Homemade Turkey or Chicken Gravy (Easy From Scratch Recipe)
This easy Homemade Turkey or Chicken Gravy is made from scratch with flavorful stock, fresh herbs, and a simple beurre manié. Rich, buttery, and perfectly smooth, this homemade gravy recipe requires no pan drippings and is delicious served with roasted meats, mashed potatoes, and more.
Servings 8 servings
Ingredients
- 4 Cups Turkey or Chicken Stock
- 2 Sprigs Fresh Rosemary
- 5 Sprigs Fresh Thyme Use Leaves Only
- 8 TBSP Salted Butter Softened
- 8 TBSP All-Purpose Flour
- ¼ teaspoon Freshly Cracked Clack Pepper
- Salt to taste
Instructions
- 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.
Notes
*This classic French thickening technique combines equal parts softened butter and flour into a smooth paste. Adding it gradually to hot stock creates a rich, silky gravy without making a traditional roux.
*Add the beurre manié gradually. You may not need all of it, depending on how thick you prefer your gravy. The gravy will continue to thicken as it simmers.
*Both turkey and chicken stock work beautifully. Use low-sodium stock if you prefer more control over the saltiness.
*Refrigerate leftover gravy in an airtight container for up to 3–4 days. Reheat gently on the stovetop, adding a splash of stock if needed to thin the consistency.