Simple and Quick Turkey Gravy Recipe

The Magic of Butter and Flour

Let’s start with the butter. I love the sound it makes in the pan. It sizzles and pops a little hello. Then you whisk in the flour. This makes a simple paste called a roux.

You must stir it for two whole minutes. This cooks the floury taste away. It makes your gravy taste warm and toasty. I think this first step is the most important part.

A Story About Lumpy Gravy

My first time making gravy did not go well. I was in a hurry. I dumped all the stock in at once. Oh my, it was so lumpy! I still laugh at that.

Now I know the secret. You pour the stock in slowly. You whisk, whisk, whisk as you pour. This makes everything smooth. This matters because no one wants lumpy gravy on their mashed potatoes!

Time for the Good Stuff

Once your gravy is smooth, let it bubble. Then turn the heat down to a gentle simmer. Watch it get thick and lovely. Doesn’t that smell amazing?

Now, taste it. This is the fun part. Add a little salt and pepper. You are the boss of your gravy. What is your favorite spice to add? I sometimes add a tiny bit of onion powder.

Making It Your Own

You can keep your gravy simple. Or you can add fun things to it. My husband loves it with chopped boiled egg. My granddaughter likes it plain.

*Fun fact: A long time ago, gravy was a fancy French word for a seasoned sauce. I like that. It makes our simple recipe feel special. Do you add any special ingredients to your gravy?

Why This Simple Recipe Matters

This recipe matters because it is yours. You made it from scratch. That is a wonderful feeling. It connects you to the food you share with loved ones.

Good food does not need to be complicated. It just needs to be made with care. This gravy is a little act of love. What is a simple recipe that makes you feel happy?

Ingredients:

Ingredient	Amount	Notes
Unsalted butter	1/4 cup (4 tablespoons)
All purpose flour	1/4 cup
Turkey or chicken stock	2 cups
Salt	To taste
Pepper	To taste
Poultry seasoning	1/4 teaspoon	Optional
Chicken bouillon cubes	1 to 2 cubes	Optional
Onion powder	1/4 teaspoon	Optional
Garlic powder	1/4 teaspoon	Optional

My Simple & Savory Turkey Gravy

Hello, my dear! Come sit with me by the stove. I want to share my favorite gravy recipe. It’s so simple and quick. You don’t need to be a fancy chef to make it. I learned this from my own grandma, you know. She always said good gravy makes a meal. I still laugh at that. She was absolutely right!

This recipe turns a few simple things into pure magic. Doesn’t that smell amazing? It fills the whole kitchen with a cozy feeling. Let’s get our saucepan ready. I’ll walk you through each little step. You will be a gravy expert in no time at all.

• Step 1: First, let’s melt our butter. Put it in a pan over a medium heat. Watch it bubble and swirl. It should look all golden and lovely. This is the start of something wonderful. My mouth is watering just thinking about it.
• Step 2: Now, sprinkle in your flour. Grab your whisk and stir it fast. We’re making something called a “roux.” It’s just a fancy word for a butter and flour paste. (A hard-learned tip: don’t stop stirring! Or it might burn on the bottom of the pan). Keep it moving for two whole minutes. It will smell a bit like pie crust.
• Step 3: Here comes the fun part. Slowly pour in your stock. I use chicken stock if I don’t have turkey. Whisk, whisk, whisk as you pour! This is our secret to no lumps. My grandson calls this “making gravy clouds.” I think that’s just the cutest thing.
• Step 4: Let the gravy come to a happy little boil. Then, turn the heat down low. We want it to just simmer gently. Let it cook until it gets nice and thick. It should coat the back of a spoon perfectly. What’s your favorite thing to pour gravy over? Share below!
• Step 5: Time for a taste! Add a little salt and pepper. You can also add other flavors if you like. A pinch of poultry seasoning is lovely. Or maybe some onion powder. Make it taste just right for you. Cooking is all about what you love.
• Step 6: This last step is totally up to you. You can leave the gravy smooth as silk. Or, you can stir in some shredded turkey. My grandpa always loved chopped boiled egg in his. Serve it hot and watch everyone smile.

Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 8 servings
Category: Sauce, Holiday

Three Fun Twists on Gravy

Once you know the basics, you can get creative. I love to play with flavors. It makes every meal a new adventure. Here are a few of my favorite simple twists. They are all so easy to try.

• Mushroom Magic: Sauté some sliced mushrooms first. Then make your roux right in the same pan. It gives a deep, earthy flavor that is just wonderful.
• Herb Garden Delight: Stir in a tablespoon of fresh, chopped herbs at the end. Sage and thyme are my go-to choices. It tastes like a sunny garden.
• Cozy Creamy Gravy: Right before serving, swirl in a splash of heavy cream. This makes it so rich and comforting. Perfect for a cold winter night. Which one would you try first? Comment below!

Serving Your Masterpiece

Oh, the best part is serving it up. This gravy is perfect on your holiday turkey, of course. But don’t stop there. I love it over a big pile of fluffy mashed potatoes. It’s also wonderful on biscuits or even rice. It makes everything taste like home.

For a drink, a cold glass of apple cider is just right. The sweet and savory tastes dance together. For the grown-ups, a nice glass of Chardonnay pairs beautifully. It’s a lovely, crisp combination. Which would you choose tonight?

Keeping Your Gravy Happy and Ready

Let’s talk about storing your lovely gravy. Pour cooled gravy into a jar. It will keep in the fridge for about three days. You can also freeze it for up to three months. I use old yogurt containers for this.

Reheating is simple. Warm it in a pot on the stove. Add a splash of stock or water if it’s too thick. I once forgot to add the extra liquid. My gravy turned into a thick paste. We had a good laugh about that.

Making a big batch saves you time later. You can focus on your mashed potatoes. A ready meal makes a busy day feel simpler. Have you ever tried storing it this way? Share below!

Gravy Troubles and Easy Fixes

Is your gravy too lumpy? Do not worry. Just pour it through a fine strainer. This will catch all the little flour balls. Your gravy will be smooth again in no time.

Is your gravy too thin? Let it simmer a bit longer. The extra cooking will help it thicken up. I remember when my first gravy was like soup. I learned patience is a key ingredient.

Does your gravy taste bland? This is an easy fix. Add a little more salt and pepper. Taste it after each pinch. Fixing small problems makes you a more confident cook. A tasty gravy makes the whole meal feel special. Which of these problems have you run into before?

Your Gravy Questions Answered

Q: Can I make this gluten-free?
A: Yes. Just use your favorite gluten-free flour instead of all-purpose.

Q: Can I make gravy ahead of time?
A: Absolutely. Make it up to three days before you need it.

Q: What if I don’t have butter?
A: You can use the fat from the turkey pan. It adds wonderful flavor.

Q: Can I double this recipe?
A: You sure can. Just use a bigger pot so it doesn’t bubble over.

Q: Are the optional ingredients important?
A: They add nice flavor, but your gravy will be great without them. A fun fact: The word ‘gravy’ might come from an old French word for ‘grain’. Which tip will you try first?

From My Kitchen to Yours

I hope you love making this simple gravy. It is a joy to share my kitchen stories with you. Food tastes better when we cook it with love.

I would be so happy to see your creations. Please share a picture of your dinner plate. Have you tried this recipe? Tag us on Pinterest! Seeing your meals makes my day.

Happy cooking! —Fiona Brooks.