Turkey Gravy

**Updated 11/27/2015**

This, in my humble opinion, is the world’s greatest gravy – handed down from the family for generations.

The key to non-lumpy gravy is to dissolve the cornstarch in a little bit of water prior to putting in the hot broth liquid. 

The flavor from this terrific gravy depends entirely on what you baste the turkey with while roasting. (see Thanksgiving Turkey recipe) Our family recipe uses orange juice, white wine, kosher salt, fresh ground black pepper and garlic powder, in addition to roasted turkey pan drippings.

Tools needed: Fat separator

My favorite one:

Screen Shot 2015-11-27 at 1.54.20 PM

Turkey Gravy

Approximately 2.5-3 cups of gravy


  • 2 cups drippings/juice from turkey (see basting recipe for Turkey - key ingredient)
  • 1 cup chicken or vegetable broth
  • 1/4 cup white wine (optional)
  • 1/4 cup orange juice
  • 1/3 cup corn starch for thickening (you may not use all of this, you may use more)
  • 2 Tbsp water
  • to taste freshly ground black pepper
  • to taste kosher salt
  • to taste garlic powder


  • After turkey is done, pour the basting broth and turkey drippings into a fat separator until you have 2 cups of fat-free broth.
  • In a sauce pan over medium heat, combine broth and fat-free drippings from the turkey and bring to a low boil.
  • In a small bowl, whisk the cornstarch with 2 Tbsp (or more if needed) of water. Consistency should be a slightly thick liquid. Not paste. This prevents lumps of cornstarch from forming.
  • Increase heat, and as the sauce comes to a boil, slowly spoon in corn starch mixture, while whisking the sauce at the same time.
  • Continue to slowly add corn starch to the liquid until it begins to thicken to desired consistency.
  • Add remaining spices, to taste. Again, it depends how much flavor you would like and how much you were able to get from the turkey pan drippings.
  • Serve hot.
Prep Time: 10 - 15 Minutes
Cook Time: 07 - 10 Minutes
Total Time: 17 - 25 Minutes
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