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Turkey Gravy

  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 2 cups
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2 cups pan juices from the turkey roasting pan

4 tablespoons fat skimmed from the pan juices

4 tablespoons all-purpose flour 

1/4 cup shredded white meat from your roast turkey 

2 large eggs, hardboiled, peeled and chopped fine 



  1. Pour the pan juices from your turkey roasting pan into a measuring cup. Skim and reserve the fat; you'll need 4 tablespoons total. If the remaining turkey juice comes to less than 2 cups, top off with chicken stock.
  2. Mix the flour with the skimmed fat in a medium saucepan. Cook over medium heat until the roux is lightly browned, about 3 minutes. Slowly whisk the pan juices into the roux and cook until the gravy thickens. Stir in the shredded turkey meat and chopped eggs. Add salt to taste.

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