Step-by-Step Instructions
Step 1: Collect the Drippings
After roasting your turkey, carefully pour the drippings from the roasting pan into a heatproof measuring cup. Let the liquid sit for a few minutes so the fat rises to the top. Skim off and reserve about 3 tablespoons of fat—that’s the flavorful base for your gravy.
Step 2: Make the Roux
Place the roasting pan (or a saucepan) over medium heat. Add the reserved fat and whisk in the flour. Stir constantly for 1–2 minutes, until the mixture turns a light golden brown. This roux will thicken your gravy and add a nutty depth of flavor.
Step 3: Add the Stock
Gradually pour in the turkey stock (start with 2 cups), whisking constantly to avoid lumps. Scrape up any browned bits from the bottom of the pan—these are pure flavor gold. Continue whisking as the mixture simmers and thickens for 4–5 minutes.
If you prefer thinner gravy, add a bit more stock until you reach your desired consistency.
Step 4: Season and Enrich
Stir in a pinch of salt, pepper, and herbs. For extra depth, add a splash of wine or a pat of butter. Taste and adjust the seasoning as needed—every gravy is unique, depending on your turkey and drippings.
Step 5: Strain (Optional)
For a smooth, restaurant-quality finish, strain the gravy through a fine-mesh sieve before serving. Keep it warm until you’re ready to ladle it over turkey slices, mashed potatoes, or stuffing.
Pro Tips for Perfect Turkey Gravy
Make it ahead: Prepare gravy the day before using turkey or chicken stock, then reheat and enrich it with fresh drippings on Thanksgiving Day.
No drippings? No problem: Roast turkey wings or necks with onions and herbs to create flavorful pan juices for your gravy base.
Avoid lumps: Always add the liquid gradually while whisking continuously.
