A good turkey gravy recipe is essential to your holiday repertoire. Although my mother-in-law usually takes the honors for making the holiday gravy, she’s never written down the recipe — which we need her to do!
In the meantime, as we work on getting the secret, this is our second-best recipe, haha!
The key to making a good turkey gravy is by deglazing the pan after you cook the turkey. This is not a recipe you can just make on its own without cooking the turkey (or chicken) first.
If you have some sherry wine, it makes a nice little addition at the end!
Turkey Gravy
A good turkey gravy recipe is essential to your holiday repertoire. Although my mother-in-law usually takes the honors for making the holiday gravy, she's never written down the recipe — which we need her to do!In the meantime, as we work on getting the secret, this is our second-best recipe, haha!The key to making a good turkey gravy is by deglazing the pan after you cook the turkey. This is not a recipe you can just make on its own without cooking the turkey (or chicken) first.If you have some sherry wine, it makes a nice little addition at the end!
Ingredients
- 5 tablespoons turkey fat and juices from the roasting pan
- 1/4 cup chardonnay
- 1/4 cup chicken broth up to 1-2 cups, as needed
- 5 tablespoons flour
- Salt and pepper to taste
Instructions
- After you roast the turkey, remove it from the roasting pan and focus on those beautiful crispy juices!
- Pour off everything but maybe 5 tablespoons of the fat from the roasting pan.
- Put the pan over your burner on medium heat. Add the wine, scraping up those beautiful bits of crispy fat and juices and boil for a few minutes.
- Add the flour to the pan in sprinkles so it doesn't clump and stir rapidly until it thickens the sauce.
- Add more chicken broth as needed, until you get your desired consistency.
- Season to your taste with salt and pepper.
