Side Of Gravy Recipe

Separate and measure drippings

If using pan drippings from a roasted turkey, pour off the pan juices into a fat separator or a heatproof measuring cup. Measure 1 cup total of combined fat and juices. If you have more fat than juices, remove excess fat so the total is about 1 cup; if you have only juices, add stock to reach 1 cup combined.

Skim off and reserve about 1 tablespoon of the fat from the drippings for browning the aromatics, and set the remaining drippings (liquid portion) aside to combine with stock.

Combine reserved liquid drippings with 2 cups chicken or turkey stock in a measuring cup or saucepan and keep warm over low heat.

Cook aromatics

In a medium saucepan over medium heat, add 1 tablespoon of the reserved turkey fat (or 2 tablespoons unsalted butter if you don't have enough fat). Add the finely minced onion and cook, stirring, until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Make the roux

Push the aromatics to the side and add the remaining 1 tablespoon butter. Sprinkle in 2 tablespoons all-purpose flour. Stir constantly to combine with the fat and onions, cooking the roux for 2–3 minutes until it becomes a light golden brown and loses its raw flour taste. Do not let it burn; reduce heat slightly if browning too quickly.

If you used only butter, you may briefly let the roux brown a touch more (an amber color) for deeper flavor—about 1 additional minute.

Deglaze and whisk

Slowly pour the warm stock-and-drippings mixture into the roux in a thin stream while whisking continually to prevent lumps. Bring the mixture to a gentle simmer over medium-low heat while whisking until the gravy begins to thicken, about 4–6 minutes.

Simmer and reduce

Reduce heat to low and simmer, stirring occasionally, for 5–8 minutes to develop flavor and reach a smooth, saucy consistency. If the gravy becomes too thick, whisk in up to 2 tablespoons additional stock to loosen.

Season

Stir in 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried), 1 teaspoon Worcestershire sauce, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon fine sea salt. Taste and adjust seasoning—add more salt or pepper as needed.

Finish with cream (optional)

For extra richness and a silkier texture, whisk in 2 tablespoons heavy cream off the heat. Warm through for 30 seconds, but do not boil after adding cream.

If you prefer an ultra-smooth gravy, strain through a fine-mesh sieve into a serving container to remove onion bits and any lumps. Keep warm until ready to serve. Reheat gently and whisk before serving.