Go Back

Perfect Turkey Gravy

Perfect turkey gravy made with a golden roux and simmered until silky, spoon-coating thickness. Uses warm stock plus deglazed pan juices for rich turkey flavor and smooth texture.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

Turkey pan drippings (fat), or butter
  • 0.25 cup Turkey pan drippings (fat), or butter Use fat skimmed from roasting pan drippings; substitute with butter if needed.
All-purpose flour
  • 0.25 cup All-purpose flour
Turkey or chicken stock
  • 4 cup Turkey or chicken stock, warm, including deglazed pan juices Warm stock; include any deglazed pan juices for extra flavor.
Fresh thyme leaves
  • 1 tsp Fresh thyme leaves
Soy sauce
  • 1 tsp Soy sauce Adds savory depth without making the gravy taste like soy.
Salt and pepper
  • 0.25 Salt and pepper to taste Add gradually; adjust after simmering and thickening.

Equipment

  • 1 saucepan

Method
 

Skim 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 to form a roux.
  3. Cook the roux for 3-4 minutes, whisking until golden brown so it smells nutty and looks slightly darker.
Build and thicken the gravy
  1. Gradually whisk in the warm turkey or chicken stock (including the deglazed pan juices) until the gravy is smooth with no lumps.
  2. Add the fresh thyme leaves and soy sauce, then simmer for 8-10 minutes, whisking occasionally, until thick enough to coat a spoon.
Season and finish
  1. Season the gravy with salt and pepper to taste, then strain if desired for extra-smooth texture before serving hot.

Notes

Pro tip: letting the drippings settle makes skimming cleaner, and warm stock prevents lumps when whisking. Refrigerate leftover gravy in a covered container for up to 3 days and reheat gently on the stovetop, whisking often; freeze for up to 2 months. For a gluten-free swap, use a 1:1 gluten-free all-purpose flour blend to replace the flour in the roux.