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Perfect Turkey Gravy

Perfect turkey gravy with a golden roux and silky, smooth texture. Made by defatting roasting pan juices and simmering 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: 245
Ingredients Equipment Method Notes

Ingredients
  

Turkey pan drippings (fat) or butter
  • 0.25 cup turkey pan drippings (fat) or butter Use the fat from roasting drippings for the richest flavor; substitute with butter if needed.
All-purpose flour
  • 0.25 cup all-purpose flour
Turkey or chicken stock
  • 4 cup turkey or chicken stock Use warm stock, including any deglazed pan juices.
Fresh thyme leaves
  • 1 tsp fresh thyme leaves
Soy sauce
  • 1 tsp soy sauce
Salt and pepper
  • 1 salt and pepper Add to taste; strain gravy after simmering if you want a perfectly smooth finish.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Defat the pan drippings
  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.
Make the roux and thicken
  1. Whisk in the all-purpose flour and cook the roux for 3-4 minutes over medium heat, whisking, until golden brown with a nutty aroma.
  2. Gradually whisk in the warm turkey or chicken stock and the defatted pan juices until smooth, with no lumps visible.
  3. Stir in the fresh thyme leaves and the soy sauce, then simmer for 8-10 minutes until the gravy thickens enough to coat a spoon and leaves a trail when you run a finger across the back of the spoon.
Season and serve
  1. Season with salt and pepper to taste, then strain if desired for a silky finish before serving hot.

Notes

For the smoothest gravy, keep the stock warm and whisk constantly when adding it to the roux so lumps don’t form. Refrigerate leftovers in a covered container for up to 3-4 days; reheat gently on the stove with a splash of stock or water. Freezing is yes—freeze up to 2 months and thaw overnight in the fridge, then reheat and whisk until smooth. If you need gluten-free, swap the flour for a 1:1 gluten-free all-purpose blend suitable for thickening.