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Pan Gravy

Pan Gravy

Adapted from Martha Stewart

Notes

If you have stuffed the turkey with lemon, use the lemon from the bird's cavity to season the gravy.

Pan Gravy

Ingredients

  1. Roasting pan with turkey drippings
    1/2 cup all-purpose flour
    2 1/2 cups mushroom stock
    Juice from 1/4 to 1/2 lemon, to taste

Directions

  1. While turkey rests on cutting board, place roasting pan on stove top across 2 burners. Bring pan juices to a simmer over medium-high heat while scraping up the browned bits with a wooden spoon. Cook until liquid thickens and holds a trail, 8 to 10 minutes.
  2. Whisk in flour and cook until blended, about 1 minute. Gradually whisk in stock, then 1 cup water. Bring to a simmer and cook, stirring occasionally, until gravy thickens and no longer tastes floury, about 5 minutes (reduce heat if bottom of pan begins to scorch).
  3. Season with lemon, salt, and pepper. Keep warm until serving. Whisk before serving (thin with water if necessary).
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