Name: Simple Turkey Gravy for Roasted Turkey in Parchment
Total time: PLACEHOLDER
Cuisine: American
Ingredients: pan drippings from our recipe; ½ cup dry white wine; 2½ cups turkey stock; 2 tablespoons Wondra flour; Kosher salt; freshly ground pepper

Why This Recipe Works

This gravy recipe is designed to be made alongside our Roasted Turkey in Parchment with Brioche Stuffing. Using pan drippings and turkey stock creates a deeply flavorful base, while the addition of white wine helps deglaze the pan, adding complexity. A quick slurry of Wondra flour thickens the gravy perfectly without lumps, ensuring a smooth, velvety texture. Simple to make yet incredibly flavorful, this method brings out the best in your turkey, transforming the drippings into a rich, savory gravy that will elevate any Thanksgiving meal. This recipe and more can be found in Martha: The Cookbook: 100 Favorite Recipes, with Lessons and Stories from My Kitchen.

Instructions

Pour the drippings from the roasting pan into a fat separator and set aside.

Place the pan on two burners over medium-high heat. When the pan is hot, pour in dry white wine, scraping up any brown bits with a wooden spoon. Pour in the defatted drippings and 2 cups turkey stock; bring to a boil.

Combine another ½ cup stock with Wondra flour in a small jar, seal it, and shake to combine. Pour the flour mixture into the boiling mixture in the pan and boil until thickened, 2 to 3 minutes. Pour through a fine-mesh sieve into a bowl.

Reheat when ready to serve. Before serving, season with salt and freshly ground pepper.