A roux is a simple mixture of fat (either turkey drippings, melted butter, or oil) and flour that’s whisked together to serve as the base and thickening agent of your gravy. And yes! This is non-negotiable. Without it, you’ll be left with a liquidy, soupy result.

Once your roux is deep golden brown, you’re good to go. By cooking the flour, your gravy will taste less like, well, flour.

3. I went a little overboard with the salt. How do I fix it?

4. How do I thicken my gravy?

5. How often do I need to stir my gravy?

Whatever you do — don’t neglect your gravy. We know there’s a zillion other things to do on Turkey Day, but it’s important to watch your gravy carefully and whisk often to keep it from scorching.

If it does burn, though, don’t scrape the burnt bits from the bottom of the pan. Just use what’s on top. No one will ever know.

Yep, we definitely advise using a whisk to avoid lumpy gravy.

7. How long do I need to cook my gravy for?

Depends on how long it takes your gravy to thicken up. Every pot and stovetop is different, so it’s best not to rely on a timer for this. Instead, wait a few minutes until it thickens to a silky, pourable consistency. Don’t get too excited and dump in more flour to thicken until you’ve given your gravy time to do its thing.

8. When should I season my gravy?

At the very end! As the gravy thickens, its flavors become more intense, which is why it’s best to wait until you’re about to eat before doing a final taste test and adjusting seasonings as appropriate.

9. How do I add even MORE flavor to my gravy?

Jazz things up by adding:

• Caramelized onions and Dijon mustard
• Fresh sage and rosemary
• A splash of bourbon
• 1/2 tablespoon of butter before serving

10. How much gravy should I make per person?

1/3 cup per person.

11. Can I let my gravy sit for a while once its done?

As long as you keep your gravy warm, then you can let it sit. But once it cools down, it become thicker, lumpier, and almost pudding-like. So you definitely don’t want that to happen.

12. What if I don’t want all the fat in my gravy?

A gravy separator can help you out by separating fat from your gravy with no mess and no fuss.

And in case you’re still in the market for a foolproof, can’t-mess-up, ridiculously easy turkey gravy, we’ve got you covered.

Ingredients:

• 1/4 Cup Turkey Drippings
• 1/4 Cup Flour
• 2 Cups Broth
• Salt and Pepper, to taste

Instructions:

1. Add turkey drippings to roasting pan and stir in flour.
2. Cook over medium heat, whisking constantly, until smooth and starting to bubble.
3. Stir in broth.
4. Bring to a boil, stirring constantly, until thickened.
5. Season to taste with salt and pepper.

For more Thanksgiving tips, tricks, and troubleshooting, check out this ultimate survival guide.