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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 104 kcal
- Protein
- 3 g
- Carbohydrates
- 11 g
- Fat
- 4 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 427 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 9 mg
- Potassium
- 667 mg
- Calcium
- 153 mg
- Iron
- 3.4 mg
- Magnesium
- 2 mg
- Phosphorus
- 8 mg
- Zinc
- 0.1 mg
- Vitamin A
- 13 mcg
- Vitamin E
- 0.1 mg
- Vitamin K
- 0 mcg
- Vitamin B6
- 0.0 mg
- Thiamin
- 0.01 mg
- Niacin
- 0.1 mg
- Folate
- 2 mcg
- Water
- 28 g
- Alcohol
- 1 g
Sources: Aggregated Public Data, USDA FoodData Central
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.
Troubleshooting
Gravy is lumpy
Cause: Liquid was added too quickly to the roux, or the stock was too cold
Fix: Pour the gravy through a fine mesh strainer, or blend it briefly with an immersion blender until smooth
Prevention: Add liquid in a slow, steady stream while whisking vigorously, and ensure stock is warmed before adding
Gravy is too salty
Cause: The pan drippings were highly concentrated and salty, or the stock was not low-sodium
Fix: Whisk in a splash of heavy cream, a squeeze of lemon juice, or extra unsalted stock to balance the salinity
Prevention: Taste the drippings and stock before adding additional salt. Use unsalted butter if supplementing fat.
Gravy is too thin
Cause: Not enough reduction time, or ratio of liquid to roux was too high
Fix: Simmer for an additional 5 to 10 minutes. If still thin, whisk 15g cornstarch with 15ml cold water to make a slurry, whisk into the simmering gravy, and cook for 1 minute.
Prevention: Measure fat and flour accurately, and add liquid gradually to monitor thickness
Cultural Context
Gravy is the culinary thread that ties the traditional American Thanksgiving plate together, bridging the gap between roasted meat, starches, and vegetable sides. The technique of utilizing pan drippings relies on classic French sauce-making principles, specifically the veloute, which has been adapted for the American farmhouse kitchen to ensure no flavorful roasting juices go to waste.
