Easy Turkey Gravy

Turkey gravy in clear gravy bowl next to fresh herbs.

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5 from 4 votes

Made without drippings, the turkey gravy is quick, flavorful, and can be made ahead of time.

Prep Time5

Cook Time10

Total Time15

Course: Dessert

Cuisine: American

Servings:

Author: Kristen Chidsey

Equipment

fine mesh strainer

Ingredients

¼ cup unsalted butter or fat from pan drippings
¼ cup all-purpose flour
½ cup dry white wine optional
2 cups low-sodium chicken or turkey stock + 1 cup more if needed to thin
2 sprigs fresh thyme
1 sprig fresh rosemary
½ teaspoon black pepper
2 teaspoons Worcestershire sauce

US Customary - Metric

Instructions

In a heavy-bottomed medium saucepan, melt ¼ cup unsalted butter over medium heat. Once melted, whisk ¼ cup all-purpose flour into the butter to form a thick paste and cook for 1-2 minutes to remove the raw taste of flour.
If using wine, whisk ½ cup dry white wine into the roux and let that mixture bubble and thicken, cooking off the alcohol in the wine. Gradually whisk in the stock, about ½ cup at a time, until evenly incorporated. Add the 2 sprigs fresh thyme, 1 sprig fresh rosemary, and ½ teaspoon black pepper and bring the mixture to a boil.
Reduce the heat to medium-low and simmer until thickened, whisking often. You may need to add up to an additional 1 to 1½ cups of stock to get the gravy to the consistency you like. Add ¼ cup at a time, whisking well, adding more as needed. Once thickened to the point the gravy coats a spoon, stir in the 2 teaspoons Worcestershire sauce. Give a quick taste of the gravy and add salt and additional pepper if needed.
Strain the gravy over a fine-mesh strainer to remove any lumps and the fresh herbs.
Transfer the strained gravy to a gravy boat and serve immediately or return to the saucepan and keep over low heat, whisking occasionally until ready to serve.

Notes

Using Pan Drippings: If using pan drippings you can use the rendered fat and liquid in place of the butter and stock.

White Wine: Use a dry white wine suitable to drinking, such as a Sauvignon Blanc or Pinot Grigio. Feel free to omit if you don’t care for wine, and use additional stock in place of the wine.

Prepare in Advance: Prepare the gravy as directed and then let cool slightly. Transfer the gravy to an airtight container and store it in the refrigerator for up to 3 days in advance. When ready to serve, transfer the gravy to a medium saucepan, keeping in mind that it will be thick. Heat over low heat, whisking occasionally until loosened and warmed through. If needed, you can add a splash of stock to further thin the gravy out as needed.

Storage: Leftover gravy can be stored for up to 3 days in an airtight container in the refrigerator or frozen in a freezer-safe container, leaving 1 inch of room for expansion for up to 1 month. To reheat gravy, defrost in the refrigerator if frozen and then transfer to a medium saucepan. Heat the gravy over low heat, whisking occasionally until loosened and warmed through, adding a splash of stock if needed to thin.

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