Turkey Gravy
Turkey gravy that’s smooth and classic, made from pan drippings and a quick roux for lump‑free results in minutes.
Servings: 16
Equipment
- 1 Heavy-based stainless steel saucepan
- 1 Balloon whisk
Ingredients
- 1.5 cups turkey drippings
- 3 cups chicken stock or turkey stock
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- ½ teaspoon black pepper or to taste
Instructions
- In a medium saucepan over medium heat, whisk the butter and flour into a smooth paste and cook until lightly golden, about 2 to 3 minutes, whisking constantly.
- Slowly whisk in the turkey drippings and chicken or turkey stock until smooth and beginning to thicken.
- Bring to a gentle boil, then reduce the heat and simmer for about 5 minutes, stirring frequently, until it reaches your desired consistency.
- Remove from heat and add the black pepper to taste.
- Serve warm over turkey, mashed potatoes, or stuffing.
Video
Notes
This recipe makes a lighter, pourable gravy. The drippings and a short simmer give it body without needing extra flour. If you prefer a thicker texture, you can whisk in an extra 1–2 teaspoons of flour with the butter at the start.