Martha Stewart Turkey Gravy Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

Martha Stewart turkey gravy is the rich, silky sauce that makes a holiday plate feel finished, and this version gets there with a simple roux, roasted turkey drippings, and good chicken broth. It tastes deeply savory with a gentle creaminess, and the texture is smooth enough to coat the back of a spoon without a single lump. This one is inspired by Martha Stewart’s classic holiday approach, but the method here is my own weeknight-friendly take on it.

You need 25 minutes total, and most of that is hands-off simmering, so it is an easy win even on a busy day. Make it for Thanksgiving or a weekend roast chicken dinner, or bring it to a potluck where mashed potatoes need a partner. The stovetop method keeps it simple, and a splash of cream gives it a polished finish.

Why This Martha Stewart Turkey Gravy Works

The roux is the backbone here. Cooking equal parts butter and flour just until pale golden, not brown, keeps the gravy clean-tasting so the turkey flavor stays front and center. Whisking the broth in slowly is what prevents lumps before they ever form.

Defatted pan drippings do the heavy lifting for flavor, and the cream rounds everything out without making it heavy. Seasoning at the end matters, because drippings and broth can already carry plenty of salt.

What You’ll Love About It

• Quick to make — It comes together in 25 minutes from start to finish.
• Lump-free texture — Careful whisking gives you a silky, pourable sauce.
• Big turkey flavor — Real pan drippings make it taste like the roast itself.
• Make-ahead friendly — You can prep it two days before serving.

Ingredients

This makes 8 servings, and the full list is short enough to keep on one counter.

• 1/4 cup (57g) unsalted butter
• 1/4 cup (31g) all-purpose flour
• 2 cups (480ml) chicken broth — preferably homemade or low-sodium.
• 1 cup (240ml) reserved turkey pan drippings, defatted
• 1/2 cup (120ml) heavy cream
• 1/2 teaspoon kosher salt — or to taste.
• 1/4 teaspoon freshly ground black pepper — or to taste.
• 2 tablespoons finely chopped fresh flat-leaf parsley — for garnish, optional.

Equipment

• Fine-mesh strainer — for straining the drippings.
• Fat separator — or a large glass measuring cup.
• Medium saucepan — heavy-bottomed is best for even heat.
• Whisk — a balloon whisk keeps the roux smooth.
• Gravy boat — warm it before serving.
• Measuring cups — for both liquid and dry amounts.

How to Make Martha Stewart Turkey Gravy

Step 1: Strain and Defat the Drippings

Set a fine-mesh strainer over a fat separator or a large glass measuring cup and pour the turkey pan drippings through it. Let them stand for 5 minutes, then skim and discard the fat, reserving the defatted drippings; you should have about 1 cup (240ml). If you are short, top it up with enough chicken broth to reach 1 cup.

Step 2: Make the Roux

In a medium saucepan, melt 1/4 cup (57g) butter over medium heat until foaming but not browning, about 1 minute. Add 1/4 cup (31g) flour all at once and whisk constantly until smooth and pale golden, 1 to 2 minutes. Don’t let it darken, or the gravy will taste toasted rather than clean.

Step 3: Whisk in the Liquids

While whisking, slowly pour in 2 cups (480ml) chicken broth and the reserved defatted drippings in a steady stream. Keep whisking until the mixture is completely smooth and no dry flour remains, about 1 minute. Pouring slowly is the easiest insurance against lumps.

Step 4: Simmer Until Thickened

Bring the gravy to a gentle simmer over medium heat, then reduce the heat to low. Simmer, whisking often, until it thickens enough to coat the back of a spoon, 5 to 7 minutes. If lumps do form, whisk vigorously or strain the gravy through a fine-mesh sieve and return it to the pan.

Step 5: Finish With Cream and Season

Stir in 1/2 cup (120ml) heavy cream and simmer for 2 minutes more, until heated through and velvety. Taste before adding 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, since the drippings and broth may already be salty. Add more seasoning only if it needs it.

Step 6: Adjust the Consistency

If the gravy is thicker than you like, whisk in warm chicken broth 1 tablespoon at a time until pourable. If it is too thin, simmer uncovered for 2 to 3 minutes more to reduce and thicken. Adjust in small steps so you don’t overshoot in either direction.

Step 7: Serve Hot

Pour the gravy into a warm gravy boat or serving bowl and garnish with 2 tablespoons chopped parsley if desired. Serve it hot alongside roast turkey and mashed potatoes. A warmed vessel keeps it from cooling too fast at the table.

What to Serve With It

Spoon it over roast turkey, mashed potatoes, and herb stuffing, and let it soak into slices of bread or biscuits on the plate. Green beans or roasted carrots balance the richness, and a glass of apple cider fits a holiday table nicely.

