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Turkey Gravy

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Recipe by: Chef John V.
Note: Two factors help make good deep-brown gravy: the drippings on the bottom of the roasting pan and the slow browning of the flour in the fat.
Serving size: about 2 cups
Preparation time: about 30 minutes


4 tablespoons fat from the roasting pan
4 tablespoons flour

all the pan drippings, including the mirepoix that was used when roasting the turkey
2 cups (1/2 litre) hot turkey or chicken stock
2 teaspoons kosher salt or to taste
1/4 teaspoon white pepper, ground or to taste


When the bird has been removed from the roasting pan, skim off all but 4 tablespoons of fat in the pan. If there is not enough fat in the drippings, add butter. Place the pan over a burner and heat it with the turkey or chicken stock, scraping the bottom of the pan to loosen all the browned bits. Strain the juices and discard the vegetables.

(If the roasting pan is hard to handle, scrape and pour the drippings into a saucepan.)
Stir in the flour and blend well over medium heat for 2 minutes or more in a sepereate pot/pan, until lightly browned. Turn off the heat and let it cool slightly. Slowly pour in the hot stock, stirring constantly, until smooth. Simmer for 10 minutes to develop the flavor. Adjust the seasoning with salt and white pepper. You may strain the gravy at this time or use it as is.