Food & Cooking Recipes Dinner Recipes Dinner Side Dishes Simple Turkey Gravy 3.2 (14) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: Marcus Nilsson Prep Time: 15 mins Total Time: 15 mins Yield: Makes about 2 1/2 cups This easy pan gravy requires drippings from either our Roasted Turkey in Parchment with Gravy or Roasted Dry-Brined Turkey. Ingredients Drippings from Roasted Turkey in Parchment With Gravy or Roasted Dry-Brined Turkey ½ cup dry white wine 2 ½ cups Easy Turkey Stock 2 tablespoons cornstarch Coarse salt and freshly ground pepper Directions Pour drippings from roasting pan into a fat separator and set aside. Place pan on 2 burners over medium-high heat. When pan is hot, pour in wine, scraping up brown bits with a wooden spoon. Pour in defatted drippings (use only 2 tablespoons of those from dry-brined bird) and 2 cups stock; bring to a boil. Combine remaining 1/2 cup stock and cornstarch in a small jar, seal it, and shake to combine. Pour cornstarch mixture into boiling mixture in pan and boil until thickened, 2 to 3 minutes. Pour through a fine sieve into a bowl. Reheat when ready to serve. Before serving, season with salt and pepper. Rate it Print