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Sauces · American

Turkey Gravy

All the good brown bits in the roasting pan, turned into the thing everyone pours too much of.

Hands-on
20 min
Total
20 min
Makes
8 servings (about 950 ml / 4 cups)
Serves
8

Made while the roast turkey rests, so roasting time isn't included. About 20 minutes from straining the drippings to a finished gravy; it's our estimate, since the timing depends on how fast your gravy thickens.

  • easy
  • thanksgiving
  • christmas
  • holiday
  • roast-dinner

Verified against at least two trusted test kitchens or food-safety guides · Last checked · What this means

Illustration of Turkey Gravy
Amount
Units

Ingredients

You need: instant-read thermometer · fine sieve · 1 litre (4 cup) heatproof glass measuring jug or a fat separator · large spoon for skimming · flameproof roasting pan · wooden spoon · medium saucepan · whisk · oven mitts · gravy jug

Contains: wheat

Method

  1. Check the turkey and let it rest

    Before the turkey comes out of the pan, check it with a food thermometer in the thickest part, away from bone. Then lift it onto a board to rest.

    Ready when: The thermometer reads at least 74°C (165°F).

  2. Strain and skim

    Pour the pan drippings through a sieve into a 1 litre (4 cup) heatproof measuring jug or a fat separator. Let the fat rise to the top, then skim it off. Keep 1/4 cup (60 ml) of the fat; if there isn't enough, make it up with vegetable oil.

  3. Loosen the browned bits

    Set the empty roasting pan across two burners over medium-high heat. Add a splash of water and scrape up the browned bits with a wooden spoon, then pour it all into the jug with the drippings.

    Ready when: The bottom of the pan is scraped clean and the brown bits have dissolved into the water.

  4. Top up with stock

    Add enough stock or broth to the defatted drippings to make 950 ml (4 cups) of liquid.

  5. Cook the flour in the fat

    Put the 1/4 cup (60 ml) fat in a medium saucepan over medium heat. Stir in the 1/4 cup (30 g) flour until smooth and cook, stirring, for 2 to 3 minutes.

    Ready when: A smooth, golden paste with no dry flour left.

  6. Add the liquid gradually

    Pour in the 4 cups of liquid a little at a time, stirring after each addition until it's fully blended before adding more.

    Ready when: Each addition is smooth before the next one goes in.

    Otto tried this firstOtto tips all four cups in at once and chases floury lumps around the pan. A little at a time, stirring in between, keeps it smooth.

  7. Boil until thickened

    Bring it to the boil over medium heat, stirring all the time, and keep cooking and stirring until it thickens. Season with salt and pepper.

    Ready when: It has boiled, thickened and is smooth and steaming hot.

Swaps

  • Instead of turkey stock: low-sodium chicken broth Either works; season at the end.
  • Instead of some of the turkey fat: vegetable oil Use it to make up the 1/4 cup if the turkey didn't give enough fat.

Make ahead, store & reheat

Storage
Cool leftovers and get them into the fridge within 2 hours. Use within 1 to 2 days, or freeze; frozen gravy keeps its best quality for 2 to 3 months.
Reheat
Reheat only once, in a pan, stirring, until it is steaming hot all the way through (at least 74°C / 165°F on a thermometer).

If something goes wrong

  • Too thin Why: It hasn't cooked long enough to thicken.
    Keep it simmering, stirring, a few minutes longer until it thickens.
  • Not enough fat in the pan Why: A lean bird or a small roast.
    Make up the 1/4 cup with vegetable oil.

Good to know

  • A fat separator makes skimming easy: the juices pour out from under the fat.
  • Scrape every browned bit out of the roasting pan and into the gravy.

Safety

  • Only make gravy from a turkey that has reached 74°C (165°F) in the thickest part.
  • The drippings, roasting pan and fat are very hot. Use oven mitts and a heatproof jug, and keep kids back from the stove while you work.
  • Store-bought stocks can contain allergens such as celery. Check the label.
  • Leftovers: fridge within 2 hours, use within 1 to 2 days, reheat once until steaming hot.