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Perfect Turkey Gravy

Perfect turkey gravy made with a quick roux and silky, spoon-coating texture. Roast-pan drippings are defatted and whisked with warm stock until smooth, then simmered with thyme for classic flavor.
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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: 180
Ingredients Equipment Method Notes

Ingredients
  

Turkey pan drippings (fat) or butter
  • 0.25 cup turkey pan drippings (fat) If using pan drippings, let fat rise to the top and spoon off 1/4 cup.
All-purpose flour
  • 0.25 cup all-purpose flour Used to cook the roux until golden brown.
Turkey or chicken stock
  • 4 cup turkey or chicken stock Use warm stock; include deglazed pan juices with the stock.
Fresh thyme leaves
  • 1 tsp fresh thyme leaves
Soy sauce
  • 1 tsp soy sauce
Salt and pepper
  • 0.5 salt To taste.
  • 0.5 black pepper To taste.

Equipment

  • 1 saucepan

Method
 

Defat the drippings and start the roux
  1. Pour the roasting pan drippings into a measuring cup and let the fat rise to the top for a few minutes so it separates from the juices.
  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 constantly, until golden brown with a smooth paste.
Build and simmer the gravy
  1. Gradually whisk in the warm turkey or chicken stock (including deglazed pan juices) until the mixture is smooth and lump-free.
  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, and serve hot.

Notes

For the smoothest gravy, whisk constantly when adding stock so the roux fully dissolves before simmering. Refrigerate leftovers in a sealed container up to 3 days; reheat gently on the stovetop, whisking with a splash of stock if needed. Freezing is not recommended because gravy can separate when thawed. Dietary swap: use gluten-free 1:1 flour to keep the roux thickening similar.