Watch the Food Lab Video Series Dead Simple Turkey Gravy

If you're thinking of buying gravy-in-a-jar, wait!

This recipe is about as simple as it gets, and will give you results that are vastly superior to the store-bought sludge. To improve your gravy even further, just follow the simple guidelines here.

Dead Simple Turkey Gravy

About This Recipe

Yield:8 to 12
Active time:10 minutes
Total time:30 minutes
This recipe appears in: The Food Lab Thanksgiving Special: Why You Should Make Your Own Gravy


  • 4 tablespoons (1/2 stick) unsalted butter
  • 4 tablespoons flour
  • 1 quart homemade chicken or turkey stock, or low-sodium store-bought stock
  • 1 teaspoon soy sauce
  • 1/4 teaspoon marmite
  • Kosher salt and freshly ground black pepper


  1. 1

    Melt butter over medium high heat in medium heavy-bottomed saucepan. Add flour and stir with wooden spoon to combine. Continue cooking, stirring frequently, until golden blond in color, about 2 minutes. Slowly add stock in thin stream, whisking vigorously the whole time. Whisk in soy sauce and Marmite. Bring to a boil, reduce to a simmer, and cook until reduced to 3 cups. Season to taste with salt and black pepper. Serve immediately or keep warm. Gravy can be made up to 1 week in advance. Store covered in refrigerator and reheat over medium-low heat, whisking occasionally until fully hot.

Watch the Food Lab Video Series

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