Equipment
* optional
Ingredients
Pan Drippings and Base
- 250 ml turkey pan drippings, hot, straight from the roasting pan
- 60 ml dry white wine
Thickener
- 45 g all-purpose flour
- 15 g unsalted butter
Liquids and Seasoning
- 400 ml turkey stock, warm
- 2 g kosher salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
Carefully pour the hot contents of your turkey roasting pan through a fine mesh strainer into a fat separator or large measuring jug. Allow it to sit undisturbed for 5 minutes so the fat rises to the surface.
Place the empty roasting pan across two stovetop burners on medium heat. Pour in the dry white wine to deglaze, scraping up all the browned bits stuck to the bottom of the pan. Simmer until the wine reduces by half, then pour this flavorful liquid into the separated turkey juices.
Measure 45ml of the separated turkey fat and pour it into a medium saucepan over medium heat. If your drippings did not yield enough fat, supplement with the unsalted butter to reach 45ml total. Whisk in the all-purpose flour and cook for about 2 minutes, whisking constantly, until the paste bubbles and smells nutty.
Slowly pour the fortified turkey juices into the saucepan while whisking vigorously to prevent lumps. Once the mixture is entirely smooth, gradually stream in the warm turkey stock, continuing to whisk constantly. Keeping the stock warm around 60C/140F helps it incorporate smoothly.
Bring the gravy to a gentle boil, then immediately reduce the heat to maintain a simmer. Cook for 5 to 10 minutes until the gravy thickens to your desired consistency. Taste carefully and season with kosher salt and freshly cracked black pepper.
Chef's Notes
- The secret to a perfect emulsion is temperature control. Whisking warm stock into a hot roux ensures the starches hydrate evenly without clumping.
- Do not skip deglazing the roasting pan. The browned bits, known as fond, contain concentrated caramelized proteins that provide the deep, savory backbone of the gravy.
- If you brined your turkey, your pan drippings will be significantly saltier than usual. Omit any additional kosher salt until the very end, and be prepared to dilute with unsalted stock.
- A splash of apple cider vinegar or a squeeze of fresh lemon juice stirred in right before serving can brighten the rich flavors and cut through the heavy fat.
Storage
Refrigerator: 4 days — Store in an airtight container. Gravy will gel upon cooling but will liquefy when heated.
Freezer: 3 months — Freeze in airtight containers or ice cube trays. Thaw overnight in the refrigerator before reheating.
Reheating: Warm gently in a saucepan over low heat, whisking constantly. Add a splash of water or stock if it has thickened too much.
