Roasted Turkey Gravy
Add tons of flavor to your turkey with this simple and elegant gravy you can whip up in no time.
By Woman's Day Kitchen
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Total Fat 7g
Saturated Fat 4g
Total Carbohydrate 6g
Dietary Fiber 0
roasted turkey gravy
Con Poulos; Food styling by Vivian Lui; Prop styling by Paige Hicks
Yields: 3 1/2 cups (cost per serving of 58￠)
Total Time: 25 min
Prep Time: 15 min
U.S. Metric Conversion chart
Roasting pan and its contents (turkey removed)
1 cup(s) dry white wine or hard cider
2 cup(s) (or up to 3 cups) low-sodium chicken broth
1/4 cup(s) (1/2 stick) unsalted butter
1/3 cup(s) all-purpose flour
Remove the vegetables and neck from the roasting pan. Strain the pan drippings into MDF Displaya fat separator (or measuring cup). Let it stand for 5 minutes so the fat rises to the top. Leaving the fat behind (or spooning it off if not using a separator), pour the juices from the bottom into a large (4-cup) measuring cup.
Place the empty roasting pan across two stove burners on medium-high heat. Add the wine or cider and cook, stirring and scraping up any brown bits, for 1 minute.
Pour the wine mixture into the measuring cup with the pan juices and add enough low-sodium chicken dc brushless motorbroth to make 4 cups liquid total.
In a large saucepan over medium heat, melt the butter. Sprinkle the flour over the top and cook, whisking, until deep brown in color, 4 to 5 minutes.
Gradually whisk in the 4 cups liquid; bring to a boil. Reduce heat and simmer, stirring tourism courses occasionally, until thickened, 8 to 12 minutes. Season with salt and pepper. Strain just before serving.