Equipment
Ingredients
Base Liquids & Fat
- pan drippings from roasted turkey, hot
- 950 ml turkey stock, warm
- 120 ml dry white wine, room temperature
Roux
- 40 g unsalted butter
- 80 g all-purpose flour, sifted
Aromatics & Seasoning
- 3 fresh thyme
- 1 fresh sage
- black pepper, freshly cracked
- kosher salt
Nutrition (per serving)
Method
Pour all liquid from the turkey roasting pan into a fat separator. Allow to sit for 5 minutes until the golden fat rises to the top and dark juices settle at the bottom. Reserve the roasting pan with the brown stuck-on bits (fond).
Place the roasting pan across two burners over medium-high heat. Add the white wine and scrape the bottom vigorously with a wooden spoon to release the caramelized fond. Reduce liquid by half, then pour this mixture into the warm turkey stock.
Measure 80g (approx 80ml) of the reserved turkey fat from the separator into a large saucepan over medium heat. If short on turkey fat, supplement with the unsalted butter to reach the total. Add the flour and whisk constantly.
Cook the roux, whisking constantly, until it smells nutty and turns a golden blonde color. This removes the raw flour taste.
Slowly pour the warm stock mixture (containing the deglazing liquid and reserved turkey juices) into the roux while whisking vigorously to prevent lumps. Add the thyme and sage sprigs.
Bring to a boil, then reduce heat to a simmer. Cook until the gravy coats the back of a spoon (nappe consistency).
Remove herb sprigs. Season with salt and pepper to taste. For an extra glossy finish, whisk in a final tablespoon of cold butter. Strain through a fine-mesh sieve into a gravy boat for a perfectly smooth texture.
Chef's Notes
- Temperature matters: Adding warm stock to hot roux helps prevent lumps. Cold stock into hot roux can seize the flour immediately.
- The 'Fond' is gold: The brown bits stuck to the roasting pan contain the most intense flavor. Deglazing is non-negotiable for a high-quality gravy.
- Umami boost: If the gravy tastes 'flat', add a few drops of soy sauce or Worcestershire sauce. It darkens the color and deepens the savory profile without tasting like Asian cuisine.
- Doneness test: Dip a spoon in the gravy and run your finger down the back. If the line stays clear without the gravy running through it, it is ready.
Storage
Refrigerator: 3 days — Store in an airtight container. It will gel when cold.
Freezer: 3 months — Thaw overnight in fridge. Texture may separate slightly; whisk vigorously while reheating.
Reheating: Reheat gently on stove over medium-low heat, whisking constantly. Add a splash of stock if too thick.
