Ingredients:

  • 4 tablespoons (57g) Turkey Pan Drippings, strained
  • 4 tablespoons (57g) Unsalted Butter
  • 1/4 cup (30g) All-Purpose Flour
  • 4 cups (950ml) Turkey or Chicken Stock, preferably homemade, or low sodium
  • 1/4 cup (60ml) Dry Sherry or Dry White Wine (optional)
  • 1 teaspoon Fresh Thyme Leaves, chopped (or 1/2 tsp dried)
  • Salt and Black Pepper to taste
  • 1 Tablespoon (15ml) Worcestershire sauce

Instructions:

  1. Strain the pan drippings from your roasted turkey into a fat separator or bowl. If using a bowl, allow the fat to rise to the top and skim it off.
  2. Melt butter in the saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 1-2 minutes, until the mixture is smooth and golden and smells nutty – this is your roux!
  3. Slowly whisk in the reserved turkey drippings to the roux, ensuring there are no lumps.
  4. Gradually whisk in the turkey (or chicken) stock, a little at a time, ensuring each addition is fully incorporated before adding more.
  5. Bring the gravy to a simmer, then reduce the heat and continue to simmer for 10-15 minutes, or until the gravy has thickened to your desired consistency. Stir occasionally to prevent sticking.
  6. Stir in the sherry (or white wine, if using), thyme, and Worcestershire sauce. Season with salt and pepper to taste.
  7. For an extra-smooth gravy, strain it through a fine-mesh sieve before serving.
  8. Serve hot over your roast turkey, mashed potatoes, and stuffing. Enjoy your homemade turkey gravy!