• 14 Ratings

This easy pan gravy requires drippings from either our Roasted Turkey in Parchment with Gravy or Roasted Dry-Brined Turkey.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews

14 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 5
  • 1 star values: 0