Sauces
How to Make Turkey Gravy (Easy Gravy from Drippings)
Smooth turkey gravy from drippings, flour and broth: whisk a golden roux, add 4 cups warm broth and simmer 10 minutes. Serves 8 in 25 minutes.
By the Forkful editorial team · Published
Quick answer
Whisk ¼ cup turkey fat (or butter) with ¼ cup flour over medium heat for 3–4 minutes until golden, then slowly whisk in 4 cups of warm broth and any pan juices. Simmer 8–10 minutes, stirring, until it coats a spoon, then season. It serves 8 in about 25 minutes.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Makes
- 8 servings
Gravy is one of the staple Thanksgiving searches, and for good reason: it ties the turkey, potatoes and stuffing together, and it is the part of the meal that feels hardest to get right in the final rush. The fear is usually lumps, a pasty flour taste or gravy that is too thin.
This version uses the classic roux method. Equal parts fat and flour cooked until golden give flavor and thickening power, and adding warm broth gradually keeps it smooth. Use the fat from your turkey pan, or butter if you are short, and make it while the turkey rests.
Ingredients
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- ¼ cup fat from the turkey drippings or unsalted butter (60 ml)
- ¼ cup all-purpose flour (30 g)
- 4 cups low-sodium turkey or chicken broth, warmed (950 ml), plus pan juices
- 1 tsp Worcestershire sauce (optional)
- kosher salt and black pepper, to taste
Instructions
- When the turkey comes out of the oven, pour the drippings into a measuring cup or fat separator and let the fat rise to the top. Add a splash of broth to the roasting pan and scrape up the browned bits; add this to the cup.
- Spoon ¼ cup of the fat into a large saucepan over medium heat (use butter to make up any shortfall). Keep the dark juices underneath for later.
- Sprinkle in the flour and whisk constantly for 3–4 minutes, until the roux is smooth and golden.
- Slowly pour in the warm broth, whisking all the time, then add the dark pan juices. Bring to a boil.
- Reduce to a gentle simmer and cook 8–10 minutes, whisking now and then, until it thickens enough to coat the back of a spoon.
- Stir in the Worcestershire sauce if using. Taste, then season with salt and pepper. Strain through a fine sieve if there are any lumps, and serve hot.
Tips for the best result
- 1Add the broth gradually and whisk constantly. Pouring it all in at once is what causes lumps.
- 2Season at the end. Drippings and broth can be salty, and gravy reduces as it simmers.
- 3If it is too thick, whisk in a splash of broth. If it is too thin, simmer a few more minutes, or whisk in a paste of equal parts soft butter and flour.
- 4No drippings? Use butter and good-quality broth; the result is lighter but still smooth and savory.
Storage
Refrigerate within 2 hours in an airtight container for 3–4 days. Reheat in a saucepan to a rolling boil, whisking, adding a splash of broth if it has thickened. It freezes for 2–3 months.
Frequently asked questions
How do I thicken gravy?
Simmer it a few more minutes to reduce, or whisk in a paste of equal parts flour and soft butter and boil for a minute. Add it gradually so it does not clump.
How do I fix lumpy gravy?
Whisk hard, or pour it through a fine-mesh sieve. Adding the broth slowly to the roux prevents most lumps in the first place.
Can I make gravy ahead of Thanksgiving?
Yes. Make it with butter and broth up to 3 days ahead, refrigerate, then reheat and whisk in the turkey pan juices on the day.
