Really Good Chicken or Turkey Gravy

There are few aromas more comforting and evocative than the scent of rich, savory gravy simmering on the stovetop, especially when it’s an integral part of a holiday feast. I remember countless Thanksgivings and Christmases, not just for the turkey or the stuffing, but for the crowning glory: that velvety, deeply flavorful gravy that coated everything it touched. It’s more than just a sauce; it’s the liquid embodiment of tradition, warmth, and abundance, a culinary hug that brings all the elements of the plate together in perfect harmony. This recipe, refined over years of practice, delivers that deeply satisfying flavor and luxurious texture every single time, whether it’s gracing a holiday spread or simply elevating a weeknight roast chicken.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6
• Yield: Approximately 3.5 cups
• Dietary Type: Can be made Vegetarian/Vegan with vegetable stock and plant-based butter

Ingredients

This recipe is elegantly simple, relying on good technique and quality ingredients to achieve its exceptional flavor.

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1/2 cup white wine (a dry white like Sauvignon Blanc or Pinot Grigio works beautifully)
• 3 cups chicken stock or 3 cups turkey stock, store-bought (use the best quality you can find; low-sodium is preferable so you can control the saltiness)
• Salt and freshly ground black pepper, to taste
• 1 egg yolk
• Leftover pan drippings from your roasted poultry (optional, but highly recommended for an extra layer of flavor)

Equipment Needed

• Medium-sized saucepan
• Whisk
• Wooden spoon
• Small bowl
• Ladle

Instructions

Achieving a truly exceptional gravy is a straightforward process, but attention to detail at each step is key.

1. Begin by placing a medium-sized saucepan over medium heat. Add the 3 tablespoons of butter. Allow it to melt completely, but be careful not to let it brown.
2. Once the butter is fully melted and shimmering, whisk in the 3 tablespoons of flour to create a roux. This is the foundation of your gravy’s thickness and flavor. Continue to cook, stirring constantly, for about 2 to 3 minutes. You’re looking for the roux to become lightly golden in color; this toasting process develops a nutty depth of flavor and removes the raw flour taste.
3. While the roux is cooking, turn your attention to the roasting pan that held your poultry. If you’ve collected any leftover pan drippings, place this pan directly on a burner over medium-high heat. If you don’t have drippings, you can skip this step and proceed directly to adding the wine to the roux, or simply warm the stock separately.
4. Once the roasting pan is hot, carefully add the 1/2 cup of white wine. As the wine heats, use a wooden spoon to scrape up all the delicious browned bits (fond) that have adhered to the bottom of the pan. These bits are packed with concentrated flavor and will significantly enhance your gravy.
5. Now, gradually add the scraped-up bits and wine mixture from the roasting pan into the saucepan with the roux. Whisk vigorously to incorporate everything smoothly. If you didn’t use pan drippings, simply add the wine directly to the roux at this stage.
6. Next, slowly whisk in the 3 cups of chicken stock or turkey stock, a little at a time, ensuring each addition is fully blended before adding more. Continue whisking until the mixture is smooth and free of lumps.
7. Season the developing gravy generously with salt and freshly ground black pepper to your taste. Remember that pan drippings and stock can vary in saltiness, so it’s important to taste and adjust as you go.
8. Allow the gravy to simmer gently over medium-low heat, stirring occasionally, for about 20 to 25 minutes, or until it has reached your desired consistency. It should be thick enough to coat the back of a spoon without being gloopy.
9. Before you’re ready to serve, temper the egg yolk. In a small bowl, beat the 1 egg yolk until it’s smooth. Then, carefully ladle about 1/2 cup of the hot gravy into the beaten egg yolk, whisking continuously as you pour. This process gradually warms the egg yolk, preventing it from scrambling when it’s added to the hot gravy.
10. Once the egg yolk mixture is well combined and warmed, pour it back into the pot of gravy, whisking constantly. Continue to cook the gravy over low heat for an additional 2 to 3 minutes, without boiling. This final step emulsifies the gravy, giving it a beautiful, glossy sheen and a richer, more stable texture. The gravy should now be incredibly smooth and luxurious.

