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Rich Turkey Gravy

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This rich turkey gravy is the essential finishing touch for a classic roast dinner. By using the natural drippings from the roasting tin, you capture every bit of savoury flavour and caramelised depth from the meat. The addition of a splash of wine or cider helps to deglaze the pan, ensuring none of those delicious browned bits go to waste. Unlike many traditional recipes that rely on butter, this version is entirely dairy free, making it an inclusive choice for the whole family without compromising on that velvety, luxurious texture.

Whether you are preparing a festive Christmas feast or a simple Sunday roast, this homemade gravy is remarkably easy to master. The secret lies in the slow-cooked roux, which provides a deep golden colour and a robust consistency that shop-bought alternatives simply cannot match. Serve it piping hot alongside succulent turkey, crispy roast potatoes, and seasonal vegetables for a truly comforting and traditional meal. You can even customise the final seasoning with a dash of soy sauce or fresh garden herbs like thyme and parsley for an extra boost of umami.

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Ingredients for Rich Turkey Gravy

  • 725 to 850ml Roasted Poultry Stock warmed

  • 120ml dry white wine, brown ale, Port, or apple cider

  • 120ml plain flour

  • 1-2 teaspoons apple cider vinegar

  • 1 tablespoon soy sauce, brown ale, or Port (optional)

  • Some chopped fresh herbs (such as thyme or parsley

  • optional)

  • Kosher salt, freshly ground pepper

  • freshly ground pepper

How to make Rich Turkey Gravy

Carefully lift the turkey roasting pan and strain drippings into a small bowl or measuring cup; discard solids. Skim fat from surface, reserving 60ml . Add drippings to stock.

Set roasting pan over 2 burners set to medium-high heat. Add wine and cook, scraping up any brown bits, until almost evaporated, about 2 minutes. Reduce heat to medium and whisk in flour and reserved fat. Cook, whisking, until roux is deep golden brown, about 5 minutes.

Whisking, gradually ladle stock mixture into roux and simmer (still whisking!) until thickened; add vinegar. Strain into a medium saucepan if you prefer a smooth texture. Stir in soy sauce and/or herbs, if using; season with salt and pepper. Keep warm until ready to serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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