Turkey Gravy

By Sam Sifton

Updated Sept. 26, 2022

Turkey Gravy
Melina Hammer for The New York Times
Total Time
25 minutes
Rating
4(1,679)
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.

Ratings

4 out of 5
1,679 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.

Barry

I am not a big fan of recipes that require 20 minutes of constant whisking

Jackie

Very, very good. Use every year for Thanksgiving

Jane

Perfect ratio of everything. My go-to.

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