The Perfect Turkey Gravy: A Step-by-Step Guide

Thanksgiving, Christmas, or any special family dinner isn’t complete without a rich, flavorful turkey gravy. While turkey itself may take center stage, it’s the gravy that ties the entire meal together. The good news? Making perfect turkey gravy is easier than you think when you follow a few simple steps. Here’s a detailed guide to help you achieve smooth, savory, restaurant-quality gravy every time.

Ingredients

To make turkey gravy that’s silky, savory, and full of depth, you’ll need:

Turkey drippings: from your roasted turkey
Pan juices: optional, for extra flavor
Unsalted butter: 4 tablespoons
All-purpose flour: 1/4 cup
Chicken or turkey stock: 3–4 cups
Salt and pepper: to taste
Fresh herbs (optional): thyme, rosemary, or sage
A splash of cream (optional): for extra richness

Step 1: Collect the Turkey Drippings

After roasting your turkey, remove it from the pan and let it rest. While the turkey rests:

Pour the pan drippings into a measuring cup.
Let it sit for a few minutes so the fat rises to the top.
Skim off most of the fat (reserve about 2–3 tablespoons for the gravy) and discard the rest, or save it for roasting vegetables later.
If your pan has browned bits stuck to the bottom (the fond), don’t worry—these are full of flavor and are essential for a rich gravy.

Step 2: Make a Roux

A roux is the base for any great gravy.

In a medium saucepan, melt the reserved turkey fat with the butter over medium heat.
Add the flour and whisk continuously until it forms a smooth paste.
Cook for 2–3 minutes to eliminate the raw flour taste. The roux should be golden brown but not burnt.

Tip: Constant whisking is key to prevent lumps.

Step 3: Add Stock and Pan Juices

Gradually pour in the chicken or turkey stock, about 1/2 cup at a time, whisking continuously to keep the mixture smooth.
Add the skimmed pan juices for added flavor.
Bring the mixture to a gentle simmer. The gravy will begin to thicken as it heats.