Gordon Ramsay Turkey Gravy Recipe

The First Time I Screwed This Up…

I thought gravy was just drippings plus flour. So I poured everything from the pan into a pot, tossed in some flour, stirred like mad—and ended up with greasy lumps and no flavor. It was either too thin or goopy, with zero character.

Then I watched how Ramsay builds it: seasoned compound butter from the start, pan juices treated like gold, and a roux that’s cooked with patience. It’s not just sauce—it’s a flavor multiplier for your entire plate.

Now it’s silky, savory, and sharp where it needs to be. And the turkey? It finally has a worthy co-star.

Why This Works (And Where Most Go Wrong)

Gravy fails when you:

• Skip building flavor early – bland drippings = bland gravy
• Use raw flour – creates a gluey, floury taste
• Add all liquid at once – leads to clumps or thin, uneven sauce
• Don’t separate the fat – makes it greasy instead of rich
• Forget the herbs – gravy needs aromatics to be memorable

Ramsay’s method fixes all of this: Herb butter roasted into the meat. Roux from separated fat. Stock added slowly. The result is restaurant-level gravy with depth, balance, and control.

Ingredients That Actually Matter

Compound Butter:

• ¾ cup (170g) unsalted butter – Room temp for spreading
• 2 tbsp each: chopped sage, rosemary, thyme – Fresh, not dried. It makes a difference.
• 2 garlic cloves, finely grated – Not minced. You want it to melt into the butter.
• Zest of 1 lemon – Cuts through richness
• ½ tsp kosher salt – Don’t overdo it—you’ll add salt again later

Turkey:

• 1 boneless, skin-on turkey breast (2–3 lbs) – Skin helps crisp up, and it bastes itself
• ½ cup (120ml) chicken or turkey stock – For basting and gravy base
• Salt + freshly ground black pepper – Season inside and out

Gravy:

• 1 tbsp all-purpose flour (15g) – Just enough to thicken
• 1 cup (240ml) stock – Warm it before adding for smooth blending
• Pan drippings (skimmed fat + juices) – This is your flavor base

How To Make Gordon Ramsay Turkey Gravy

1. Preheat Oven:
Set to 200°C (390°F).

2. Make Compound Butter:
Mix butter, herbs, garlic, lemon zest, and salt. Taste and adjust if needed.

3. Prep Turkey:
Pat turkey dry. Season with salt and pepper. Gently separate the skin and rub half the butter underneath. Spread the rest on top.

4. Roast Turkey:
Place on a wire rack in a roasting pan, skin-side up. Roast for 45–55 minutes, basting every 15 minutes. Halfway through, pour ½ cup stock into the pan. Cook until internal temp reaches 68°C (155°F). Rest 10 minutes before slicing.

5. Make the Gravy:

• Pour pan juices into a measuring cup. Let it settle. Spoon off 1 tbsp of fat.
• In a saucepan, heat the fat. Whisk in flour and cook for 1 minute to form a roux.
• Slowly whisk in warm stock until smooth.
• Stir in remaining pan juices and simmer 3–4 minutes until thickened.
• Taste, season with salt + pepper if needed.

6. Serve:
Slice turkey. Ladle over warm gravy. Don’t be shy.

What Gordon Ramsay Says About This Dish

“Gravy isn’t an afterthought. It’s the thread that pulls everything together.”
→ I used to treat it like a side sauce. Now it’s the finishing move.

“Build flavor before it hits the pan.”
→ The herb butter is everything. Roasting the turkey in that builds your base.

“Cook the flour. Raw roux ruins gravy.”
→ Game-changer. I now give it 60 seconds, no shortcuts.

“Taste. Always taste. That’s the difference between average and stunning.”
→ Adjusting salt or acid at the end lifts the whole thing.

What I Got Wrong (And How I Fixed It)

• Didn’t rest the turkey – Lost all the juice. Now I always give it 10 minutes.
• Used cold stock – Gravy clumped. Warmed stock = smooth finish.
• Poured in stock too fast – Went lumpy. Now I drizzle and whisk.
• Didn’t cook the roux long enough – Raw flour taste. Now I set a timer.
• Forgot to separate fat – Made it greasy. Now I always skim.

Variations That Actually Hold Up

• Shallot-Infused Gravy – Add minced shallots to the roux and sauté before adding stock.
• White Wine Boost – Deglaze pan with ¼ cup dry white wine before stock.
• Smoky Version – Add a pinch of smoked paprika or a dash of Worcestershire.
• Thyme & Bay Leaf Steep – Simmer with a bay leaf and extra thyme sprig for 5 minutes, then remove.

⚠️ Avoid using salty boxed broth without tasting first—it can ruin your balance.

Pro Tips That Change the Game

• Use a wire rack for even roasting and to avoid soggy skin.
• Don’t rush the roux—1 minute of patience = no raw taste.
• Warm your stock before adding to the roux. Avoids clumping.
• Strain your pan drippings if they’re full of burnt bits. Clarity matters.
• Rest the turkey on a board with a slight tilt—lets juices redistribute evenly.

Storage + Leftover Moves

• Fridge: Store cooled gravy in an airtight container up to 3 days
• Freeze: Freeze in silicone cubes or small containers up to 3 months
• Reheat: Warm slowly in a saucepan, adding stock or water to thin if needed
• Leftover move: Use over mashed potatoes, roasted veg, or stirred into rice

FAQs – Covering Search Intent

Q: Can I make the gravy ahead of time?
A: Yes. Make it up to 3 days in advance. Reheat gently and whisk before serving.

Q: Can I use turkey drippings from a whole bird?
A: Absolutely—just follow the same roux technique, adjust fat/salt to taste.

Q: What if I don’t have compound butter?
A: Just use plain butter and add herbs to the roasting pan or stock.

Q: Can I thicken without flour?
A: Try cornstarch slurry (1 tbsp cornstarch + 2 tbsp water). Add at the end.

Q: Why is my gravy too salty?
A: Your stock or drippings were already seasoned. Balance it with unsalted broth or a splash of cream.

Try More Recipes:

• Roast Turkey with Lemon, Parsley & Garlic
• Gordon Ramsay Holiday Lemon-Herb Chicken Thighs With A Crispy Bacon Gravy
• Gordon Ramsay Turkey Wellington Recipe