Easy Gravy

Basic Turkey Gravy


  • Juices and contents from roasted turkey
  • 1-3 cups low sodium chicken or turkey broth
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/3 all-purpose flour
  • Salt and pepper to taste


  1. Remove any vegetables and turkey parts from the roasting pan and discard. Strain the juices from the turkey into a fat separator and let stand for 5 minutes to allow the fat to rise to the top. Pour the juices into a large measuring cup.

  2. Pour about 1 cup of the pan juices back into the roasting pan and heat over medium-high heat, scraping up the brown bits from the bottom of the pan. Cook for about 1 minute. Pour pan contents back into the measuring cup and add chicken broth to make 4 cups of liquid.

  3. Melt the butter in a large saucepan. Sprinkle with flour and whisk together to make a roux. Cook the roux, whisking until a deep brown, 4-5 minutes.

  4. Whisk in the liquid and bring to a boil. Reduce heat and simmer until thickened, 8-10 minutes.

  5. Season the gravy with salt and pepper to taste.

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