After roasting your turkey, let it rest and collect those precious drippings from the pan. They are golden and packed with flavor—don’t let them go to waste! Pour the drippings into a measuring cup and let them settle. This will help separate the fat from the juices.

Once the drippings have settled, you will notice a layer of fat on top. This is good! Use a spoon or a fat separator to skim it off. You’ll want to reserve some fat for the gravy while ensuring plenty of liquid remains. Aim for about ¼ cup of fat, balancing it with the good juices.

In a saucepan over medium heat, melt 3 tablespoons of unsalted butter along with an equal amount of the skimmed fat. Once bubbling, sprinkle in ¼ cup of all-purpose flour. Whisk continuously for about 2 minutes until it turns a light golden color. This roux is the backbone of your gravy, giving it body and thickness.

Gradually whisk in 3 cups of low-sodium turkey or chicken broth. Continue to whisk until the mixture thickens, usually taking 4-5 minutes. Adjust your heat as necessary, so you don’t burn the bottom.

Once your gravy has thickened, add in 1 teaspoon of Worcestershire sauce and season with salt, pepper, or any herbs you fancy. I often add a dash of fresh thyme or minced garlic for that cozy finish.

Your homemade turkey gravy is complete! It should be velvety and rich, perfect for pouring over your favorite Thanksgiving dishes or any comforting meal.