Ingredients:

  • 4–5 Tbsp Turkey Drippings/Fat (skimmed from the roasting pan)
  • 2 Tbsp Unsalted Butter (optional, only if drippings yield insufficient fat)
  • 1/4 cup All-Purpose Flour
  • 1 cup Strained Turkey Drippings/Juices (de-fatted liquid from the roasting pan)
  • 2 cups Turkey Stock or Chicken Stock (low-sodium)
  • 1/4 cup Dry Red Wine or Sherry (optional)
  • Salt (Kosher or Sea), to taste
  • Black Pepper (Freshly Ground), to taste
  • 1 sprig Fresh Thyme or 1/2 tsp dried Sage (optional)

Instructions:

  1. Draining and Separating the Fat: Pour all the contents of the turkey roasting pan (drippings, juices, and bits) into a fat separator jug or a medium bowl. Allow the mixture to settle for 5–10 minutes. Skim off 4–5 tablespoons of the clear fat and place it into your saucepan. Reserve the remaining liquid drippings (about 1 cup).
  2. Heating the Fat: Place the saucepan over medium heat. If you didn't manage 4–5 Tbsp of turkey fat, add enough unsalted butter to make up the total amount.
  3. Creating and Cooking the Roux: Whisk in the flour quickly and smoothly. Cook the roux for 2–3 minutes, stirring constantly until it looks like a thick, pale paste and smells nutty. This step cooks out the raw flavour of the flour.
  4. Deglazing (Optional): If using, pour the red wine or sherry into the pan. Whisk rapidly, scraping up any dark bits (fond) stuck to the bottom. Cook until the wine is almost entirely evaporated (about 1 minute).
  5. Adding Initial Liquid: Remove the pan from the heat momentarily. Gradually whisk in the 1 cup of reserved liquid drippings, stirring continually until the mixture is completely smooth and thick.
  6. Adding the Stock: Slowly whisk in the 2 cups of turkey or chicken stock until fully incorporated and the mixture is smooth and lump-free.
  7. Simmering and Thickening: Return the pan to medium heat. Bring the gravy to a gentle simmer, whisking occasionally. Add the optional sprig of fresh herbs now. Allow the gravy to simmer for 5–10 minutes, or until it has thickened enough to lightly coat the back of a spoon.
  8. Straining and Seasoning: Remove the herb sprig (if used). Pour the finished gravy through a fine-mesh sieve into a serving jug for the silkiest texture. Taste and adjust the seasoning with salt and pepper. Serve piping hot!