Roast turkey Pan gravy


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5 Cups of gravy, apprx

Ingredients Nutrition

  • 1 12 cups dry white wine (or increase stock and omit the wine)
  • 12 cup onion, chopped
  • 12 cup shallot, chopped
  • 12 cup mushroom, chopped
  • 7 cups vegetable stock (or use chicken stock)
  • chopped chicken giblets (optional)
  • 8 tablespoons water
  • 3 tablespoons cornstarch (more or less depending on how thick you want it)
  • salt and pepper


  1. Spoon off all but about 4 tbsp of the fat in the roasting pan.
  2. Make sure you leave all the brown bits.
  3. Add wine (or some stock if not using wine) the onions, shallots and mushrooms.
  4. Turn heat to high, stirring and scraping until most of the wine has evaporated, the onion is soft and the bottom of the pan is clean.
  5. Add the stock and continue to cook for about 10 minutes.
  6. If you are using giblets put them in for this cooking time.
  7. Mix cornstarch with the water.
  8. Turn heat to low and stir in the mixed cornstarch.
  9. The gravy will start to thicken almost immediately.
  10. Cook stirring until the gravy has thickened, if you want it thicker mix a bit more cornstarch with water and add stirring and cook for 5 minutes more.
  11. Season to taste with salt& pepper.

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