Turkey Gravy

Turkey Gravy

Simplicity at its best.  Few things compare to a simple roux, thinned with a little wine, stock, and salt.  This shows best when served hot in pre-warmed gravy boats.  


  • ½ cup reserved turkey fat from a roasted turkey, or alternatively butter
  • 6 tablespoons flour
  • ½ cup white wine 
  • 4-5 cups stock (turkey or chicken)
  • Salt and pepper to taste


      1. In a large pan over medium heat, add the reserved turkey fat or the butter, if using.  Whisk in the flour to make a roux and cook until the mixture is golden, 8-10 minutes.
      2. Increase the heat to medium-high and add the wine, whisking constantly.  Add the stock, continuing to whisk, until the mixture is uniform and without lumps. Cook, stirring, until the gravy has thickened, about 10 minutes. Season to taste with salt and pepper.  Portion into warmed containers and serve hot. 
      1 of 4