There isn’t anything better than enjoying a bowl of mashed potatoes with a rich turkey gravy on Thanksgiving. This recipe uses the beurre manié method, which means “kneaded butter” in French. Using equal parts butter and flour, the flour is coated with the creamy butter and when whisked into hot stock, the butter melts and releases the flour creating a creamy gravy with no lumps.

Turkey Gravy-1

Best Turkey Gravy

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 4 cups

Best Turkey Gravy


  • 4 tablespoons unsalted butter, room temperature
  • 4 tablespoons flour
  • 4 cups turkey stock
  • salt
  • pepper


  1. Mix together butter with flour to form smooth paste.
  2. Place turkey stock in large, shallow frying pan or roasting pan from the turkey on stove over medium heat.
  3. Whisk in the beurre manié until smooth, then switch to wooden spoon and continue stirring until thick.
  4. Season to taste with salt and pepper.

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2 thoughts on “How to Make the Best Turkey Gravy

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  1. VyVyAn said:

    When do I put in Turkey Stock? Instead of Turkey Stock, can I use Chicken Stock?

    • realbutter said:

      Hi VyVyAn – You start with the stock in a frying pan or skillet and then add the butter and flour mixture to the stock according to the directions. You can use chicken stock, although it will be a slightly different flavor for your gravy. Enjoy!