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Perfect Turkey Gravy

Perfect turkey gravy made with a roux and silky smooth simmered stock for a spoon-coating finish. Uses turkey pan drippings (or butter) and deglazed pan juices for rich flavor and an even brown color.
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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: 120
Ingredients Equipment Method Notes

Ingredients
  

turkey pan drippings (fat) or butter
  • 0.25 cup turkey pan drippings (fat) or butter Use butter if you don’t have enough pan drippings.
all-purpose flour
  • 0.25 cup all-purpose flour
turkey or chicken stock (warm), including deglazed pan juices
  • 4 cup turkey or chicken stock (warm), including deglazed pan juices Warm the stock so the gravy stays smooth.
fresh thyme leaves
  • 1 tsp fresh thyme leaves
soy sauce
  • 1 tsp soy sauce Adds depth and helps balance richness.
salt and pepper
  • salt and pepper Add to taste at the end; strain if you want extra smoothness.

Equipment

  • 1 saucepan

Method
 

Separate the fat
  1. Pour the roasting pan drippings into a measuring cup and let the fat rise to the top, about 5 minutes until you can clearly spoon off the fat layer.
Make the roux
  1. Spoon 1/4 cup of the fat into a saucepan over medium heat and whisk in the all-purpose flour until smooth.
  2. Cook the roux for 3-4 minutes, whisking constantly, until the mixture turns golden brown with a nutty aroma (about 350-375°F if you use an instant-read thermometer).
Simmer and thicken
  1. Gradually whisk in the warm turkey or chicken stock (including deglazed pan juices) until the gravy is smooth and free of lumps.
  2. Add the fresh thyme leaves and soy sauce, then simmer the gravy for 8-10 minutes, whisking occasionally, until thick enough to coat a spoon and leave a clear line when you run a finger through it.
Season, strain, and serve
  1. Season with salt and pepper to taste, then strain if desired for extra smoothness.
  2. Serve hot, ladling the gravy over sliced turkey and mashed potatoes; you should see steady steam rising from the surface.

Notes

Pro tip: keep the stock warm before whisking so the roux emulsifies smoothly and stays lump-free. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stove, whisking with a splash of stock if needed. Freeze? Yes—freeze up to 2 months, then thaw and reheat slowly, whisking until silky. Dietary swap: for a dairy-free option, use butter only if pan drippings aren’t available, or substitute extra turkey/chicken fat instead of butter.