The Empy Nester Gourmet's Rich and Creamy Roast Turkey Gravy

By • October 31, 2010 • 1 Comments



Author Notes: This gravy is a combination of three generations of the best Italian, French and American cooks in our family, plus my own contemporary additions. Its complex flavor comes from deglazing the pan filled with the rich drippings of the turkey, (which is stuffed with an Italian sausage bread stuffing), plus a layering of seasonings and liquids (including white wine and chicken broth) ... and a hint of herbs.Kacey

Serves 8-10

Rich and Creamy Roast Turkey Gravy

  • Drippings from 15 lb. - 18 lb. roast turkey
  • 2 cups Chicken broth
  • 3 tablespoons flour
  • 1/4 cup white wine
  • Salt and freshly ground pepper to taste
  • 3 teaspoons Gravy Master
  • Hot water
  1. Drain fat from bottom of turkey roasting pan.
  2. Over medium heat on range top, deglaze pan with 1/4 cup wine and 2 cups chicken broth, making sure to scrape up brown bits.
  3. In small bowl, mix 3 tbsp. flour with hot water. Stir to dissolve flour. Add to pan drippings and broth.
  4. Let simmer 10 minutes over low heat, stirring continuously.
  5. Add Gravy Master. Stir well.
  6. Add salt and pepper to taste, and if desired, herbs such as bay leaf, fresh sage, fresh rosemary and fresh thyme.
  7. Pour through a sieve into into a medium-sized saucepan, making sure not to leave any brown bits left at bottom of roasting pan, but removing herb leaves.
  8. Allow to simmer over low heat for another 5-10 minutes until thick and creamy, adjusting seasonings (salt and pepper) if necessary. Serve hot with roast turkey.

Rich and Creamy Roast Turkey Gravy

  • Drippings from 15 lb. - 18 lb. roast turkey
  • 2 cups chicken broth
  • 3 tablespoons flour
  • 1/4 cup white wine
  • Salt and freshly ground pepper to taste
  • 3 teaspoons Gravy Master
  • Hot water
  1. Drain fat from bottom of turkey roasting pan.
  2. Over medium heat on range top, deglaze pan with 1/4 cup wine and 2 cups chicken broth, making sure to scrape up brown bits.
  3. In small bowl, mix 3 tbsp. flour with hot water. Stir to dissolve flour. Add to pan drippings and broth.
  4. Let simmer 10 minutes over low heat, stirring continuously.
  5. Add Gravy Master. Stir well.
  6. Add salt and pepper to taste, and if desired, herbs such as bay leaf, fresh sage, fresh rosemary and fresh thyme.
  7. Pour through a sieve into into a medium-sized saucepan, making sure not to leave any brown bits left at bottom of roasting pan, but removing herb leaves.
  8. Allow to simmer over low heat for another 5-10 minutes until thick and creamy, adjusting seasonings (salt and pepper) if necessary. Serve hot with roast turkey.
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over 3 years ago Askiba

I like the idea of using herbs in the gravy as well...thanks for the tip!