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Roasted Turkey Gravy

Serves 12 to 15 (makes 5 cups) (serving size: 1/3 cup)

Total Time
25 mins

Roasted vegetables and drippings from the turkey pan, plus toasted roux for thickening, make for a deeply flavored gravy. The hard-cooked eggs are a touch from Cindy Daniel's childhood Thanksgivings in Louisiana.

su-Roasted Turkey Gravy Image

Photo: Thomas J. Story
  Pan drippings and vegetables from Dry-Cured Roasted Turkey with Herb Butter
 1/2 cup flour
 1 qt. homemade* or store-bought turkey broth or reduced-sodium chicken broth
  Turkey neck and giblets from Dry-Cured Roasted Turkey with Herb Butter, skin and bones discarded, meat finely chopped
 1 or 2 hard-cooked large eggs, sliced (optional)
Step 1

Strain drippings and vegetables into a bowl (do not clean pan) and press to extract as much liquid as possible; discard vegetables. Skim fat from juices and reserve 1/2 cup.

Step 2

Set roasting pan across 2 burners over medium heat and add fat. Slowly stir in flour until smooth and cook, stirring, until roux is a rich golden brown, 3 to 4 minutes.

Step 3

Gradually whisk in strained juices, stirring and scraping up any browned bits. Add broth, bring to simmering over medium-high heat, and simmer until thickened, about 5 minutes. Add chopped neck and giblet meat and pour into gravy boats. Float egg slices on top if you like.

Step 4

*Follow recipe for Easy Chicken Broth at, using chicken or turkey bones.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 123Calories from Fat 59
% Daily Value *
Total Fat 8.2g13%

Saturated Fat 3.5g18%
Cholesterol 52mg18%
Sodium 55mg3%
Total Carbohydrate 4.8g2%

Dietary Fiber 0.0g0%
Protein 7.3g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.