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Making Lump Free Turkey Gravy

All-Purpose Pan Gravy


  • Melted unsalted butter, optional
  • 3 Tbs. all-purpose flour
  • About 1 1/2 cups chicken or turkey stock
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground pepper

*TIP: To alter the yield of this recipe: For every 1 cup of liquid, use 1 1/2 tablespoons each of fat and flour to make the roux. Plan on about 1/2 cup gravy per serving.

  1. Once done cooking the turkey, evaluate the pan drippings and darken them if necessary by cooking them over high heat for a minute or two. Pour the drippings from the pan into a fat separator and let stand for a few minutes until the fat rises to the top. Note: If you don’t have a fat separator, simply skim and discard any fat from the juices.
  2. Pour the light brown pan juices into a large glass measuring cup; reserve the fat in the separator. You should have about 2 cups of juices. If you’re short, add stock to the pan juices to make up the amount.
  3. Place the roasting pan on 2 burners over medium heat. Measure out 3 tablespoons of the reserved fat and add it to the pan. If you’re short, add melted butter to the pan to make up the amount. When the fat is hot, sprinkle in the flour.
  4. Using a flat whisk, whisk the flour into the hot drippings until smooth. Let the mixture bubble until the raw flour smell is gone, about 1 minute.
  5. Increase the heat to medium-high. Pour the stock mixture into the pan and bring to a boil, scraping up the browned bits on the bottom and sides of the pan. Reduce the heat to medium-low and simmer the gravy, whisking often, until it has thickened to the consistency of heavy cream, about 10 minutes.
  6. The gravy should be thick enough to coat the back of a wooden spoon. If the gravy is too thick, thin it with more heated stock or water. If it’s too thin, continue to simmer until the desired consistency is reached.
  7. Stir in the salt and pepper and taste the gravy. If it tastes a little dull, stir in more salt or pepper until it tastes nicely balanced. If desired, pour the gravy into a saucepan through a fine-mesh sieve to remove any undissolved pan drippings. Keep warm over very low heat until ready to serve.

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