While a recipe is a great route for making gravy, sometimes your pan drippings never turn out to be the perfect 1 cup most recipes are based on. That’s why it’s particularly important to know how to make gravy without one. This ratio is a guide to get you started.
It works like this: If you have 1 cup pan drippings (lucky you), you also need 1 cup hot broth, 1/4 cup fat, and 1/4 cup flour.
This is your base gravy. The majority of its flavor is going to come from how you season your turkey. If you used plenty of lemons and roasted the bird over a bed of onions and carrots, expect a gravy that's full of bright, vegetal sweetness. Did you kick up the heat this year with a chile-infused brine? That gravy is going to have a kick. If you erred on the simple side — salt, pepper, sage — that profile will give you some room to add flavor to the gravy itself. Sometimes a splash of apple cider vinegar is enough to give it that extra oomph.