it’s all about the gravy….

Uh huh! at my house, it’s all about the sauce, and for turkey, that means gravy! The very best gravy begins with a flavorful stock and great pan drippings. Using the right flour will give you a silky smooth sauce, and then a bit of magic, supplied by Kitchen bouquet and Madeira to finish it all.

Simplify your meal prep by making the stock ahead and using canned stock as a base. You can make the stock a day or two ahead if you have the giblets. Be sure to cool quickly and refrigerate until ready house. Before using the stock, bring it to a boil to be sure it is safe. The hot stock can be added to the roux (the fat and flour mixture in the second paragraph.

Turkey Gravy

Course Side Dish
Cuisine American
Keyword Gravy, Turkey


For stock:

  • 8 cups chicken stock
  • Giblets from turkey
  • 1 onion cut in quarters
  • 1 large carrot in ½ in chunks
  • 1 rib celery in ½ in chunks
  • 1 clove garlic quartered
  • 3 whole peppercorns
  • 1 sprig parsley STEM ONLY
  • 1 4 inch sprig thyme or ¼ teaspoon dried thyme
  • 1 bay leaf

For gravy:

  • 5 tablespoons butter or drippings from the turkey roasting pan
  • 5 tablespoons Wondra or all-purpose flour
  • Stock recipe above
  • 1 teaspoon Kitchen Bouquet
  • Salt & pepper to taste
  • 1 tablespoon Madeira to finish


  1. In large pot, place stock ingredients. Bring to a boil, then lower heat to simmer and cook 30 to 90 minutes. Strain; set aside.
  2. In large pot, melt butter, stir in flour. Cook, stirring 3 minutes. Add hot stock and Kitchen Bouquet; bring to boil, then reduce to simmer. Cook 10 minutes. Season to taste. Finish with Madeira.

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