Turkey gravy that makes everything else on your plate actually taste good. And you’re not opening a can of broth just to use 1/2 cup and watch the rest die in the fridge. You’re using bouillon, making exactly one serving’s worth, and it takes 5 minutes.
Why This Works for Cooking for One
Instead of opening a 14oz can of broth and using 1/2 cup, you’re making broth on demand with bouillon. You make exactly as much gravy as you need, use the pan drippings from your turkey, and you’re done. No jar of gravy that takes up fridge space for a week.
Shopping Smart for Singles
Chicken/turkey bouillon:
- The waste trap: None—bouillon lasts forever and you use exactly what you need
- Better way: Buy Better Than Bouillon (lasts 18 months in the fridge), or bouillon cubes (last years in the pantry), or just use a can of broth if you’re using it for other recipes
Flour:
- The waste trap: None—you have flour
- Better way: 1 tablespoon for gravy, use the rest for literally anything
Pan drippings:
- The waste trap: This is the free flavor you get from roasting your turkey
- Better way: Don’t wash the pan! Use those drippings for gravy
The Leftover Chain
After making this, there are NO leftovers:
- You make exactly one serving of gravy
- It goes immediately onto your turkey, mashed potatoes, and stuffing
But if you DO make extra:
- Store in the fridge 2-3 days, reheats perfectly
- Use for: Turkey sandwiches, Turkey Pot Pie, poutine-style Brown Butter Corn, biscuits and gravy for breakfast
If you’re also working through:
- Pan drippings from Turkey Tenderloin → That’s the base of this gravy
- Extra butter from Compound Butter → Use for the roux
- Leftover turkey → Serve this gravy with sliced turkey for sandwiches
Coming from another recipe?
- This is made immediately after Turkey Tenderloin using the same pan
- Serve over Turkey, Mashed Potatoes, and Stuffing
Storage Reality Check
- This finished gravy: 2-3 days in the fridge in an airtight container
- Reheat: Microwave in 20-second intervals, stirring (it’ll thicken as it cools, thin with water/broth)
- Pan drippings: Use them immediately or store 1 day in the fridge
- Bouillon: Lasts 12-18 months in the fridge (Better Than Bouillon) or years in the pantry (cubes)
Pro tip: Make the gravy in the same pan you roasted the turkey in. All that flavor stuck to the bottom? That’s liquid gold. Just add your ingredients to the hot pan and scrape up all the brown bits.
Make It Your Own
No pan drippings?
- Just use butter for the roux (won’t be quite as flavorful but works)
- Add 1/2 tsp onion powder and 1/4 tsp garlic powder for more flavor
- Use all bouillon/broth
Thickening options:
- Flour roux: Classic (this recipe)
- Cornstarch slurry: Mix 1 tsp cornstarch + 1 tbsp cold water, stir into hot liquid
- Instant mashed potato flakes: 1 tsp stirred in (seriously, it works)
Flavor variations:
- Herb gravy: Add fresh or dried herbs (sage, thyme, rosemary)
- Garlic gravy: Add 1/2 tsp garlic powder
- Rich gravy: Use cream instead of some of the broth
- Wine gravy: Use 2 tbsp white wine in place of some broth
Adjust consistency:
- Too thick: Add more broth/water, a tablespoon at a time
- Too thin: Simmer longer, or add a cornstarch slurry
- Lumpy: Whisk vigorously, or strain through a fine-mesh sieve
Single-Serving Pro Tip
Use chicken bouillon instead of buying a whole can of broth. One teaspoon of Better Than Bouillon + 1/2 cup water = perfect turkey gravy, and the jar lasts 18 months in your fridge for whenever you need broth for other recipes.
Notes:
- Scrape up all the brown bits stuck to the pan—that’s pure flavor
- If gravy is too thick, add more broth
- If gravy is too thin, simmer longer or add a tiny bit more flour
- Pro tip: Use chicken bouillon instead of opening a can of broth
Turkey Gravy
Equipment
Ingredients
- 1 tbsp butter
- 1 tbsp flour
- ½ cup chicken stock
- turkey drippings
Instructions
- Melt butter
- Whisk in flour to create a roux
- Slowly add stock while whisking till thick
- Add any drippings and continue whisking till thick
- Feel free to add some of the spices used in the turkey