- Pan drippings from a 12–16 lb roasted turkey (about ½–¾ cup fat + juices)
- 2–3 cups turkey or chicken broth (low-sodium recommended)
For the Gravy:
- ¼ cup all-purpose flour (or cornstarch for GF)
- ¼ cup cold water or broth (for slurry)
- 1 small sprig fresh thyme (or ¼ tsp dried)
- 1 bay leaf
- Freshly cracked black pepper, to taste
- Salt, to taste (add after reducing—drippings can be salty!)
🦃 No drippings? Use 3 tbsp butter + 3 cups good-quality broth + 1 tsp soy sauce for depth.
Step-by-Step Instructions
1. Collect & Skim the Drippings
Once the turkey is out of the pan and resting, pour the drippings into a fat separator (or a glass measuring cup). Let sit 5 minutes—the fat will rise to the top.
- Measure ¼ cup of fat (if you have less, supplement with butter).
- Reserve the defatted juices—this is flavor gold!
💡 No fat separator? Spoon off the top fat layer carefully, leaving the dark, flavorful bits behind.
2. Make the Roux (The Flavor Base)
In a saucepan, heat the ¼ cup turkey fat (or butter) over medium heat. Whisk in ¼ cup flour. Cook, whisking constantly, for 2–3 minutes until it turns a light golden brown and smells nutty.
🌾 Gluten-free? Use 2 tbsp cornstarch + 2 tbsp cold water instead (skip the roux step—see note below).
3. Deglaze & Build Flavor
Slowly whisk in the defatted pan juices, scraping up any browned bits from the roasting pan (add a splash of broth if needed). Then gradually whisk in 2–3 cups broth, ½ cup at a time, until smooth.
Add thyme and bay leaf. Bring to a gentle simmer, stirring often.
4. Thicken & Season
Simmer for 5–8 minutes, until gravy coats the back of a spoon. If it’s too thick, add more broth. Too thin? Simmer longer or whisk in a slurry (1 tsp cornstarch + 1 tbsp cold water).
Remove thyme sprig and bay leaf. Season with freshly cracked black pepper and salt only if needed (drippings are often salty enough!).
5. Strain for Silky Smoothness (Optional but Pro)
For ultra-refined gravy, strain through a fine-mesh sieve to remove any herbs or tiny bits. This step ensures perfect silkiness.
Pro Tips for Gravy Mastery
- Make it ahead: Prepare base gravy (without drippings) 1–2 days early. On Thanksgiving, reheat and whisk in hot drippings.
- Boost umami: Add ½ tsp soy sauce, Worcestershire, or mushroom powder if drippings are light.
- Fix broken gravy: If it separates, whisk in 1–2 tbsp cold broth or cream.
- Too salty? Add a peeled raw potato to the pot; simmer 10 minutes, then remove—it absorbs excess salt.
- Keep warm: Hold in a thermos or covered pot on low heat until serving.
Gluten-Free Version (Just as Rich!)
Skip the roux. Instead:
- Simmer drippings + broth + herbs for 10 minutes.
- In a small bowl, mix 2 tbsp cornstarch + 3 tbsp cold water.
- Whisk slurry into hot broth and simmer 2–3 minutes until thickened.
Result? Glossy, smooth, and indistinguishable from the original.
Serving Suggestions
- Classic: Ladle over turkey slices, mashed potatoes, and stuffing
- Elevated: Finish with a pat of herb butter or truffle salt
- Leftover magic: Use in turkey pot pie, shepherd’s pie, or savory bread pudding
Frequently Asked Questions (FAQs)
Q: Can I make gravy without pan drippings?
A: Yes! Use 3 tbsp butter, 3 cups broth, 1 tsp soy sauce, and ½ onion sautéed until golden for depth.
Q: Why is my gravy lumpy?
A: Likely from adding flour directly to hot liquid. Always make a roux (fat + flour cooked together) or use a cold slurry.
Q: How much gravy per person?
A: Plan for ½ cup per person—people love it more than you think!
Q: Can I freeze gravy?
A: Yes! Cool completely and freeze for up to 3 months. Reheat gently on the stove, whisking in a splash of broth.
Final Thoughts: The Crown Jewel of Your Feast
Perfect Turkey Gravy isn’t just a side—it’s the emotional glue of the holiday table, turning separate dishes into one harmonious, comforting meal. And with this method, you’ll never serve a bland or lumpy batch again.
So save those drippings, grab your whisk, and pour your love into every silky spoonful. One taste, and your guests will swear you’ve been doing this for decades.
