Poultry Gravy

There is nothing better than scratch made gravy with the roast baking juices.

Whether it’s a turkey or a chicken, you can create AMAZING poultry gravy with a few simple ingredients:

I get it, package gravy is easy and stress free. But, if you spend a few extra minutes you have magic, epic gravy. All it takes is creating a roux, which is equal parts of flour and butter.

Once you cook off the flour, add your pan juices and/or stock and continue to whisk.

Finally, finish with a splash of lemon juice, Worcheshire sauce and white wine. That’s right, that easy! Say goodbye to the envelope and HELLO EPIC GRAVY 😋

If you don’t want the fresh herbs in your gravy, strain the stock or the Garlic & Herb Compound Butter (see my recipe here) after melting it and allowing the garlic and herbs to flavor your butter.

I hope you enjoy and cheers 🥂!

Poultry Gravy

This gravy is AMAZING and so easy to make. The roasting pan juices enhance the flavors, but simple stock will do just fine. I hope you enjoy 😋
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Gravy, Sides
Cuisine: American, France
Keyword: Chicken Gravy, Poultry Gravy, Thanksgiving Gravy, Turkey Gravy
Servings: 2 cups
Author: Jackie’s Eats & Treats

Ingredients

  • 3 TBS butter, see my Garlic & Herb Compound Butter for added goodness 😋
  • 3 TBS all purpose flour
  • 2 cups stock, either the roasting pan juices and/or turkey or chicken stock
  • 1/2 cup white wine, I used Sauvignon Blanc
  • 1 TBS lemon juice
  • Couple splashes Worcheshire Sauce
  • Salt & Pepper, for seasoning

Instructions

  • Begin by melting your butter in a medium saucepan on medium heat.
  • This is an optional step if you've used a compound butter, like my Garlic & Herb, and want to remove the herbs – Strain the butter once the butter has been flavored and return the butter to the burner.
  • Now slowly add your 1TBS at a time. Continue to whisk and cook off the flour, 5-10 minutes.
  • Now slowly add your pan juices and/or stock, 1/2 cup at a time, continuing to whisk.
  • Add your white wine and cook off the alcohol, 5-10 minutes.
  • Finish with the lemon juice and Worcheshire Sauce.
  • Give the gravy one final taste and adjust the flavors or salt & pepper, as needed.
  • Ladle warm into a gravy boat and serve with your turkey and mashed potatoes.

Notes

  • Add your stock slowly and in phases until you reach your desired thickness, keeping in mind you’ll be finishing the gravy with white wine.
  • Add lemon zest to add extra zing and citrus.
  • Don’t forget to visit my Garlic & Herb Compound Butter post.
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