Under 30 Minutes

Pan Gravy

Serve with our Turkey with Brown Sugar Glaze.

  • Prep:
  • Total Time:
  • Yield: Makes 3 cups
Pan Gravy

Source: Everyday Food, November 2009


  • Roasting pan with turkey drippings
  • 1/2 cup all-purpose flour
  • 2 1/2 cups Giblet Stock
  • Coarse salt and ground pepper


  1. While turkey rests on cutting board, place roasting pan on stove across two burners. Bring pan juices to a simmer over medium-high. Cook, scraping up browned bits with a wooden spoon, until liquid thickens and holds a trail, 8 to 10 minutes.

  2. Add flour and cook, stirring, until blended, about 1 minute. Gradually whisk in stock, then 1 cup water. Bring to a simmer and cook, stirring occasionally, until gravy thickens and no longer tastes floury, about 5 minutes (reduce heat, if bottom of pan begins to scorch).

  3. If desired, strain gravy through a fine-mesh sieve. Season with salt and pepper and keep warm. Whisk before serving (thin with water if necessary).


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