How to make gravy, from drippings or without, in 15 minutes

The short answer: how to make gravy: gravy is just fat, flour and liquid, cooked together until smooth and thick.

• Ratio for 1 cup: 2 tbsp fat, 2 tbsp flour, 1 cup liquid
• From drippings, without drippings or make-ahead
• Fixes for lumpy, thin, thick or salty gravy
• Store leftovers safely
• Next step: Plan it with the Family Recipe Binder ($6.99).

Learning how to make gravy takes one try. Gravy is just fat, flour and liquid, cooked together until smooth and thick. Once you know the ratio, you can make turkey gravy from pan drippings, a rich gravy without any drippings at all, or a make-ahead batch that frees up the stove on Thanksgiving Day. This guide covers all three, plus how much to make, how to fix lumps and how to store leftovers safely.

The basic gravy ratio

Almost every gravy starts with a roux, which is fat and flour cooked together. The ratio is simple:

The fat can be turkey fat from the drippings, butter, or a mix. The liquid can be defatted pan juices, turkey stock, chicken stock or a mix. Most of the flavor comes from the liquid, so use the best stock you can.

How to make gravy from turkey drippings

This is the classic method, made while the turkey rests.

1. Pour off the drippings. Once the turkey is out of the pan, pour the drippings into a large measuring cup or fat separator. Let them sit for 5 minutes so the fat rises to the top.
2. Measure the fat. Spoon 4 tablespoons of fat back into the roasting pan. If you don't have enough, add butter to make up the difference.
3. Make the roux. Set the pan over medium heat across two burners. Whisk in 4 tablespoons of flour. Cook, whisking, for 1 to 2 minutes until it smells toasty.
4. Add the liquid. Measure the defatted juices and add warm stock to make 2 cups. Pour it in slowly, whisking the whole time. Scrape up the browned bits from the pan, since that's where much of the flavor is.
5. Simmer. Let it bubble gently for 5 to 10 minutes, until it coats a spoon.
6. Season and strain. Taste, then add salt and pepper. The drippings may already be salty, especially from a brined turkey, so season at the end. Strain it if you want it very smooth.

That makes about 2 cups. Double or triple the amounts for a crowd.

How to make gravy without drippings

No drippings? No problem. This version works for a turkey breast, a smoked or fried turkey, or any night you want gravy with mashed potatoes.

1. Melt 4 tablespoons of butter in a saucepan over medium heat.
2. Add half a finely chopped onion if you like and cook 3 minutes.
3. Whisk in 4 tablespoons of flour and cook 2 minutes.
4. Slowly whisk in 2 cups of warm turkey or chicken stock.
5. Add a teaspoon of soy sauce or Worcestershire sauce and a pinch of dried thyme or sage.
6. Simmer 5 to 10 minutes, then season and strain.

The soy sauce adds color and savory depth, so it tastes closer to drippings gravy. A spoonful of the turkey's pan juices stirred in at the end, if you have any, makes it even better.

Make-ahead turkey gravy

Make-ahead gravy is the best trick for a calm Thanksgiving. You make the gravy a day or two before, then add drippings on the day.

1. Roast 2 or 3 turkey wings or necks with an onion and carrot at 400°F for about an hour until browned.
2. Put them in a pot with 8 cups of water and simmer for 2 hours. Strain. You'll have about 6 cups of stock.
3. Make the gravy with 1/2 cup of butter, 1/2 cup of flour and 4 cups of the stock.
4. Cool it quickly in shallow containers and refrigerate for up to 3 days.
5. On Thanksgiving, reheat it to a rolling boil. Whisk in the defatted drippings from the roasting pan while the turkey rests.

USDA FSIS's leftovers guide says to reheat sauces, soups and gravies by bringing them to a rolling boil. It also says to cool food fast by dividing large amounts into shallow containers. Both rules apply to make-ahead gravy.

How much gravy to make

Gravy goes on turkey, mashed potatoes and stuffing, so people use more than you'd think. Plan about 1/3 to 1/2 cup per person.

