How to Make the Best Homemade Turkey Gravy for Christmas

A truly memorable Christmas dinner isn’t just about the turkey, the roasties, or even the sprouts with chestnuts. 

The secret star of the feast is the gravy, rich, velvety, savoury, and full of deep festive flavour. 

A good homemade turkey gravy ties the whole plate together, turning a nice meal into a spectacular one.

The best part? Making your own gravy is much easier than people think, and it transforms your Christmas dinner instantly. Here’s how to create a gravy worthy of your festive table.

Start with the Turkey Drippings

The most flavourful gravy always begins with the roasting tin. As your turkey cooks, the fat, juices, and caramelised bits gather in the bottom of the tray. These “drippings” are pure gold.

What to do:

Once your turkey is cooked, carefully pour everything from the roasting tin into a heatproof jug.

Let it settle for a couple of minutes. The fat will rise to the top.

Skim off most of the fat, but leave a tablespoon or two — that’s where the flavour sits.

If your turkey hasn’t released much liquid, don’t worry. A splash of boiling water or low-salt chicken stock in the roasting tin will help lift those gorgeous browned bits.

Make a Simple Roux Base

A roux gives your gravy body and silkiness.

Ingredients:

2 tbsp of turkey fat (or unsalted butter)

2 tbsp plain flour

Method:

Warm the fat or butter in a saucepan over medium heat.

Whisk in the flour until it forms a smooth paste.

Cook for 1–2 minutes until lightly golden — this removes any raw flour taste.

You’re now ready to build the gravy.

Add the Stock and Drippings

Slowly whisk in:

All the strained turkey juices

Enough hot chicken or turkey stock to reach your desired consistency (usually 500–700ml)

Add the liquid gradually to avoid lumps. Keep whisking until it’s glossy and smooth.

Let it simmer for 5–10 minutes. This is where the flavours deepen and the gravy thickens to perfection.

Optional Flavour Boosters

Not essential, but marvellous:

A splash of white wine – adds brightness and depth

A teaspoon of cranberry sauce – subtle sweetness

A dash of Worcestershire sauce – enhances savoury notes

Fresh herbs – thyme, rosemary, or sage

A knob of butter at the end – makes the gravy extra silky

Taste as you go. Adjust with salt and pepper, though your drippings may already be quite salty.

A Brilliant Tip: Roast Veg for Extra Depth

If you want a restaurant-style gravy:

Place chopped onions, carrots, and celery under the turkey as it roasts.

Once cooked, blend these soft, caramelised veg with a ladle of stock.

Strain into your gravy for an intensely rich flavour.

It’s an old chef’s trick and works beautifully at Christmas.

Keeping Your Gravy Warm Until Serving

Gravy cools quickly at the table. To avoid frantic reheating:

Pour it into a pre-warmed gravy boat

Wrap the base in a tea towel to insulate it

Or keep it in a small slow cooker on low until serving

Your guests will thank you.

Can You Make Christmas Gravy Ahead?

Absolutely — and it’s a lifesaver during the busy run-up to Christmas.

Make a batch of turkey gravy using stock from roasted turkey wings or legs.

Chill or freeze it.

On Christmas Day, simply reheat and enrich it with the fresh turkey drippings.

This gives you a stress-free festive meal.

Great gravy is comfort in a jug, savoury, warming, and deeply nostalgic. Making your own at Christmastime doesn’t just elevate the meal; it adds a touch of homemade magic that shop-bought versions simply can’t match.

Serve it generously over your turkey, roast potatoes, stuffing, Yorkshire puds, and everything else on the festive plate. It is Christmas, after all.