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New World Spice and Tea Trader

Turkey Gravy From Drippings Recipe



Pan Juices from Oven Roast Turkey (and any remaining basting mixture)

1 Cup Wine, white or red

4 Cups Turkey Broth or Chicken Broth

2 Cans mushrooms, sliced (optional)

Salt, to taste

Pepper, to taste

3 TBS Cornstarch

3 TBS Water


  1. While turkey rests, pour pan juices into fat separator or measuring cup and allow to rest for a couple of minutes. Skim fat from top as much as possible (keeping a little fat is good).
  2. Meanwhile, add wine (or broth) to roasting pan and heat on medium* (if your pan works on the burners). Scrape up all cooked bits from the pan.
  3. Add broth, pan juices, any remaining wine basting mixture, and sliced mushrooms if using. Bring to a boil.
  4. Meanwhile, in a small bowl, mix together cornstarch and water to create a slurry. Once gravy is boiling, mix slurry again, and slowly add to gravy while whisking gravy. You may not need all of the slurry. Boil for about 2 minutes, until thickened.