This turkey gravy is made in the roasting pan (one less pot to clean!) using the juices left over after the turkey has been roasted. It can also be made from roasted chicken juices.
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- Turkey giblets optional
- Mushrooms optional
- 2 Tbsp butter optional
- 1/4 cup flour
- 5 cups chicken stock
- 1/4 cup dry sherry optional
- Salt and pepper
- If you are using the turkey giblets, boil them in water in the 2-quart pot until they are cooked through. Chop into small pieces.
- If you are using mushrooms, fry them with the butter until cooked through.
- Remove the turkey from the roasting pan. (This is a much easier job if you have a roasting pan with a rack that has attached handles...you can easily lift the turkey right out and set it on a platter).
- If there is fat floating on the top of the turkey juices, skim most of it off.
- Gradually add the flour to the turkey juices, stirring with a wooden spoon while cooking over medium heat for about 2 minutes. Make sure that the flour has completely dissolved into the turkey juices...this will prevent lumps in the gravy.
- Gradually stir in the chicken stock until the gravy is the consistency that you want.
- If using the sherry, stir it into the gravy.
- You can add more chicken stock to make the gravy more liquid, or add a little more flour and cook for a while longer to make the gravy thicker.
- Add salt and pepper to taste.
- If you are using giblets and/or mushrooms, add them to the gravy and cook until heated through.
- Serve and enjoy!