Turkey Pan Gravy
also called turkey gravy · giblet gravy · pan gravy
- Diner
- Meat and Three
- serves 8
- recipe says 25 min
- Sauces & Gravies
Three ways to read this recipe
The table
| 1/3 cup(40 g)all-purpose flour | cook roux 3 min | whisk in a ladle at a time | simmer 10 min | season |
| 1/3 cup(80 mL; the skimmed fat)turkey pan drippings | ||||
| 3 cups(700 mL; warm, plus the defatted pan juices)turkey stock | ||||
| 1/2 cup(120 mL)dry white wine | deglaze, reduce by half | |||
| 2 sprigsthyme | ||||
| 1bay leaf | ||||
| 1/2 tspkosher salt | ||||
| 1/2 tspblack pepper | ||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.10 things to get out.
Pans and tools
1cook roux 3 min
2deglaze, reduce by half
3whisk in a ladle at a time
goes in with what step 1 made
4simmer 10 min
goes in with what steps 2 and 3 made
5season
goes in with what step 4 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 13 min3 of 5 steps give no time
- Needs you
- about 3 min
- If you get it wrong
- Narrow — the stock goes in a ladle at a time against a whisk, or it lumps for good and no straining hides it
cook roux 3 min
3 minneeds you(we think)from the start
deglaze, reduce by half
not timedfrom the start
whisk in a ladle at a time
not timed3 min in
simmer 10 min
10 minwalk away(we think)3 min in
season
not timed13 min in
- needs you
- you can walk away
- never timed
- we think
You'll need roasting pan · saucepan
Goes with
See how it is written
>> title: Turkey Pan Gravy
>> category: Sauces & Gravies
>> tags: turkey, roux, thanksgiving, stovetop
>> counters: Diner, Meat and Three
>> aka: turkey gravy, giblet gravy, pan gravy
>> servings: 8
>> time: 25 min
>> slack: narrow — the stock goes in a ladle at a time against a whisk, or it lumps for good and no straining hides it
>> step: cook roux 3 min
Cook @all-purpose flour{1/3%cup}(40 g) in @turkey pan drippings{1/3%cup}(80 mL; the skimmed fat) in a #saucepan{} over medium heat for ~{3%min}, whisking to a nut-brown roux.
>> step: deglaze, reduce by half
Deglaze the #roasting pan{} with @dry white wine{1/2%cup}(120 mL), scraping up every brown bit, and reduce by half.
>> step: whisk in a ladle at a time
Whisk @turkey stock{3%cups}(700 mL; warm, plus the defatted pan juices) into @&(~2)roux{} a ladle at a time.
>> step: simmer 10 min
Simmer @&(~2)pan reduction{} with @&(~1)gravy base{}, @thyme{2%sprigs}, and @bay leaf{1} for ~{10%min}.
>> step: season
Season @&(~1)gravy{} with @kosher salt{1/2%tsp} and @black pepper{1/2%tsp}, then strain.