Ingredients25 m servings 189
- Heat fat from turkey drippings in a saucepan over medium-low heat until liquefied, 2 to 3 minutes. Whisk flour into turkey fat until golden, about 5 minutes.
- Whisk liquid from turkey drippings and turkey stock into fat-flour mixture; increase heat to medium and cook, whisking continuously, until gravy is smooth and desired consistency, 5 to 10 minutes. Season gravy with pepper.
- Cook's Note:
- Chicken stock can be substituted for turkey stock.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 189 calories; 19.3 3.1 0.5 20 84 Full nutrition
ReviewsRead all reviews 14
This recipe worked a like a magic trick! I'd roasted turkeys before, but never made gravy. My turkey didn't produce the half-cup of fat drippings, so I started with half a cup of butter and h...
Always freek out about making gravy on Thanksgiving. Everything else was ready except the gravy & I went searching for an easy recipe. Saw this, made it , was so easy, everyone loved it!!! Happy...
I'm a first time "gravy maker", but a very long time gravy eater. This was extremely simple and tasted very good. The only change I made (because I had to) was to use chicken stock in place of t...
So simple but be cautious of the turkey roasting recipe you use. I made this gravy from drippings from my son inlaw's turkey he roasted using bacon and olive oil so the gravy had those flavors i...
This gravy was awesome! I cooked my turkey in a bag and when it came out of the oven, I took a ladle and skimmed off the fat and some of the juices into a saucepan. Brought it to a boil and wh...