Description
This classic Turkey Gravy recipe is perfect for elevating your holiday meals with rich, flavorful gravy made from the fat and juices of roasted turkey. It incorporates a smooth roux base, hearty turkey drippings, and optional herbs and dry wine to create a luscious sauce that perfectly complements turkey and side dishes.
Ingredients
Scale
Gravy Base
- 1/3 cup fat skimmed from the turkey pan drippings (or butter)
- 1/3 cup all-purpose flour
Liquids
- 1 to 2 cups turkey juices (after fat has been skimmed off)
- 3 to 4 cups warm chicken stock
Seasonings and Additions
- Fine sea salt and freshly-ground black pepper, to taste
- 1 teaspoon chopped fresh rosemary or thyme (optional)
- 1 tablespoon dry sherry or dry white wine (optional)
Instructions
- Separate fat and juices: After roasting your turkey, carefully pour the pan drippings into a heatproof measuring cup or fat separator. Skim off most of the fat and measure the remaining dark juices, typically 1 to 2 cups. Add enough warm chicken stock to the juices to total 4 cups combined liquid, starting with less stock if you have ample turkey juices.
- Make the roux: In a large skillet or saucepan over medium heat, melt the skimmed turkey fat or butter. Sprinkle in the all-purpose flour and whisk continuously for 3 to 4 minutes until the mixture turns lightly golden and develops a nutty aroma, which forms the base for your gravy.
- Add liquids gradually: Slowly whisk in about 3 cups of the prepared juices and stock mixture in small increments, whisking out any lumps to create a smooth sauce. Once thickened slightly and smooth, add more liquid as needed to reach your desired gravy consistency.
- Optional wine and herbs: Stir in the dry sherry or dry white wine if using, then let the gravy simmer gently for 2 to 3 minutes to meld the flavors. Taste and season with fine sea salt and freshly ground black pepper. Finally, stir in chopped fresh rosemary or thyme if desired for added aromatic flavor.
- Finish and serve: For a perfectly smooth gravy, strain it through a fine-mesh strainer to remove any lumps or bits. Transfer the finished gravy to a warm gravy boat and serve immediately alongside your turkey and favorite sides.
Notes
- Use a fat separator for easier removal of turkey fat from pan drippings.
- Warm the chicken stock before adding it to the roux to prevent lumps.
- The consistency of the gravy can be adjusted by adding more or less stock or turkey juices.
- If you prefer a vegetarian version, substitute turkey drippings and stock with vegetable broth and butter.
- Fresh herbs like rosemary or thyme add a lovely depth but can be omitted if unavailable.
- Dry sherry or white wine is optional but enhances the flavor profile of the gravy.
