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Roasted Turkey Gravy


Add tons of flavor to your Thanksgiving turkey with this simple and elegant gravy you can whip up in no time.

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Rate this recipe 4.5/5 (33 Votes)


  • Roasting pan and its contents (turkey removed)
  • 1 cup dry white wine or hard cider
  • 2 cups (or up to 3 cups) low-sodium chicken broth
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/3 cup all-purpose flour
  • Kosher salt
  • Pepper


Servings 4
Preparation time 15mins
Cooking time 25mins


Step 1

Remove the vegetables and neck from the roasting pan. Strain the pan drippings into a fat separator (or measuring cup). Let it stand for 5 minutes so the fat rises to the top. Leaving the fat behind (or spooning it off if not using a separator), pour the juices from the bottom into a large (4-cup) measuring cup.

Place the empty roasting pan across two stove burners on medium-high heat. Add the wine or cider and cook, stirring and scraping up any brown bits, for 1 minute.

Pour the wine mixture into the measuring cup with the pan juices and add enough low-sodium chicken broth to make 4 cups liquid total.

In a large saucepan over medium heat, melt the butter. Sprinkle the flour over the top and cook, whisking, until deep brown in color, 4 to 5 minutes.

Gradually whisk in the 4 cups liquid; bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened, 8 to 12 minutes. Season with salt and pepper. Strain just before serving.


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