Creole Turkey Gravy


  • Pan drippings from a roasted turkey
  • 4 tablespoons unsalted butter (or fat skimmed from drippings)
  • 4 tablespoons all-purpose flour
  • 2 cups low-sodium chicken or turkey stock, more if needed
  • 1-2 teaspoons Uncle Dibbz King Creole Blend (or to taste)
  • Salt and black pepper to taste
  • Optional: 1/4 cup white wine (for deglazing)


  1. Prepare the Drippings:
    • Once the turkey is done, transfer it to a platter to rest.
    • Strain the pan drippings into a bowl or gravy separator, discarding solids. Allow the drippings to settle and the fat to rise to the top. Skim off the fat and reserve it for the roux.
  2. Make the Roux:
    • In a large saucepan over medium heat, melt the butter or heat the reserved turkey fat.
    • Sprinkle the flour over the melted butter, whisking continuously to form a roux. Cook for about 2 minutes until the mixture turns light brown.
  3. Deglaze (optional):
    • If you have flavorful bits stuck in the roasting pan, place it over the stove on medium heat, add white wine, and scrape up the bits. Then, add this mixture to the roux.
  4. Add the Liquids:
    • Slowly pour in the defatted pan drippings while whisking constantly to avoid lumps. If you haven't got enough drippings, supplement with chicken or turkey stock.
  5. Season the Gravy:
  6. Simmer:
    • Bring the gravy to a simmer and allow it to thicken, stirring frequently. This should take about 5-10 minutes. If the gravy is too thick, thin it with additional stock until you reach your desired consistency.
  7. Final Seasoning:
  8. Strain and Serve:
    • For a smoother gravy, strain it through a fine-mesh sieve. Transfer the gravy to a serving boat or bowl.
  9. Garnish:

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