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Rich Thanksgiving Turkey Gravy | Recipeish | Gustus Vitae

Yield: About 4 Cups of rich gravy.
Time Estimate: 10 Minutes.
Storage Notes: Will keep covered and refrigerated for up to 3 days.
Difficulty: Easy.

Thanksgiving gravy: truly, the sauce that binds. It's not just our favorite part of a complete Thanksgiving feast, it's also the the one component that brings everything else together. This deeply flavored, unmistakably turkey-forward gravy comes together quickly as your your turkey rests before carving, so everything is ready for the whole family at the same time.


  • All leftover pan juices from a whole roasted turkey (about 2 Cups)
  • 1-2 Tbs Perfect Poultry Seasoning, to taste
  • 1-2 Tbs New Zealand Lamb & Game Rub, to taste
  • 2 Sticks unsalted butter (16 Tbs)
  • 8 Tbs cornstarch
  • 1 Cup whole milk
  • 1-2 Cups no/low sodium chicken or vegetable stock
  • Remove whole turkey from the oven and transfer to a cutting board or similar prior to cutting, tenting with foil to rest.
  • While still hot, pour reserved juices into a bowl, taking care to scrape any 'fond' or bits still sticking to roasting pan with it. Reserve.
  • Bring a large sauce pot up to to medium-high heat, and drop in butter.
  • Once fully rendered and bubbling, add cornstarch, whisking to create a thick paste. Continue cooking, stirring regularly, for 5 minutes, or until well browned.
  • Increase heat to high, and pour in pan juices and cold milk, whisking aggressively as you do.
  • Bring to a boil, then reduce heat to a low simmer.
  • Continue whisking. Depending on your preferred thickness, add first 1, the up to 1 more cup of chicken stock, and whisk to incorporate.
  • Taste for seasoning, adding equal parts Perfect Poultry Seasoning and New Zealand Lamb & Game Rub, as desired.
  • Transfer as much as you can to a gravy boat, and siphon the rest into mason jars for leftover turkey sandwiches and pot pies tomorrow.
  • Plate your Thanksgiving feast, smother with gravy, and devour.