Turkey Gravy Recipe
Real turkey gravy built from separated pan drippings, a deglazed roasting pan, and a classic roux, with a make-ahead turkey wing base for an easier Thanksgiving Day.
Ingredients
- Turkey pan drippings, separated
- 6 to 8 tbsp all-purpose flour
- Turkey or chicken stock, enough to reach 3 to 4 cupscombined with drippings
- Salt and black pepper, to taste
- Optional: splash of white wine, splash of soy sauce,pinch of sugar
Instructions
- Separate the pan drippings using a fat separator. Reserve the fat and set the defatted liquid aside.
- Deglaze the roasting pan with a splash of stock over medium heat, scraping up browned bits. Combine with the reserved drippings and top up with stock to 3 to 4 cups total.
- Melt the reserved turkey fat in a saucepan, whisk in an equal amount of flour, and cook 1 to 5 minutes until pale gold and nutty smelling.
- Slowly whisk in the combined liquid. Simmer 5 to 10 minutes until thickened. Season with salt and pepper.
Notes
For a make-ahead base, roast turkey wings with aromatics, simmer into a rich stock 1 to 2 days ahead, then finish with real pan drippings on the day of serving.