Pan Gravy

  • Yield: Makes 3 cups
Pan Gravy

Source: Everyday Food, November 2011


  • Pan drippings from Turkey with Brown-Sugar Glaze
  • 1 to 2 cups low-sodium chicken broth
  • 1 cup dry white wine, such as sauvignon blanc
  • 1/3 cup all-purpose flour
  • 1 tablespoon cider vinegar


  1. While turkey rests, pour pan drippings through a fine-mesh sieve into a large bowl. Discard solids. Skim fat and reserve 3 tablespoons. Add broth to drippings to measure 4 1/2 cups.

  2. Set pan across two burners and heat over medium. Add reserved fat and white wine. Cook, stirring and scraping up browned bits with a wooden spoon, until mixture thickens and holds a trail, 3 minutes.

  3. Add flour and whisk to combine. Continue whisking until flour tastes fully cooked, 2 to 3 minutes. Slowly whisk in dripping mixture. Cook, whisking, until gravy is thickened, 8 minutes. If desired, strain gravy through sieve. Stir in vinegar. Season with salt and pepper; keep warm until serving.

Cook's Notes

Great gravy begins with the turkey's juices and the flavorful brown bits you scrape from the bottom of the pan. A heavy metal pan is flameproof, so you can put it across two burners. A pale interior lets you see what you're doing. For the deepest, richest flavor, cook flour and fat together until the flour no longer tastes raw. Cider vinegar, with its fresh, fruity tang, is a key ingredient. It brings all the other flavor components into balance.


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