Turkey Gravy

  • Ingredients
  • 4 tablespoons unsalted butter
  • ½ cup all-purpose flour
  • Pan drippings to taste
  • ½ cup dry white wine (or use water)
  • 4 cups homemade turkey stock or low-salt canned chicken broth
  • Salt and black pepper
  • Instructions

Make a roux: melt butter in a large skillet. Add the flour all at once, whisking until incorporated.

Cook, whisking occasionally, until the roux begins to look grainy, 3 to 4 minutes.

Let cool completely. When the roast turkey is done cooking, pour the pan drippings into a bowl.

Deglaze the roasting pan by adding the wine, bringing it to a boil and scraping the pan with a wooden spoon, adding a little water as needed to incorporate the browned bits.

Add to the drippings in the bowl. Skim off the fat with a spoon, or put in the refrigerator or freezer until the fat has congealed on top, then remove fat.

Make the gravy: Bring the broth to a simmer in a covered saucepan, then slowly add 3 cups of the broth to the roux, whisking constantly.

Slowly add the reserved drippings, starting with a few tablespoons; taste, then whisk in more a little at a time until the gravy tastes right.

Season with salt, if needed, and pepper. To adjust the consistency, add more broth for a thinner gravy or simmer for a few minutes for a thicker one.

Keep warm until ready to serve.


  • You can make perfectly fine gravy a few days ahead using nothing more than butter, flour and some good, preferably homemade stock.
  • But the turkey pan drippings, with all their browned goodness and concentrated turkey flavor, are what will make your gravy great.
  • Usually, you would use the drippings to make the roux, whisking flour right into the fat-coated pan. But you can also add the drippings to a pre-made gravy.
  • First, pour all the drippings into a fat separator or bowl and let the fat rise to the top.
  • Discard some or all of the fat. I usually discard about half of it, leaving a little turkey schmaltz in the gravy for richness.
  • Then deglaze the pan. Place it over a low flame, add a little wine or water, and scrape up the browned bits stuck to the bottom as the liquid simmers.
  • When the liquid is nearly all evaporated, pour the deglazed brown bits and the reserved drippings into the gravy.

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