Get the Most Delicious, Lump-Free Thanksgiving Gravy With This Hack—And It’ll Save You Time Too

Thanksgiving isn’t complete without the perfect gravy. It goes so well with the turkey and other sides including mashed potatoes and stuffing, adding more moisture and flavor. But unless you did it just right, it could have some unpleasant lumps. Nobody likes that! This year, skip the worries and use a simple chef’s for making perfectly smooth gravy that will adorn your turkey day spread. Plus, it’s a time-saver in the kitchen and produces a homemade gravy that keeps well in the fridge for a few days. Keep reading to learn how to make the most delicious lump-free turkey gravy from drippings.

The basics of preparing gravy

When it comes to Thanksgiving, a gravy boat full of this thick, brown sauce is a must-have at the dinner table. Often, the gravy is made with stock or broth, seasonings and turkey drippings that are thickened by a roux (a mixture of flour and fat). Nailing a smooth gravy can be tricky if you don’t gradually add the liquid into the roux and stir it vigorously. (Not to mention, you need to allow the mixture to simmer so it can work its thickening magic.) Luckily, your days of lumpy gravy are over as a chef revealed his go-to trick for a silky and velvety sauce in less time!

Easy chef’s secret to smooth turkey gravy

Todd Rogers, executive chef at Ridgewood Country Club in Waco, TX, told the HuffPost his secret to making a lumpy-free gravy—and it’s hassle-free. Instead of mixing by hand, he prefers adding everything into a blender to ensure a silky and smooth texture.

“When I roast my turkey, I put herbs and butter up under the skin, then add the mirepoix [cooked vegetable base] about an hour before the bird is done,” he explains. “Then, when I’m making my gravy, I deglaze my pan, with all the drippings and the stock and the mirepoix, and I put it in a KitchenAid or a blender.”

Rogers then adds the stock, giblets and trimmings from the bird along with heavy cream. “That makes the gravy thicken itself—making a coulis [thin sauce], so you don’t necessarily have to make a roux [sauce thickener]. Some people want to make a roux and add the stock and then the giblets, but you can do it all in a blender and it cuts down on the process, making it quick and easy.” And voilà! Your best-ever gravy to pour over juicy roast turkey, fluffy mash and/or tender vegetables.

How do you fix bland turkey gravy?

Now that we’ve addressed how to achieve lump-free gravy, it’s worth exploring ways to flavor up this Thanksgiving staple. Salt is a simple go-to if your gravy is bland. But, other condiments like soy sauce or Worcestershire sauce work just as well to enhance the mixture’s umami (or savoriness). Also, these condiments help deepen the gravy’s color.

Start with a few dashes of either sauce, taste and adjust if needed. Keep in mind that every dish on the dinner table has its own level of seasoning. Therefore, a gravy with the right amount of saltiness will complement the dishes rather than overpower them. The flavors of gravy deepen as well as it sits.

Best way to store turkey gravy

Although this tip creates mouthwatering gravy, you may have some leftovers once the big meal is over. That’s completely fine though because it can be transferred to an airtight container and stored in the fridge for three to four days. It’s going to congeal once chilled so reheat your desired amount in a saucepan over medium heat until it’s warm and liquified before serving. 

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