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A gravy boat full of roasted vegetable turkey gravy sits ready to be used in on the mashed potatoes next to it.
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Roasted Vegetable Turkey Gravy

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 20 servings


  • 8 cups veggies / drippings from roasting the turkey
  • 1/2 cup flour
  • 1 Tbsp. black pepper
  • 1/2 tsp. garlic powder
  • 1/2 tsp white pepper
  • 1/4 cup butter
  • 1/2 cup heavy cream
  • 1/2 tsp. salt optional


  • Remove your turkey and rack from the roasting pan to allow it to rest.
  • Dump all the vegetables and drippings from the pan into a giant measuring cup (8-12 cup capacity).
  • The turkey fat will float to the top. Scoop out about 1/2 to two thirds of that. Remove scoops of vegetables until you have a total of 8 cups of broth, fat, and veggies.
  • Grind half of the broth/veg mixture at a time in your food processor. Process 3-4 minutes per batch until it is the smoothness you desire. Usually I add the veggies and just some of the broth which makes it easier.
  • Put the ground veggies and any broth you set aside into a 12" skillet over medium heat. Whisk in flour 2 Tbsp. at a time. Be careful to mix it all the way in so you don't end up with lumps. If you find any large chunks of vegetables remove and discard.
  • Add the black pepper, white pepper, garlic powder and butter. Continue to whisk frequently and then constantly until the gravy comes to a simmer.
  • Maintain the simmer, adjusting heat as necessary, for 5-10 minutes. Whisk constantly. The gravy will thicken.
  • Remove from heat and add 1/2 cup of heavy cream. Taste and add the salt if desired. Serve hot.