The Washington Post

Turkey Gravy

Turkey Gravy 8.000
Nov 15, 2006

Gravy should be made the same day it's eaten. If you have prepared Rich Turkey Stock ahead of time, you'll have the turkey fat and drippings to use before the Thanksgiving day Roast Turkey comes out of the oven.

Servings: 8

Yield: (about 2 cups)

  • 4 tablespoons turkey fat (reserved from the drippings in pan from the Roast Turkey recipe)
  • 4 tablespoons flour
  • 2 cups Rich Turkey Stock or low-sodium chicken broth, heated until almost boiling
  • Defatted turkey drippings (from Roast Turkey recipe)
  • Salt
  • Freshly ground black pepper

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In a medium saucepan over medium heat, heat the turkey fat until it has warmed through. Add the flour and cook for 1 minute, whisking constantly, until a paste forms. Continue to cook, whisking constantly, for 2 minutes. Still whisking, gradually add the hot stock in 1/4-cup increments until all the stock is completely incorporated. Cook for about 5 minutes, whisking occasionally, until the gravy has thickened and starts to bubble around the edges. Slowly add the defatted drippings, whisking to combine. Season with salt and pepper to taste. If desired, strain the gravy. If the gravy is too thick, add a little more stock to reach the desired consistency. Serve immediately.

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Recipe Source

Adapted from the November 2003 issue of Food & Wine magazine.

Tested by The Washington Post.

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Nutritional Facts

Calories per 2-tablespoon serving (using low-sodium broth): 30

% Daily Values*

Total Fat: 3g 5%

Saturated Fat: 1g 5%

Cholesterol: 3mg 1%

Sodium: 52mg 2%

Total Carbohydrates: 1g 0%

Dietary Fiber: 0g 0%

Sugar: n/a

Protein: 0g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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