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

Related Recipes


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.

Rate it

Recipe Source

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

Tested by The Washington Post.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.