Description
This easy turkey gravy recipe uses pan drippings, a simple roux, and warm stock to create a rich, silky, foolproof gravy perfect for Thanksgiving or any roasted turkey dinner.
Ingredients
Scale
- 1/3 cup fat skimmed from the turkey pan drippings (or butter)
- 1/3 cup all-purpose flour
- 1 to 2 cups turkey juices (whatever you have, after the fat has been skimmed off)
- 3 to 4 cups warm chicken stock
- fine sea salt and freshly-ground black pepper, to taste
- 1 teaspoon chopped fresh rosemary or thyme, optional
- 1 tablespoons dry sherry or dry white wine, optional
Instructions
- Separate fat and juices: After roasting your turkey, pour the pan drippings into a heatproof measuring cup or fat separator. Skim off most of the fat and measure the dark juices (you’ll usually have 1–2 cups). Add enough warm chicken stock to total 4 cups combined liquid (start with less stock if you have plenty of juices).
- Make the roux: In a large skillet or saucepan over medium heat, melt the skimmed turkey fat (or butter). Sprinkle in the flour and whisk constantly for 3-4 minutes, until lightly golden and nutty.
- Add liquids gradually: Slowly whisk in about 3 cups of the juices/stock mixture, a little at a time, whisking out any lumps. Once smooth and thickened slightly, add more liquid as needed to reach your preferred gravy consistency.
- Optional wine and herbs: Stir in the sherry or white wine if using, and simmer gently for 2–3 minutes. Taste and season with salt and pepper. Stir in fresh herbs if desired.
- Finish and serve: If you prefer a perfectly smooth gravy, strain through a fine-mesh strainer. Transfer to a warm gravy boat and serve right away.
