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Perfect Turkey Gravy

Perfect turkey gravy made with a quick roux and simmered until silky and spoon-coating. Uses defatted roasting pan juices for deep savory flavor and smooth texture.
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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
  

Turkey gravy base
  • 0.25 cup turkey pan drippings (fat) If not enough, use butter to reach 1/4 cup fat.
  • 0.25 cup all-purpose flour
  • 4 cup turkey or chicken stock Warm, and include deglazed pan juices.
  • 1 tsp fresh thyme leaves
  • 1 tsp soy sauce Adds savory depth without a strong soy flavor.
  • 0.25 salt To taste.
  • 0.25 pepper To taste.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Defat and build the gravy
  1. Pour the roasting pan drippings into a measuring cup and let the fat rise to the top for clear separation.
  2. Spoon 1/4 cup of the fat into a saucepan over medium heat, then whisk in the all-purpose flour.
  3. Cook the roux for 3-4 minutes, whisking constantly, until golden brown with a smooth paste.
  4. Gradually whisk in the warm turkey or chicken stock and the deglazed pan juices until the mixture is smooth and lump-free.
  5. Add the fresh thyme leaves and soy sauce, then simmer for 8-10 minutes until thick enough to coat a spoon.
  6. Season with salt and pepper to taste, then strain if desired and serve hot.

Notes

For the smoothest gravy, whisk continuously while adding the warm stock so no lumps form, and keep the stock warm to prevent the fat from seizing. Store covered in the refrigerator up to 3 days; reheat gently on the stove, whisking with a splash of stock or water if needed. Freezing is yes—freeze up to 2 months and thaw in the fridge, then reheat slowly and whisk to restore texture. For a gluten-free option, swap the flour with a 1:1 gluten-free all-purpose baking blend designed for roux-style thickening.