Gravy Calculator

The gravy ratio

Almost every gravy comes down to three ingredients in proportion: fat, flour and liquid. For each cup of stock or pan juices:

Cornstarch has about twice the thickening power of flour, so you need half as much. It gives a glossier, more translucent gravy, and it's naturally gluten-free.

How much gravy per person

Plan on about ⅓ cup per person, or ½ cup if you want leftovers for sandwiches and reheated plates. Children count as half. For a full Thanksgiving menu, see the Thanksgiving dinner calculator.

How to make it

1. Make the roux. Melt the fat (turkey drippings, butter or a mix) over medium heat. Whisk in the flour and cook, whisking, for 2–3 minutes until it smells toasty. Cook it longer for a darker, nuttier gravy.
2. Add the liquid gradually. Whisk in warm stock and defatted pan juices a little at a time. Adding it slowly keeps lumps from forming.
3. Simmer for 5–10 minutes, whisking often, until it thickens and loses any floury taste.
4. Season last. Taste, then add salt and pepper. Drippings from a brined turkey are already salty.

With cornstarch: bring the stock and drippings to a simmer. Stir the cornstarch into an equal amount of cold water until smooth, whisk it in, and simmer 1–2 minutes until thickened. Cornstarch gravy can thin out if it's boiled hard or for a long time.

Fixing gravy

• Lumpy: whisk hard, or pour it through a fine strainer. An immersion blender also works.
• Too thin: simmer it longer, or whisk in a little extra cornstarch slurry.
• Too thick: whisk in warm stock a few tablespoons at a time.
• Too salty: add unsalted stock and re-thicken, or a splash of cream.
• Greasy: skim the fat from the top with a spoon, or blot the surface with a paper towel.

Frequently asked questions