Classic Turkey Gravy

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.