Tips for the Best Results

Keep the roux pale; a dark roux turns the flavor toasted and slightly bitter. Whisk in the liquid gradually rather than all at once, and taste before you salt, since drippings vary from bird to bird. If you make it ahead, add the cream only when you reheat.

Easy Variations

• Herb forward — Add 1 teaspoon chopped fresh thyme with the parsley.
• Extra creamy — Use 3/4 cup (180ml) heavy cream instead of 1/2 cup.
• Peppery kick — Stir in an extra 1/4 teaspoon black pepper at the end.
• Lighter body — Swap the cream for 1/2 cup (120ml) whole milk.

Storing and Reheating

Keep leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months and thaw overnight in the fridge. Reheat gently in a saucepan over low heat, whisking often and adding a splash of broth or water if it has thickened, until it reaches 165°F (74°C) in the center.

Nutrition (per serving)

These values are estimates per serving and will vary with your drippings and broth.

FAQs

Can I make this Martha Stewart turkey gravy recipe ahead of time?

Yes, prepare it through step 5 up to 2 days in advance, then cool and refrigerate it in an airtight container. Reheat gently and stir in the cream and parsley just before serving.

What can I use if I don’t have turkey drippings?

Use an extra 1 cup (240ml) of good chicken broth in place of the drippings and bump up the seasoning slightly. A pinch of smoked paprika adds a little roasted depth to the flavor.

Why did my gravy turn out lumpy?

Lumps usually come from adding the liquid too fast or not whisking the roux thoroughly. If it happens, strain the gravy through a fine-mesh sieve and return it to the pan to simmer again.

Where did turkey gravy come from?

Gravy has long been a way to use the flavorful drippings left in the roasting pan, and it became a standard part of American holiday meals. The roux-thickened style most cooks know today is a practical, economical way to stretch those pan juices.

Martha Stewart-Inspired Turkey Gravy

Print Recipe

This silky, savory turkey gravy is inspired by Martha Stewart’s classic holiday style: a simple roux thickened with rich, roasted turkey drippings and good chicken broth, finished with a splash of cream for a touch of elegance. It is deeply flavored, lump-free, and the perfect partner for roast turkey and mashed potatoes.

• Author: Anabelle Mclean
• Prep Time: 10
• Cook Time: 15
• Total Time: 25
• Yield: 8 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1/4 cup (57g) unsalted butter
• 1/4 cup (31g) all-purpose flour
• 2 cups (480ml) chicken broth, preferably homemade or low-sodium
• 1 cup (240ml) reserved turkey pan drippings, defatted
• 1/2 cup (120ml) heavy cream
• 1/2 teaspoon kosher salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste
• 2 tablespoons finely chopped fresh flat-leaf parsley, for garnish (optional)

Instructions

1. Set a fine-mesh strainer over a fat separator or a large glass measuring cup and pour the turkey pan drippings through it. Let stand for 5 minutes, then skim and discard the fat, reserving the defatted drippings; you should have about 1 cup (240ml). If short, add enough chicken broth to reach 1 cup.
2. In a medium saucepan, melt the butter over medium heat until foaming but not browning, about 1 minute. Add the flour all at once and whisk constantly until the mixture is smooth and pale golden, 1 to 2 minutes; do not let it darken or the gravy will taste toasted.
3. While whisking, slowly pour in the chicken broth and the reserved defatted drippings in a steady stream. Whisk constantly until the mixture is completely smooth and no dry flour remains, about 1 minute.
4. Bring the gravy to a gentle simmer over medium heat, then reduce the heat to low and simmer, whisking often, until thickened enough to coat the back of a spoon, 5 to 7 minutes. If lumps form, whisk vigorously or strain the gravy through a fine-mesh sieve and return it to the pan.
5. Stir in the heavy cream and simmer for 2 minutes more, until heated through and velvety. Taste and season with the kosher salt and black pepper, adding more if needed; keep in mind the drippings and broth may already be salty.
6. If the gravy is thicker than you like, whisk in additional warm chicken broth 1 tablespoon at a time until pourable. If it is too thin, simmer uncovered for 2 to 3 minutes more to reduce and thicken.
7. Pour the gravy into a warm gravy boat or serving bowl, garnish with the chopped parsley if desired, and serve hot alongside roast turkey and mashed potatoes.

Notes

Store leftover gravy in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Reheat gently in a saucepan over low heat, whisking often and adding a splash of chicken broth or water if it has thickened too much; bring to a simmer and cook for 2 minutes before serving. Make-ahead: the gravy can be prepared up to 2 days in advance through step 5, cooled, and refrigerated; reheat and finish with the cream and parsley just before serving.

Nutrition

• Calories: 147
• Sugar: 0g
• Sodium: 310mg
• Saturated Fat: 8g
• Carbohydrates: 4g
• Fiber: 0g
• Protein: 2g
• Cholesterol: 41mg

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