Turkey Gravy
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.
Foto: Gimme Some Oven — AliIngredients
- 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
Steps
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).
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.
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.
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.
If you prefer a perfectly smooth gravy, strain through a fine-mesh strainer. Transfer to a warm gravy boat and serve right away.
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