1-First Step: Collect and strain the pan drippings After roasting your turkey, carefully pour the drippings into a fine mesh strainer set over a liquid measuring cup. Let the liquid rest for 3 to 5 minutes so the fat rises to the top. This makes it easier to separate the fat you need for the roux from the flavorful juices underneath. Once the drippings settle, spoon off about 3 tablespoons of fat. If you do not have quite that much, just add butter to make up the difference. This is a helpful trick for smaller turkeys or roasts that do not leave behind much fat.

2-Second Step: Start the roux Set a medium saucepan over medium heat and add the turkey fat plus the butter. Let them melt together fully. Next, whisk in the flour and keep whisking until the mixture is smooth and well combined. Cook the roux for about 1 1/2 to 2 minutes until it turns lightly golden brown. This step matters because it removes the raw flour taste and gives the gravy a deeper, nuttier flavor. Keep the heat steady so the roux does not burn.

3-Third Step: Add the liquids slowly Now slowly pour in the pan drippings and chicken broth while whisking constantly. This steady pour is what helps keep the gravy smooth and lump-free. The total liquid should equal 2 cups, so if your pan drippings are short, just add a little more broth. Use warm broth if you can, since cold liquid can make the mixture seize up or form lumps. If the gravy does look a little rough, do not panic. A quick strain at the end can smooth things out.

4-Fourth Step: Simmer until thickened Bring the gravy to a gentle boil, then reduce the heat to medium-low. Let it simmer for about 5 minutes, whisking often so it stays silky. During this time, the flour thickens the gravy and the flavors blend together. Remember that gravy thickens as it cools. If it looks slightly loose in the pan, that is usually a good sign. It will firm up a bit after you take it off the heat.

5-Fifth Step: Season and finish Season the gravy with salt and freshly cracked black pepper to taste. You can adjust the salt after tasting because the broth and drippings already bring some saltiness on their own. If the flavor feels flat, add a tiny pinch more salt rather than too much at once. Remove the pan from the heat and serve right away, or keep it warm until the rest of the meal is ready. This turkey gravy recipe is best when served fresh, but it also reheats well later in the week.