Ingredients:

  • 1 to 1 1/4 cups (240–300 ml) reserved pan juices with browned bits (fond) from the roasting pan
  • 1/4 to 1/3 cup (60–80 ml) turkey fat (may be less once separated) — or 2 tablespoons (30 g) unsalted butter if drippings are lean
  • 2 tablespoons (30 g) unsalted butter OR reserved turkey fat (for the roux/base)
  • 2 tablespoons (16 g) all-purpose flour
  • 1/2 cup (120 ml) dry white wine or dry sherry (optional; can omit)
  • 2 cups (480 ml) low-sodium turkey or chicken stock
  • 2 tablespoons (30 ml) heavy cream or crème fraîche (optional)
  • 1 small shallot, finely minced (optional) — about 1 tablespoon (10–15 g)
  • 1 small garlic clove, minced (optional)
  • 1 sprig fresh thyme or 1/2 teaspoon dried thyme
  • 1 small bay leaf (optional)
  • Kosher salt, to taste (start with 1/4 teaspoon)
  • Freshly ground black pepper, to taste (about 1/4–1/2 teaspoon)
  • 1/4 teaspoon Worcestershire sauce or a splash of soy sauce (optional)
  • 1 teaspoon finely chopped fresh parsley (optional, for freshness)
  • A pat of cold unsalted butter (about 1 teaspoon) to mount and gloss the sauce, if desired
  • Substitute for gluten-free: 1–2 teaspoons cornstarch mixed with 1–2 tablespoons (15–30 ml) cold water (cornstarch slurry) instead of flour roux

Instructions:

  1. Collect and separate drippings: Pour pan juices from the roasting pan into a fat separator or wide measuring cup. Let sit briefly so fat rises; skim off and reserve about 2–3 tablespoons of fat for the roux and reserve the brown juices separately (about 1–1 1/4 cups).
  2. Deglaze the roasting pan: Place the roasting pan over medium heat (or transfer brown bits to a skillet). Add wine (or 1/4 cup stock) and scrape fond with a wooden spoon. Reduce slightly, then pour the deglaze liquid into a saucepan and add the reserved brown juices.
  3. Make the roux (or choose slurry): In a medium saucepan over medium heat, melt reserved fat and butter if needed. Add minced shallot and garlic (optional) and cook 1–2 minutes until softened. Stir in 2 tablespoons flour to form a paste; cook 1–2 minutes until it smells nutty but not burnt (blonde roux). For gluten-free, skip the roux and use a cornstarch slurry later.
  4. Add liquids and simmer: Whisk in the deglazed pan juices and the stock gradually until smooth. Add thyme and bay leaf. Bring to a gentle simmer, whisking constantly to avoid lumps. Simmer 8–12 minutes until sauce reduces slightly and coats the back of a spoon, skimming excess fat as needed.
  5. Thicken and finish: If using cornstarch slurry, whisk 1–2 teaspoons cornstarch with 1–2 tablespoons cold water, then whisk into simmering gravy until it thickens (30–60 seconds). Stir in cream (optional) and a splash of Worcestershire or soy sauce for depth. Taste and adjust seasoning with salt and pepper at the end.
  6. Strain and mount: Strain gravy through a fine-mesh sieve into a warmed serving vessel to remove herbs, shallot bits and any lumps. Off heat, whisk in a small pat of cold butter to gloss the gravy and stir in chopped parsley if using.
  7. Serve or hold: Keep warm over very low heat or in a thermos; reheat gently if needed. If too thick, whisk in a little warm stock to loosen. Taste again before serving and adjust seasoning.