Don’t forget the gravy!


You can’t have turkey without gravy.  Well, you can, but who really wants to?  I am the person who pours gravy over everything on the plate…turkey, mashed potatoes, stuffing.  It all gets a splash of the warm, smooth, savory sauce. 

I actually hesitated when I thought about writing about gravy.  Why?  Because one year it took four people starting over several times, using at least two different methods just to make the gravy.   And I don’t think the wine had anything to do with it. 

So, while I don’t claim to be a gravy expert, I have made several successful batches of gravy in my time.  I thought I would share my method.  My number one tip is to make sure you have a back up jar of gravy in the pantry to heat up!  If all else fails, at least you will have something!

Basic Pan Gravy

Makes 4 cups (adjustable)


  • Pan drippings from roasting a chicken or turkey
  • Butter
  • Flour
  • Additional chicken or turkey stock
  • Salt and pepper to taste

*No quantities are listed because this depends on how much gravy you want to end up with.  A general rule is 1 Tbsp of butter and 1 Tbsp of flour for every cup of stock or pan drippings you have.  So, if you want to make 4 cups of gravy, you will need 4 Tbsp butter, 4 Tbsp flour and 4 cups of pan drippings/stock.


  1. Pour the pan drippings from your roasting pan into a fat separator.  Scrape the drippings and brown pieces from the bottom of the pan.
  2. Melt butter in a sauce pot over medium-high.  Add flour and whisk to combine.  Continue to cook this mixture until it darkens to a light caramel color. 
  3. Using the fat separator, pour the drippings into a separate large measuring cup, leaving the fat behind in the separator.  Add enough chicken or turkey stock to make achieve your desired total volume of liquid.
  4. Pour the liquid into the roux, whisking constantly to avoid lumps.
  5. Continue cooking until gravy has thickened. 
  6. Season with salt and pepper to taste.
  7. Pour gravy through a strainer to remove any lumps that may have formed or any rogue pieces from the bottom of the roasting pan.


3 comments to Don’t forget the gravy!

  • Cyndi Miles

    I use 2/2/1 recipe. 2 Tbsp oil/grease/or fat of some kind blended with 2 Tbsp flour, then mix in 1 cup of liquid. To avoid lumps, the trick is to mix flour and fat together smooth prior to adding liquid and add the liquid slowly, stirring it. This is the recipe I use for cream sauce on veggies or white gravy (milk for liquid) and the recipe I use for cheese sauce (milk for liquid and then add grated cheese at the end and blend in til melted). Also…FYI, for a gravy that won’t quite thicken like you’d like, you really can’t add more flour after the liquid unless you want lumps, but you CAN add cornstarch that has been mixed with a little cold water first and quickly whisk it in while adding it. Boil for 1 min and that will thicken any liquid. 🙂 Thanks for sharing the gravy thoughts!! Love hearing others.

  • donna johnston

    My mother made the best gravy ever! She tried to show me how but I could never get the hang of it! Yours looks great so I think you should be the gravy maker from now on!!

  • Thank you so much Becky. I’ll give it a try. I’ll post results after the big T-Day…… Linda

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