less than the flour and I’d make a cornstarch/water slurry and add it at the end. Hope that helps and that you enjoy!

      • — Jenn on November 19, 2021
      • Reply
  • Can I make this a week ahead and freeze?

    • — Jill on November 17, 2021
    • Reply
    • Sure, I think that should work. 🙂

      • — Jenn on November 18, 2021
      • Reply
  • Hi Jen,

    Is it okay to use turkey stock instead of chicken broth?
    Can’t wait to make the gravy at Thanksgiving. Glad to have found a no fuss recipe. Thanks for sharing. Your recipes are delicious and easy to follow.

    • — Rose on November 16, 2021
    • Reply
    • Sure (and glad you like the recipes)!

      • — Jenn on November 17, 2021
      • Reply
  • Hi Jenn, I absolutely love this recipe and can’t wait to make it again this year for Thanksgiving. We have a large group to feed so I need to triple the recipe – are there any adjustments I should consider? Or will simply multiplying all ingredients by 3 do the trick? Thank you so much!

    • — Bridie on November 16, 2021
    • Reply
    • Glad you like it! Yes, you’ll need to multiply everything by 3. Just keep in mind that it will take longer to thicken so you’ll need to simmer it longer.

      • — Jenn on November 16, 2021
      • Reply
  • Hello Jenn,

    I was wondering if I could sub the Turkey drippings here with chicken schmaltz since I won’t be making Turkey for this thanksgiving ? And if so, how much ?

    Thank you so much, I look forward to making this

    • — Mlak on October 7, 2021
    • Reply
    • Hi Mlak, I think that would work. I’d suggest adding 3 to 4 tablespoons. Hope you enjoy!

      • — Jenn on October 9, 2021
      • Reply
  • Wow! Absolutely delicious. I didn’t have Cognac so I substituted with White Wine. I didn’t get the lovely color the Cognac would have provided so I added just a dash of tamari. The flavor is incredible. I’m making your stuffed turkey breast later today and if it’s half as good as the gravy, well, I’ll be a happy gal. Thank you!

    • — Kim Ange on January 1, 2021
    • Reply
  • I took a chance to make this turkey gravy on Thanksgiving Day, knowing Jenn’s reputation and the ease in making it. It was FABULOUS! This will be my go to gravy from now on. Great job, Jenn!

    • — Lulu on November 29, 2020
    • Reply
  • Delicious! The perfect gravy to complete your turkey. Easy to make, so flavorful & refrigerates really well for leftovers.

    • — Jennifer O'Donnell on November 27, 2020
    • Reply
  • I have been cooking for 47 years and always made turkey gravy the way my mother and grandmother always did in TN. Sometimes they would add giblets and chopped hard boiled eggs and sometimes they would just make a smooth gravy. Since 2020 has been such an unusual year, I decided to cook our Thanksgiving meal a bit differently. Knowing it would be just my husband and myself, I felt comfortable trying a few unfamiliar recipes. The reviews for this gravy encouraged me to try it. My husband and I both loved it! Absolutely delicious! Luckily, I had cooked extra turkey in the morning to have for pot pies. I had strained the drippings and chilled them so the fat would congeal at the top. When I started the gravy, I discarded the turkey fat and used butter to cook the very finely chopped onions. I mixed my turkey drippings with enough homemade chicken stock for the correct amount. I used half fresh thyme and half fresh sage for the herb seasoning. I love the addition of the cognac and cream. I will always make this turkey gravy recipe from now on. It is a perfect flavor combination! Thanks again, Jenn.

    • — Jean Livingstone on November 27, 2020
    • Reply
  • Delicious. Made this as you suggested, for the rolled stuffed turkey breast. It was so flavorful and complimented everything! I used an immersion blender on it because my son hates seeing onions. It was just lovely! Will be my go to gravy recipe! Thank you!

    • — Jennifer Manley on November 27, 2020
    • Reply
  • We are having a quarantine Thanksgiving. 🙂 So I can’t run out to the store to get anything I may have missed. It was either delivered yesterday or we do without. And I forgot Cognac or Brandy. I was thinking of omitting…but we do have Bourbon or Dry Sherry on hand. What do you think… just omit, or would you use the Bourbon or use the Sherry? And it is Thanksgiving day, so hopefully you are having a wonderful day with your family. If you get this after the holiday I would still be interested in knowing. Thank you and hope you have a wonderful Thanksgiving!

