Rating: 3.5 stars
97 Ratings
  • 5 star values: 32
  • 4 star values: 22
  • 3 star values: 27
  • 2 star values: 10
  • 1 star values: 6
  • 97 Ratings

Use this recipe for how to make gravy, and your Turkey dinner will be ready to serve in no time.

Sara Quessenberry and Rori Trovato

Gallery

Credit: Sang An

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 6-8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Strain the pan juices into a fat separator or bowl. Let stand for 10 minutes. Skim and discard the fat from the surface; set the juices aside.

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  • Place the empty roasting pan over two burners over medium-high heat. Add the wine and cook, stirring and scraping to dissolve any bits stuck to the pan, for 2 minutes. Add the butter and melt. Sprinkle with the flour and cook, stirring constantly, until lightly golden, about 3 minutes. Still stirring, slowly add first the broth, then 1 cup of the reserved juices. Bring to a boil. Reduce heat and simmer gently until the gravy has thickened, 5 to 10 minutes. Remove from heat and season with the salt and pepper. Strain just before serving.

Chef's Notes

If your gravy is too thin: Whisk 2 teaspoons cornstarch into 2 teaspoons cold water, or combine 1 tablespoon room-temperature butter with 1 tablespoon flour to form a paste. Whisk into 4 to 5 cups of barely simmering gravy and cook, stirring constantly, until the gravy thickens.

If your gravy is too thick: Add more of the reserved pan juices or warmed turkey or chicken broth, 1 tablespoon at a time. Or try a splash of a flavorful fortified wine, such as Madeira or sherry.

Nutrition Facts

134 calories; fat 9g; saturated fat 5g; cholesterol 20mg; sodium 1271mg; protein 3g; carbohydrates 8g; iron 0.5mg; calcium 4mg.
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