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2 servings


0 hours 5 mins


0 hours 10 mins


0 hours 15 mins

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1 Cup of Turkey Stock (Get recipe here)

1 Tbsp. Butter plus 1 Tsp., divided

1 Tbsp. Flour

Kosher salt and freshly ground pepper to taste

1 Tbsp. Parsley, chopped


1. Heat the stock on the stove until hot (but not boiling).

2. Melt the butter in a small skillet on the stove over medium heat. When melted and the flour. Stir until there are no lumps. This is your roux and thickener for the stock.

3. Slowly add the stock and keep stirring to incorporate the stock into the roux. Stir the gravy until everything is smooth and incorporated.

4. Taste and add salt and pepper to taste. Finish with another teaspoon of butter. Serve in a gravy boat topped with fresh parsley.

NOTE: This is easy and straightforward turkey gravy. The key is the stock you make ahead of time. To keep my holidays stress free, I do as much ahead of time as possible. I make the stock days or even months in advance using turkey wings. Get the Turkey Stock recipe here.

This recipe has been sized for two ½ cup servings and goes beautifully with the Stuffed Turkey Breast recipe. You can get a full Thanksgiving menu customized for two here.

One additional note, to fortify this recipe and enhance the flavor even further, add the turkey drippings from your bird or my Fig & Walnut Stuffed Turkey Breast recipe. Strain your drippings to remove any solid pieces and add the drippings to the prepared gravy. Enjoy.