Go Back

Perfect Turkey Gravy

Perfect turkey gravy made with a quick roux and smooth, silky texture from warm stock plus deglazed pan juices. Simmered until thick enough to coat a spoon, then seasoned and optionally strained for a restaurant-style finish.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 60
Ingredients Equipment Method Notes

Ingredients
  

Turkey or chicken stock, warm including deglazed pan juices
  • 4 cup turkey or chicken stock Warm; include deglazed pan juices from roasting pan.
Roux base
  • 0.25 cup turkey pan drippings (fat) or butter Pour drippings into measuring cup and let fat rise to top; spoon 1/4 cup fat into saucepan.
  • 0.25 cup all-purpose flour Whisk into fat to form roux.
Flavoring and seasoning
  • 1 tsp fresh thyme leaves Use leaves only.
  • 1 tsp soy sauce Adds savory depth.
  • 1 salt To taste.
  • 1 black pepper To taste.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Separate the fat and build the roux
  1. Pour the roasting pan drippings into a measuring cup and let the fat rise to the top, about 5 minutes, so you can skim off the fat.
  2. Spoon 1/4 cup of the fat into a saucepan over medium heat and whisk in the all-purpose flour to form a roux.
  3. Cook the roux for 3-4 minutes, whisking continuously, until it turns golden brown and looks smooth.
Thicken and season
  1. Gradually whisk in the warm turkey or chicken stock along with the defatted pan juices until the gravy is smooth and no lumps remain.
  2. Add the fresh thyme leaves and soy sauce, then simmer for 8-10 minutes, whisking occasionally, until thick enough to coat a spoon.
  3. Season with salt and black pepper to taste; strain if desired for extra smoothness, then serve hot with turkey.

Notes

For the smoothest gravy, make sure the stock is warm before adding, and whisk steadily when you first pour it in. Refrigerate in an airtight container for up to 4 days; reheat gently on the stove with a splash of stock or water. Freezing: yes, freeze up to 2 months and reheat until fully hot, whisking to restore texture. Dietary swap: use gluten-free all-purpose flour cup-for-cup to keep the roux method intact.