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Perfect Turkey Gravy

Perfect turkey gravy made with a golden roux and simmered with thyme and soy for smooth, spoon-coating richness. It uses defatted pan juices so the flavor stays deep without greasiness.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Turkey or chicken stock
  • 4 cup turkey or chicken stock warm, including deglazed pan juices
Turkey pan drippings (fat) or butter
  • 0.25 cup turkey pan drippings (fat) or butter fat from the roasting pan; use butter if needed
All-purpose flour
  • 0.25 cup all-purpose flour
Fresh thyme leaves
  • 1 tsp fresh thyme leaves
Soy sauce
  • 1 tsp soy sauce
Salt and pepper
  • 1 salt and pepper to taste

Equipment

  • 1 saucepan

Method
 

Defat the pan drippings
  1. Pour the roasting pan drippings into a measuring cup and let the fat rise to the top for easier defatting.
Make the roux
  1. Spoon 1/4 cup of the fat into a saucepan over medium heat, then whisk in the all-purpose flour until combined.
  2. Cook the roux for 3-4 minutes, whisking, until it turns golden brown and smells toasty (keep it from browning too fast).
Simmer the gravy
  1. Gradually whisk in the warm turkey or chicken stock and the defatted pan juices until the mixture is smooth with no lumps.
  2. Add the fresh thyme leaves and soy sauce, then simmer for 8-10 minutes until thick enough to coat a spoon.
Finish and serve
  1. Season the gravy with salt and pepper to taste.
  2. Strain if desired, then serve hot.

Notes

Pro tip: keep the roux whisked and watch the color—golden brown is the sweet spot for gravy that tastes nutty, not burnt. Refrigerate leftovers in a sealed container up to 3 days; rewarm gently, whisking with a splash of stock if needed. Freezing is not recommended for best texture, but it can be frozen for up to 1 month and reheated carefully. For a gluten-free swap, use a 1:1 gluten-free flour blend for the roux.