Entrée: United States – Turkey Pan Gravy

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 5 min

Cook 15 min

Additional 20 min

Total 40 min

Ingredients

1–2 cups (240–480 ml) pan drippings from roasted turkey
3 tbsp (45 g) unsalted butter (if pan has little fat)
3 tbsp (24 g) all-purpose flour
2–3 cups (480–720 ml) low-sodium turkey or chicken stock
Salt to taste
Freshly ground black pepper to taste
Optional: 1–2 tsp (5–10 ml) soy sauce or Worcestershire sauce
Optional: Splash of dry white wine or sherry

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pour pan drippings through a fine-mesh strainer into a measuring cup. Skim off excess fat and reserve about 3 tbsp (45 ml) fat for gravy (or use butter if not enough fat).
2. In a saucepan over medium heat, melt reserved fat or butter. Whisk in flour to make a roux and cook 2–3 minutes until lightly golden (do not burn).
3. Gradually whisk in strained drippings and stock, starting with a small amount to smooth the roux, then add the rest. Bring to a simmer, whisking constantly until thickened, 3–5 minutes.
4. Taste and season with salt, pepper, and optional soy sauce or sherry. If too thick, thin with more stock; if too thin, simmer to reduce.
5. Strain again if desired for extra-smooth gravy. Keep warm until serving.

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1. Pour pan drippings through a fine-mesh strainer into a measuring cup. Skim off excess fat and reserve about 3 tbsp fat for gravy (or use butter if not enough fat).
2. In a saucepan over medium heat, melt reserved fat or butter. Whisk in flour to make a roux and cook 2–3 minutes until lightly golden (do not burn).
3. Gradually whisk in strained drippings and stock, starting with a small amount to smooth the roux, then add the rest. Bring to a simmer, whisking constantly until thickened, 3–5 minutes.
4. Taste and season with salt, pepper, and optional soy sauce or sherry. If too thick, thin with more stock; if too thin, simmer to reduce.
5. Strain again if desired for extra-smooth gravy. Keep warm until serving.

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