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Ina Garten Turkey Gravy

Ina Garten Turkey Gravy recipe
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This gravy is made by whisking together roasted turkey drippings, flour, and stock, then simmering the mixture until thickened. Ina sometimes enriches hers with wine or cognac and enhances the flavor with seasonings or turkey giblets for extra depth.

Ingredients

Scale

  • ¼ cup pan drippings from roast turkey (or ¼ cup unsalted butter)

  • ¼ cup all-purpose flour

  • 2 cups turkey or chicken stock (preferably homemade or low-sodium)

  • 1 tablespoon Cognac or dry white wine (optional)

  • ½ teaspoon kosher salt (adjust to taste)

  • ¼ teaspoon freshly ground black pepper

  • Optional: turkey giblets, chopped parsley, or pan-roasted onions for flavor

Instructions

Step 1: Collect the Drippings

After roasting your turkey, pour the pan drippings into a fat separator. Let rest for a few minutes, then pour the juices into a saucepan and discard most of the fat (or use as desired).

Step 2: Make a Roux

In the same pan (or a clean saucepan), heat ¼ cup of the fat or butter over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly, until lightly golden and smooth.

Step 3: Add the Stock and Wine

Slowly whisk in the turkey or chicken stock and the Cognac or wine, if using. Continue whisking to avoid lumps.

Step 4: Simmer Until Thickened

Bring to a simmer and cook for 4–6 minutes, stirring often, until the gravy thickens to your desired consistency. If too thick, add a little more stock.

Step 5: Season and Serve

Add salt and pepper to taste. For extra depth, stir in chopped giblets or herbs, if using. Serve warm over turkey and sides.

Find it online: https://inagartencooks.com/ina-garten-turkey-gravy/