No-fail Turkey Gravy

Rachel Ray’s No Fail Turkey Gravy –

  • 5 Tbsp. butter
  • 1 tsp. Cracked black pepper (more or less to taste)
  • 4 Tbsp. flour
  • 1 Tbsp. poultry seasoning
  • 1 quart stock-in-a-box turkey or chicken (low-sodium)
  • 2 Tbsp. Worcestershire sauce
  • 2 Beaten Egg yolks
  • 1 to 2 cups pan drippings, fat skimmed or separated (or additional stock-in-a-box)


  1. Melt butter in pan over medium heat – cook on medium until butter is brown. Whisk in lots of pepper (approx. 1 tsp.) then flour and poultry seasoning.
  2. Cook 2 minutes then whisk in stock and Worcestershire.  Raise heat a bit to thicken gravy to lightly coat spoon.
  3. If making ahead, stop here and chill gravy.  When ready to serve, re-heat the gravy and complete the rest of the steps.
  4. Add a ladle of the sauce to a bowl with the egg yolks and whisk together to temper them. Whisk tempered yolks back into sauce to add gloss and viscosity. Cover and turn off heat.
  5. To serve, bring the gravy to a low bubble then whisk in pan drippings from your turkey (or additional stock).

Source: Rachel Ray


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