Why You’ll Love Creamy Turkey Gravy Recipe

It transforms leftover turkey drippings into something luxurious — no packets or premade mixes required.
The addition of half‑and‑half gives the gravy a creamy, silky finish that elevates any dish.
It comes together in about 12 minutes, making it quick enough to whip up while your turkey rests.
With only a handful of ingredients, it’s both straightforward and impressive.
It’s versatile enough to accompany mashed potatoes, roast vegetables or any comfort‑food feast.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

roasted turkey pan drippings
butter
all‑purpose flour
half‑and‑half
ground pepper
salt

Directions

Strain the roasted turkey pan drippings through a fine‑mesh sieve; reserve 2 cups (480 ml). If you don’t have enough drippings, top up with chicken stock. Discard the solids.
In a saucepan over medium‑low heat, melt the butter. Add the flour and whisk until it turns lightly brown and bubbly (about 2‑3 minutes).
Gradually pour in the reserved pan drippings, whisking constantly to combine with the roux until smooth. Bring the mixture to a gentle boil.
Add the half‑and‑half and continue whisking until the gravy is smooth. Stir in ground pepper and taste for salt — note that drippings may already be quite salty, so adjust accordingly.
Allow the gravy to heat through, then turn off the stove. Transfer the gravy into a gravy boat and serve immediately over mashed potatoes, roasted turkey or other favourites.

Servings and timing

Servings: 10
Prep time: 5 minutes
Cook time: 7 minutes
Total time: 12 minutes

Variations

Swap half‑and‑half for heavy cream for an even richer result.
Stir in fresh herbs like chopped thyme or sage for a flavourful twist.
Add a splash of white wine or sherry when deglazing the pan to introduce depth of flavour.
Use duck or chicken drippings instead of turkey for a slight variation in taste.
For a gluten‑free version, substitute the all‑purpose flour with a gluten‑free flour blend or cornstarch (adjust thickening accordingly).

Storage/Reheating

Store leftover gravy in an airtight container in the refrigerator for up to 3–4 days.
To reheat, gently warm the gravy in a saucepan over low heat, whisking frequently. If it has thickened too much, add a little chicken or turkey stock (or even milk) to loosen it.
The gravy also freezes well: cool completely, then transfer to a freezer‑safe container for up to 2 months. Thaw overnight in the refrigerator and reheat as above.

FAQs

How do I know if I have enough turkey drippings for this recipe?

You’ll need about 2 cups (480 ml) of strained pan drippings. If you have less, simply top up with chicken or turkey stock to reach that amount.

Can I make this gravy without drippings?

Yes, you can use all chicken or turkey stock if you don’t have drippings. The flavour will be slightly less robust, but you’ll still get a creamy, delicious gravy.

Can I prepare the roux ahead of time?

You can prepare the roux (butter + flour) ahead and refrigerate it, but it’s best to finish the gravy last‑minute so it retains its texture and heat.

My gravy is too thin — how can I thicken it?

If the gravy is too thin, whisk in a little more flour (about 1 tsp at a time) cooked in a small amount of melted butter until it dissolves, then whisk into the warm gravy until desired thickness is reached.

My gravy is too thick — what should I do?

If the gravy has become too thick (especially after cooling), whisk in a little warm stock, half‑and‑half or milk until you reach your preferred consistency.

Can I make this gluten‑free?

Yes — substitute the all‑purpose flour with a gluten‑free flour blend or cornstarch. If using cornstarch, dilute 1 tsp cornstarch in a small amount of cold liquid, then stir into the hot gravy and heat through until slightly thickened.

What can I serve this gravy with besides mashed potatoes and turkey?

This gravy pairs wonderfully with roast chicken, pork loin, biscuits, stuffing, or even over roasted veggies like root vegetables or Brussels sprouts.

How do I prevent lumps in my gravy?

Whisk continuously as you gradually add the drippings into the roux (butter + flour), and ensure you incorporate the half‑and‑half slowly while whisking. Straining the drippings also helps remove solids that might cause lumps.

Can I add flavour enhancers like garlic or onion powder?

Absolutely. If you prefer more flavour, you could sauté a small amount of finely chopped onion or a pinch of garlic powder after melting the butter and before whisking in the flour.

Is it okay to let the gravy rest and reheat later?

Yes — it stores well and reheats easily. Just whisk gently over low heat and adjust consistency if needed. It’s great for prepping ahead and finishing just before serving.

Conclusion

This creamy turkey gravy combines simplicity with indulgence — transforming basic pan drippings into a smooth, flavour‑packed sauce in under a quarter of an hour. Whether you’re serving roast turkey, chicken, pork or even a plant‑based main, this recipe brings a comforting richness that elevates the meal. Store any leftovers for later and enjoy how easily this versatile sauce fits into your holiday or weeknight plans.