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Perfect Turkey Gravy

Perfect turkey gravy made with a smooth roux and deglazed pan juices for a silky, spoon-coating texture. Ready in about 20 minutes, with thyme and a touch of soy sauce for deep savory flavor.
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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: 110
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 saucepan
  • 1 whisk
  • 1 measuring cup

Method
 

Defat and set up
  1. Pour the roasting pan drippings into a measuring cup and let the fat rise to the top, watching for clear separation between fat and juices.
  2. Spoon 1/4 cup of the fat into a saucepan over medium heat, then whisk in the all-purpose flour until it forms a thick paste.
Cook roux
  1. Cook the roux for 3-4 minutes over medium heat, whisking constantly until golden brown with a nutty aroma.
Simmer and thicken
  1. Gradually whisk in the warm turkey or chicken stock along with the defatted pan juices until smooth, with no visible lumps.
  2. Add the fresh thyme leaves and soy sauce, then simmer for 8-10 minutes until the gravy is thick enough to coat a spoon and looks glossy.
Finish and serve
  1. Season with salt and pepper to taste, tasting and adjusting as needed.
  2. Strain if desired, then serve hot with sliced turkey and mashed potatoes.

Notes

For the smoothest gravy, whisk the stock in slowly so the roux emulsifies before it fully thickens. Storage: refrigerate in a sealed container for up to 3 days; reheat gently on the stovetop, whisking to loosen. Freezing: yes, freeze up to 2 months and reheat until smooth. Dietary swap: use gluten-free 1:1 flour to make it gluten-free while keeping the same cooking times.