For a sauce worthy of your bird, you need pan drippings. The turkey fat and those delicious browned bits are the building blocks of flavor.


Credit: Photography by Johnny Miller

Recipe Summary test

45 mins


Ingredient Checklist


Instructions Checklist
  • Place the roasting pan with the drippings from the turkey over 2 stovetop burners and heat over medium. When the drippings are hot, add 1 cup stock. Cook, stirring and scraping up the browned bits from the bottom of the pan. Pour into a heatproof measuring cup. Refrigerate until the juices separate and the fat begins to firm up, about 30 minutes. Skim the fat from the top of the drippings.

  • In a medium saucepan, melt the butter over medium-high heat. Whisk in the flour. Reduce heat to low and whisk the butter and flour until pale golden and bubbly, about 2 minutes. Whisk in the drippings, then the remaining 1 cup stock. Cook over low heat, stirring occasionally, until the gravy thickens, 1 to 2 minutes. Season with kosher salt and pepper.