Classic Pan Gravy

Becky Luigart-Stayner; Jan Gautro

Start the stock 30 minutes into the turkey's cooking time so everything will be ready at the same time.

This recipe goes with Roast Turkey with Classic Pan Gravy

Yield: 2 1/2 cups (serving size: 3 tablespoons)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 20
  • Calories from fat: 45%
  • Fat: 1g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.7g
  • Carbohydrate: 1.9g
  • Fiber: 0.1g
  • Cholesterol: 1mg
  • Iron: 0.2mg
  • Sodium: 118mg
  • Calcium: 2mg


  • 4 cups water
  • 1/2 cup parsley sprigs
  • 1 teaspoon black peppercorns
  • 2 medium carrots, each cut into 3 pieces
  • 1 large onion, cut into 8 wedges
  • 1 bay leaf
  • 1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
  • Reserved turkey neck and giblets
  • 3/4 cup dry white wine
  • 3 tablespoons all-purpose flour
  • 3 tablespoons reserved turkey drippings
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


  1. Combine first 8 ingredients in a large saucepan. Bring to a boil. Reduce heat, and simmer over medium-low heat until reduced to 2 1/2 cups (about 1 1/2 hours). Strain the stock through a sieve into a bowl; discard solids.
  2. Bring the wine to a boil in pan until reduced to 1/2 cup (about 3 minutes). Combine flour and turkey drippings in a bowl, stirring with a whisk until smooth. Add to pan; cook over medium heat for 1 minute, stirring constantly. Stir in the strained stock, salt, and ground black pepper; cook over medium heat 15 minutes, stirring occasionally.
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