Savory Turkey Gravy Recipe -
Savory Turkey Gravy Recipe
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Savory Turkey Gravy
Watch how easy it is to make homemade turkey gravy. See more

Savory Turkey Gravy

Recipe by  

"Everyone just loves this tasty gravy. It's a favorite among my family and friends. Originally submitted to"

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Ingredients Edit and Save

Original recipe makes 4 cups Change Servings


  1. In a medium saucepan, bring the turkey stock to a boil.
  2. Gradually dissolve flour in water. Slowly stir the flour mixture into the turkey stock. Stir in poultry seasoning, pepper, celery, and salt. Boil to desired consistency.
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Reviews More Reviews

Most Helpful Positive Review
Dec 09, 2004

Okay, readers, I know you came here looking for something to "make that "special" gravy", but this ones a good place to start anyway. Its basic, its easy, it doesn't take anything away from the bird, and the whole family (those that love gravy with their meals, anyway) are sure to love. You simply cannot go wrong with this one. Rate it a 5 for yourself, however, keep in mind that the less amount of stress in preparation of this recipe, means that your going to have a better time entertaining and not being "the maid". Thanks again, Veronica, for bringing this one back! Its a keeper! Cheers! CM

Most Helpful Critical Review
Dec 04, 2004

Learned my lesson on this one. Stick with regular cornstarch gravy - didn't turn out well. Not well liked at my dinner. I made two gravies, this one and a vegetarian gravy and guess one was eaten (give you a hint - not this one)....

Nov 28, 2005

The seasonings are great! I didn't have turkey stock, so I used chicken broth, and I used pan drippings instead of water (you have to cook the pan drippings and flour first, THEN gradually stir in the broth, somewhat backwards from what this recipe calls for!). 5 cups was a bit much so I only used 3 cups or so. You can always add more broth if you like your gravy thin. The poultry seasoning makes all the difference... delicious!

Dec 29, 2003

I have never been able to make decent gravy of any kind...this recipe is wonderful! I make it ahead of time & then add the "drippings" from the pan in which the turkey was roasted. I use a gravy skimmer or a grease mop to get most of the fat out of the drippings. It is especially good after it has been refrigerated for a day or so to let the rest of the grease rise to the top.

Oct 15, 2008

So easy and it was nicely seasoned...and the best part? NO LUMPS. By mixing the flour with water ahead of time and just pouring it into the boiling stock...perfect! I did need to increase the flour a bit since we like thick gravy. I'm not going to fuss with pan drippings again!!

Nov 28, 2002

Not as good as the real thing, but I ran out of gravy before the turkey was half gone and this recipe filled in just fine. Will use again if the need arises - and it always seems to.

Dec 05, 2004

Everyone at Thanksgiving dinner said this was a very good gravy except that it was too thin...I think that was my fault. I've never been able to make gravy.

Nov 14, 2006

This has a nice flavor but I had to add corn starch to get the gravy to thicken properly.


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  • Calories
  • 12 kcal
  • < 1%
  • Carbohydrates
  • 1.9 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.1 g
  • < 1%
  • Fiber
  • 0.4 g
  • 1%
  • Protein
  • 0.9 g
  • 2%
  • Sodium
  • 280 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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