Ingredients

Gravy With Drippings

• 1/4 cup reserved turkey drippings
• 1/4 cup all-purpose flour
• 3 cups chicken or turkey stock
• salt and pepper, to taste

Gravy Without Drippings

• 1/4 cup unsalted butter
• 1 tsp minced fresh garlic
• 3 tbsp minced shallots
• 1/4 cup all-purpose flour
• 1/4 cup dry white wine (or water)
• 1 tsp poultry seasoning
• 3 cups chicken or turkey stock
• Salt and pepper, to taste

Instructions

How to Make Gravy With Drippings

1. Add the drippings to a large skillet set over medium-high heat.

2. Once the drippings are warm, whisk in the flour. Cook the roux, undisturbed, until toasted and pale golden in color, about 3 minutes.

3. While whisking constantly, slowly stream in 1 cup of the stock until it is well-incorporated. Once the mixture is smooth, continue slowly whisking in the remaining 2 cups of stock.

4. Simmer the gravy, stirring occasionally, until it thickens enough to coat the back of a spoon and reduces to roughly 2 cups in volume.

5. Taste and season the gravy with salt and pepper then serve.

How to Make Gravy Without Drippings

1. Add the butter to a large skillet set over medium heat. Once the butter has melted, add the garlic and shallots and cook, stirring, until the garlic is golden brown and the shallots are softened, about 3 minutes.

2. Sprinkle in the flour and whisk to combine. Continue cooking, whisking occasionally, until the roux is toasted and pale golden, about 3 minutes.

3. Whisk in the wine (or water) and cook, scraping up any brown bits from the bottom of the pan, for 2 minutes, then whisk in the poultry seasoning.

4. Slowly whisk in the stock. Bring the gravy to a simmer and cook, whisking occasionally, until it has thickened enough to coat the back of a spoon, about 5 minutes. (The gravy should reduce to about 2 cups total.)

5. Remove the gravy from the heat then taste and season it with salt and pepper before serving.

Notes

• Gravy too thin? Simmer it a little longer to allow it to reduce and thicken.
• Gravy too thick? Whisk in a bit more stock, 1 tbsp at a time, until you reach the right consistency.
• Lumpy gravy? You can strain it through a fine-mesh sieve for a smooth finish, or give it a quick blitz with an immersion blender.
• Make-Ahead: You can prepare gravy up to 2 days in advance. Cool completely, store in an airtight container in the fridge, and reheat over medium-low heat, whisking occasionally. For extra flavor, whisk in turkey pan drippings while reheating.
• Leftovers: Store leftover gravy in the fridge for up to 4 days. Reheat gently on the stovetop, whisking to restore its smooth consistency.
• Freezer: Freeze gravy in a zippered bag or airtight container for up to 3 months. Thaw overnight in the fridge or reheat slowly in a saucepan. Add extra stock or water if needed to adjust the consistency.