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  • 5 tablespoons butter
  • Cracked black pepper
  • 4 tablespoons flour
  • 1 tablespoon ground poultry seasoning, a scant palmful
  • 1 quart stock-in-a-box, turkey or chicken
  • 2 tablespoons Worcestershire sauce
  • 2 beaten egg yolks
  • 1 to 2 cups pan drippings, fat skimmed or separated


Serves: Makes 1 1/2 quarts




Melt butter in pan over medium heat. Whisk in lots of pepper then flour and poultry seasoning. Cook 2 minutes then whisk in stock and Worcestershire. Raise heat a bit to thicken gravy to lightly coat spoon then add a ladle of the sauce to a bowl with the egg yolks to temper them. Whisk tempered yolks back into sauce to add gloss and viscosity. Cover and turn off heat.



To serve, bring the gravy to a low bubble then whisk in pan drippings from your turkey.