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Pan Chicken/Turkey Gravy

Pan Chicken/Turkey Gravy

By Dr. Terry Simpson · Active: ~10 min · Yield: ~3/4 cup (for ~5 lb bird) Mediterranean Celebrations

The key ingredient here is the hot homemade poultry stock you build from the extra parts and pan drippings—far better than commercial stock. Use the fond from your roasting pan, add shallot, Dijon, herbs, and lemon, and you’ll have a bright, savory gravy that complements the bird without heaviness.

Ingredients (for ~5 lb bird; double for ~10 lb)

  • Pan drippings + 2–3 Tbsp poultry fat (or use extra-virgin olive oil)
  • 1 shallot, minced
  • 1 cup hot homemade poultry stock
  • 1 Tbsp Dijon mustard
  • About 2 tsp minced fresh herbs (tarragon + mint recommended)
  • Juice from 1/2 lemon
  • Kosher salt & freshly ground black pepper, to taste

Instructions

  1. Set up the pan: Place the roasting pan over medium-high heat. Spoon off excess fat, leaving 2–3 Tbsp.
  2. Sweat the shallot: Sauté 1–2 min until softened.
  3. Deglaze: Add 1 cup hot stock; scrape up all browned bits.
  4. Flavor & reduce: Whisk in Dijon; simmer until reduced to about 3/4 cup.
  5. Finish: Off heat, whisk in herbs and lemon. Adjust salt/pepper. For extra sheen, whisk in a small knob of cold butter or a drizzle of EVOO.
  6. Serve: Cover until ready; pour over carved turkey or chicken.

Mediterranean Notes & Points

  • EVOO option: Use olive oil in place of some butter to improve overall fat quality.
  • Flavor over heaviness: Lemon, herbs, and Dijon keep the gravy bright—use modest amounts as a garnish.
  • Stock from scraps: Build stock from backbones, wings, and aromatics while the bird cooks.

Nutrition (Estimated per 1/4 cup)

Calories: ≈45 kcal

Protein: ≈1 gram

Fat: ≈3 grams

Carbohydrates: ≈2 grams

Sodium: ≈130 mg

 

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