No-Fuss Gravy Making: Step 1
To make gravy from meats and poultry roasted in an uncovered roasting pan, pour pan drippings into a heat-resistant measuring cup or fat separator. Loosen the browned bits from the roasting pan and add to drippings. Add enough broth to drippings to measure 2 cups. Skim the fat, reserving 2 tablespoons.
No-Fuss Gravy Making: Step 2
Combine flour and reserved fat in a saucepan; whisk until smooth over medium heat.
No-Fuss Gravy Making: Step 3
Gradually stir in the drippings mixture. Cook and stir over medium-high heat until mixture comes to a boil. Cook and stir 2 minutes longer or until thickened. Add seasonings to taste.
Making a Roux: Step 1
To avoid lumpy gravy, first make a roux (pronounced "roo"), which is a mixture of flour and fat (like butter), that's cooked over low heat and used to thicken sauces. A roux can be white, blond or brown, depending on how long it's allowed to cook and what fat the flour is mixed with.
Making a Roux: Step 2
Make sure the butter is completely melted before adding the flour. Test it by sprinkling in a pinch of flour. If it slowly starts to bubble, whisk in the rest of the flour. Whisk the butter and flour constantly until the mixture is blended and smooth.
Making a Roux: Step 3
Gradually whisk or stir in the chicken broth. Bring the mixture to a boil, whisking constantly until the gravy is thickened, about 2 minutes.
Whether you drizzle this smooth sauce over mashed potatoes, stuffing or sliced meat, gravy is fast and easy to make in just three steps.
Top your Thanksgiving turkey and mashed potatoes with these gravy recipes.
Get Gravy Recipes
More Thanksgiving How-Tos