Rich turkey drippings and pan juices form the savory backbone of this gravy, whisked into a smooth roux and simmered with warmed chicken broth until it turns glossy and thick enough to coat the back of a spoon. A splash of dry white wine and a couple sprigs of fresh thyme add depth and a subtle herbal lift, rounding out the flavor without any fuss. Straining it at the end gives you that silky, restaurant-quality texture that pools perfectly over mashed potatoes or sliced turkey. It's an easy stovetop project that comes together while the bird rests, and it's a solid choice for a soy free holiday table. Season to taste right before serving so every spoonful lands perfectly seasoned and ready to pour.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →8 servings
Pour the turkey drippings from the roasting pan through a fine-mesh strainer into a fat separator or large measuring cup. Let stand for 2–3 minutes, then pour off or spoon away the fat layer, reserving about 1/4 cup of the fat separately. Reserve the defatted pan juices.
Place the roasting pan (or a medium saucepan) over medium heat. Add the reserved 1/4 cup turkey fat and the butter and let the butter melt completely. If the drippings yielded less than 1/4 cup fat, make up the difference with additional butter.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
