American · Side · Easy
Turkey Gravy
Silky, savory gravy built right in the roasting pan from the turkey drippings. It pulls the whole plate together.
The whole recipe in 60 seconds
Turkey Gravy, in 5 ideas
- Warm stock whisked into a hot roux is the lump free trick. Cold liquid seizes up every time.
- The roux needs a full 2 minutes of cooking so the gravy never tastes like raw flour.
- A teaspoon of soy sauce deepens the color and savory flavor without making it taste like soy.
- Gravy thickens as it sits, so serve it a touch thinner than you think you should.
- Strain through a fine sieve right before serving for a truly silky finish.
What you need
Ingredients
- 1/2 cup turkey pan drippings (fat and juices)
- 1/2 cup all purpose flour
- 4 cups turkey stock, warmed
- 1 tsp soy sauce
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- 1 tbsp cold butter (optional)
How to make it
Directions
- Pour the roasting pan drippings into a measuring cup and let the fat rise to the top for a few minutes.
- Spoon off 1/2 cup of the fat and return it to the roasting pan over medium heat. Save the dark juices underneath.
- Whisk the flour into the hot fat and cook, whisking constantly, for 2 minutes until it smells nutty and turns light golden.
- Slowly pour in the reserved juices and the warm stock, whisking the whole time so no lumps form.
- Bring to a gentle boil and simmer 5 to 8 minutes, until the gravy coats the back of a spoon.
- Stir in the soy sauce and garlic powder. Taste, then season with salt and pepper.
- Whisk in the cold butter at the end for extra shine, strain if you like it perfectly smooth, and serve hot.
If the gravy ever turns out thin, simmer it longer instead of adding more flour. If it gets too thick, whisk in hot stock a splash at a time. Gravy is forgiving when you adjust it hot.