Turkey Gravy (or Chicken)

Recipe Date: August 14, 2026
Serving Size: 8
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Difficulty: Easy
Measurements: Imperial (US)
  • 2 quarts Chicken Stock
  • ½ cup white wine
  • Turkey neck, pope’s nose, wing tips, gizzard, heart, any extra fat, chopped in 1” pieces
  • 1/3 cup flour
  • IMPORTANT: If the bird you roasted was not stuffed with chopped Carrots, Celery & Onion, also:
  • 1 Carrot coarsely chopped
  • 2 Celery Stalks coarsely chopped
  • 1 Large Yellow Onion coarsely chopped

Directions

  1. Heat 2 TB oil in pot on high, and sear neck and other parts until browned, 8-10 minutes, deglaze with ¼ cup wine.
  2. Add chicken stock, scrape up brown bits on bottom of pot, and simmer on medium low for 1 hour.
  3. Set aside, there should be about 6 cups.
  4. After bird is finished roasting, drain fat & juices into roasting pan, dig out vegetables from the cavities of the bird, and keep them in the roasting pan. Skip to #6.
  5. If not using vegetables stuffed in bird, add coarsely chopped vegetables to roasting pan and bird fat drippings, and then sweat on top of the directly in roasting pan on stove over medium high heat, stirring frequently for 5 minutes.
  6. Over medium high heat, deglaze pan by stirring in the other ¼ cup white wine, scrape up the brown bits with a wooden spatula, and let evaporate for a minute.
  7. Reduce heat to medium, sprinkle flour over vegetables, and stir around for 3-4 minutes, coating vegetables well.
  8. Return the heat to medium high, slowly whisk in the stock with the bird pieces parts, and bring to a low boil, and stir until it thickens and gets smooth, about 5 minutes.
  9. Reduce heat to medium, simmer for about 10 minutes stirring often, taste for salt & pepper and adjust as needed
  10. Strain thru a fine sieve, pressing down on all the solids to extract all liquid, and pour into serving dish/gravy boat/glass measure cup.

Tips:

What really makes the gravy rich results from basting the bird with a half bottle of dry white wine (Chardonnay, Sauvignon Blanc, etc.) during roasting, which forms the rich pan juices.

Print Recipe