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Turkey Gravy

After you've roasted the turkey, use all the flavorful vegetables and cooking juices in the roasting pan to make a rich-tasting gravy.

  • Yield: Makes 6 cups
Turkey Gravy

Source: Everyday Food, November 2004


  • 1 cup dry sherry or red wine
  • 1/2 cup flour
  • 8 cups water
  • Coarse salt and ground pepper


  1. Place roasting pan on stove across two burners. Bring pan liquids to a boil over high heat; cook, stirring occasionally, until vegetables are very brown, 5 to 15 minutes.

  2. Pour off (and discard) all but 1/4 cup fat from pan. Add wine; cook, stirring constantly, until syrupy, 1 to 2 minutes. Add flour, and cook, stirring, until browned, 1 to 2 minutes.

  3. Add water, and bring to a boil. Cook, stirring occasionally, until gravy reaches desired consistency, 5 to 10 minutes.

  4. Discard large solids, and strain gravy through a fine-mesh sieve. Season with salt and pepper. Keep warm or reheat just before serving.

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