Recipe courtesy of Zakary Pelaccio

Pan Gravy

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 8 servings
This is a basic gravy recipe using pan drippings from roast turkey, but it works well with roast chicken, too. The recipe can easily be doubled, and made ahead of time if pan drippings are available.



  1. Pour drippings from the roasting pan into a saucepan and set aside. Place the roasting pan over medium heat; add ¼ cup of turkey stock to deglaze, using a spatula to scrape up the brown bits on the bottom. Add the contents of the roasting pan to the saucepan.
  2. Pour off and set aside nearly all the drippings, leaving ¾ cup in the saucepan. Set the saucepan over medium heat and whisk in the flour to make a roux. Continue whisking until the flour is evenly incorporated; then add another ½ cup of the reserved drippings. Whisk continuously until the roux thickens to a brown paste.
  3. Slowly add in the rest of the stock, a little at a time, whisking between additions until smooth. Once all the stock has been added, bring to a low boil to make a thick, rich gravy, 2 minutes. Add salt, vinegar, and pepper to taste, then stir to combine. Makes about 1½ cups of gravy.