Perfect Turkey Gravy

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.