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Homemade Turkey Gravy

Learn how to make smooth, rich turkey gravy from pan drippings and roux with practical step-by-step guidance to prevent lumps and separation.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 cup rendered turkey fat or unsalted butter skimmed from pan drippings or whole unsalted butter
  • 1/4 cup all-purpose flour unbleached preferred
  • 2 cups turkey stock warm, homemade or low-sodium store-bought
  • 1/2 cup strained turkey pan drippings fat skimmed off
  • 1/4 tsp fine sea salt adjust based on drippings saltiness
  • 1/4 tsp freshly cracked black pepper medium grind
  • 2 sprigs fresh thyme left whole for easy removal

Equipment

  • Fine-mesh sieve
  • 4-cup liquid measuring cup
  • 2-quart saucepan
  • Wire whisk

Method
 

  1. Pour turkey drippings from your roasting pan through a fine-mesh sieve into a liquid measuring cup.
  2. Let the drippings sit for 5 minutes until fat rises to the top, then skim off clear fat using a spoon.
  3. Melt 1/4 cup skimmed turkey fat (or unsalted butter) in a medium saucepan over medium heat.
  4. Whisk in 1/4 cup all-purpose flour and cook for 2 minutes, stirring constantly until the roux is golden and bubbly.
  5. Pour warm turkey stock into the saucepan in a steady stream while whisking rapidly to prevent lumps.
  6. Whisk in 1/2 cup skimmed pan drippings and add the fresh thyme sprigs.
  7. Bring the gravy to a simmer over medium heat and cook for 5 to 7 minutes until thickened.
  8. Remove thyme sprigs, stir in black pepper, taste, and add salt only if needed before serving warm.

Notes

If using unsalted chicken broth instead of turkey stock, add 1/2 teaspoon poultry seasoning to boost flavor.
To make ahead, prepare gravy complete through step 8, cool, and refrigerate up to 3 days; re-whisk over low heat with 2 tablespoons extra stock.