Expert Tips & Tricks

• The Pan Drippings are Gold: If you’ve roasted a chicken or turkey, do not discard those precious pan drippings! They are the secret weapon for the most intensely flavorful gravy. Deglazing the pan with wine captures all those caramelized bits of meat and herbs.
• Roux Mastery: The key to a smooth roux is constant stirring and cooking it until it’s lightly golden. This not only thickens the gravy but also adds a depth of flavor that a pale roux wouldn’t achieve. Don’t rush this step!
• Stock Savvy: The quality of your stock makes a significant difference. If you have homemade stock, even better! If using store-bought, opt for a good quality, low-sodium variety so you can build the flavor profile yourself.
• Tempering the Egg Yolk: This is a crucial step for achieving that velvety finish without scrambling. Think of it as gently introducing the egg yolk to the heat, much like tempering chocolate. Always whisk the hot gravy into the egg, not the other way around.
• Achieving the Perfect Consistency: If your gravy is too thick, you can thin it with a little extra warm stock or water. If it’s too thin, you can make a small slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and whisk it into the simmering gravy until thickened. However, with the roux and egg yolk, this recipe rarely needs that extra step.

Serving & Storage Suggestions

This gravy is incredibly versatile. Serve it piping hot spooned generously over mashed potatoes, roasted meats, stuffing, or even biscuits. It’s the perfect finishing touch to any comfort food classic.

Leftover gravy can be stored in an airtight container in the refrigerator for 3 to 4 days. To reheat, gently warm it in a saucepan over low heat, stirring frequently. You may need to add a splash of stock or water if it has thickened too much upon cooling. Avoid boiling the gravy after the egg yolk has been added, as this can cause it to break. If you find it has, you can sometimes rescue it by whisking in another egg yolk (tempered, of course) over low heat, but it’s best to avoid this scenario by reheating gently.

Nutritional Information

This is an approximate nutritional breakdown per serving, assuming 6 servings and using chicken stock and butter. Nutritional values can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	133
Total Fat	8 g	10%
Saturated Fat	4 g	20%
Cholesterol	47 mg	16%
Sodium	225 mg	10%
Total Carbohydrate	8 g	3%
Dietary Fiber	0 g	0%
Sugars	2 g
Protein	4 g	8%

Note: These values are estimates and do not include optional pan drippings, which would add to the nutritional content.

Variations & Substitutions

• For a Richer Flavor: If you have them, incorporate a tablespoon or two of good quality sherry or brandy along with the white wine when deglazing the pan.
• Herbaceous Notes: Add a sprig of fresh thyme or rosemary to the simmering gravy and remove it before serving for a subtle herbal infusion.
• Vegetarian/Vegan Adaptation: For a delicious vegetarian or vegan gravy, omit the poultry drippings and egg yolk. Use a high-quality vegetable stock and plant-based butter. The gravy will still thicken beautifully with the roux, though it won’t have the same glossy sheen without the egg yolk. Consider adding a touch of nutritional yeast for a subtle umami boost.
• Gluten-Free Gravy: To make this gravy gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend or cornstarch. If using cornstarch, create a slurry of 1.5 tablespoons of cornstarch mixed with 3 tablespoons of cold water and whisk it into the simmering stock after deglazing the pan, then cook until thickened before proceeding with the egg yolk step.

FAQs (Frequently Asked Questions)

Q: Can I make this gravy ahead of time?
A: Yes, you can make the gravy up to the point of adding the egg yolk a day in advance. Reheat it gently and then temper and add the egg yolk just before serving.

Q: My gravy seems a bit lumpy. How can I fix it?
A: If your gravy is lumpy, try passing it through a fine-mesh sieve. For future reference, ensure you whisk the flour thoroughly into the melted butter to form a smooth roux, and gradually add liquids while whisking to prevent lumps.

Q: What is the role of the egg yolk in this gravy?
A: The egg yolk acts as an emulsifier, adding richness, a beautiful glossy sheen, and a more stable texture to the gravy, preventing it from separating.

Q: Can I skip the white wine?
A: While the wine adds a wonderful depth and helps deglaze the pan, you can skip it if you prefer. Simply deglaze the pan with a small amount of stock or water, or add the stock directly to the roux.

Q: How do I ensure the egg yolk doesn’t scramble?
A: The key is tempering. Always gradually whisk hot liquid into the egg yolk, never the other way around, and avoid boiling the gravy after the egg yolk has been added.

Final Thoughts

There’s a profound satisfaction in mastering a foundational recipe like gravy, one that elevates simple meals into something truly special. This recipe is a testament to the idea that with a little care and attention, even the most humble ingredients can be transformed into something extraordinary. I encourage you to give this method a try, whether you’re preparing for a grand holiday feast or just looking to add a touch of homemade goodness to your everyday cooking. Don’t hesitate to experiment with herbs or a splash of your favorite spirit. Once you’ve experienced the rich, velvety goodness of this gravy, it will undoubtedly become a beloved staple in your culinary repertoire.

Enjoy every delicious, comforting spoonful!