How do you make nice smooth gravy from the juice of the turkey?

I know every year we roast our turkey and then we try to make the gravy. But it just doesn't taste good and is lumpy. I've given up!! I need your help, please!!

Deborah C Mousolite


Miss_Karen November 24, 2019
It's easy. In a clean pan (not the one you cooked the turkey in) put in about 2 TBSP of butter(or solidified fat from drippings). Let that melt on low heat and then stir in 2 TBSP. Of flour. You end up with a paste (roux.) This is correct. Then you could put a strainer over your pan and SLOWLY add the drippings. Stir constantly. About 2- 2 1/2 cups worth or so. When your liquid is in, then add your seasonings. (Not salt) the guests can add that themselves if they want to. They key is to use equal amounts of fat & flour. (A lot of flour is not necessary.) In fact, if you do use a disproportionate amount you will get a thick paste and that's awful. It's also key that you don't add room temperature flour to a hot liquid. That is where the lumps come in & good luck getting them dissolved after that.
Danielle C. November 24, 2019
Hi Deborah,

I've posted some links below I think will be helpful this year. Maybe you'll mix things up and make the gravy ahead of time? If not, there's a link for making it day of as well. Good luck!
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