Filed Under: saucesmarinadesrubs, Under 20 Mins

Turkey Gravy

Makes approximately 4 cups

April 8th, 2012

Recipe by Paula Bowman

This gravy is made from the pan juices of a cooked turkey. See Turkey Roasting Directions and Tips for cooking instructions.
Prep Time
5 minutes
Cook Time
10 minutes
  • Pan drippings
  • 1 cup white wine
  • 3 tablespoons all purpose flour
  • 4 cups homemade turkey broth or sodium reduced chicken broth
  1. Discard onion and carrot pieces from roasting pan. Pour pan juices into a measuring cup and let stand for a few minutes. Skim clear fatty layer off top of juices and discard; set remaining liquid aside. A fat separator is a useful kitchen gadget that simplifies this step.

  2. Transfer roasting pan to stove and set over medium heat. Deglaze pan with wine and scrape any flavourful brown bits from the bottom of the pan. Spoon flour into a jar with a tight fitting lid and add half of broth. Cover and shake until well blended. Pour into roasting pan and stir for 30 seconds. Add remaining broth and pan drippings and continue to cook stirring often, until gravy has thickened, about 5 minutes. Strain gravy through a fine mesh strainer, season to taste with salt and pepper and serve.

Turkey Gravy

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