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Perfect Turkey Gravy

Perfect turkey gravy—silky, lump-free gravy made from a golden-brown roux with warm stock and deglazed pan juices. Simmered until spoon-coating thick, then seasoned and optionally strained for a smooth finish.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 105
Ingredients Equipment Method Notes

Ingredients
  

Turkey pan drippings (fat) or butter
  • 0.25 cup turkey pan drippings (fat) Use the fat that rises to the top of your pan drippings; butter works if needed.
All-purpose flour
  • 0.25 cup all-purpose flour
Warm stock and deglazed pan juices
  • 4 cup turkey or chicken stock Use warm stock and include any deglazed pan juices from the roasting pan.
Fresh thyme leaves
  • 1 tsp fresh thyme leaves
Soy sauce
  • 1 tsp soy sauce
Salt and pepper
  • 0.25 salt and pepper To taste.

Equipment

  • 1 saucepan

Method
 

Skim the fat
  1. Pour the roasting pan drippings into a measuring cup and let the fat rise to the top, without stirring, until separated.
  2. Spoon 1/4 cup of the fat into a saucepan and set it over medium heat.
Make the roux and thicken
  1. Whisk in the all-purpose flour to form a roux and cook for 3-4 minutes, whisking constantly, until the roux turns golden brown.
  2. Gradually whisk in the warm turkey or chicken stock (including the deglazed pan juices) until smooth, with no lumps.
  3. Add the fresh thyme leaves and soy sauce, then simmer 8-10 minutes until thick enough to coat a spoon, stirring occasionally as it bubbles.
Season and serve
  1. Season with salt and pepper to taste, then strain if desired for a finer texture.
  2. Serve the gravy hot, steaming and glossy over sliced turkey or mashed potatoes.

Notes

Pro tip: cook the roux only until it’s golden brown—dark roux can turn bitter. Store covered in the fridge up to 3 days; reheat gently on the stove, whisking with a splash of stock if needed. Freezing is yes (up to 2 months); thaw overnight in the fridge and reheat. For a gluten-free option, use a 1:1 gluten-free flour blend for the roux and keep the simmer and whisking the same.