Easy 5-Minute Gravy

4.91 from 71 votes

This Easy 5-Minute Gravy Recipe is perfect for turkey, chicken, or beef! It’s so flavorful and it’s foolproof too and perfect for a any meal.


Gravy in a white gravy boat on a blue and white napkin

Gravy has always been sort of an enigma to me. I’ve never known the exact ratios of liquid and thickener or whether to use cornstarch or flour, stock or water…and end up just winging it and hoping for the best.

I’ve come to realize as I’ve gotten older that gravy is the star of the meal. My husband could drink gravy, he loves it so much, and he drowns everything in it, so it’s important that it not only tastes good but is the perfect consistency.

Growing up I never put gravy on anything, so it’s only recently I’ve been on the hunt for the perfect turkey gravy recipe for Thanksgiving, but also for a delicious all-purpose gravy that I can make for beef or chicken, or to dip French fries in (try it, you’ll never use ketchup again).

THIS is the perfect recipe for all of those things; it’s the magical combination of liquid and fat and thickener that tastes so good and is perfect poured on everything. You can use this recipe for turkey gravy, for chicken or beef and it can be made with or without drippings.

Basically it’s the PERFECT gravy recipe and it takes only 5 minutes to make!

How to make 5 Minute Gravy Recipe Video

Turkey with gravy on a white platter

Not only am I excited to share this recipe with you because it tastes so good, but also because it comes from a new cookbook I’m very excited about. The Simple Kitchen by Donna and Chad Elick is full of quick and easy recipes for every day. Donna and Chad are the founders of The Slow Roasted Italian and are friends of mine. Their recipes are always delicious! I’ve made several of the recipes in their book and love every single one.

The Simple Kitchen has recipes for every occasion, from slow cooker Basil-Pesto Chicken to one pot Chicken Broccoli Alfredo. There are recipes for salsa (which is delicious, I made it) and sugar cookie icing (can’t wait to try it this holiday) and the most decadent looking peanut butter pie. This gravy recipe comes from the Everyday Kitchen Essentials section which is full of recipes for things you use regularly but never have the recipes for, like Alfredo sauce, pesto, or taco seasoning.

This is now my go-to gravy recipe. It’s so flavorful and easy that I plan to make it all the time!

5 Minute Gravy is such an easy recipe and perfect for turkey, chicken, or beef!

Collage of Easy 5 minute gravy with words

I cannot wait to smoother EVERYTHING with this gravy. Mashed potatoes and turkey are one thing, but I can’t wait to make some homemade poutine with it. Or just serve it along side fries next time I make those…or figure out how to take some with me to McDonald’s, ha!

How to make the perfect gravy:

  1. This recipe calls for stock so make sure to use one that is a high quality. The more flavor the better!
  2. If you happen to be making a turkey or chicken that has drippings: strain it, remove the fat, and measure it with the stock to add tons of extra flavor.
  3. If you’re using stock and not drippings don’t skip the bouillon. But if you’re using drippings you can reduce it or omit it.
  4. It’s best to use unsalted butter, just because stock and drippings and bouillon often have lots of salt. Taste your end product to see if it needs extra salt or pepper.
  5. It really only takes 5 minutes. Don’t walk away from the stove; this gravy thickens fast!

Items used to make this recipe:

  • Saucepan – or you could do it in the roasting pan or pan you cook your meat in.
  • Whisk to keep it smooth.
  • gravy boat for serving.

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Easy All Purpose 5-Minute Gravy

This Easy All Purpose 5-Minute Gravy recipe is perfect for turkey, chicken, or beef. Use this method to make the most flavorful gravy ever!
4.91 from 71 votes
Cook Time 5 minutes
Total Time 5 minutes
Yield 2 cups
Serving Size 1 serving


  • 2 cups chicken beef, or turkey stock1
  • 2 beef or chicken bouillon cubes
  • 4 tablespoons unsalted butter
  • 1/4 cup all purpose flour
  • 1 teaspoon onion powder
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste


  • Combine the stock and the bouillon cubes in a microwave safe bowl or measuring cup. Heat for 1 minutes and stir. Repeat until bouillon is dissolved.
  • Melt the butter in a saucepan over medium-high heat. Add the flour, onion powder, thyme, sage, and rosemary and cook for 1 minute to cook the flour. Slowly whisk in the stock until smooth and bring to a boil. Reduce to a simmer and cook, whisking, until smooth and thick, about 1 minute. Add salt and pepper to taste. Remove from heat and serve immediately.

Recipe Video

Nutrition Information

Serving: 1serving | Calories: 80kcal | Carbohydrates: 3g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 238mg

Nutritional information not guaranteed to be accurate

Course Main Course
Cuisine American
Keyword gravy

If you love gravy, you need to try it on Southwestern Crusted Roast Beef or this Oven Roasted Chicken with Lemon Rosemary Butter.

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120 CommentsLeave a comment or review

    1. Not interchangeably – you’d have to do a different method (heat the stock to a boil with herbs, then make a slurry with cold water and some cornstarch, probably about 2-3 tablespoons, then stir it in and let thicken. Add butter at the end (just a tbsp or so) for richness.

  1. Made it for poutine today for my teenagers. I used a high quality chicken boullion. They loved it!! Thanks.

  2. This was awesome and so easy!!! I used what I had lying around- chicken broth and beef bouillon. Put it over mashed cauliflower and meatballs. It was rich and flavorful and, again, extremely easy. Will definitely be making this again.

    1. That for sure depends on the kind of chicken stock/bouillon – bouillon is salty and some stocks have salt, others don’t.

  3. Never made gravy before – wife did all the cooking – but she cannot now. Pulled a typical male faux pas – started making before fully reading directions (stock + butter + seasonings – first) then realized the flour should have been incorporated with the butter first. So, slowly whisked in the flour.
    Came out quite well – next to no lumps. So – it may be male proof. Thanks

  4. This gravy was delicious. Although I didn’t have any bouillon, I used chicken stock and mixed with vegetable better than bouillon and flour. Let it simmer for a few and it thickened up beautifully.

  5. We often cook for the Salvation Army to supply dinners to the homeless. I needed a recipe for gravy and was astonished bye the quality. Simple, ingredients readily available, and amazingly delicious. Can’t thank you enough for this awesome arrow in the quiver. Thank you

  6. Thank you so much for this awesome recipe, Dorothy! I’ve just made it for our Easter roast lamb dinner and both my husband and I are now hooked!
    I had stopped eating gravy because I was suspicious of what was in the granules that we used to buy (too much salt, preservatives, etc.) and which are now not available to us, but now I can go back to enjoying it with our infrequent roast meals, mashed potato, etc.
    I used less of the herbs and sieved them out after the cooking, as I have a very finickity husband but the taste (without salt and pepper) was perfect for us.
    I’m going to make and freeze a big batch of this so that we can enjoy it again and again! Thank you!