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Perfect Turkey Gravy

Perfect turkey gravy with a smooth flour roux and silky texture, thickened to coat a spoon. Made by defatting pan drippings, whisking into warm stock, then simmering until rich and glossy.
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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: 90
Ingredients Equipment Method Notes

Ingredients
  

Gravy base
  • 0.25 cup turkey pan drippings (fat) If the drippings are very thick, warm slightly so they pour easily.
  • 0.25 cup all-purpose flour Use as the roux thickener.
  • 4 cup turkey or chicken stock Warm, and include any deglazed pan juices.
  • 1 tsp fresh thyme leaves Add for a classic savory aroma.
  • 1 tsp soy sauce Adds depth without making the gravy taste like soy.
  • salt To taste.
  • pepper To taste.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Defat the pan drippings
  1. Pour the roasting pan drippings into a measuring cup and let the fat rise to the top.
  2. Spoon 1/4 cup of the fat into a saucepan over medium heat — whisk in flour.
Make the roux
  1. Cook the roux 3-4 minutes, whisking constantly, until golden brown.
Build and simmer the gravy
  1. Gradually whisk in warm stock and the defatted pan juices until smooth.
  2. Add thyme and soy sauce — simmer 8-10 minutes, whisking occasionally, until thick enough to coat a spoon.
Finish and serve
  1. Season with salt and pepper to taste.
  2. Strain if desired and serve hot.

Notes

Pro tip: keep the stock warm so the roux stays smooth and doesn’t seize into lumps. Store leftover gravy in an airtight container in the fridge for up to 3 days; reheat gently on the stove, whisking with a splash of stock if needed. Freezing is not recommended because gravy texture can thin and turn grainy after thawing. For a gluten-free swap, replace the all-purpose flour with a gluten-free 1:1 baking flour and whisk until the roux thickens.