Recipe: Turkey Gravy, from New York Times Cooking

Celebrate the holidays with these recipes courtesy of New York Times Cooking, specially chosen for "Sunday Morning" viewers.

We are pleased to share Sam Sifton's Turkey Gravy. 

Here is a simple, elegant pan gravy that lends itself well to cooking in the very pan in which you've roasted your turkey. It calls for whisking flour with the fat in the bottom of the pan to create a light roux (no lumps!), then hitting it with stock and wine, salt and pepper. Some may wish to add cream, or other spices. Decant the gravy into a warmed boat or beaker, rather than into a cold one, and serve immediately.

Turkey Gravy
By Sam Sifton

Time: 25 minutes
Yield: 5 to 6 cups

Ingredients:
7 tablespoons turkey fat, left in roasting pan
6 tablespoons flour, preferably instant or all-purpose
½ cup white wine
4 to 5 cups turkey stock or chicken stock
Kosher salt and black pepper

Instructions:

Step 1: Pour off all but 7 or so tablespoons turkey fat from the roasting pan, and set the pan on the stovetop over medium heat. Sprinkle the flour over the fat and cook, stirring constantly, until the mixture is golden, 8 to 10 minutes.

Step 2: Increase heat to medium high and add a little white wine, whisking as you go to let it reduce. Slowly add stock, stirring constantly, until the mixture is smooth. Cook, continuing to stir, until the gravy has thickened, approximately 8 to 10 minutes. Season to taste with salt and pepper.

Check out the "Sunday Morning" 2022 Food Issue Recipe Index for more menu suggestions, from all of the chefs, cookbook authors, flood writers and restaurateurs featured on our program.

And head to New York Times Cooking for more delicious Thanksgiving recipes.