Instructions

Prepare Drippings

1. Pour all drippings from the roasting pan into a heatproof measuring cup or fat separator. Let it sit for 2 minutes so the fat rises to the top. Skim off the clear fat and reserve the flavorful dark juices underneath.

Deglaze the Pan

1. Set the roasting pan directly over medium-low heat on the stovetop (or scrape the baked-on bits into a small saucepan). Add a splash of wine, stock, or water, and scrape up the browned bits (fond) off the bottom with a flat wooden spoon.

Make the Roux

1. In a small saucepan over medium heat, melt 2 tablespoons of total fat (use the skimmed turkey fat, adding butter if you come up short). Whisk in 2 tablespoons of flour. Cook, whisking constantly, for 1 to 2 minutes until it turns a light golden-blond color and smells nutty.

Whisk in Liquids

1. Slowly stream in the warm stock along with the reserved pan juices, whisking vigorously to prevent lumps. Drop in a fresh herb sprig if using.

Simmer and Finish

1. Bring to a gentle simmer, stirring frequently, until the gravy thickens enough to coat the back of a spoon (about 3 to 5 minutes).
2. Discard the herb sprig. Taste the gravy first—pan drippings from seasoned roasts are often already salty. Season with black pepper and additional salt only if needed. Pour any juices that pooled on the cutting board while resting the turkey directly into the gravy before serving.