How to Make Gravy from Turkey Drippings

Turkey gravy is the finishing touch that ties the plate together — and it's made from what's already in the roasting pan. Making gravy from the drippings is a quick stovetop technique worth learning, and once you have it, you'll never buy the jar again. Here's how to make Thanksgiving gravy from turkey drippings, smooth and full of flavor.

Strain and Measure the Drippings

Pour the pan drippings through a strainer into a measuring cup and let them settle so the fat rises. You want a few tablespoons of fat for the roux and the brown juices beneath for flavor. If there isn't enough fat, top up with butter. Skim the clear fat off the top and set the brown liquid aside — that's the backbone of the gravy.

Make the Roux

In a saucepan, whisk the fat with an equal amount of flour over medium heat to make a roux, cooking it a minute or two until it smells nutty and is lightly golden. Whisk in warm stock (turkey stock from the neck and giblets is best) a splash at a time, then the reserved brown drippings, whisking out any lumps. Bring to a simmer and cook until it coats a spoon.

Season and Serve

Season the gravy with salt, plenty of black pepper, and a splash of soy sauce or Worcestershire for depth if you like. Strain it if you want it silken. Gravy can be made ahead and gently reheated with a splash of stock, so make it while the turkey rests and pour it warm over the carved bird. A good gravy is the reason to save the drippings.