Turkey , Gravy , Drippings , Thyme
Best for: Finishing the Thanksgiving plate with savory homemade gravy.
Those browned turkey juices deserve a place at the table. A simple butter-and-flour roux turns clean grill drippings into a gravy made for spooning over sliced turkey and cornbread dressing.
Grill: Stable side burner at medium heat, or a sturdy pan over a 350°F direct-heat zone. Equipment: Heatproof saucepan, fat separator, fine strainer, whisk, heat-resistant gloves.
Ingredients
Total: 25 minutes.
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- ½ cup strained, defatted turkey drippings, collected in a clean drip pan
- 2½ cups unsalted turkey or chicken stock
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- ¼ teaspoon table salt, only if needed after tasting
Directions
Strain the drippings into a fat separator and measure ½ cup of the defatted juices. Use only drippings from a clean pan, free of ash and burned residue; if salty, replace part or all with an equal amount of unsalted stock.
Melt the butter in a stable saucepan over medium heat. Whisk in the flour and cook for 2–3 minutes until pale golden and lightly nutty.
Gradually whisk in the drippings and stock, keeping the mixture smooth. Add thyme and pepper.
Bring the gravy to a full rolling boil while whisking, then reduce the heat and simmer for 8–10 minutes until it coats a spoon.
Taste before adding any salt; brined or injected turkey may provide all it needs. Whisk in a tablespoon or two of hot water if it becomes too thick.
Serve promptly, or keep at 140°F or above until serving. Transfer leftovers to a shallow container and refrigerate within 2 hours; use within 3–4 days and bring to a full boil when reheating.
Grilling tip: Place a clean drip pan beneath the turkey before cooking so the juices never mingle with ash or old grill residue.
Shared safety notes: Turkey is fully cooked at 165°F. Brine only under refrigeration at or below 40°F and discard used brine. Thaw frozen turkey in the refrigerator (about 24 hours per 4–5 pounds). Refrigerate leftovers within 2 hours, use within 3–4 days, and reheat to 165°F.
