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Perfect Turkey Gravy

Perfect turkey gravy made with a golden roux and simmered until silky, spoon-coating thick. Uses defatted pan juices and warm stock for smooth, rich 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: 110
Ingredients Equipment Method Notes

Ingredients
  

turkey pan drippings (fat), or butter
  • 0.25 cup turkey pan drippings (fat), or butter Defat the drippings by letting fat rise to the top.
all-purpose flour
  • 0.25 cup all-purpose flour
turkey or chicken stock, warm, including deglazed pan juices
  • 4 cup turkey or chicken stock, warm, including deglazed pan juices Use warm stock and include any deglazed pan juices.
fresh thyme leaves
  • 1 tsp fresh thyme leaves
soy sauce
  • 1 tsp soy sauce
salt and pepper to taste
  • 1 salt and pepper to taste Season to taste at the end.

Equipment

  • 1 saucepan

Method
 

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

Notes

Pro tip: Let the flour cook until it turns golden to avoid a raw flour taste, and whisk steadily when adding stock to prevent lumps. Refrigerate leftovers in a covered container up to 3 days; reheat gently on the stovetop with a splash of stock or water. Freezing is yes—freeze up to 2 months, then thaw overnight in the fridge and reheat slowly. For a gluten-free swap, use a 1:1 gluten-free flour blend designed for roux.