Save your turkey pan drippings and make your own homemade gravy in less than 20 minutes.

What is a roux?

A roux is a cooked mixture that is half parts of flour and butter, which is specifically weighed by a weight, for accuracy. Roux helps thicken the gravy.

Why should you combine your flour well?

You need to combine your flour well, this will help prevent your soup having a flour taste.

How long should I cook the roux for?

Cook roux for 1-2 minutes, stirring with a whisk constantly.

How to check if your gravy is thickened?

To check if your gravy is thick enough, use your spoon. Swipe off the back of the spoon, once there is a clear line it means the gravy is thick enough.

What can I use instead of a fat and stock separator?

You can laddle out the fat or if you are planning on making gravy the next day place your pan drippings into the fridge and all of the fat will thicken on top and you can just scrap it off.

How long does this gravy take to thicken?

It will take about 10 to 15 minutes.

Why to taste before adding salt and soy sauce?

It may have enough salt, so I would taste and add little by little soy sauce and salt if needed.

Store in the fridge for up to?

4 days

Turkey Gravy

Save your turkey pan drippings and make your own homemade gravy in less than 20 minutes.


  • Fat Separator
  • Whisk
  • Heavy bottom saucepan


  • 2 cups of pan drippings
  • 1/2 cup of unsalted chicken stock
  • 1 wtoz of unsalted butter
  • 1 wtoz of all-purpose flour
  • 1 tbsp of soy sauce
  • salt and pepper to taste


  • Save all of your pan drippings from your turkey pour into a fat and stock separator and discard all of the vegetables. Deglaze your roasting pan with 1/4 cup of dry white wine. Let reduce to 2/3.
  • Add in 1 cup of stock. Bring to a light simmer and pour into your fat and stock separator. There should be at least 2 cups reserved from your pan drippings, if not add unsalted chicken stock to make it 2 cups. 
  • To your 2 cups of pan drippings add 1/2 cup of unsalted chicken stock to make 2.5 cups in all.
  • In a heavy bottom sauce pan on low to medium heat, add your butter. Allow it to melt.
  • Add in your flour and mix with a whisk to form a roux.
  • Cook roux for 1-2 minutes, making sure all of the flour gets cooked. Do not leave any flour in the saucepan or else your gravy will taste like flour.
  • Mix as you pour your pan drippings/stock slowly. Mix everything well so the roux is well combined into the stock. 
  • Bring to a light boil, but constantly mix, insuring everything is well incorporated.
  • Cook for 10-15 minutes, until thickened. You can use a spoon to check if its’s ready. It will get bubbly and start to thicken, just make sure you are constantly mixing. The color of the gravy will start to change from a light brown to a darker brown as shown in the images. Also, once the gravy cools it will thicken more.
  • Add your soy sauce and pepper. Taste to check if salt is needed.
  • Enjoy!!