Turkey Gravy
Classic pan gravy made from turkey drippings using the traditional roux method. This essential Thanksgiving sauce transforms roasted turkey fat and stock into a rich, velvety gravy that elevates the entire holiday meal. Proper technique with fat separation and whisking ensures a smooth, lump-free result.
Equipment
- Strainer
- Fat Separator
- 3-Quart Saucepan
- Whisk
- Gravy Boat
- Ladle
Ingredients
- 5 tablespoon Turkey Fat separated from roast turkey drippings
- 4 tablespoon All Purpose Flour
- 2 cup Turkey Drippings strained broth, separated from the fat
- 2 cup Chicken Stock low sodium
- 1 tablespoon Butter grass-fed, unsalted
- ¼ teaspoon Black Pepper ground
Instructions
- Strain the drippings from the roasted turkey.
- Use a fat separator to separate the turkey fat from the broth.
- In a 3-quart saucepan, heat the turkey fat over medium heat until all moisture has simmered out.
- Add the flour and whisk constantly for 4 minutes to cook the roux.
- Remove the pot from the heat.
- Add the chicken stock and turkey dripping broth all at once.
- Whisk quickly until the roux is completely dissolved into the liquid with no lumps.
- Return to heat.
- Bring to a low boil while whisking and cook for about 5 minutes until the gravy has thickened to your desired consistency.
- Add the butter and black pepper.
- Whisk one final time to melt the butter.
- Transfer to a gravy boat and serve immediately.
Notes
The key to smooth gravy is properly separating the fat from the drippings—use a fat separator or refrigerate to let fat solidify on top. If you brined your turkey, the drippings will be very salty, so dilute with water or use more unsalted stock to balance. The roux needs a full 4 minutes of cooking to eliminate the raw flour taste, but don't let it brown beyond blonde. Whisking constantly when adding liquid prevents lumps—remove from heat first, add all liquid at once, then whisk vigorously. This gravy can be made ahead and reheated gently on the stovetop, whisking to restore smoothness. Leftover gravy freezes well for up to 3 months and works beautifully over turkey sandwiches, mashed potatoes, or biscuits.
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