Prosciutto Turkey Gravy 

If you end up having a Thanksgiving “buffet line”, this is where I will be holding everyone up. Please wait a moment while I get the perfect amount of lip-smacking gravy all over my mashed potatoes and turkey. Your patience will be appreciated. How can you not have gravy at Thanksgiving?! It’s what Thanksgiving is made of…ok, maybe not completely what it’s made of, but the gravy has a special place on the Thanksgiving table. Besides the fact that it’s full of fat and salt which makes it oh-so desirable and perfect (come on, you gotta splurge), you can’t deny that it is the perfect ocean to have your turkey and potatoes swimming around in. Only to be scooped up with a cloud of homemade dinner rolls and taken straight to your tastebuds. It’s ok to mop up every last drop of this that you can. No judgement.

The prosciutto in the gravy is solely from all the drippings you get from the Prosciutto and Herb Butter Roasted Turkey. Save all of it that you can, no man (or drop) left behind. I was able to get about 3 cups of the drippings from my turkey, so if you are able to get more than use it up! You just may have to adjust your roux a bit to get the desired thickness. My Grandma was able to help me whip this gravy up, so if you don’t have a gravy master in the house you are going to have to step up to the plate. But no worries, all is love in the gravy world.

The texture, consistency, flavor and depth of this gravy is eye-closing worthy as your spoon “accidentally” took you to the gravy boat instead of the mashed potatoes on your plate and you dive on in.

Prosciutto Turkey Gravy 


  • 3 cups Prosciutto and Herb Butter Roasted Turkey drippings
  • 1 cup chicken stock
  • 2 Tablespoons butter
  • 3 Tablespoons flour


  • In a medium sauce pan, bring the turkey drippings to a high simmer. Let simmer for 2-3 minutes, or until the fat and impurities rise to the top and you can skim them off.
  • In a small bowl, whisk together 1/2 cup of the chicken stock together with the flour until a smooth paste forms. Whisk the flour mixture into the turkey drippings, whisking continuously to avoid chunks. Whisk in the remainder of the stock and then the butter. Let simmer until mixture thickens slightly, about 3-4 minutes.
  • Reduce the heat to keep warm until serving.