Turkey Gravy: A Recipe


This recipe is part of our series on Thanksgiving Tips from Our Pros. To see more tips, click here: Thanksgiving Tips from the Pros.

Have a question of your own? Ask our experts in our live chat at 12:30 p.m. Thursday, Nov. 6. We might feature your question (and its answer) in print.

Here’s our recipe for Turkey Gravy:

Thanksgiving Gravy

Thanksgiving Gravy


  • 4 Medium onions
  • 2 Carrots peeled
  • 2 Celery ribs
  • 1 Parsnip (if desired)
  • 1 Turnip (if desired)
  • 3 Parsley sprigs
  • 10 Sage leaves
  • 2 Thyme sprigs
  • 2 Tablespoons flour dissolved in 1/4 cup of water (if desired) {Omit for gluten free}
  • 1 Teaspoon Gravy Master (if desired)


  1. Put all cleaned and cut vegetables in the bottom of the roasting pan under and around turkey. When turkey is done roasting remove from pan. Remove thyme sprigs.Transfer all to a pot and blend with stick wand or in blender. If desired for thicker gravy add flour and blend again. Bring to a boil. If desired add Gravy Master for color. If a smoother texture is desired strain through a fine mesh sieve. Serve warm.


About Author

As a contributing blogger and the author of "Chef’s Tip", Donna Monaco Olsen recaps great cooking demonstrations from local restaurants. As the the coordinator for Westchester Community College’s Continuing Education program, named “A Taste of Westchester,” she writes the program, which offers more than 35 cooking classes each semester, and recruits chefs to do cooking demonstrations in their restaurants. She holds a full time position in the education field, and in her off time develops and contributes recipes for cookbooks. She is an avid baker and a former cake decorator who created many custom designed specialty cakes. Along with her husband, she reviews restaurants on Small Bites during Hudson Valley Restaurant Week.

Leave A Reply