Ingredients:

  • 4 Tablespoons (60 ml) Turkey Pan Drippings (Fat, separated)
  • 2 Tablespoons (30 g) Unsalted Butter (if supplementing fat)
  • 1 medium Shallot or Onion, finely diced
  • 1/2 cup (60 g) All-Purpose Flour (plain flour)
  • 3 sprigs Fresh Thyme
  • 1 cup (240 ml) Reserved Turkey Drippings (liquid/juices)
  • 3 cups (710 ml) Low-Sodium Chicken or Turkey Stock, warm or room temperature
  • 2 Tablespoons (30 ml) Dry Sherry or White Wine (optional)
  • 1/2 teaspoon Freshly Ground Black Pepper
  • Kosher Salt, to taste

Instructions:

  1. Collect Drippings: Pour all juices and fat from the roasting pan into a fat separator (or a deep cup). Allow 5 minutes for the fat to rise to the top.
  2. Skim the Fat: Measure out 4 tablespoons (60 ml) of the clear turkey fat from the top layer for the roux base. Reserve the remaining liquid juices.
  3. Deglaze the Pan (Optional): Add the dry sherry or wine to the empty roasting pan and scrape up any stuck bits (fond) over low heat. Pour this mixture into the reserved liquid juices.
  4. Sauté Aromatics: Melt the measured turkey fat (supplement with butter if needed) in a medium saucepan over medium heat. Add the diced shallots and thyme sprigs. Sauté gently until the shallots are softened and translucent (about 3-4 minutes).
  5. Create the Roux: Sprinkle the flour over the fat and shallots. Whisk constantly for 2 minutes to cook out the raw flour taste. The mixture should resemble wet sand (a pale roux).
  6. Incorporate Liquid: Turn the heat down to low. Slowly pour in the reserved liquid drippings while vigorously whisking to prevent lumps. Once incorporated, gradually add the stock, continuing to whisk until the mixture is smooth and fully blended.
  7. Simmer and Reduce: Increase the heat to medium-low and bring the gravy to a gentle simmer. Cook for 10–15 minutes, stirring occasionally, until the gravy has thickened sufficiently to coat the back of a spoon.
  8. Seasoning Check: Taste the gravy. Adjust salt and pepper as needed, seasoning cautiously as the concentrated drippings are often salty.
  9. Strain for Smoothness: Remove the saucepan from the heat. Pour the gravy through a fine-mesh sieve into a clean serving jug, pressing down lightly on the solids (shallots/thyme) to extract maximum flavour. Discard the solids.
  10. Serve Hot: Serve immediately over your roasted turkey and sides.