Julia Child Turkey Gravy Recipe

Julia Child Turkey Gravy starts with homemade brown turkey stock – the secret to its deep, rich flavor and beautiful dark color. Julia writes in The Way to Cook (page 173): “Its agreeable dark color comes from browning the bones and vegetables before the simmering starts… A good turkey gravy starts out with a good turkey stock.”

I used to skip making stock and wonder why my gravy tasted flat. The difference homemade stock makes is remarkable. Julia’s method – browning the bones and vegetables first – gives you that deep mahogany color and layered flavor that no store-bought stock can match.

What makes Julia’s gravy different? She builds it in layers: brown stock made from roasted bones, a walnut-brown roux for body, then enriched with the deglazed pan drippings from your roasted turkey.

Why You’ll Love This Recipe

• Deep, rich color: Browning the bones creates that beautiful dark gravy, not pale and wan.
• Layered flavor: Stock, roux, pan drippings, wine – each layer adds complexity.
• Make-ahead friendly: Make the stock and gravy base the day before. Finish with pan drippings on turkey day.
• Silky smooth texture: Proper roux technique means no lumps.
• Authentic French technique: This is how gravy was meant to be made.

Julia Child Brown Turkey Stock

From The Way to Cook, Page 173

The foundation of great gravy. Make this the day before Thanksgiving.

Ingredients

• Turkey neck and any raw turkey bones (backbone, breast scraps)
• 2-3 Tb turkey roasting fat or oil
• ½-1½ cups chopped carrots
• ½-1½ cups chopped onions
• ½-1 cup dry white vermouth or white wine
• 2-4 cups liquid (water and/or chicken stock)
• 1-2 celery stalks with leaves
• 1 bay leaf
• Pinch of thyme
• Salt and pepper

Instructions

1. Brown the Bones: Chop bones into pieces. In a large frying pan, brown them in hot fat or oil until nicely colored.
2. Add Vegetables: Halfway through browning, add the chopped carrots and onions. Continue cooking until everything is well browned.
3. Transfer: Move bones and vegetables to a heavy saucepan, leaving fat in the frying pan.
4. Deglaze: Pour wine into the hot frying pan. Boil and scrape up all the browned bits stuck to the bottom. Pour this liquid into the saucepan.
5. Simmer: Add enough liquid to cover ingredients by an inch. Add celery, bay leaf, thyme, and a pinch of salt. Bring to a simmer, skimming fat and scum.
6. Cook: Simmer for 30 minutes, skimming occasionally. Then partially cover and simmer for 1½ hours more.
7. Strain: Strain the stock into a bowl. Degrease by skimming fat from surface (or refrigerate overnight and lift off solidified fat).

Julia Child Old-Fashioned Brown Gravy

From The Way to Cook, Page 173

Ingredients

• 3 Tb clear turkey roasting fat (skimmed from roasting pan)
• ¼ cup flour
• 3 cups hot Brown Turkey Stock (from above)
• 1 cup dry white vermouth or wine (for deglazing)
• Degreased turkey roasting juices
• Salt and fresh pepper
• 2-3 Tb butter (optional, for finishing)

Instructions

The Day Before (Gravy Base):

1. Make the Roux: In a saucepan, blend turkey fat and flour. Stir slowly over moderate heat for several minutes until the roux turns a walnut brown. This browning develops flavor.
2. Add Stock: Remove from heat. Whisk in hot turkey stock vigorously to prevent lumps. Return to heat and simmer for 10 minutes.
3. Cool and Store: The gravy base can be refrigerated overnight.

After the Turkey is Roasted:

4. Deglaze the Roasting Pan: Remove the turkey to rest. Pour off most of the fat, leaving the brown drippings. Set pan over heat, add wine/vermouth. Boil and scrape up all the fond (browned bits) from the bottom of the pan.
5. Combine: Degrease this liquid (skim off the fat). Pour into your gravy base.
6. Finish: Simmer several minutes to reduce and concentrate flavor. Taste and correct seasoning.
7. Enrich (Optional): Whisk in butter just before serving for extra richness and shine.

Port Wine Gravy Variation

A faster, starch-thickened gravy (gluten-free if using cornstarch):

• 3 Tb cornstarch
• 3 Tb Port wine
• 3 cups hot turkey stock or pan juices

Method: Blend cornstarch with Port wine until smooth. Whisk into boiling stock or deglazed pan juices. Simmer for 3 minutes until thickened.

Recipe Tips

• Brown the bones properly. This is where the dark color comes from. Don’t rush it.
• Make stock ahead. The day before Thanksgiving is ideal. The flavors develop overnight.
• Brown the roux slowly. Walnut brown is the goal. This adds nutty, toasty flavor.
• Whisk vigorously when adding stock. This prevents lumps. Add stock off heat, then return to stove.
• Deglaze the roasting pan. Those brown bits (fond) are liquid gold for flavor.
• Degrease everything. Skim fat from stock and pan juices for clean-tasting gravy.

Make-Ahead Strategy

2 Days Before:

• Make Brown Turkey Stock from neck and bones
• Strain and refrigerate (fat solidifies on top for easy removal)

Day Before:

• Make the gravy base (roux + stock)
• Refrigerate

Day Of (After Turkey Roasts):

• Deglaze roasting pan with wine
• Add to gravy base
• Simmer, season, serve

Troubleshooting Gravy Problems

• Gravy is lumpy: Strain through a fine-mesh sieve. Next time, whisk stock into roux off heat.
• Gravy is too thin: Simmer longer to reduce. Or blend 1 Tb cornstarch with 1 Tb cold water, whisk in, and simmer 2 minutes.
• Gravy is too thick: Whisk in more hot stock gradually until desired consistency.
• Gravy is too pale: Brown the roux longer next time. A walnut-brown roux gives deep color.
• Gravy tastes flat: Add salt. Simmer to concentrate. A splash more wine helps.

How To Store

• Refrigerator: Store in airtight container for up to 4 days.
• Freezer: Up to 3 months. Thaw overnight in refrigerator; reheat gently.
• Reheat: Warm over low heat, whisking. Add a splash of stock if too thick.

Nutrition Facts

Per serving (¼ cup):

• Calories: 45 kcal
• Protein: 1g
• Total Fat: 3g
• Saturated Fat: 1g
• Carbohydrates: 3g
• Fiber: 0g
• Sugar: 0g
• Sodium: 120mg
• Cholesterol: 5mg

FAQs

Source: The Way to Cook by Julia Child, Page 173

– Claire