Easy Homemade Turkey Gravy
When the turkey is ready and the family is hungry, the last thing you want is a longer wait while you make the gravy. This quick turkey gravy from broth takes just 10 minutes from start to finish.
All you need is turkey broth or stock, cornstarch, water, salt and pepper. It comes out smooth, savory and creamy, and it is ready to pour over turkey, potatoes or stuffing.
The Best Easy Turkey Gravy (Ready in 10 Minutes)
I grew up making gravy for my family’s weekly Sunday dinner. As a kid, I took this responsibility very seriously! Every Sunday, my mom would make Slow Cooker Roast Beef, Potatoes, and Carrots. I would make the gravy from all the remaining drippings and juices. It was the final step before dinner was ready to be served, and I felt a sense of pride once it was done.
Whether you’re making beef gravy or turkey gravy, it’s the same, simple process. Gravy is relatively simple, but it can also quickly become lumpy or too thick. The trick is to bring the liquid to a rolling boil and start stirring with a whisk before you pour in the cornstarch mixture. I pour the cornstarch mixture directly over where I’m stirring with my whisk, and I watch the texture closely.
If you’re making the gravy from my Smoked Whole Turkey Recipe, the juices and broth will already be full of flavor. And there’s no need to wait for the turkey at all. You can use store bought turkey broth or stock and make the gravy while the turkey is cooking. At just 10 minutes from start to finish, this is not only easy, but also the best, most creamy and savory turkey gravy!
Why You’ll Love This Turkey Gravy
- Ready in 10 minutes. Five minutes of prep and five minutes on the stove, so dinner never waits on the gravy.
- Just four ingredients. Turkey broth or stock, cornstarch, water, salt and pepper.
- No drippings required. Store bought broth works, so you can make it before the turkey is even done.
- Smooth every time. A rolling boil and a steady whisk keep lumps away.
Ingredients You’ll Need
Turkey gravy can be made with just a few simple ingredients. Exact amounts are in the recipe card below.
- Turkey broth or stock: This is the base and the source of nearly all the flavor, so use the best you can find. Fresh broth from your roasted or smoked turkey is the most flavorful, since the juices are already seasoned. Store bought turkey broth or stock works too, and it lets you make the gravy ahead of time. Stock is usually a little richer and more full bodied than broth because it is simmered with bones, so it gives the gravy more body. If you only have chicken broth, it will still make a good gravy with a slightly milder flavor. Taste your broth before you start. If it is already salty, go easy on the salt at the end.
- Cornstarch: The thickener. Cornstarch thickens quickly once it hits boiling liquid and leaves the gravy glossy and smooth instead of pasty. It also keeps the gravy gluten free, since there is no flour in it. Cornstarch needs heat to do its job, which is why the broth has to be at a full boil before it goes in.
- Water: Cold water is mixed with the cornstarch to make a smooth slurry before it goes into the pot. Cornstarch added straight to hot liquid clumps right away, so this step is what keeps the gravy lump free. Stir the slurry until there are no dry bits left, and give it another stir right before you pour, since cornstarch settles to the bottom of the glass.
- Salt and pepper: Season at the end, after the gravy has thickened. Add salt and pepper about 1/4 teaspoon at a time and taste as you go. Black pepper adds a gentle warmth that suits turkey, and fresh cracked pepper has the most flavor.
How to Make Turkey Gravy from Broth
- Boil the broth. Pour the turkey broth into a medium saucepan and bring it to a rolling boil over medium high heat. You want big bubbles that keep rolling even while you stir, not a gentle simmer.
- Make the slurry. Meanwhile, combine the cornstarch and water in a small glass and stir well until the mixture is completely smooth and milky with no lumps.
- Whisk in the cornstarch. While the broth is boiling, whisk constantly and slowly pour the cornstarch mixture right over the spot where you are whisking. Keep stirring as the gravy begins to thicken. It will turn from thin and cloudy to glossy and smooth.
- Watch the texture. Once you notice the gravy start to thicken, stop pouring but keep stirring. After about 10 seconds, you will be able to tell whether you need more of the mixture. Remove the pan from the heat once the gravy coats the back of a spoon.
- Thicken more if needed. For a thicker gravy, mix another batch of cornstarch and water and add it very slowly, stirring well after each addition. You most likely will not need all of it.
- Season and serve. Taste and add salt and pepper about 1/4 teaspoon at a time until the flavor is right. If you end up with any lumps, simply strain the gravy before serving.
Kami’s tip: Stop pouring the cornstarch mixture as soon as the gravy starts to thicken, but keep whisking. Give it about 10 seconds before deciding whether to add more, so you never overshoot and end up with gravy that is too thick.
Turkey Gravy FAQs
- Can I make turkey gravy ahead of time? Yes. Use store bought turkey broth or stock and make the gravy while the turkey is cooking. Then freeze the turkey drippings to use in future dishes or gravy.
- How do I thicken turkey gravy? Combine an additional 3 tablespoons of cornstarch with 2 tablespoons of water in a separate small bowl. Add it to the boiling gravy a little at a time, stirring after each addition, until it is as thick as you like.
- How do I fix lumpy gravy? Pour it through a fine mesh strainer before serving. Next time, make sure the broth is at a rolling boil and keep whisking while you pour the cornstarch mixture.
- Can I make this with beef broth? Yes. Whether you’re making beef gravy or turkey gravy, it’s the same simple process.
- My gravy tastes bland. What should I do? Add salt and pepper 1/4 teaspoon at a time and taste after each addition. Broth made from a well seasoned turkey will need less.
- How long does leftover gravy keep? Store it in an airtight container in the fridge and use it within 3 to 4 days. Bring it back to a boil when you reheat it, and whisk in a splash of broth if it has thickened.
- Can I freeze this gravy? You can, though gravy thickened with cornstarch can turn a little thin or spongy after thawing. Reheat it to a boil while whisking, and add a little more cornstarch slurry if it needs thickening again.
- Is this gravy gluten free? It is thickened with cornstarch instead of flour. Check that your broth is labeled gluten free if that matters for your table.
Turkey Gravy with Cornstarch
Ingredients
- 4 cups fresh turkey broth or stock
- 3 Tablespoons cornstarch
- 2 Tablespoons water
- Salt and Pepper (to taste)
Instructions
- In a medium sized saucepan, bring turkey broth to rolling boil.
- Meanwhile, in a small glass, combine the cornstarch and water. Stir well until mixture is smooth.
- While broth is boiling and constantly stirring with a whisk, slowly pour in cornstarch mixture. Continue to stir as the gravy begins to thicken. Remove from heat once desired thickness is reached.
- For a thicker gravy, repeat step #2 with cornstarch and water. You most likely will not need the entire mixture so add the additional cornstarch mixture very slowly. If you end up with lumps, simply strain the gravy prior to serving.
- Season with additional salt and pepper to taste.
Made this gravy? Leave a star rating in the recipe card and tell me how it turned out in the comments below. Happy Thanksgiving and happy turkey gravy making!
