Turkey Gravy


Well my gravy was a disaster yesterday. I have no idea where I failed, but the darn thing never thickened and looked like thin au jus unfortunately. Since I have a lot of leftovers because I cooked a 25 pound turkey, I made a new batch of gravy today — and it is perfect!

Never give up, today is a brand new day to try at it again!

Turkey Gravy


  • 1 cup pan drippings
  • 2 cups turkey or chicken stock
  • 1/2 cup butter
  • 1/4 cup arrowroot or more if you want thicker gravy
  • Salt and Pepper to taste


  1. Pour drippings into a fine mesh strainer then allow the drippings to cool a bit so that the fat rises to the top and starts to solidify. Use a spoon to remove the fat.
  2. In a pot on high heat add drippings and stock. Bring to a boil.
  3. Remove pot from heat add arrowroot, constantly whisking to combine until completely dissolved.
  4. Next add butter and stir until butter is melted.
  5. Add salt and pepper to taste.
  6. Serve immediately, or keep on very low heat until you’re ready to serve.

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