There is nothing better than a rich, flavorful homemade gravy poured over creamy mashed potatoes, roasted chicken, or tender turkey. This Homemade Turkey or Chicken Gravy is made from scratch with simple ingredients, fresh herbs, and a little French cooking technique that makes all the difference. It’s smooth, buttery, and full of flavor without needing any pan drippings!
During the holiday season I make a few pots of gravy. We always have some sort of leftovers on hand and it works perfectly dipping these Turkey Sliders into a bowl of hot gravy. You always need a bit more gravy to pour over Sausage Stuffing and Classic Mashed Potatoes.
I love making this easy homemade gravy recipe because it works beautifully with either turkey stock or chicken stock. It’s perfect for Sunday dinner, weeknight meals, and, of course, Thanksgiving and Christmas. Once you see how easy it is to make gravy from scratch, you’ll never want to reach for a packet again.
What Is Beurre Manié?
The secret to this homemade gravy is something called beurre manié (pronounced burr mahn-YAY). It’s a classic French technique that combines equal parts softened butter and all-purpose flour into a smooth paste.
Unlike a traditional roux, which cooks butter and flour together before adding liquid, beurre manié is whisked directly into hot stock to thicken it. The butter helps distribute the flour evenly, creating a silky gravy without lumps. It’s one of my favorite ways to make gravy because I can control exactly how thick I want it.
Ingredients for Homemade Turkey or Chicken Gravy
- 4 cups turkey or chicken stock
- 1–2 sprigs fresh rosemary
- 4–5 sprigs fresh thyme, leaves removed
- 8 tablespoons salted butter, softened
- 8 tablespoons all-purpose flour
- ¼ teaspoon freshly cracked black pepper
- Salt to taste
How to Make Homemade Gravy From Scratch
1. Make the beurre manié. In a small bowl, mix the softened butter and flour together with a fork until a smooth paste forms.
2. Heat the stock. In a medium saucepan, combine the turkey or chicken stock, rosemary, and thyme leaves. Bring to a gentle boil over medium heat.
3. Thicken the gravy. Add the beurre manié one tablespoon at a time, whisking vigorously until incorporated before adding more. The butter may separate into small pieces at first, and that’s perfectly fine! Keep whisking until everything comes together.
4. Adjust the consistency. Continue adding beurre manié until the gravy reaches your desired thickness. Allow it to simmer gently for several minutes so the flour cooks through. Remember, the gravy will continue thickening as it cooks.
5. Season and serve. Remove the rosemary sprigs, stir in freshly cracked pepper, and add salt to taste. Serve immediately while warm.
Tips for the Best Homemade Gravy
For a thinner gravy, simply whisk in a little additional warm stock. If you prefer a thicker gravy, add another small spoonful of beurre manié and allow it to simmer.
Using good-quality stock makes a big difference in flavor. Homemade turkey or chicken stock is wonderful, but store-bought works beautifully, too.
This easy turkey or chicken gravy is delicious served over mashed potatoes, roasted meats, stuffing, or even open-faced sandwiches. It’s a simple recipe worth keeping in your kitchen all year long!
If you’re looking for more holiday related recipes you should try making these.
- Homemade Mac and Cheese
- Stuffed Pumpkin
- Chocolate Pecan Pie Bars
- Classic Apple Crisp
- Green Bean Casserole recipe by Salt and Lavender
Homemade Turkey or Chicken Gravy (Easy From Scratch Recipe)
Ingredients
Method
- Make the beurre manié: In a small bowl, combine the softened butter and all-purpose flour. Mix with a fork until a smooth, thick paste forms.
- Pour the turkey or chicken stock into a medium saucepan. Add the rosemary sprigs and fresh thyme leaves. Bring to a gentle boil over medium heat.
- Add the butter and flour mixture one tablespoon at a time, whisking vigorously after each addition until fully incorporated. The butter may initially break into small pieces, but continue whisking until the gravy becomes smooth.
- Continue adding beurre manié, one tablespoon at a time, until the gravy reaches your desired consistency. You may not need all of the mixture. Reduce the heat and simmer gently for 3–5 minutes, whisking frequently, until the flour is cooked through and the gravy thickens.
- Remove the rosemary sprigs. Stir in freshly cracked black pepper and season with salt to taste.
- Remove from heat and serve immediately over roasted turkey, chicken, mashed potatoes, or your favorite savory dishes.
