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Classic Pan Gravy for Roast Turkey

Here's a tried-and-true method used by generations of cooks for silky, savory pan gravy to go with your holiday bird. The key is our superb roasted turkey stock. This method also works well for nearly any roast poultry, game, or meat--just substitute one of our other stocks for the turkey stock, and you'll have a delicious gravy every time. For a gluten-free gravy, just substitute rice flour for the wheat flour in the recipe.




  1. After you've roasted the turkey, transfer it to a cutting board and cover with foil to let it rest before carving.  Pour the juices from the roasting pan into a gravy separator or a large measuring cup and let them stand a few minutes, until the fat rises to the top.
  2. Spoon two tablespoons of the fat back into the roasting pan over medium-low heat, or melt two tablespoons of Graisse de Canard Gold® or butter in the roasting pan.  Discard the remaining fat and reserve the rest of the juices in a large measuring cup.  Stir the flour into the fat or butter in the roasting pan to make a thick paste (roux) and cook for 1-2 minutes, stirring constantly.
  3. Add enough diluted Glace de Volaille Gold® to the juices in the measuring cup to equal 2 cups of liquid.  Gradually whisk the stock/pan juices mixture into the roux and continue whisking until all the lumps have dissolved.
  4. Stir with a wooden spoon, scraping up all the browned bits from the pan into the gravy.  Bring the gravy to a simmer and cook for 10 minutes.  Thin the gravy if necessary with a little additional diluted Glace de Volaille Gold®.  Season to taste with salt and pepper.

Additional Tips

  • Add a splash of Marsala or Madeira wine, or some dry sherry for an extra hit of flavor, or toss in 1-2 tablespoons of chopped fresh herbs like rosemary, thyme and parsley.
  • This recipe may easily be doubled.
  • If you want gravy for roasted beef, veal, pork, venison, lamb, duck, or chicken, just substitute another one of our reduced stocks for the turkey stock.  For beef, substitute our Glace de Viande Gold® for the roasted turkey stock; for veal use our Glace de Veau Gold®; for pork or chicken use our Glace de Poulet Gold®; for venison use our Glace de Gibier Gold®; for lamb use our Glace d' Agneau Gold®; for duck use our Glace de Canard Gold®.
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Classic French Stocks and Sauces