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Perfect Turkey Gravy

Perfect turkey gravy made with pan drippings and a golden roux for a smooth, silky texture. Warm stock and deglazed juices simmer until thick enough to coat a spoon.
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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: 120
Ingredients Equipment Method Notes

Ingredients
  

Perfect Turkey Gravy
  • 0.25 cup turkey pan drippings (fat) Or use butter. Let the fat rise to the top after measuring.
  • 0.25 cup all-purpose flour
  • 4 cup turkey or chicken stock Warm. Include any deglazed pan juices when adding.
  • 1 tsp fresh thyme leaves
  • 1 tsp soy sauce
  • 1 salt To taste.
  • 1 pepper To taste.

Equipment

  • 1 saucepan

Method
 

Skim the fat and build the roux
  1. Pour the roasting pan drippings into a measuring cup and let the fat rise to the top. Visual cue: you should see a clear separation with fat on the surface.
  2. Spoon 1/4 cup of the fat into a saucepan over medium heat and whisk in the all-purpose flour. Visual cue: the mixture should look like a smooth paste.
  3. Cook the roux 3-4 minutes, whisking, until golden brown. Visual cue: it darkens slightly and smells nutty without burning.
Simmer into silky gravy
  1. Gradually whisk in warm turkey or chicken stock and the defatted pan juices until smooth. Visual cue: no lumps remain and the gravy looks glossy.
  2. Add the fresh thyme leaves and soy sauce, then simmer 8-10 minutes until thick enough to coat a spoon. Visual cue: draw a line with a spoon; it should hold briefly before slowly filling in.
  3. Season with salt and pepper to taste, strain if desired, and serve hot. Visual cue: final texture is smooth and pourable with even seasoning.

Notes

Pro tip: keep the stock warm so the roux stays smooth and doesn’t seize. Refrigerate leftovers in a sealed container for up to 3-4 days; reheat gently on the stove with a splash of stock if needed. Freezing is not recommended for best texture. For a gluten-free swap, use a 1:1 gluten-free all-purpose flour blend to make the roux.