Skip to main content

Here is a primer on how to make perfectly smooth gravy.

Servings: Makes 3 cups


3 tbsp. turkey drippings

3 tbsp. flour

3 cups turkey stock, or canned low-salt chicken broth

1 tbsp. redcurrant or cranberry jelly

2 tbsp. port or Madeira

Salt and freshly ground pepper


Remove turkey from roasting pan. Drain off fat and juices, leaving 3 tbsp. fat. Place roasting pan on medium heat. Slowly stir flour into fat, cooking until flour isthe colour of straw. Gradually pour in turkey stock, jelly and port, stirring constantly. Bring to a boil, stirring and scraping up any bits at the bottom of the pan. Reduce heat and simmer 2 to 3 minutes to combine flavours. Season well.

Report an error

The Globe invites you to share your views. Please stay on topic and be respectful to everyone. For more information on our commenting policies and how our community-based moderation works, please read our Community Guidelines and our Terms and Conditions.

We’ve made some technical updates to our commenting software. If you are experiencing any issues posting comments, simply log out and log back in.

Discussion loading… ✨