Side Of Gravy Recipe
Rich and flavorful gravy made to pair perfectly with our roasted turkey. Ideal for drizzling or dunking any of our extraordinary subs.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Gravy
Method
Gravy
- 1
Prepare pan drippings
If using fresh turkey pan drippings, strain drippings through a fine-mesh sieve into a measuring cup, pressing on solids to extract flavorful juices. Let sit briefly so fat rises to the top; measure 2 cups total liquid (include some fat for flavor). If you have less than 2 cups, top up with stock to reach the amount.
- 2
Make roux
In a medium heavy-bottomed saucepan or skillet over medium heat, melt 4 tablespoons unsalted butter. Add 1 cup all-purpose flour and whisk constantly to form a smooth paste. Cook the roux, whisking, for 3–5 minutes until it turns a light golden tan and loses the raw flour taste (do not let it burn). This creates a flavorful base for a rich gravy.
- 3
Deglaze and combine
If using, add 1 tablespoon dry white wine to the roux and whisk until incorporated and most alcohol aroma cooks off (about 30 seconds). Gradually whisk in the 2 cups strained pan drippings in a steady stream to avoid lumps, followed by 3 cups low-sodium chicken or turkey stock, about 1/2 cup at a time, whisking constantly until smooth before adding more.
- 4
Simmer and season
Bring the gravy to a gentle simmer over medium-low heat. Add 1 teaspoon Worcestershire sauce and 2 sprigs fresh thyme. Simmer, stirring occasionally, for 10–12 minutes until the gravy thickens to a pourable yet clingy consistency (it will thicken slightly as it cools). Skim off any excess fat from the surface if desired using a spoon.
- 5
Finish and adjust
Remove thyme sprigs. Stir in 2 tablespoons heavy cream for extra silkiness if using. Taste and season with up to 1 teaspoon fine sea salt and 1 teaspoon freshly ground black pepper, adjusting to preference. If gravy is too thick, whisk in up to 1/2 cup additional stock warm, a few tablespoons at a time, until desired consistency is reached. If too thin, simmer a few minutes longer to reduce and thicken.
- 6
Strain and serve (optional)
For an ultra-smooth presentation, pass the finished gravy through a fine-mesh sieve into a warmed serving boat or small bowl, pressing gently on solids. Keep the gravy warm over very low heat or in a 200°F (95°C) oven covered until service. Re-whisk before serving. Serve for drizzling or dunking alongside roasted turkey subs.