Gravy goes on mashed potatoes first. Our recipe covers the best potatoes, how many per person and how to make them ahead.

Make a little extra. Leftover gravy is handy for turkey sandwiches, hot open-faced sandwiches and shepherd's pie.

Fixing common gravy problems

• Lumpy gravy. Whisk hard over low heat, then strain it. An immersion blender fixes it in seconds. Next time, add warm liquid slowly and whisk constantly.
• Too thin. Stir 1 tablespoon of cornstarch into 2 tablespoons of cold water. Whisk it into the simmering gravy and cook 1 to 2 minutes. Or just simmer longer.
• Too thick. Whisk in warm stock, 2 tablespoons at a time.
• Too salty. Add unsalted stock and a splash of cream, then simmer to thicken it again.
• Greasy. Skim the fat off the top with a spoon, or blot the surface with a paper towel.
• Pale or bland. Cook the roux a minute longer, add a splash of soy sauce and simmer with a sprig of thyme.

Gravy variations

• Giblet gravy. Simmer the neck and giblets (not the liver) in stock for an hour. Chop the meat and stir it in at the end.
• Cream gravy. Swap 1/2 cup of the stock for milk or cream.
• Herb gravy. Simmer with sage, thyme and rosemary, then strain.
• Mushroom gravy. Brown 8 ounces of sliced mushrooms in the butter before adding the flour.
• Gluten-free gravy. Skip the roux. Bring the liquid to a simmer and thicken with a cornstarch slurry, about 1 tablespoon of cornstarch per cup of liquid.

Tools that make gravy easier

You don't need special equipment, but a few tools help.

• A flat whisk. It reaches the corners of a roasting pan and the edges of a saucepan, where lumps start.
• A fat separator. The spout pours from the bottom, so the juices come out and the fat stays behind. A glass measuring cup and a spoon work too.
• A fine-mesh strainer. It catches lumps, herbs and browned bits for a smooth finish.
• A warmed gravy boat. Fill it with hot water for a few minutes before serving so the gravy stays hot at the table.
• A small saucepan for reheating. Keep a second batch warm on low and refill the boat as needed.

Food safety for gravy

Drippings come from poultry, so handle them with care. USDA's turkey roasting guide says a whole turkey is safe when a food thermometer reads 165°F in the thickest part of the breast, the innermost part of the thigh and the innermost part of the wing. Gravy made from those drippings is cooked again as it simmers.

After dinner, refrigerate gravy within 2 hours. FSIS says leftovers keep 3 to 4 days in the fridge or 3 to 4 months in the freezer for best quality. The FoodSafety.gov cold storage chart lists similar times for cooked poultry and leftovers. When you reheat gravy, bring it to a rolling boil.

When to make gravy on Thanksgiving Day

Timing is the hardest part of gravy. Here's a simple plan:

• Up to 3 days before: Make the stock and the make-ahead gravy.
• While the turkey roasts: Warm the stock on a back burner.
• When the turkey comes out: Pour off the drippings and let the fat rise.
• While the turkey rests (30 to 40 minutes): Make or finish the gravy.
• Right before serving: Thin it if needed, taste and pour into a warmed gravy boat.

For the full schedule, see our guide to how long to cook a turkey, which includes a timeline that works backward from dinner. If you're brining, our guide to how to brine a turkey explains why brined drippings need less salt.

Plan the whole Thanksgiving meal

Gravy is the last thing to finish, so it's easy to forget until the turkey is out. Put it on your timeline. Our Thanksgiving Edition meal planner ($4.99) has a harvest-design meal planner, a Thanksgiving Day timeline, a guest and dish sign-up, an aisle-sorted grocery list, and pantry and freezer trackers. If gravy is a family recipe, save it in our Family Recipe Binder ($6.99) so the next cook has it too.

Need something to pour it over? Our Instant Pot mashed potatoes are creamy and need no draining.