Aleppo Pepper Gravy

Depending on the quantity and saltiness of the pan juices, you may need to adjust the amount of chicken stock used. This gravy can be used for our Spice-Rubbed Roast Turkey.

  • Yield: Makes 2 1/2 to 3 cups
Aleppo Pepper Gravy

Source: Martha Stewart Living, November 2009


  • Pan juices from Spice-Rubbed Roast Turkey, in roasting pan
  • 1 1/4 cups homemade or store-bought low-sodium chicken stock, plus more if needed
  • 1/4 cup plus 2 tablespoons all-purpose flour
  • 1 ounce (2 tablespoons) unsalted butter


  1. Pour pan juices through a fine sieve into a glass measuring cup, and skim off fat. Let stand for 5 minutes, then skim off fat again.

  2. Return pan juices to roasting pan. Set pan across 2 burners over medium heat. Bring to a simmer, and cook, scraping up browned bits with a wooden spoon, for 2 to 3 minutes.

  3. Whisk together 1/2 cup stock and the flour in a small bowl until smooth. Add remaining 3/4 cup stock to pan juices. Bring to a simmer. Whisk in flour mixture, and return to a simmer. Cook until mixture thickens, 4 to 5 minutes. Add more stock if gravy is too thick or too salty. Whisk in butter to finish. Serve warm.


Be the first to comment!