Turkey Gravy

By Sam Sifton

Updated Sept. 26, 2022

Turkey Gravy
Melina Hammer for The New York Times
Total Time
25 minutes
Rating
4(1,893)
Comments
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Here is a simple, elegant pan gravy that lends itself well to cooking in the very pan in which you've roasted your turkey. It calls for whisking flour with the fat in the bottom of the pan to create a light roux (no lumps!), then hitting it with stock and wine, salt and pepper. Some may wish to add cream, or other spices. Decant the gravy into a warmed boat or beaker, rather than into a cold one, and serve immediately.

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Ingredients

Yield:5 to 6 cups
  • 7tablespoons turkey fat, left in roasting pan
  • 6tablespoons flour, preferably instant or all-purpose
  • ½cup white wine
  • 4 to 5cups turkey stock or chicken stock
  • Kosher salt and black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

245 calories; 17 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 4 grams polyunsaturated fat; 13 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 5 grams protein; 519 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Pour off all but 7 or so tablespoons turkey fat from the roasting pan, and set the pan on the stovetop over medium heat. Sprinkle the flour over the fat and cook, stirring constantly, until the mixture is golden, 8 to 10 minutes.

  2. Step 2

    Increase heat to medium high and add a little white wine, whisking as you go to let it reduce. Slowly add stock, stirring constantly, until the mixture is smooth. Cook, continuing to stir, until the gravy has thickened, approximately 8 to 10 minutes. Season to taste with salt and pepper.

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Ratings

4 out of 5
1,893 user ratings
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Comments

don

strange question. i tried to make gravy last year with the pan juices from my fresh, never frozen, turkey and there were NO pan drippings. the bottom of the pan that i roasted it in was dry as a bone. what gives?

Lorraine Gray

If I need to make this gravy gluten-free what would you suggest as an alternative to the flour? This will be my first gluten-free holiday and it is challenging!

Anita

I have found that fine white rice flour or corn starch work best when making gluten free gravy. I also save the water from the boiled potatoes, as the starch in the water adds a great consistency to the gravy.

kate

Cook down the drippings, neck, heart, liver etc on low heat until there are amazing bits of dark brown amazingness. Wear an apron. Take off most of the fat leaving some fat to use with the flour bringing it into a roux. Add water to thicken. Never used broth ever. Cooking down the drrippings can take up to 2 hours. Thank you MOM in heaven for teaching me this skill (cannot even now get to the 32 oz of gravy she was able to pull off. Grease burns hurt lol). Slow, slow, slow.

Chris

Thats gravy, Baby!!! My husband's been trying to recreate his father's gravy for 40 years, and we finally got it! The drippings from Melissa Clark's thanksgiving turkey and this recipe are the ticket! Thanks and gratitude.

LD

This is a fine base but a bit on the bland side. Maybe more fat and less broth and more pepper next time would punch it up.

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