Make rich, silky smooth turkey gravy from scratch using your pan drippings. This easy recipe guarantees a lump-free sauce perfect for your holiday meal.
Author:oliviarosewood
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:4 servings 1x
Category:Side Dish
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1/2 cup turkey pan drippings (fat and juices combined)
1/2 cup all-purpose flour
4 cups turkey or chicken stock (low sodium preferred)
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
Optional: 1/4 cup dry white wine or sherry
Instructions
Pour the turkey drippings into a large saucepan or skillet. If you have less than 1/2 cup of drippings, add butter to reach 1/2 cup total fat. Heat over medium heat.
Whisk the flour into the drippings until a smooth paste, called a roux, forms. Cook this roux for 1 to 2 minutes, stirring constantly, to cook out the raw flour taste.
If using wine, pour it in now and whisk until it is fully absorbed, about 1 minute.
Slowly whisk in the turkey or chicken stock, a little at a time, making sure to fully incorporate the liquid before adding more. This prevents lumps.
Bring the mixture to a simmer, whisking frequently. Continue to simmer for 5 to 10 minutes, or until the gravy thickens to your desired consistency.
Remove from heat. Stir in the salt and pepper. Taste and adjust seasonings as needed.
For the smoothest texture, strain the gravy through a fine-mesh sieve before serving.
Notes
If you need to make gravy without drippings, substitute the drippings with 1/2 cup of unsalted butter and use 4 cups of stock.
You can make this gravy ahead of time. Cool completely, store in an airtight container in the refrigerator for up to 3 days, and reheat gently on the stovetop, whisking in a splash of extra stock if it thickens too much.
If your gravy is too thin, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Whisk this slurry into the simmering gravy until thickened.