This delicious turkey gravy, inspired by Martha Stewart, is rich, creamy, and perfect for your holiday table. Made with a splash of Madeira wine and fresh rosemary, it’s the ultimate complement to a perfectly roasted turkey. Quick to prepare with simple ingredients, this versatile gravy ensures every bite is packed with flavor and comfort!
Recipe Ingredients:
- Giblet Stock
- Perfect Roast Turkey 101
- 1 ½ cups Madeira wine
- 3 tablespoons all-purpose flour
- 2 teaspoons minced fresh rosemary
- ¾ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
How To Make Turkey Gravy?
- Prepare the giblet stock: Make giblet stock while the turkey is roasting to ensure it’s ready when needed.
- Separate the pan juices: Once the turkey is roasted, transfer it to a large platter. Pour the pan juices into a fat separator and let them sit for about 10 minutes to allow the fat to rise.
- Warm the stock: Strain the giblet stock, discarding any solids, and keep it warm over low heat on the stovetop.
- Deglaze the roasting pan: Place the roasting pan over medium-high heat. Pour the 360 ml / 1 ½ cups Madeira wine into the pan and allow it to bubble. Use a wooden spoon to scrape up any browned bits stuck to the bottom and sides of the pan.
- Make the slurry: Combine 240 ml / 1 cup warm stock with 24 g / 3 tablespoons flour in a tightly sealed jar. Shake vigorously until smooth and lump-free.
- Thicken the gravy: Slowly pour the slurry into the roasting pan, stirring constantly to combine. Cook over medium heat for 2–3 minutes, stirring frequently, until the raw flour taste is cooked out. Gradually add the remaining stock, stirring to incorporate.
- Add drippings and seasonings: Pour the dark drippings from the fat separator into the pan, discarding the fat. Stir in 10 ml / 2 teaspoons minced rosemary, 4 g / ¾ teaspoon salt, and a pinch of freshly ground black pepper.
- Reduce and finish: Raise the heat to medium-high and cook the gravy for 10–15 minutes, stirring occasionally, until it reduces and thickens to your liking. Adjust seasoning as needed.
Recipe Tips:
- Use a Fat Separator for Clear Gravy: Separating the fat from the drippings ensures your gravy is smooth and not greasy. If you don’t have a separator, skim the fat off with a spoon.
- Scrape the Roasting Pan Well: The browned bits in the pan (called fond) are packed with flavor. Use a wooden spoon to scrape them up while deglazing for the best-tasting gravy.
- Shake the Slurry Thoroughly: When mixing flour and stock, make sure the slurry is lump-free by shaking it in a jar or whisking vigorously before adding it to the pan.
- Cook the Flour for 2–3 Minutes: After adding the slurry, let the flour cook properly to avoid a raw taste in your gravy. Stir constantly for even cooking.
- Don’t Skip the Madeira Wine: The wine adds depth and a touch of sweetness that elevates the gravy’s flavor. If you don’t have Madeira, use dry sherry or chicken stock as a substitute.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover turkey gravy cool to room temperature. Then, transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: Allow the gravy to cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months.
- Reheat: Pour the gravy into a microwave-safe bowl. Heat on medium power in 30-second intervals, stirring after each to ensure even heating.
Nutrition Facts
Serving Size: 1 cup (238 g)
- Calories: 121
- Total Fat: 5 g
- Saturated Fat: 1.5 g
- Cholesterol: 4.8 mg
- Sodium: 1,373 mg
- Potassium: 259.4 mg
- Total Carbohydrate: 12 g
- Dietary Fiber: 1 g
- Sugars: 0.5 g
- Protein: 6.2 g
Check out More Recipes:
Martha Stewart Turkey Gravy
Description
This delicious turkey gravy, inspired by Martha Stewart, is rich, creamy, and perfect for your holiday table. Made with a splash of Madeira wine and fresh rosemary, it’s the ultimate complement to a perfectly roasted turkey. Quick to prepare with simple ingredients, this versatile gravy ensures every bite is packed with flavor and comfort!
Ingredients
Instructions
- Prepare the giblet stock: Make giblet stock while the turkey is roasting to ensure it’s ready when needed.
- Separate the pan juices: Once the turkey is roasted, transfer it to a large platter. Pour the pan juices into a fat separator and let them sit for about 10 minutes to allow the fat to rise.
- Warm the stock: Strain the giblet stock, discarding any solids, and keep it warm over low heat on the stovetop.
- Deglaze the roasting pan: Place the roasting pan over medium-high heat. Pour the 360 ml / 1 ½ cups Madeira wine into the pan and allow it to bubble. Use a wooden spoon to scrape up any browned bits stuck to the bottom and sides of the pan.
- Make the slurry: Combine 240 ml / 1 cup warm stock with 24 g / 3 tablespoons flour in a tightly sealed jar. Shake vigorously until smooth and lump-free.
- Thicken the gravy: Slowly pour the slurry into the roasting pan, stirring constantly to combine. Cook over medium heat for 2–3 minutes, stirring frequently, until the raw flour taste is cooked out. Gradually add the remaining stock, stirring to incorporate.
- Add drippings and seasonings: Pour the dark drippings from the fat separator into the pan, discarding the fat. Stir in 10 ml / 2 teaspoons minced rosemary, 4 g / ¾ teaspoon salt, and a pinch of freshly ground black pepper.
- Reduce and finish: Raise the heat to medium-high and cook the gravy for 10–15 minutes, stirring occasionally, until it reduces and thickens to your liking. Adjust seasoning as needed.
Notes
- Use a Fat Separator for Clear Gravy: Separating the fat from the drippings ensures your gravy is smooth and not greasy. If you don’t have a separator, skim the fat off with a spoon.
- Scrape the Roasting Pan Well: The browned bits in the pan (called fond) are packed with flavor. Use a wooden spoon to scrape them up while deglazing for the best-tasting gravy.
- Shake the Slurry Thoroughly: When mixing flour and stock, make sure the slurry is lump-free by shaking it in a jar or whisking vigorously before adding it to the pan.
- Cook the Flour for 2–3 Minutes: After adding the slurry, let the flour cook properly to avoid a raw taste in your gravy. Stir constantly for even cooking.
- Don’t Skip the Madeira Wine: The wine adds depth and a touch of sweetness that elevates the gravy’s flavor. If you don’t have Madeira, use dry sherry or chicken stock as a substitute.
Martha Stewart Turkey Gravy