Perfect Turkey Gravy (Print Version)
Smooth, savory turkey gravy made from pan drippings or stock, with a simple roux and practical fixes for lumps, salt, and thickness.
# Ingredients:
For the gravy base
01 -
Pan drippings from 1 roasted turkey, preferably 12-15 lb (5.4-6.8 kg), strained
02 -
4 cups (960 ml) warm turkey stock or low-sodium chicken stock, divided as needed
For the roux
03 -
1/2 cup (115 g) skimmed turkey fat, unsalted butter, or a mix
04 -
1/2 cup (62 g) all-purpose flour
For finishing
05 -
1 teaspoon freshly ground black pepper
06 -
1/2 teaspoon kosher salt, plus more to taste
07 -
1 tablespoon chopped fresh sage or thyme, optional
08 -
1/4 cup (60 ml) dry white wine or sherry, optional
09 -
1 teaspoon apple cider vinegar or lemon juice, optional
# Instructions:
01 -
Pour the turkey pan drippings through a fine-mesh sieve into a fat separator or glass measuring cup. Let stand for about 10 minutes so the fat rises.
02 -
Spoon off 1/2 cup turkey fat for the roux. If you do not have enough, add butter. Measure the defatted drippings and add enough warm stock to make 4 cups liquid.
03 -
Heat the turkey fat or butter in a medium saucepan over medium heat. Whisk in the flour and cook for 3-4 minutes, whisking often, until bubbling and light golden.
04 -
If using wine or sherry, whisk it into the roux and cook for 30 seconds. Slowly whisk in the warm dripping-stock mixture, starting with small splashes until smooth.
05 -
Bring to a gentle boil, then reduce to a simmer. Cook 8-10 minutes, whisking often, until the gravy coats the back of a spoon.
06 -
Whisk in black pepper and herbs, then taste before adding salt. Add vinegar or lemon juice if the gravy tastes flat. Strain for a smoother finish and serve hot.
# Notes:
01 -
Makes about 4 cups gravy, enough for 12 servings.
02 -
Use low-sodium stock if your turkey was brined.
03 -
For gravy without drippings, use butter for the fat and turkey stock for all of the liquid.