Made this and wowed your Thanksgiving crowd? I’d love to hear how it turned out! Did you go gluten-free? Add herbs? Share your gravy triumph in the comments below—or tag me on social. And if someone in your life still fears gravy-making, send them this recipe. You might just give them the gift of confidence (and deliciousness)! 🦃✨🥣
- Pan drippings from a 12–16 lb roasted turkey (about ½–¾ cup fat + juices)
- 2–3 cups turkey or chicken broth (low-sodium recommended)
For the Gravy:
- ¼ cup all-purpose flour (or cornstarch for GF)
- ¼ cup cold water or broth (for slurry)
- 1 small sprig fresh thyme (or ¼ tsp dried)
- 1 bay leaf
- Freshly cracked black pepper, to taste
- Salt, to taste (add after reducing—drippings can be salty!)
🦃 No drippings? Use 3 tbsp butter + 3 cups good-quality broth + 1 tsp soy sauce for depth.
Step-by-Step Instructions
1. Collect & Skim the Drippings
Once the turkey is out of the pan and resting, pour the drippings into a fat separator (or a glass measuring cup). Let sit 5 minutes—the fat will rise to the top.
- Measure ¼ cup of fat (if you have less, supplement with butter).
- Reserve the defatted juices—this is flavor gold!
💡 No fat separator? Spoon off the top fat layer carefully, leaving the dark, flavorful bits behind.
2. Make the Roux (The Flavor Base)
In a saucepan, heat the ¼ cup turkey fat (or butter) over medium heat. Whisk in ¼ cup flour. Cook, whisking constantly, for 2–3 minutes until it turns a light golden brown and smells nutty.
🌾 Gluten-free? Use 2 tbsp cornstarch + 2 tbsp cold water instead (skip the roux step—see note below).
3. Deglaze & Build Flavor
Slowly whisk in the defatted pan juices, scraping up any browned bits from the roasting pan (add a splash of broth if needed). Then gradually whisk in 2–3 cups broth, ½ cup at a time, until smooth.
Add thyme and bay leaf. Bring to a gentle simmer, stirring often.
4. Thicken & Season
Simmer for 5–8 minutes, until gravy coats the back of a spoon. If it’s too thick, add more broth. Too thin? Simmer longer or whisk in a slurry (1 tsp cornstarch + 1 tbsp cold water).
Remove thyme sprig and bay leaf. Season with freshly cracked black pepper and salt only if needed (drippings are often salty enough!).
5. Strain for Silky Smoothness (Optional but Pro)
For ultra-refined gravy, strain through a fine-mesh sieve to remove any herbs or tiny bits. This step ensures perfect silkiness.
Pro Tips for Gravy Mastery
- Make it ahead: Prepare base gravy (without drippings) 1–2 days early. On Thanksgiving, reheat and whisk in hot drippings.
- Boost umami: Add ½ tsp soy sauce, Worcestershire, or mushroom powder if drippings are light.
- Fix broken gravy: If it separates, whisk in 1–2 tbsp cold broth or cream.
- Too salty? Add a peeled raw potato to the pot; simmer 10 minutes, then remove—it absorbs excess salt.
- Keep warm: Hold in a thermos or covered pot on low heat until serving.
Gluten-Free Version (Just as Rich!)
Skip the roux. Instead:
- Simmer drippings + broth + herbs for 10 minutes.
- In a small bowl, mix 2 tbsp cornstarch + 3 tbsp cold water.
- Whisk slurry into hot broth and simmer 2–3 minutes until thickened.
Result? Glossy, smooth, and indistinguishable from the original.
Serving Suggestions
- Classic: Ladle over turkey slices, mashed potatoes, and stuffing
- Elevated: Finish with a pat of herb butter or truffle salt
- Leftover magic: Use in turkey pot pie, shepherd’s pie, or savory bread pudding
Frequently Asked Questions (FAQs)
Q: Can I make gravy without pan drippings?
A: Yes! Use 3 tbsp butter, 3 cups broth, 1 tsp soy sauce, and ½ onion sautéed until golden for depth.
Q: Why is my gravy lumpy?
A: Likely from adding flour directly to hot liquid. Always make a roux (fat + flour cooked together) or use a cold slurry.
Q: How much gravy per person?
A: Plan for ½ cup per person—people love it more than you think!
Q: Can I freeze gravy?
A: Yes! Cool completely and freeze for up to 3 months. Reheat gently on the stove, whisking in a splash of broth.
Final Thoughts: The Crown Jewel of Your Feast
Perfect Turkey Gravy isn’t just a side—it’s the emotional glue of the holiday table, turning separate dishes into one harmonious, comforting meal. And with this method, you’ll never serve a bland or lumpy batch again.
So save those drippings, grab your whisk, and pour your love into every silky spoonful. One taste, and your guests will swear you’ve been doing this for decades.
Made this and wowed your Thanksgiving crowd? I’d love to hear how it turned out! Did you go gluten-free? Add herbs? Share your gravy triumph in the comments below—or tag me on social. And if someone in your life still fears gravy-making, send them this recipe. You might just give them the gift of confidence (and deliciousness)! 🦃✨🥣
