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Glossy brown turkey gravy pouring from a white gravy boat with fresh thyme

Cousin Mike's Silky Turkey Gravy

Rich, silky, lump-free turkey gravy every time. A properly cooked roux plus warm liquid added gradually is the whole trick — and you can make the base ahead and whisk in the pan drippings on the day.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 8
Course: Sauce
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1/4 cup unsalted butter or turkey fat skimmed from the drippings
  • 1/4 cup all-purpose flour
  • 3 cups turkey or chicken stock warmed
  • 1 cup turkey pan drippings optional, fat skimmed, dark juices reserved
  • 1 teaspoon Worcestershire or soy sauce optional, for depth
  • 1 teaspoon kosher salt to taste; drippings are salty, so taste first
  • 1/2 teaspoon black pepper
  • 2 sprigs fresh thyme optional

Method
 

  1. If you have roasting-pan drippings, pour them off and skim the fat. Keep about 1/4 cup of the fat to cook with and reserve the dark juices to add later.
  2. Melt the butter (or turkey fat) in a saucepan over medium heat. Whisk in the flour to make a smooth paste and cook 2–3 minutes, whisking, until it smells nutty and turns light golden. This cooks out the raw-flour taste.
  3. Add the warm stock (and reserved pan juices) a ladle at a time, whisking constantly and letting it thicken before each new addition. Adding warm liquid gradually to a cooked roux is what keeps gravy lump-free.
  4. Simmer 5–10 minutes, whisking now and then, until the gravy coats the back of a spoon. Stir in a splash of Worcestershire or soy sauce for extra depth if you like.
  5. Taste, then season with salt and pepper. For an ultra-smooth gravy, pour it through a fine strainer before serving.

Notes

Make-ahead: make the roux-and-stock base up to 3 days ahead and refrigerate; on the day, reheat gently and whisk in the fresh pan drippings. Too thick? Whisk in a little warm stock. Too thin? Simmer longer. Serve over turkey and Cousin Mike's Make-Ahead Mashed Potatoes.