Thanksgiving Emergency! How to Fix Lumpy Gravy
Prep time
Cook time
Total time
Serves: 2 cups
  • Pan drippings from your roasted turkey
  • 1 to 2 cups chicken or turkey broth
  • butter, as needed
  • ¼ cup all-purpose flour
  • Salt and pepper
  1. 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, pour in a cup of broth and begin scraping all the bits from the bottom of the pan. Alternatively, if you use a disposable roasting pan, scrape the bits and juices from the pan into a large saute pan and continue with adding stock once it's hot.
  2. Pour the deglazed pan drippings into a measuring cup and place this 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.
  3. Skim the fat off the top of the drippings. You should ideally end up with about 1 cup of pan drippings and ¼ cup of fat. If you have less, you can make up the difference with broth or butter, respectively. If you have more, discard a little of the fat and use less broth in the next step.
  4. Place the fat in a 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.
  5. Pour in the pan drippings and whisk to combine with the roux. This will form a thick, paste.
  6. Finish the gravy by whisking in a ½ cup of broth. You can add more broth for a thinner gravy or let the gravy cook a few minutes for a thicker gravy. Taste the gravy and add salt, pepper, and any extras to taste. Of course, if something happens and your gravy becomes lumpy, pop it in your blender once it's cooled slightly to get the perfect texture.
Recipe by at