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Perfect Turkey Gravy

Perfect turkey gravy starts with strained pan drippings and stock, whisked into a smooth butter-and-flour roux. It simmers until thickened, with black pepper and salt balancing the savory flavor.
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Prep Time 5 minutes
Cook Time 10 minutes
resting 2 minutes
Total Time 17 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup turkey pan drippings strained, fat removed
  • 3.5 cups low-sodium turkey or chicken stock
  • 0.5 cup unsalted butter
  • 0.5 cup all-purpose flour
  • 0.25 teaspoon kosher salt plus more to taste
  • 0.25 teaspoon ground black pepper

Equipment

  • 1 3-quart saucepan

Method
 

  1. Strain the turkey pan drippings through a fine-mesh sieve and skim off the fat.
  2. Measure 1/2 cup of the juices and combine with the stock.
  3. Melt the butter in a 3-quart saucepan over medium heat.
  4. Whisk in the flour and cook for 2 minutes, whisking constantly, until smooth and lightly golden.
  5. Gradually whisk in the drippings and stock mixture until smooth.
  6. Bring to a simmer and cook for 5 to 8 minutes, whisking often, until thickened.
  7. Stir in the salt and pepper, taste, and add more salt if needed.
  8. Let the gravy rest for 2 minutes before serving.

Notes

For smooth gravy, whisk constantly while adding the flour and gradually pouring in the stock mixture. Refrigerate leftovers for 3 to 4 days or freeze them; for a gluten-free version, use a 1:1 gluten-free flour blend.