Easy Turkey Gravy

Name: Easy Turkey Gravy
Prep time: 15 min
Total time: 15 min
Yield: About 3 cups
Ingredients: Pan drippings, vegetables, and turkey neck from our Easy Roasted Turkey (recipe link in intro); 1 cup white wine or sherry; 6 tablespoons unsalted butter (3/4 stick); 1/3 cup all-purpose flour; 2 1/2 cups chicken or turkey stock or broth; 1 tablespoon chopped fresh herbs (optional): rosemary, thyme, and/or flat-leaf parsley; Kosher salt; Freshly ground black pepper

Turkey Christmas Thanksgiving Roasting Dinner Party Gravy Sauces Celery Onions Salt Holidays Wine Poultry Easy

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About 3 cups Easy

Total: 15 mins Active: 15 mins

6 Ratings

Ingredients (8)

Pan drippings, vegetables, and turkey neck from our Easy Roasted Turkey (recipe link in intro)
1 cup white wine or sherry
6 tablespoons unsalted butter (3/4 stick)
1/3 cup all-purpose flour
2 1/2 cups chicken or turkey stock or broth
1 tablespoon chopped fresh herbs (optional): rosemary, thyme, and/or flat-leaf parsley
Kosher salt
Freshly ground black pepper

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This simple gravy turns roasted turkey from good to amazing. To start, you’ll need the roasting pan (with the drippings) of our Easy Roasted Turkey. To make the gravy without the bird, follow the method in our Smoked Turkey recipe, omitting the pan juices.

We also recommend our easy Chicken Gravy recipe. And when you’re ready to graduate to something a bit more complicated, check out our recipe for Bourbon-Cream Gravy.

See our Ultimate Guide to Thanksgiving for everything else you need to know.

by Chowhound Editors

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There are several reasons Christmas is celebrated on Dec. 25. The date is nine months after March 25, a day recognized by Christians as Annunciation. It was the day Mary was told she would was having a baby. The nine months that follow are an approximation of Jesus’ birth. Dec. 25 also coincides with pagan Winter Solstice celebrations like Saturnalia' and Dies Natalis Solis Invicti. Since they were historically celebrated around that time of year there was precedent for holiday festivities during this time of year.

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Instructions

1Pour off the drippings from the roasted turkey into a small heatproof bowl. Let sit for a few minutes for the fat to rise to the top, then skim the fat off with a spoon and discard; set the drippings aside.
2Place the roasting pan across two burners over medium heat. Put the onion and celery from inside the roasted turkey, along with the roasted turkey neck, in the pan. Scrape up any browned bits from the bottom of the pan with a flat spatula.
3Add the wine or sherry while scraping the bottom of the pan and simmer until reduced by half. Add the reserved drippings back to the pan. Pour the mixture through a strainer set over a medium heatproof bowl and set aside. Discard the solids from the strainer.
4Melt the butter in a medium saucepan over medium heat. When it foams, sprinkle the flour evenly over it.
5Whisk the flour and butter together and cook, stirring occasionally, until the mixture (known as a roux) turns the color of peanut butter, about 5 to 7 minutes.
6While whisking continuously, slowly add the chicken stock or broth and the strained pan juices. Add the fresh herbs, if using. Bring the mixture to a simmer and cook, being sure to whisk at the edges of the pan, until the gravy thickens slightly. Add salt and pepper to taste.