No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Close

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

Ingredients

  • 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

Directions

  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.

Variations

Related Topics