    • — Michelle on November 26, 2020
    • Reply
    • Hi Michelle, So sorry I’m just seeing this. You can leave it out, or add Sherry or white wine. Any way you make it, it will be delicious. 🙂

      • — Jenn on November 26, 2020
      • Reply
  • Can I make this without cream? Looks so good!

    • — Erika on November 25, 2020
    • Reply
    • Sure, Erika – it should work.

      • — Jenn on November 25, 2020
      • Reply
  • If I make this tomorrow, do I need to freeze it or will it keep until thanksgiving?

    • — Liz on November 22, 2020
    • Reply
    • Hi Liz, it should be fine. Enjoy!

      • — Jenn on November 23, 2020
      • Reply
  • Hello Chef Jenn – Since we are downsizing Thanksgiving this year 🙁 we are just skipping turkey all together and just purchasing a rotisserie chicken in its place that we will simply heat up. I will be making gravy a day or two ( at the most) ahead of time. 1) For chicken insead of turkey, would you recommend beef stock/broth or stick with the chicken stock/broth? 2) Also, since I won’t have drippings, is there any meat that you would suggest I stick in to add some depth? A piece of bacon or sausage for example? Thank you again for making me look like a good cook- your blog and cookbook are my go-tos!

    • — Chithra on November 20, 2020
    • Reply
    • In answer to your questions:
      1. I’d stick with chicken broth
      2. I don’t think you need to add any meat, but you can use the juices that come in the bottom of the roasted chicken container as the drippings.
      Hope that helps!

      • — Jenn on November 20, 2020
      • Reply
  • I just “discovered” canned chicken and beef STOCK for my soups — more flavorful than broth. Is there a reason you specify broth in your wonderful recipes?
    (PS – I am up for adoption…)

    • — Judith Lynch on November 19, 2020
    • Reply
    • Hi Judith, it’s perfectly fine to use broth and stock interchangeably in my recipes. 🙂

      • — Jenn on November 20, 2020
      • Reply
  • Jenn,

    What do you think about substituting creme fraiche for the heavy whipping cream?

    • — Jeff on November 15, 2020
    • Reply
    • Sure. 🙂

      • — Jenn on November 16, 2020
      • Reply
  • I am a huge fan and share your blog with everyone! I’m not a fan of making gravy- it never turns out right but this year I’m giving it a go with your recipe. If I make ahead, how much broth should I use ahead of time? Also making your stuffing and mashed potatoes. Thanks so much for helping me to bring my cooking confidence back!

    • — Jill C. on November 12, 2020
    • Reply
    • So glad you like the recipes! You’ll need a total of 2-1/2 cups of broth for the gravy.

      • — Jenn on November 12, 2020
      • Reply
      • So I have made this gravy following Ina’s recipe, but omitted cognac as did not have. This year I am making your version and plan to use the cognac. This may seem like a silly question, but does the cognac cook off enough that the children can have this gravy? I’m sure it does, but wanted to check!

        • — Kate on November 8, 2021
        • Reply
        • Not a silly question, but, yes, the cognac does cook off so it’s perfectly safe for kids. Hope you enjoy!

          • — Jenn on November 8, 2021
          • Reply
  • This is my absolute Go To gravy recipe. I used to have fear and trepidation about gravy until I stumbled on this gem! I now modify it for Rouladen by using beef broth, and easily have two gravies at Christmas one veggie broth-based for my vegetarians, the other turkey for everyone else. This was the recipe that introduced me to once upon a chef, and now have the cookbook. Love the style of recipes. Thank you from a beginner cook.

  • I use this recipe every year, some with the cognac, some without. It is always delicious. Thank you!

  • Jenn,
    Can your turkey gravy be made without the Cognac/Brandy without compromising the flavor?

    • — Kathleen Schools
    • Reply
    • Yes, you can omit it without a problem. Hope you enjoy!

  • Incredible. Best gravy ever. Thanks again Jen!

    • — Sherry@Kelowna
    • Reply
  • Yes, this is a keeper. I did stick-blend the onions into the gravy as I didn’t chop them small enough. It was great. Thickened it at the last minute with an arrowroot slurry as we had gluten free people dining with us. Thank you, Jen. This was really good as were your mashed potatoes.

  • Have you ever pureed the gravy before serving? I didn’t chop my onions small enough and I’m wondering if it’ll ruin it if I puree it. I’ll add the turkey drippings tomorrow. I made this last year and it was a big hit.

    • I haven’t, Abbie – I’d probably just leave it alone. The onions will be so soft, I don’t think it will be an issue.

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