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Perfect Turkey Gravy

Perfect turkey gravy made with a golden roux and silky texture, simmered with thyme and soy for deep savory flavor. Defoamed pan juices and warm stock come together into a spoon-coating 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: 95
Ingredients Equipment Method Notes

Ingredients
  

Turkey pan drippings (fat) or butter
  • 0.25 cup turkey pan drippings (fat) Use drippings from the roasting pan; skim for fat.
All-purpose flour
  • 0.25 cup all-purpose flour
Warm turkey or chicken stock, including deglazed pan juices
  • 4 cup turkey or chicken stock Warm; include deglazed pan juices.
Fresh thyme leaves
  • 1 tsp fresh thyme leaves
Soy sauce
  • 1 tsp soy sauce Adds savory depth without tasting strongly of soy.
Salt and pepper
  • 0.25 salt To taste.
  • 0.25 black pepper To taste.

Equipment

  • 1 saucepan

Method
 

Skim and start the roux
  1. Pour the roasting pan drippings into a measuring cup and let the fat rise to the top for easy separation.
  2. Spoon 0.25 cup of the fat into a saucepan over medium heat, then whisk in 0.25 cup all-purpose flour until a paste forms.
  3. Cook the roux for 3-4 minutes, whisking constantly, until golden brown and fragrant.
Build and simmer the gravy
  1. Gradually whisk in 4 cups warm turkey or chicken stock, including the defatted pan juices, until smooth.
  2. Add 1 tsp fresh thyme leaves and 1 tsp soy sauce, then simmer for 8-10 minutes until thick enough to coat a spoon, with visible gentle bubbling.
  3. Season with salt and black pepper to taste, then strain if desired for a silky finish and serve hot.

Notes

Pro tip: Use warm stock and keep whisking when adding it to prevent lumps. Store leftover gravy in the refrigerator up to 3-4 days; reheat gently on the stove with a splash of stock or water to loosen. Freeze yes—cool completely, freeze in portions up to 2 months, and reheat thawed. For a dairy-free option, substitute butter only if you don’t have enough pan fat, and keep everything else the same.