Step 1

If you’ve just roasted a turkey, pour the drippings through a fine mesh strainer to catch any bits of skin or fat. Let the drippings cool for a few minutes so the fat rises to the top. Skim off the fat with a spoon until you’ve got about 4 cups of liquid. If you don’t have enough, just top it off with chicken or turkey stock. If you’re starting with stock only, measure out 4 cups and set it aside.

Step 2

In a medium saucepan, melt 1/2 cup of butter over medium-low heat. You don’t want the butter to brown, so keep the heat low and give it a stir every now and then.

Step 3

Sprinkle in the black pepper at this stage. This way, it has time to mingle with the butter and release all its spicy goodness before you add the flour.

Step 4

Slowly sprinkle in the flour, whisking constantly to create a smooth roux. After a few minutes, the flour and butter will combine into a paste. Keep whisking for about 2-3 minutes to cook out that raw flour taste.

Step 5

Here’s where things get exciting! Slowly pour in the pan drippings (or stock), whisking constantly. This part always feels like magic to me—watching the liquid and roux come together to form the beginnings of gravy. Keep whisking until all the liquid is incorporated and the gravy begins to thicken.

Step 6

Let the gravy simmer for about 5-7 minutes, whisking occasionally. It’ll thicken as it cooks, so keep an eye on it. If it gets too thick, you can always thin it out with a little extra stock or even water. Taste and adjust the seasoning as needed—sometimes I add a little more black pepper or a pinch of salt here.