recipes

19 Turkey Gravy Recipes That Make Everything on the Thanksgiving Table Better

It’s all gravy, baby.
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Michael Graydon + Nikole Herriott

Finding the right turkey gravy recipe for Thanksgiving is no joke. Deeply savory, unctuous, and rich, there’s a solid chance it’s going to be drizzled on literally everything you serve. That’s why knocking your homemade turkey gravy out of the park is absolutely essential. And lucky for you, this list is here to help. The best turkey gravy recipe typically calls for turkey drippings and stock—with added aromatics for flavor and a starch to thicken things up. Fat from the turkey (and usually some added butter) binds to the starch to create a creamy roux that can be a canvas for experimentation. Try adding a sprinkle of MSG for an umami-to-the-max effect, or a splash of hard cider to up the cozy fall vibes with a burst of seasonal sweetness. Whether you’re keeping things simple this year or doing the most as the host, these turkey gravy recipes are here to make everything on your table taste better.

  • 1/19

    Turkey Gravy

    This Thanksgiving essential is easy enough to make while the turkey rests.

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  • Photograph by Isa Zapata, food styling by Judy Kim, prop styling by Beth Pakradooni, gravy boats by Base Ceramics
    2/19

    Make-Ahead Gravy

    This do-ahead gravy skips the pan drippings.

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  • Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Kalen Kaminski
    3/19

    Why-Is-It-So-Good Gravy

    A make-ahead gravy gets a remarkable depth of flavor from roasted poultry bones and—surprise!—a sprinkle of MSG.

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  • Alex Lau
    4/19

    Easy Roast Turkey With No-Roux Gravy

    It’s important to follow the measurements for the salt and to use a low-sodium stock (or, better yet, a homemade one) for this recipe—otherwise, the gravy could wind up being too salty.

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  • Richard Pierce
    5/19

    Clementine-Salted Turkey with Redeye Gravy

    We won't lie: The red eye gravy recipe is what makes this turkey so special.

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  • Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
    6/19

    Umami Gravy

    We made it our business to create an excellent gravy with store-bought broth—no ham hocks, chicken parts, or hours-long simmering involved. You're welcome.

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  • Alex Lau
    7/19

    Hard Cider Gravy

    Hard cider is really wonderful to cook with: It adds a bit of sweetness, acidity, and a hint of apple. And the leftovers are great in an autumnal cocktail. Check out step-by-step photos here.

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  • Christopher Testani
    8/19

    Classic Turkey Gravy with Thyme

    Wondra is much more finely ground than all-purpose flour and is one step on the way to super-silky sauce. AP will work too, of course, but Wondra is wonderful.

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  • Photograph by Isa Zapata, Food Styling by Mieko Takahashi
    11/19

    Biscuits and Sausage Gravy

    Not making turkey but still craving the good stuff? Repeatedly folding and rolling the biscuit dough yields lots of flaky, individuated layers that pull apart neatly when you eat them.

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  • 12/19

    Mixed-Mushroom and Tarragon Gravy

    Baby bellas and shiitakes are great sources of umami for boosting other flavors on the plate. To spread out the workload, this super-savory mushroom gravy recipe can be made a day ahead.

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  • Danny Kim
    13/19

    Roasted Poultry Stock

    Could you make Thanksgiving gravy with store-bought broth? Sure. Would it taste as good as one made with homemade stock? Not a chance.

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  • 14/19

    Hard-Cider Gravy

    It’s the flavor of the roux that makes or breaks what gets passed at the table. Toasting flour in butter is what develops its deep, nutty taste. You’ll know it’s done when it’s the color of graham crackers and smells like popcorn.

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Alma Avalle is Bon Appétit’s digital operations associate—a fancy word for web producer—as well as a reporter and journalist covering drinks, food science, and all things new and nerdy for our website and magazine. Raised in New England, Bolivia, and Guatemala, she's currently based in Brooklyn, where she's also a... Read more
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