Citrus Spice Gravy for Roast Turkey

Skill Level
About 4 cups
Made with

Our Organic Taco Seasoning, made from spices grown without synthetic fertilizers, makes a surprisingly complex, delicious gravy that’s easier on the planet, too. Use it for roast turkey or any other poultry.



  • Drippings from roasting pan
  • 3 ½ cups turkey or chicken stock
  • Citrus from inside roasted bird
  • ¾ cup all-purpose flour
  • Chopped giblets (no liver) and neck meat, optional
  • 1 tsp. Worcestershire sauce
  • 1 tsp. Patagonia Provisions Organic Taco Seasoning
  • 2 tbsp. butter
  • Salt and pepper

Putting It All Together

  1. Pour and scrape the drippings out of the roasting pan into a jar or large measuring cup. Bring stock to a simmer in a saucepan and squeeze in juices from the roasted citrus pieces.
  2. Set the roasting pan over two burners on medium heat. Spoon about ½ cup of fat off the top of the drippings and pour back into the roasting pan (add butter to equal ½ cup if you don’t have enough fat). Slowly stir flour into fat with a wooden spoon and cook, stirring, until the flour is a rich deep brown. Remove any remaining fat from drippings and pour the dark roasting juices into the flour, along with ½ cup stock. Cook, whisking, until lumps of flour are mostly gone. Whisk in the rest of the stock and stir in the giblets (if using). Bring to a simmer and cook, stirring every now and then, until thickened, 10 to 15 minutes.
  3. Stir in Worcestershire sauce, taco seasoning, butter, and salt and pepper to taste. Pour into a serving bowl. Or, for a smooth gravy, strain through a medium-mesh strainer into a serving bowl.