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Yes, anyone can make gravy.  If you can pour liquid into a measuring cup and whisk something, you will master this classic gravy recipe in your first try.



Turkey drippings 

2 to 2 ½ cups chicken broth, divided

1 cup very dry white wine

1/2 cup all-purpose flour

2 tablespoons turkey fat, from the turkey drippings

1/2 teaspoon dried thyme

1/2 teaspoon rubbed sage

1/2 teaspoon pepper


Pour the turkey drippings from the pan into a 4-cup measuring cup.  Set aside.  

Place the roasting pan over two stove burners at medium-high heat (skip this step if you roasted in a glass pan and add the white wine directly to the measuring cup with the drippings).

Add the white wine to the pan and bring to a boil, scraping up any browned bits on the bottom.  Boil until the liquid reduces by half, about 8 minutes. Pour this liquid into the cup with the drippings.

Allow the liquid to sit for a few minutes and spoon off as much of the fat as possible, or use a separator.  Reserve 2 tablespoons of the chicken fat.

Add enough chicken broth to the drippings in the measuring cup to equal 3 cups of liquid.

In a large saucepan, warm the reserved turkey fat over medium heat.  Sprinkle in the flour and whisk until the flour is fully combined with the fat.  Cook, stirring constantly until the flour just starts to become very light golden brown.  

Whisk in ¾ cup broth until smooth.  Add the thyme, sage, and pepper.  

Carefully pour in the drippings mixture and whisk into the flour mixture.  Bring to a full boil, stirring constantly. Simmer for 2 – 3 minutes or until the gravy is thickened and smooth.

Taste and adjust for seasoning.  Serve warm.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Side dish
  • Method: Simmer
  • Cuisine: American

Keywords: classic gravy recipe, thanksgiving side dish, gravy recipe, side dish recipe