Turkey Gravy


Turkey Gravy

Yields approx. 4 cups


  • 4 cups turkey drippings OR 4 cups turkey/chicken stock
  • 1/2 to 1 stick butter (to taste)
  • 1/2 cup all-purpose flour
  • Salt and pepper, to taste


  1. If using turkey drippings, pour cooking liquids from your roasting pan through a strainer and into a container to cool. Note: if you don’t have enough drippings to amount to 4 cups, add water or turkey stock. If you’re not using turkey drippings, just use turkey stock.
  2. Melt 1 stick butter in a medium pan over medium-low heat and season with salt and pepper.
  3. Once melted, add in flour and whisk constantly so it toasts and combines with the butter.
  4. Continue whisking roux until smooth.
  5. Slowly pour in drippings or turkey stock, stirring all the while.
  6. Cook gravy for another 10 minutes, or until thickened.
  7. Taste and adjust seasoning, if necessary. Serve immediately or keep on very low heat until ready to serve.

For a very smooth gravy, strain the pan drippings before adding them to the gravy.

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