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Perfect Turkey Gravy

Perfect turkey gravy made with a quick roux and warm stock for a silky, spoon-coating texture. Use defatted roasting-pan drippings (or butter) for rich flavor, with thyme and a splash of soy sauce.
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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: 160
Ingredients Equipment Method Notes

Ingredients
  

Turkey gravy base
  • 0.25 cup turkey pan drippings (fat) or butter
  • 0.25 cup all-purpose flour
  • 4 cup turkey or chicken stock warm, including deglazed pan juices
  • 1 tsp fresh thyme leaves
  • 1 tsp soy sauce
  • 1 salt and pepper to taste

Equipment

  • 1 saucepan

Method
 

Defat the drippings
  1. Pour the roasting pan drippings into a measuring cup and let the fat rise to the top. Visual cue: a clear layer of fat forms on top while darker juices settle below.
Make the roux
  1. Spoon 1/4 cup of the fat into a saucepan over medium heat and whisk in the flour. Visual cue: the mixture turns into a thick paste as you whisk.
  2. Cook the roux 3-4 minutes, whisking, until golden brown. Visual cue: it deepens to a light-to-medium amber color and smells nutty.
Thicken the gravy
  1. Gradually whisk in warm stock and the defatted pan juices until smooth. Visual cue: the gravy becomes glossy and lump-free.
  2. Add the thyme and soy sauce, then simmer 8-10 minutes until thick enough to coat a spoon. Visual cue: bubbles slow down and the surface clings to the back of a spoon.
Finish and serve
  1. Season with salt and pepper to taste, then strain if desired and serve hot. Visual cue: a final taste balances the flavors before serving.

Notes

Pro tip: warm the stock before adding it so the roux stays smooth and the gravy thickens evenly. Refrigerate in an airtight container up to 3 days; reheat gently on the stove with a splash of stock or water. Freeze up to 2 months for best texture. For a dietary swap, use gluten-free 1:1 flour blend in place of all-purpose flour to keep the thickening effect.