Turkey Gravy So Creamy You'll Want to Pour It on Everything

By Nicole Perry

Updated on 11/25/2019 at 7:05 AM

POPSUGAR Photography | Nicole Perry
POPSUGAR Photography | Nicole Perry

Regardless of your family's Thanksgiving traditions, it's safe to say that gravy ranks pretty high on the list of must-make dishes, and finding an easy turkey gravy recipe that tastes creamy and delicious is important for optimal enjoyment. Sure, you might swap out whip up garlic cream mashed potatoes instead of the classic mash, but would Thanksgiving be Thanksgiving without glossy gravy drizzled over the whole lot?

POPSUGAR Photography | Nicole Perry
POPSUGAR Photography | Nicole Perry

Rich and creamy, this gravy tastes like the essence of turkey. Made with both turkey stock and drippings, plenty of cream, and just enough white wine to add zip and acidity, it's a superlative recipe; one that I've made year after year.

POPSUGAR Photography | Nicole Perry

Cream Gravy

Yield5 cups

From Gourmet

INGREDIENTS

    • Turkey pan juices
    • About 4 cups hot turkey stock
    • Unsalted butter, if necessary
    • 5 tablespoons all-purpose flour
    • 3/4 cup heavy cream
    • 1 1/2 teaspoons freshly ground black pepper
    • 1 tablespoon dry white wine
    • Kosher salt, to taste

    INSTRUCTIONS

    1. Pour the pan juices from roasting the turkey through a fine-mesh strainer into a large heat-safe measuring cup, and skim off the fat and reserve (or use a fat separator).

    2. Place the roasting pan over two burners, and warm over medium-high heat. Add 1 1/2 cups water to deglaze the pan, scraping up the brown bits with a flat-sided wooden spoon. Once it has all dissolved, pour it through the fine mesh strainer into the same heat-safe measuring cup.

    3. Add enough turkey stock to the juices to bring the total to 5 cups.

    4. Add 5 tablespoons of the reserved turkey fat to the pan (making up any difference with butter), and whisk in flour. Cook for 3-4 minutes, whisking frequently to get rid of the raw flour flavor.

    5. Drizzle the drippings mixture into the pan, whisking constantly. Add the cream, pepper, and wine. Bring to a boil, and whisk constantly until the gravy has thickened enough to coat the back of a spoon. Season to taste with salt; it may need up to 1 teaspoon.

    6. Serve with turkey.

    Notes

    If you didn't make stock from the turkey neck and giblets, substitute high-quality chicken stock.