Step 1

Deglaze the pan drippings. After you've removed the turkey from the oven and set it aside to rest, set the roasting pan over medium-high heat on the stovetop. You may need to span two burners. When the pan drippings are hot and sputtering, pour in 1 cup of the broth and scrape up all the bits from the bottom of the pan.

Step 2

Refrigerate the fat and drippings. Pour the pan drippings into a liquid measuring cup and place in the refrigerator or freezer, wherever there is space. In the 30 minutes it takes to rest the turkey, the fat and drippings will separate and the fat will begin to harden. This makes it easier to skim off just the fat for making the gravy.

Step 3

Measure the fat. When the fat is solidified on top, scrape it off and measure it. You should ideally end up with about 1 cup of pan drippings and 1/4 cup of fat. If you have less, you can make up the difference with broth or oil / butter, respectively. If you have more, discard a little of the fat and use less broth in the next step. If you have a lot more, you can also double the recipe.

Step 4

Make a roux. Place the fat in a medium saucepan over medium-high heat. When the fat is hot, whisk in the flour to form a thin paste. Let this cook for a few minutes until bubbly.

Step 5

Add the pan drippings. Pour in the pan drippings and whisk to combine with the roux. This will form a thick, gloppy paste.

Step 6

Add more broth. Finish the gravy by whisking in a 1/2 cup of the broth. You can add more broth for a thinner gravy or let the gravy cook a few minutes for a thicker gravy. Taste and season with salt, pepper, and any extras as desired.