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Perfect Turkey Gravy

Perfect turkey gravy made with a golden roux and simmered until silky and spoon-coating. Quick stovetop technique uses warm stock plus the deglazed roasting pan juices for deep, savory flavor.
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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 Use fat skimmed from roasting pan drippings (or substitute butter).
  • 0.25 cup all-purpose flour For the roux to thicken the gravy.
  • 4 cup turkey or chicken stock Warm stock; include deglazed pan juices.
  • 1 tsp fresh thyme leaves Adds an herbal finish.
  • 1 tsp soy sauce Deepens savory flavor.
  • 1 salt To taste.
  • 1 black pepper To taste.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Skim the fat and start the roux
  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, then whisk in the all-purpose flour.
  3. Cook the roux 3-4 minutes, whisking, until golden brown.
Thicken the gravy
  1. Gradually whisk in the warm turkey or chicken stock and the defatted pan juices until smooth.
  2. Add the fresh thyme leaves and soy sauce, then simmer 8-10 minutes until thick enough to coat a spoon.
Finish and serve
  1. Season with salt and black pepper to taste.
  2. Strain if desired, then serve hot.

Notes

Pro tip: Warm the stock before adding so the roux stays smooth and thickens evenly without lumps. Store leftovers in the refrigerator up to 3 days in a covered container; reheat gently on the stove, whisking with a splash of stock if needed. Freezing is not recommended because gravy can change texture after thawing. For a gluten-free option, swap the flour for a 1:1 gluten-free all-purpose baking blend that thickens like flour.