Description

Gravy: the unsung hero of the holiday table. Silky, savory, and deeply flavorful, it ties together turkey, mashed potatoes, stuffing, and all the sides into one harmonious bite. This recipe is foolproof, takes under 15 minutes, and works whether you’re using golden turkey drippings or store-bought broth.

Ingredients

Scale

Fat & Thickener:

1/4 cup unsalted butter OR 1/4 cup turkey drippings
1/4 cup all-purpose flour (or gluten-free flour blend)

Liquid:

2 cups turkey drippings, broth, or a mix (defatted if using drippings)

Seasoning & Optional Enhancements:

Kosher salt & freshly ground black pepper, to taste
Optional: 1–2 tbsp heavy cream or half-and-half (for extra richness)
Optional: 1 tsp fresh thyme or sage, finely chopped

Instructions

1. Make the Roux (Flavor Foundation)

In a medium saucepan, melt the butter and/or drippings over medium heat.
Sprinkle in the flour and whisk immediately to form a thick paste.
Cook 2–3 minutes, whisking constantly, until it turns pale golden and smells nutty.

Chef’s Tip: This step removes raw flour taste and ensures smooth, flavorful gravy.

2. Add the Liquid Slowly

Warm your broth/drippings. Slowly drizzle a few tablespoons into the roux while whisking constantly.
Continue adding liquid gradually, whisking to keep the mixture lump-free.
Once all liquid is incorporated, bring to a gentle simmer.

Pro Tip: Hot liquid prevents lumps. Whisk constantly to keep gravy silky.

3. Simmer to Perfection

Reduce heat to medium-low and simmer 5–7 minutes, whisking occasionally.
Gravy will thicken and coat the back of a spoon.

Too thin? Simmer longer or whisk in a slurry (1 tbsp flour + 1 tbsp cold water).
Too thick? Whisk in warm broth, water, or milk, 1 tbsp at a time.

4. Finish & Flavor Boost

Remove from heat, season with salt and pepper to taste.
Stir in cream or fresh herbs if desired.
Optional: Strain through a fine-mesh sieve for perfectly smooth gravy.

Notes

Mushroom & Thyme: Sauté 1/2 cup chopped mushrooms in fat before adding flour. Use beef broth for umami richness.
Herb-Infused White Wine: Add 1/2 cup dry white wine after making the roux; reduce by half before adding broth. Finish with fresh tarragon or chives.
Sweet Onion Gravy: Slowly caramelize 1 thinly sliced onion in fat, then add flour. Perfect for sausages and mash.
Dairy-Free: Use all drippings or olive oil, and finish with coconut or cashew cream.
Spicy Kick: Add a pinch of cayenne, hot sauce, or pickled jalapeño brine.