Step 1

Make the gravy while the turkey is resting covered on the carving board. If you have used a thick metal roasting pan, you can often put it directly on the stovetop burner, if not, scrape off the drippings and put them into a skillet. If you are using the roasting pan, use a metal spatula to scrape loose any dripping that might be stuck to the bottom of the pan.

Step 2

Make a roux with the turkey fat: Use a metal spoon to ladle off some of the excess fat from the pan (leave about 4 Tbsp or so of fat and drippings in the pan) and reserve for another use.You can use either flour or cornstarch to make the gravy. (We find we get better results with flour, so usually make gravy with flour unless serving a guest who must eat gluten-free.)If using flour, heat the fat and drippings in the pan until they are bubbly. Sprinkle with 1/4 of flour all over the fat and drippings.Stir with a wire whisk to make a roux with the flour and fat. Let the flour brown a minute or so in the hot pan.

Step 3

Add liquid to make the gravy: Slowly add 3 cups of water, stock, or milk to the pan, whisking vigorously to get rid of any lumps. Let the gravy simmer and thicken.Add salt and pepper, ground sage, thyme or other seasonings to taste.See our gravy recipe for more detail and for instructions on making gravy using cornstarch.

Step 4

When you are finished with your turkey, save the bones from the carcass to make a delicious turkey soup.