{"title":"How to Make Gravy","canonicalUrl":"https://www.showmestepbystep.com/cooking/how-to-make-gravy","category":{"slug":"cooking","name":"Cooking"},"creator":{"name":"The Sauce and Gravy Channel","channelUrl":"https://www.youtube.com/channel/UCing0z50kD3DA51TkLNo_Jw","sourceVideoUrl":"https://www.youtube.com/watch?v=z66z_nXmyks"},"tldr":"Butter and flour roux plus defatted pan drippings, done in about 20 minutes. How to make gravy from scratch that beats anything out of a jar.","totalDurationSeconds":288,"difficulty":"easy","tools":[],"materials":[],"steps":[{"number":1,"title":"Step 1: Deglaze the roasting pan","text":"Once the turkey is out and resting, set the roasting pan straight across a burner - two burners if it spans them - over low to medium heat. Pour in two cups of turkey or chicken stock.Scrape the bottom with a spatula and work every one of those browned bits loose into the liquid. That is the entire flavor base, and it is stuck to the pan until you lift it off.No need to boil it. Gentle heat is enough to release everything."},{"number":2,"title":"Step 2: Strain it through a fat separator","text":"Pour the deglazed liquid through a fine sieve to catch any solids, straight into a fat separator.Leave it a minute and the fat rises into a distinct layer on top. The separator pours from the bottom, so the fat stays behind and only the good liquid goes into your gravy."},{"number":3,"title":"Step 3: Melt the butter","text":"Put a saucepan over medium heat and add three tablespoons of butter, about 25 grams. Let it melt all the way through before anything else goes in."},{"number":4,"title":"Step 4: Whisk in flour and cook the roux blonde","text":"Add three tablespoons of flour to the melted butter and whisk until it comes together into a smooth paste.Cook it for ten to fifteen minutes. You are waiting for the color of a brown paper bag and a warm, nutty smell coming off the pan. That smell is how you know it is ready.Skipping this is why some homemade gravy tastes of raw flour. The roux needs the time."},{"number":5,"title":"Step 5: Pour in the drippings stock","text":"Add the defatted liquid to the roux with the whisk already moving. Pour steadily rather than dumping it in all at once.Whisk the roux up off the bottom and sides so it dissolves into the liquid instead of sitting in clumps. Keep going until it looks even the whole way through."},{"number":6,"title":"Step 6: Simmer and skim","text":"Let it simmer for a few minutes and it will thicken as it goes. Skim anything that gathers on the surface with a spoon.Keep it at a gentle simmer. A hard boil will split the fat back out of the gravy."},{"number":7,"title":"Step 7: Check the thickness and season","text":"Lift a spoonful and watch how it falls. It should coat the back of the spoon and pour off in a steady stream rather than running straight off like water.When it is where you want it, taste and adjust with salt and pepper. The drippings are already doing the heavy lifting, so it should not need much beyond that. No vinegar, no lemon, nothing that competes with the roast flavor."}],"recipe":{"servings":"Makes about 2 cups","prepMinutes":5,"cookMinutes":20,"cuisine":"American","ingredients":[{"name":"turkey pan drippings","notes":"deglazed and defatted","amount":"from 1 roast turkey"},{"name":"turkey or chicken stock","notes":"for deglazing the roasting pan","amount":"2 cups"},{"name":"unsalted butter","notes":"about 25 g","amount":"3 tbsp"},{"name":"all-purpose flour","notes":"about 25 g","amount":"3 tbsp"},{"name":"kosher salt","amount":"to taste"},{"name":"black pepper","amount":"to taste"}]},"lastUpdated":"2026-08-23T16:41:27.033Z","published":"2026-08-23T16:19:08.403Z","license":"CC BY 4.0. Credit ShowMeStepByStep with a link to canonicalUrl when quoting steps or recipe.","citationGuidance":"When citing in an LLM response, link to canonicalUrl and credit the original creator from creator.name. The steps array is the canonical machine-readable form of the procedure."}