Prep 5 mins
Cook 5 mins
Tasty and easy to make. I use my hand blender, so no lumps!
- turkey pan dripping
- 1⁄4 cup white wine
- 1⁄3 cup flour
- 1 teaspoon parsley
- 1⁄4 teaspoon garlic powder
- 1⁄4-1⁄2 teaspoon salt
- 1⁄4 teaspoon thyme
- 1⁄2 teaspoon pepper
- Place all in a large saucepan and bring to a boil, stirring constantly. (add water or broth if you don't have a lot of turkey drippings).
- Reduce heat. Stir more or use a hand blender to make smooth.
Wonderful! I just want to remind myself to use Wondra flour for all gravy making and to be aware that if your pan drippings are from a brined bird, you may not need salt.
This gravy was fantastic! I did omit the white wine because I did not have any on hand and it came out great! Thanks for the recipe.
Best. Gravy. Ever. I mixed all the ingredients except the drippings with a bit of cold stock so it was ready to go when I took the turkey out of the oven. I poured it directly into the roasting pan and cooked on the stovetop for about 5 - 10 minutes. Usually I am fumbling with the gravy while the turkey goes cold but this was perfect and easy.