Turkey Gravy

Makes approx. 6 - 8 cups

adapted from Cuisine Nov.1999 issue

Turkey GravyA classic turkey gravy recipe for Thanksgiving or any holiday made with real turkey stock from real ingredients.

Making your own homemade turkey stock is easy after you roast your bird and have the roasted bones to prepare it, but what about if you want to make the gravy before you cook the turkey. Or what about if you use up all the gravey and need some for you leftover turkey sandwiches?

There are now great commercial products on the market including Glace de Volaille Gold that is as good as homemade (well not really, but close) and you don't have to go to culinary school to learn how to make it.

If you enjoy this recipe, check out our eCookbook for 75 more classic and everyday sauce recipes.


  • 1 Tbl. butter
  • 1 Tbl. olive oil
  • 1 carrot, peeled and chopped
  • 1 rib celery, chopped
  • 1/2 yellow onion, peeled and chopped
  • 2 cloves of garlic, peeled
  • 1/2 cup apple juice
  • 8 cups turkey stock
  • 1 tea. black peppercorns, whole
  • 4 sprigs fresh parsley
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1/2 cup dry white wine
  • 8 cups of Gravy Base
  • 1/2 cup reserved turkey fat
  • 1/2 cup all purpose flour

* If you like you could substitute chicken stock for the turkey stock


Making the Gravy Base
1. Heat the butter and oil in a saucepan over medium heat. Add the chopped vegetables, garlic, turkey neck and saut� until the vegetables are caramelized. (approx. 15 minutes). Stir occasionally to prevent sticking and burning.

2. Deglaze the pan with apple juice and stir, scraping up the brown bits on the bottom of the pan. Reduce until the juice evaporates to an essence. (approx. 5 minutes)

3. Add the Glace de Volaille Gold and hot water, peppercorns, and herbs. Reduce heat to low and simmer, uncovered for one hour. Strain gravy base and set aside.

Making the Gravy
4. Remove turkey from roasting pan. Pour off pan drippings and reserve. Place pan over high heat and deglaze with white wine. Skim the fat from the reserved pan drippings and reserve.

5. Add the Gravy Base and the defatted pan drippings back to the pan and bring liquid to a boil over medium heat.

6. Make a roux by heating the reserved turkey fat and enough butter to make 1/2 cup in a small saut� pan. When the fat is hot, add flour and whisk to combine.

7. To thicken the gravy, whisk in small amounts of roux until the gravy is at the desired consistency. Season with salt and pepper to taste.

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