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This separates the fat from the turkey drippings first, since using too much fat in the roux can leave the gravy tasting greasy rather than smooth and savory. Simmering the gravy with the reserved turkey neck and giblets, if available, while the bird rests is what deepens the flavor well beyond what drippings alone could provide.
Prep Time
10 min
Per serving
60kcal
Calories
2g
Protein
3g
Carbs
4g
Fat
Cook Time
15 min
Servings
10 people
Difficulty
medium
Follow step-by-step with voice guidance.
After removing the turkey from the roasting pan, pour the pan drippings into a fat separator or a bowl, letting the fat rise to the top.
Spoon off about a quarter cup of the fat, discarding or reserving the rest, and keep the flavorful drippings underneath.
In a saucepan, heat the reserved fat over medium heat.
Whisk in the flour and cook, stirring constantly, for 1 to 2 minutes, until lightly golden.
Gradually whisk in the turkey broth and reserved drippings, a little at a time, making sure no lumps form.
Bring to a simmer, whisking often, and cook for 8 to 10 minutes, until thickened.
Season with salt and pepper to taste.
Strain through a fine mesh sieve for a smoother texture, if desired, before serving hot.
Separate the Fat From the Drippings First: Using too much fat in the roux can leave the gravy tasting greasy, so measure out just what's needed and keep the flavorful drippings underneath. Simmer Giblets for Extra Depth: If available, simmering the turkey neck and giblets in the broth while the bird roasts builds significantly more flavor into the base of the gravy. Whisk Constantly While Adding Broth: This is what keeps the gravy smooth, since pockets of unmixed flour are what cause lumps.
Supplement with butter to reach the needed amount of fat for the roux, and use a good quality turkey or chicken broth to make up the difference in liquid and flavor.
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