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Turkey Gravy

Make thick, satisfying gravy this Thanksgiving with an easy recipe from TV chef Sarah Mastracco.

  • Yield: Makes 4 cups
Turkey Gravy

Photography: Rob Tannenbaum

Source: The Martha Stewart Show


  • 1/2 cup (1 stick) unsalted butter
  • 3/4 cup all-purpose flour
  • Roasting pan with turkey drippings
  • 3/4 cup dry white wine
  • 4 cups Turkey Stock
  • Coarse salt and freshly ground pepper


  1. Melt butter in a small saucepan over medium heat. When butter begins to bubble, whisk in flour. Cook, whisking often, until flour is cooked through and has a nutty fragrance, 10 to 15 minutes. Remove roux from heat and let cool to room temperature. Use roux immediately or transfer to an airtight container and keep refrigerated, up to 1 month.

  2. Pour pan drippings into a fat separator to remove fat; set aside. Alternatively, pour pan drippings into a glass bowl and use a spoon to remove fat from top of drippings; set aside.

  3. Place reserved roasting pan over 2 burners on medium heat. Pour wine into pan; using a wooden spoon, stir, scraping up bottom bits from pan. Let cook until wine is reduced to 3 tablespoons, about 2 minutes; add reserved pan drippings. Add 4 cups hot turkey stock and bring to a boil. Whisk in 4 to 5 tablespoons roux mixture and return to a boil; let simmer until gravy is thick, adding more roux if necessary. Season with salt and pepper.


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