The Rules
To get started, check out our step-by-step instructions for making perfect gravy.
Start the gravy when you start the turkey. You should simmer your broth for at least two hours to flavor it, so you'll want to do this while the turkey roasts.
Get rid of the grease. A degreasing cup works great: The spout pours from the bottom while
the fat rises to the top. If you don't have one, pour the drippings into a measuring cup and chill until the fat separates, then spoon it off.
Scrape the pan clean. Those little bits cooked onto the bottom of the roasting pan are key, so pour in a little broth, scrape them free with a wooden spoon and pour each one into your gravy.
Thicken if necessary. No one likes thin gravy. If you need to thicken quickly, make a slurry (a paste of equal parts water and flour or cornstarch) and whisk it into the hot gravy.
Tip: Don't worry if your gravy has a few lumps. Just strain it before serving.
As you like it: Gravy variations
Creamy: Whisk in a splash of cream before serving.
Mushroom-y: Saute 1/2 cup chopped mushroom stems with the onion.
Buttery: Whisk in a few tablespoons cold cut-up butter before serving.
Dark: Cook your roux (flour-fat mixture) a little longer, until it's medium to dark brown.
Boozy: Add a splash of bourbon, cognac or sherry before serving.
Chunky: Add chopped giblets with the drippings.
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