Homemade Gravy from Scratch
This gravy from scratch doesn't have to wait on turkey drippings! My version gets its flavor from butter, fresh herbs, and broth, so you can have a pot of it ready before the turkey even comes out of the oven.
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Gravy From Scratch Recipe
Skip the powdered gravy packets that always taste like nothing. This homemade gravy is so easy to make and has the best savory flavor! It'll be a star at your Thanksgiving dinner, right alongside favorite Thanksgiving side dishes like green bean casserole and sweet potato casserole.
My secret ingredient is to use fresh herbs, and it truly makes all the difference. A little rosemary and thyme sizzling in melted butter fills the kitchen with the most amazing smell and gives the gravy a flavor you can't get from a jar.
The result is a smooth, silky gravy that's perfect for drizzling over turkey and mashed potatoes .
Why You'll Love this Recipe
You can make it ahead of time and simply reheat it when dinner is ready. On Thanksgiving Day, when the oven is full and every burner is spoken for, having the gravy already done frees up a spot on the stove and lets you focus on carving the turkey.
It's also incredibly versatile. A good gravy has so many more uses than a drizzle over roast turkey, so leftovers never go to waste.
Making gravy from scratch also means you control exactly what goes into it. You choose the broth, season it to your taste, and skip the artificial flavors and preservatives altogether.
Ingredients
Unsalted butter is the base of the roux. Going with unsalted lets you control the sodium, since the broth already brings plenty of its own.
Fresh rosemary and fresh thyme are where most of the herby goodness comes from. Chop the rosemary and strip the thyme leaves off their stems before you start. If you only have dried herbs, that will work in their place, though the flavor won't be as strong.
Regular all-purpose flour thickens the gravy. For a gluten-free version, swap in a 1:1 gluten-free flour like King Arthur Measure for Measure Flour.
Use turkey broth or chicken broth, whichever you have on hand. Both homemade broth and boxed broth work well. For a milder gravy, choose low-sodium broth and add salt last.
How to Make Homemade Gravy from Scratch
Scroll down to the recipe card for the full step by step instructions! ⬇️
Jump to Recipe- The first step for gravy from scratch is to warm the broth. Pour it into a saucepan and heat it gently while you start the roux. Using warm broth instead of cold is what keeps the gravy from clumping up later.
- Grab a medium saucepan and melt the butter in it over medium heat. Once it's bubbling, toss in the rosemary and thyme and let them sizzle until fragrant. This quick sauté wakes up the herbs and infuses the butter with their flavor.
- Add the flour a little at a time, whisking as you go. It will come together into a thick paste called a roux. It's supposed to be thick-that's totally normal!
- When the flour and butter are combined, let the roux cook for a couple of minutes, until it turns golden brown. Cooking the flour this way gets rid of any raw flour taste and adds a deeper, nutty flavor.
- Slowly pour the warm broth into the roux, whisking the whole time so lumps can't form. Bring it to a simmer, stirring often. Finish with salt and pepper, give it a taste, and adjust until it's just right.
Madison's Tips for Success:
I've tested this recipe and have successfully made it many times. Use these tips to ensure that the gravy turns out perfectly for you, too!
- Don't walk away from the roux. Butter and flour can go from golden to burnt quickly, so keep your whisk moving nonstop.
- For extra flavor, add the meat drippings from the bottom of the roasting pan of your turkey or roast chicken.
- If the gravy gets too thick, whisk in a little more broth or water until it loosens up. If it's too thin, let it keep simmering until it's as thick as you like.
- If you end up with a few lumps, pour the gravy through a fine mesh strainer before serving for a perfectly smooth finish.
- Gravy thickens as it sits! Take it off the heat when it's a touch thinner than you'd like to serve it, and it'll be ready to pour by the time it reaches the table.
Thanksgiving appetizers and side dish ideas
I like to make a platter of easy Thanksgiving appetizers for people to munch on during the day. It helps to keep everyone out of the kitchen while I make the turkey and Thanksgiving side dishes.
Storing and Reheating
Let the gravy cool completely, then transfer it to an airtight container and refrigerate it for 2-3 days. Pressing a piece of plastic wrap right onto the surface keeps a skin from forming on top.
Homemade gravy also freezes well for a few months. For easy portioning, pour leftovers into ice cube trays, then pop out a few cubes whenever you need a serving of gravy. Let frozen gravy thaw overnight in the fridge before reheating.
To reheat, warm the gravy in a saucepan over low heat, whisking often. It firms up as it chills, so stir in some broth as it warms until it's pourable again.
Gravy from Scratch FAQs
All purpose flour is the classic choice and the one used in this recipe. Cooking it into a butter roux first lets it thicken the gravy smoothly without lumps. Cornstarch works too, but stir it into a little cold water before adding it to keep it from clumping.
Yes! Stir in a splash of heavy cream at the end for a richer gravy. The recipe as written doesn't need any, since the roux already makes it plenty creamy.
Plan on about ⅓ to ½ cup per person. One batch of this recipe makes about 2 ½ cups, which is enough for 5 to 7 people. Use the 2x or 3x buttons on the recipe card to scale it up for a bigger crowd.
Yes! Swapping in beef broth gives you a classic brown gravy that's delicious over roast beef or meatloaf. Keep everything else in the recipe the same.
Serving Ideas
This gravy is great with turkey tenderloin, and don't forget to soak up every last bit on your plate with some easy drop biscuits. Leftovers are fun to use in dishes like poutine too!
And don't forget the stuffing! A big spoonful of this gravy over my classic cornbread dressing is hands-down my favorite bite on the whole Thanksgiving plate.
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Homemade Gravy from Scratch
Ingredients
- ¼ cup unsalted butter
- 1 teaspoon fresh rosemary chopped
- 1 teaspoon fresh thyme removed from stems
- ¼ cup flour
- 2 ½ cups turkey or chicken broth
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Pour your broth into a saucepan and heat on low to medium heat. This will help the gravy not be clumpy later.
- In a medium saucepan, melt ¼ cup unsalted butter over medium heat.
- Add 1 teaspoon fresh rosemary & 1 teaspoon fresh thyme to the melted butter. Sauté for about 1 minute until fragrant.
- Gradually whisk in the ¼ cup flour, stirring constantly to create a roux of the flour and butter. It will be thick! Cook for 2-3 minutes, or until the mixture turns golden brown.
- Slowly pour 2 ½ cups turkey or chicken broth into the roux, whisking continuously to prevent lumps from forming.
- Bring the mixture to a simmer, stirring frequently. Cook for about 5-7 minutes, or until the gravy thickens to your desired consistency.
- Season with ½ teaspoon salt and ½ teaspoon pepper. Taste and adjust seasonings if needed.
- If the gravy becomes too thick, thin it out with a little more broth or water. If it's too thin, continue simmering until it reaches the desired consistency.
Equipment
Notes
Nutrition
Other Thanksgiving Recipes
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