Gravy is the best part of Thanksgiving for many. It is a necessity of ladled goodness that accompanies the turkey, mashed potatoes and/or stuffing. Turkey without gravy is like a peanut butter sandwich without jelly. It just goes together and can be an easy sauce to master.

It is a combination of the pan drippings, broth and flour creating a roux (i.e., a mixture of flour and fat cooked until dark and thickened; often used in Southern dishes). It is easiest to make right in the roasting pan.

Easy Pan Gravy


1 cup boiling water

1/2 cup red or white wine (you can also use sherry or port)

3 cups turkey or chicken stock

Salt and pepper to taste

2 TBSP cornstarch mixed with 1/4 cup of cold water (make sure it’s cold) until there are no lumps


  1. You will use the drippings from the roasting pan once the turkey is lifted and removed.
  2. Add the boiling water to the roasting pan and scrape the bottom with a wooden spoon. Then, pour the contents of the roasting pan through a strainer into a saucepan. Skim the fat from the surface once it rests a few minutes (you want to remove as much as possible so the gravy isn’t greasy).
  3. Turn the heat to high and add the wine and bring to a boil. Continue skimming the surface for the grease. Add the turkey or chicken stock, salt and pepper. Return to a boil. Then, lower the heat and let the sauce simmer, skimming the grease from the top for about 15 minutes.
  4. Stir the cornstarch and cold water together until completely mixed and there are no lumps. Add mixture to the boiling liquid. The sauce will begin to thicken. If it is too thin, you can mix 1 more TBSP of cornstarch with 2 TBSP cold water until smooth and add to the gravy. It should thicken up. Contrary, if the gravy is too thick, you can add more turkey or chicken stock. I often add 1/4 of heavy cream, which lightens the color slightly and thin. Add more salt and pepper if needed.
  5. Serve along side the turkey in a gravy boat with a ladle.

Enjoy! XOXO Jill