Sandra Ina Garten Turkey Gravy Recipe is a classic American holiday sauce made with rich pan drippings, flour, and stock. This smooth gravy uses a splash of Cognac and fresh black pepper to create a deep, savoury finish for your roast.
If you do nothing else, make sure you cook the flour and fat mixture until it smells like toasted biscuits. That’s the difference between a sauce that tastes like raw paste and one with a proper nutty depth. I’ve found that rushing this part is the biggest mistake people make when they’re in a hurry to get dinner on the table.
The stock is doing more work than you’d think in this recipe. Since the drippings provide the salt and fat, your stock needs to be high quality or the whole thing ends up tasting flat. I used a homemade turkey stock the last time I made this and it turned the gravy into something people were still talking about the next day.
Ina Garten Turkey Gravy Recipe Ingredients
- 60ml (2fl oz) pan drippings from roast turkey or 60g (2oz) unsalted butter
- 35g (1.2oz) plain flour
- 500ml (18fl oz) turkey or chicken stock
- 1 tbsp Cognac or dry white wine (optional)
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
How To Make Ina Garten Turkey Gravy Recipe
- Collect the drippings: Pour the fat and juices from your roasting tin into a fat separator and let it settle for three minutes. Pour 60ml (2fl oz) of the dark juices into a medium saucepan and discard the oily layer that sits on the top.
- Make the roux: Place the saucepan over a medium heat and whisk in the plain flour until it forms a thick paste. Stir the mixture constantly for two minutes until it turns a light golden brown and smells toasted.
- Add stock and wine: Pour in the Cognac or wine first to scrape up the browned bits, then slowly whisk in the turkey stock a little at a time. Keep whisking until the liquid is completely smooth before you add the next splash of stock.
- Simmer and thicken: Bring the sauce to a gentle simmer and cook for about 5 minutes while stirring frequently. The gravy is ready when it coats the back of a spoon and holds a line when you run your finger through it.
- Season and finish: Add the salt and pepper then taste the sauce to see if it needs more seasoning. Pour the hot gravy into a warmed jug and serve immediately while it’s still steaming.
Recipe Tips
Use a fat separator. If you try to use the oily fat from the roasting tin instead of the dark juices, your gravy will be greasy and won’t hold together. The separator ensures you only get the concentrated meat flavour into your pan.
Whisk the roux constantly. Flour can burn in seconds if you leave it alone on a hot hob. Keep the whisk moving in a figure-eight motion to reach the corners of the pan and prevent any bitter burnt spots.
Add liquid in stages. If you pour all the stock in at once, you’ll end up with stubborn lumps that are impossible to get out. Starting with small splashes creates a smooth paste that thins out evenly into a glossy sauce.
Deglaze the roasting tin. For more flavour, pour a bit of your stock into the empty roasting tin and scrape the bottom with a wooden spoon. Pour that dark liquid into your gravy through a sieve to catch any charred bits.
Keep the gravy warm. Gravy develops a skin very quickly once it starts to cool down. If you aren’t serving it right away, put a piece of greaseproof paper or clingfilm directly onto the surface of the sauce.
Check your salt levels. Most pan drippings are already quite salty from the turkey brine or seasoning. Always taste the gravy before you add the half teaspoon of salt suggested in the list.
What To Serve With Turkey Gravy
This sauce is the natural partner for roast turkey and fluffy mashed potatoes. It also works well poured over sourdough stuffing or used to moisten honey-glazed carrots and roasted parsnips.
If you have leftovers, use the gravy as a base for a turkey pot pie or a hot open-faced sandwich. It brings a lot of moisture to leftover breast meat that might have dried out in the fridge.
How To Store Turkey Gravy
Fridge
Pour the cooled gravy into an airtight container and keep it for up to three days. Make sure it has cooled to room temperature before you put the lid on to prevent condensation.
Reheat
Place the gravy in a small saucepan over a low heat and whisk in a splash of water or stock to loosen it. Do not let it boil vigorously or the fat might separate and make the sauce look split.
Freeze
You can freeze this gravy in a sealed bag or container for up to three months. Defrost it overnight in the fridge and whisk it well while reheating to bring back the smooth texture.
Ina Garten Turkey Gravy Recipe Nutrition Facts
- Calories: 85 kcal
- Protein: 2g
- Fat: 6g
- Carbohydrates: 4g
- Sugar: 0.5g
- Sodium: 240mg
Estimated. May vary based on ingredients and cooking methods.
FAQs
Yes, use 60g (2oz) of unsalted butter instead of drippings and use a high-quality brown turkey stock to keep the deep flavour.
Pour the finished gravy through a fine mesh sieve into a clean jug to catch any bits of flour that didn’t dissolve.
No, always use plain flour for gravy because the raising agents in self-raising flour will give the sauce an unpleasant chemical taste.
Ina Garten Turkey Gravy Recipe
Description
A silky and savoury turkey gravy made from roast drippings and a touch of Cognac for a deep finish.
Ingredients
Instructions
- Separate the turkey juices from the fat and keep 60ml of the dark liquid.
- Cook the drippings and flour in a pan for 2 minutes until golden.
- Slowly whisk in the stock and Cognac until the mixture is smooth.
- Simmer for 5 minutes until the sauce thickens enough to coat a spoon.
- Simmer for 5 minutes until the sauce thickens enough to coat a spoon.
