Classic Poultry Gravy


Created for: Gravy Boat


  1. In heavy saucepan, over moderate heat, add pan dripping and whisk in flour. Cook, whisking, until roux is deep golden brown and looks shiny and smooth, about 5 minutes (a richly browned roux will add much more flavor than a pale one).
  2. Whisk in wine and cook until almost evaporated, about 2 minutes.
  3. Meanwhile, bring stock to a bare simmer in a small saucepan. Reduce heat and keep warm.
  4. Gradually ladle warm stock into roux, whisking until incorporated before adding more, and simmer (still whisking!) until thickened (it should coat the back of a spoon), 8–10 minutes.
  5. Strain through a fine-mesh sieve into a medium saucepan. Stir in vinegar; season gravy with salt and pepper. Keep warm over low heat until ready to serve.


  • 1 cup (250ml) pan drippings from roasting turkey
  • 1/3 cup (75ml) all- purpose flour
  • ½ cup (125ml) dry white wine
  • ½ bunch thyme
  • 4 cups (1L) poultry stock
  • 2 tsp (10ml) white wine vinegar
  • ¼ tsp (1ml) salt
  • ¼ tsp (1ml) freshly ground black pepper

Share this recipe:

Main Ingredient: Poultry Stock
Cooking Time: 15 minutes
Serving Size: 4 cups