From the drippings. Rich, glossy, actually worth making.
This isn't jarred gravy — this is the technique that turns turkey pan drippings into gravy people remember. A professional method that uses what most people throw away:
Pan drippings captured and skimmed properly
Golden roux built with butter and shallots
Port wine deglaze that scrapes up every bit of fond
Turkey stock layered with Dijon and Worcestershire
Cold butter finish for silk and shine
Paired with grilled turkey or any roasted bird, this is gravy that proves technique matters — a showcase of proper deglazing, roux control, and finishing with purpose.
