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 ๐Ÿ˜‹

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 ๐Ÿฅ‚!

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 ๐Ÿ˜‹
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 ๐Ÿ˜‹
  • 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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