About this recipe

A rich, velvety turkey gravy made the old-fashioned way — straight from the drippings in your roasting pan. This foolproof recipe builds deep, savory flavor with a simple roux, turkey drippings, and warm broth, resulting in a smooth, lump-free gravy every time. Perfect for Thanksgiving or any roast turkey dinner.

Instructions

1. 1

   After removing your turkey from the roasting pan, pour all the pan drippings through a fine mesh sieve into a large measuring cups or fat separator. Discard the solids. Let the liquid settle for 5 minutes so the fat rises to the top.

2. 2

   Skim or pour off the fat from the top of the drippings and reserve it in a small mixing bowl. You need about 1/4 cup of fat total. If your drippings are short on fat, make up the difference with unsalted butter. Measure the remaining defatted dripping liquid — you need about 3 cups. Top off with warm turkey or chicken broth if needed.

3. 3

   Set your roasting pan over two burners on the stovetop ^[over medium heat], or use a medium saucepan. Add the reserved fat (and butter if using) and let it melt and get hot but not smoking.

4. 4

   Add the all-purpose flour all at once and whisk constantly, scraping up any browned bits from the bottom of the pan. Cook the roux for 2 minutes, whisking continuously, until it turns a light golden color and smells nutty. This step is key — it cooks out the raw flour taste.

5. 5

   Slowly pour in the warm defatted drippings and broth, about 1/2 cup at a time, whisking vigorously after each addition until smooth before adding more. Adding the liquid gradually prevents lumps from forming.

6. 6

   Once all the liquid is incorporated, bring the gravy to a gentle simmer ^[over medium heat], whisking frequently. Cook for 5–8 minutes until the gravy thickens to your desired consistency. It will continue to thicken slightly as it cools.

7. 7

   Stir in the Worcestershire sauce and fresh thyme if using. Taste and season with salt and freshly ground black pepper. If the gravy is too thick, whisk in a splash of warm broth. If too thin, simmer for another 2–3 minutes.

8. 8

   For an ultra-smooth gravy, pour it through a fine mesh sieve one final time before serving. Transfer to a warmed gravy boat and serve immediately alongside your turkey.