Turkey Gravy
Roast-turkey drippings and stock, flour-thickened and strained smooth. Giblet gravy's plainer sibling: the same holiday bird, without the chopped giblets.
| Category | Gravies |
|---|---|
| Origin / Region | New England |
| Classic base | Roast turkey and mashed potatoes |
| Prep time | About 20 minutes, built during roasting |
| Storage | Refrigerate sealed; chill fast after the meal, it is a rich stock. |
| Shelf life | 3 to 4 days refrigerated; freezes well |
| Best uses | Roast turkey, dressing, mashed potatoes, leftover sandwiches |
| Substitutes | Chicken stock and drippings for a smaller bird |
| Last checked | October 18, 2026 |
About it
Turkey gravy is giblet gravy's plainer sibling and the one most tables now serve. Its craft is in the stock: a gravy is only as good as the bird, so the neck and wings simmer while the turkey roasts.
Making it
Make a roux from skimmed roasting drippings, add turkey stock and defatted pan juices, and simmer smooth. Strain for a silky finish. A splash of cream or a knob of butter at the end is a modern touch.
Serving it
In the gravy boat at the holiday table, and the next day over open-faced hot turkey sandwiches — its second career.
Swaps & pairings
Fold in chopped giblets and it becomes giblet gravy. A spoon of soy or a dash of sherry deepens a pale batch.
More from this region: New England Diners