Ingredients:

  • 4 tablespoons (57g) Turkey Drippings, fat separated from the pan juices
  • 4 tablespoons (57g) Unsalted Butter (or reserved turkey fat if you have more)
  • ½ cup (60g) All-Purpose Flour
  • 3 cups (710ml) Turkey Stock, homemade or low-sodium store-bought, warmed
  • ½ cup (120ml) Dry White Wine (such as Sauvignon Blanc or Pinot Grigio) optional
  • 1 teaspoon Fresh Thyme leaves, finely chopped
  • Salt and Freshly Ground Black Pepper, to taste
  • 1 tablespoon Worcestershire sauce (optional, but adds depth)

Instructions:

  1. Separate the turkey fat from the pan juices using a fat separator or by chilling the juices and skimming off the solidified fat.
  2. Melt butter (or reserved turkey fat if you have it) in a saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 2-3 minutes until a smooth paste forms (a roux).
  3. Slowly pour in the white wine, if using, whisking constantly to scrape up any browned bits from the bottom of the pan. Cook until the wine is almost completely reduced.
  4. Gradually whisk in the warmed turkey stock, a little at a time, ensuring no lumps form. Keep whisking until smooth.
  5. Add the reserved turkey pan juices to the saucepan. Bring the gravy to a simmer over medium-low heat. Cook, stirring occasionally, for 10-15 minutes, or until the gravy has thickened to your desired consistency.
  6. Stir in the thyme and Worcestershire sauce (if using). Season to taste with salt and pepper.
  7. For an extra-smooth gravy, strain it through a fine-mesh sieve before serving.