Perfect Turkey Gravy
This rich, silky, and deeply flavorful gravy is the crowning glory of your holiday turkey. Made with pan drippings and a foolproof method, it’s guaranteed to be lump-free and delicious.
Prep Time: 10 mins | Cook Time: 15 mins | Makes: About 4 cups
Ingredients
· Pan drippings from your roasted turkey (including any browned bits)
· ¼ cup fat from the drippings (supplement with butter if needed)
· ¼ cup all-purpose flour
· 4 cups liquid (a combination of turkey/chicken broth and water, or all broth)
· Optional flavor boosters:
· Splash of white wine or dry sherry
· 1 tsp soy sauce or Worcestershire sauce (for umami)
· Fresh herbs like thyme, rosemary, or sage
· ½ tsp black pepper
· Salt to taste (wait until the end!)
Instructions
- Collect the Drippings
· After roasting your turkey, transfer it to a cutting board to rest. Pour all pan drippings from the roasting pan into a fat separator or a glass measuring cup. Let the fat rise to the top.
· If you don’t have a separator, skim off fat with a spoon or use a baster.
- Measure Fat & Broth
· For the Roux: You’ll need ¼ cup of fat. If you don’t have enough, add melted butter to reach ¼ cup.
· For the Liquid: You’ll need 4 cups total. Use the defatted drippings (the flavorful liquid at the bottom of your separator/pan) plus enough turkey or chicken broth and/or water to make 4 cups.
- Make the Roux
· Place the roasting pan on the stovetop over medium heat (or use a saucepan).
· Add the ¼ cup of fat and sprinkle the ¼ cup of flour over it.
· Whisk constantly and cook for 2-3 minutes until the mixture is bubbly, smooth, and turns a light golden brown (this cooks the raw flour taste). This is your roux.
- Deglaze & Whisk
· Optional: Pour in a splash of wine or sherry to deglaze the pan, scraping up all the flavorful browned bits (fond). Let it simmer for 1 minute.
· Gradually pour in the 4 cups of liquid while whisking constantly to prevent lumps. Start with a slow stream, then increase as it thickens.
- Simmer & Season
· Bring to a gentle simmer, whisking often. Cook for 5-7 minutes until the gravy thickens to your desired consistency. It will thicken slightly as it cools.
· Season with pepper and any optional flavor boosters (soy sauce, herbs). Taste before adding salt—the drippings and broth may already be salty.
· If too thick, whisk in more broth or water. If too thin, simmer longer or make a small extra roux (1 tbsp butter + 1 tbsp flour) and whisk it in.
- Strain & Serve
· For an extra-silky texture, strain the gravy through a fine-mesh sieve into your gravy boat or serving bowl.
· Serve hot with your carved turkey, mashed potatoes, and stuffing.
Key Success Secrets
· The Roux is Key: Cook it until golden for the best flavor and thickening power.
· Whisk Constantly: This is the #1 trick to prevent lumps.
· Use Flavorful Liquid: The defatted drippings are liquid gold—don’t skip them!
· Season Last: Always taste before adding salt.
· Make Ahead: Gravy can be made 1-2 days ahead and reheated with a splash of broth.
Troubleshooting
· Too Lumpy? Strain it through a sieve or blend with an immersion blender.
· Too Thin? Simmer longer to reduce, or whisk in a slurry (1 tbsp cornstarch + 2 tbsp cold water) and simmer 1 minute.
· Too Thick? Whisk in more broth or water.
· Pale Color? A splash of soy sauce or Worcestershire adds color and umami.
No-Drippings Gravy (For Spatchcocked or Smoked Turkey)
· Melt ¼ cup butter in a saucepan.
· Whisk in ¼ cup flour and cook into a roux.
· Gradually whisk in 4 cups high-quality turkey or chicken broth.
· Simmer and season. For depth, add a spoonful of poultry seasoning and a dash of soy sauce.
Enjoy your perfectly smooth, rich, and flavorful homemade gravy—it makes the meal!